Download the DINNER MENU

RAW BAR
Oysters on the Half Shell* Refer to our Daily Menu Card MKT
Littleneck Clam* 2
Jumbo Shrimp Cocktail 4
Power Tower* A collection of all items raw and poached 37/74

CRUDO
Salmon*• Smoked Yogurt • Capers • Rye • Poppy Seed • Pickled Shallots 16
Tuna* • Smoked Carrot Brodo • Pickled Red Cabbage • Pepitas • Cardamom Oil 17
Scallop* • Persimmon • Beets • Bonito  16

SALADS 

Local Greens • Grapes • Cucumber • Walnuts • Onion Vinaigrette 12
Bibb lettuce • Candied Pistachios • Humboldt Fog Cheese • Citrus Vinaigrette 13
Butternut Squash • Quinoa • Pine Nuts • Goat Cheese • Maple Chili Vinaigrette 15

SOUP
Clam & Pork Chowder • Crispy Pork Belly • Potatoes • Littleneck Clams 9
Soup du Jour • Market & Dock Availability 7

SMALL PLATES 
Prime Beef Tartare*• Potato Pave • Pickled Shallots • Smoked Crème Fraiche 16
Bacon + Egg • Fried Oysters • House Bacon • Poached Egg • Salsa Verde 15
Mussels • Housemade Sausage • Olives • Fresno Chili • Red Wine 18
Crab • Johnnycake • Maple Butter • Fennel • Apple • Fresno Chili 18

FROM THE BUTCHER
8 oz Filet* • Celeriac Gratin • Duxelle • Parsnip • Mushroom Demi  38
Grass-fed Hanger* • Black Garlic • Tamarind • Kale • Cauliflower • Caponata 40
12 oz NY Sirloin* • Charred Onion Purée • Carrots • Potatoes • Au Jus 43
Kurobuta Pork Chop • Sweet Potato Rosti • Tea-Poached Apple • Carrot • Orange Meringue 36
Sausage De La Casa • Changes Daily 18
*We only use USDA Prime Beef, the top 2% of beef harvested/selected

FROM THE SEA
Tuna • Mushroom Broth • Spinach + Black Eyed Pea Ragú 32
Risotto • Lobster • Scallops • Uni • Squash MKT
Salmon • Sunchokes • Chestnut Espuma • Salsify • Gremolata 29

CAVIAR
Buttermilk Blini • Minced Shallot • Crème Fraiche • Egg MKT

Download the LUNCH MENU

RAW BAR
Oysters on the Half Shell* Refer to our Daily Menu Card MKT
Littleneck Clam* 2
Jumbo Shrimp Cocktail 4
Power Tower* A collection of all items raw and poached 37/74

SOUP + SALAD
Local Greens • Grapes • Cucumber • Walnuts • Onion Vinaigrette 12
Brussels Sprouts • Pistachios • Blue Cheese • Pomegranate Vinaigrette 13
Butternut Squash • Quinoa • Pine Nuts • Goat Cheese • Cranberries 15

Soup du Jour • Market & Dock Availability 7
Clam & Pork Chowder • Crispy Pork Belly • Potatoes • Littleneck Clams 9

SMALL PLATES
Prime Beef Tartare*• Potato Pave • Pickled Shallots • Smoked Crème Fraiche 16
Brussels • Saba • Lemon • Cider Vinegar • Cashews 14
Bacon + Egg • Fried Oysters • House Bacon • Poached Egg • Salsa Verde 15

CRUDO
Salmon*• Smoked Yogurt • Capers • Rye • Poppy Seed • Pickled Shallots 16
Tuna* • Smoked Carrot Brodo • Pickled Red Cabbage • Pepitas • Cardamom Oil 17
Halibut* • Watermelon Sorbet • Aji Dulce Vinaigrette • Whey Foam • Basil 16

SANDWICHES Served With Handcut Fries
Roasted Fish • Pickled Strawberries • Smoked Yogurt • Mizuna 17
Sausage De La Casa • Tzatziki • Arugula • Red Onion 18
Cubano • Roast Pork • Pickles • Swiss Cheese • Dijon 16
Fried Oyster Roll • Arugula • Pickled Jalapeno • Paprika Remoulade 16
Fried Avocado Tartine • Chipotle Crema • Shaved Cucumber • Toasted Sesame 15

