Executive Chef John Korycki | Executive Sous Chef Michael Genre
Sous Chef Martin Delgadillo
The health of our employees and guests is our top priority.
A $4 per person health & safety surcharge will be added to support our safety protocols. If you would like it removed, simply ask.
Dinner Menu
Served Wednesday - Sunday, 5 - 9 PM
chef's journey to new england
appetizers
Soups & Salads
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Combinations
Potato Purée, Sautéed Spinach, Bearnaise
FISH & shellfish
Served with Red Potatoes and Your Choice of One Side and Sauce
Choice of Sauce
Preserved Lemon, Oregano, Parsley
Dill-Caper Tartar Sauce
Cherry Tomato, Green Olive, Red Onion
Tarragon & Shallot Bernaise
Land & Sandwiches
Sides
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Lunch Menu
Served Saturday 11 AM - 2 PM
Chef's Journey to New England
Appetizers
Soup & Salads
Add Shrimp 12 | Add Scallops 16 | Add Lobster 22
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Combinations
Potato Purée, Sautéed Spinach, Bearnaise
FISH & shellfish
Served with Red Potatoes and Your Choice of One Side and Sauce
Choice of Sauce
Preserved Lemon, Oregano, Parsley
Dill-Caper Tartar Sauce
Cherry Tomato, Green Olive, Red Onion
Tarragon & Shallot Bernaise
land & Sandwiches
Sides
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Desserts
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Children'S Menu
Ages 12 and under
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BRUNCH MENU
Served Sunday 11 AM - 2 PM
Three-course Brunch Menu
Choose One from Each Course
Prices Based on Your Choice of Entrée
Appetizer
a choice of
Entrée
a choice of
Dessert
a choice of
Sides
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Oyster List
Oyster Selection Changes Daily
Call for current offerings: (414) 395-4900
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