MAIN PLATES
Lobster Roll • Arugula • Tarragon Aioli • Brioche MKT
Fish and Chips • Tartare Sauce • Slaw 19
Salmon • Heirloom Tomatoes • Fennel • Sunflower Seeds • Cucumber 22

“ Spice everything Nice”
Hosted by our Executive Chef Paul Callahan
Malt(barley or other grain that has been steeped, germinated, and dried)
Foies Gras . Smoked Maple . Waffle

Sumac(any one of about 35 species of flowering plants in the genus Rhus and related genera)
Falafel . Feta . Brown Butter

Ajawain (an annual herb in the family Apiaceae)
Pork belly . Gratin . Mornay

Berbere(chile and spice blend used to season many Ethiopian dishes)
Sweet Potato . Poblano . Raisins

Baharat(spice mix used throughout the Arab world to season everything from lentils to meat)
Yogurt . Green Tomato . Fried Oysters

Fenugreeks (an annual plant in the family Fabaceae)
Sujuk . Potato . Egg

Furikake(dry Japanese seasoning meant to be sprinkled on top of cooked rice)
Char . Puffed Rice . Jicama

Pasilla(chile or chile negro is the dried form of the chilaca chili pepper)
Squash . Chicken . Balantine . Mole

Togarashi(common Japanese spice mixture containing seven ingredients)
Onion Rings . Corn Dog . Kimchee Ketchup

Anardana(spice used in Indian cooking to give a sour-sweet taste to dishes)
Duck Breast . Buckwheat . Lions Mane Mushrooms

Annatto Seed(is an orange-red condiment and food coloring derived from the seeds of the achiote tree)
Skirt Steak . Broccoli . Cheddar Aioli

Bee Pollen(is a ball of pollen made by young bees when they land on a flower)
Four Fat Fowl . Toast . Blood Orange Marmalade

Mesquite Bean Flour(is made from the dried and ground pods of the mesquite tree)
Almond Cake . Choke Cherry . Tonka Bean Ice Cream

Juniper Berry(is the female seed cone produced by the various species of junipers)
Cheescake . Satsuma . bay Leaf

Wattle Seed(edible seeds from any of 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians)
Pot de Crème . Ovaltine . Heath Bar

WINE Menu

Domestics, Europeans, Argentinians and three new Caswell Private Label vintages. Brine upholds the tradition of Caswell Restaurant Group’s wine excellence with a custom collection curated by Nancy personally. Enjoy her friendly wine program that complements the ‘merrior’ of the dominating menu influences: shellfish and daily sea catches.

Download the BRINE Wine Menu

SPARKLING
Nino Franco Prosecco, IT 13/60
Henriot Champagne Brut, FR 17/80
Gruet Sauvage Rose, US 17/80
Lacourte-Godbillon Brut Premiere Cru, FR 80
Thiénot Champagne Brut, FR 95

ROSE
Rose of the Day MKT

WHITE
Sèvre et Maine ‘Clisson’ Muscadet, FR 10/38
Domaine Baumard Savenniere, Chenin – FR 50
Marco Felluga Pinot Bianco / Tocai Friulano / Ribolla Gialla, Friuli, IT 13/50
La Spinetta Toscana Vermentino, Tuscany, IT 14/54
J. Christopher Sauvignon Blanc – Willamette Valley, OR 54
Le Coeur de la Reine Sauvignon Blanc – Loire, FR 11/42
Hall Sauvignon Blanc, Napa Valley, CA 14/54
Les Boucauds Sancerre, Loire, FR 66
Sinskey Abraxas Riesling / Gewurztraminer / Pinot Blanc / Pinot Gris – CA 68
La Nerthe Chateauneuf-du-Pape Blanc – Rhone, FR 115
Bouchard Pere & Fils Pouilly Fuisse, FR 70
Chateau Fuisse Pouilly Fuisse, FR 84
Williama Fevre Chablis, FR 64
Staglin “Salus” Chardonnay, Napa Valley, CA 110
Ceritas “Marena” Chardonnay, Sonoma Coast, CA 98
Macon Lugny “Coeur de Charmes”, Burgundy, FR 68
Olivier Leflaive Puligny – Montrachet, FR 148
Telmo Rodriguez Rueda Basa Verdejo – SP 14/56
Broglia “La Meirana” Gavi IT 60
Mantlerhof Gruner Veltliner, Austria 14/56
Kerpen Riesling – Germany 9/34
Forge Riesling, Seneca Lake, NY 48
Hugel Riesling – Alsace, FR 44
Domaine Zind Humbrecht Muscat – Alsace – FR 58

RED
Unconditional Pinot Noir, Willamette Valley, OR 14/54
Morgan Double L Vineyard Pinot Noir Santa Lucia Highlands, Central Coast, CA 75
Hirsch Pinot Noir, San Andreas Fault Sonoma, CA 120
Donum Pinot Noir, Sonoma County, CA 125
Scott Pinot Noir, Monterey, CA 56
Walt Pinot Noir, Anderson Valley, CA 89
Soloman Hills Pinot Noir, Central Coast, CA 108
Balletto Pinot Noir, Russian River Valley, Sonoma, CA 60
Faiveley Mercurey Clos des Myglands “Premier Cru”, Burgundy, FR 95
Prieur Chambertin “Grand Cru”, Burgundy, FR 205
Iby Blaufränkisch – Mittelburgenland, AU 12/44
Villa Ponciago Fleurie Reserve Gamay – FR 45
Le Caveau Savoyard Mondeuse – Savoy, FR 14/54
Roche-Guillon Fleurie Gamay – Beaujolais, FR 46
Chateau de Pierreux Brouilly, Beaujolais, FR 59
Ciacci Fabivs Syrah, IT 63
Bien Nacido Syrah – Santa Maria, CA 115
Château St. Cosme Gigondas Grenache / Syrah / Mourvèdre – Rhone, FR 102
Poggio Landi Brunello di Montalcino – Tuscany, IT 126
Le Ragose Amarone – Veneto, IT 131
Banshee Cabernet Sauvignon – Paso Robles, CA 15/58
Cru Cabernet Sauvignon – Napa, CA 129
Spring Mountain Cabernet Sauvignon – Napa, CA 138
Château Les Clauzots Graves Cabernet Sauvignon / Merlot – Bordeaux, FR 14/54
Château Durfort-Vivens Cabernet Sauvignon / Merlot / Verdot – Margaux, FR 90
Robert Sinskey “Marcien” Cabernet Sauvignon / Merlot / Cabernet Franc – CA 150
Canard “Adam’s Blend” Cabernet Franc / Merlot / Cabernet Sauvignon – Napa, CA 98
Lacroix-Martillac Pessac-Leognan Merlot / Cabernet / Malbec – Bordeaux, FR 80
Whitehall Lane Merlot – Napa, CA 75
Canard Rescuer Merlot – Napa, CA 115
Darioush Merlot – Napa, CA 105
Turley Zinfandel – Paso Robles, CA 80
Canard Zinfandel – Napa, CA 115

SAKE
Hakushika, Japan 9

BREWS

We are a region rich in small batch craft beers, each with tastes and stories as eclectic as our menus, as it should be. Come to the bar and you’ll see that our beers are bottled, as their brewers intended!

Download the Beer Menu 

LIGHT

Peak Organic Fresh Cut PilsnerME, 4.7% • Bohemian-style Pilsner with a touch of hops • $7
Allagash Belgian White ME, 5% • Traditional Belgian Wheat with coriander and orange peel • $7
Jack’s Abby Springdale Pearly Wit MA, 5% • Country-style Witbier brewed to pair perfectly with oysters • $9
Bell’s Oberon MI, 5.8% • Smooth, easy-drinking Wheat Ale, perfect for summer • $7
Clown Shoes Clementine MA, 6% • Belgian Witbier with sweet clementine and a creamy texture • $6
Spencer Trappist Ale MA, 6.5% • Full-bodied, unfiltered Trappist Ale with fruity accents and a dry finish • $8

BITTER
Stoneface Full Clip NH, 6.5% • Juicy, hop-forward IPA with a light, malty backbone • $8
Zero Gravity Conehead VT, 5.7% • Crisp, light, well-rounded IPA • $7
Riverwalk IPA Newburyport, 6.75% • Easy-drinking local IPA with a light malt character • $6
Exhibit ‘A’ The Cat’s Meow MA, 6.5% • Lush, nuanced, juicy, citrusy IPA • $10
Mighty Squirrel Cloud Candy IPA MA, 6.5% • Citrusy, floral IPA featuring Citra, Amarillo and Mosaic hops • $9
Otter Creek Free Flow VT, 6% • Citrusy hop profile with a touch of oats • $7

MALTY
Smuttynose Old Brown Dog Ale NH, 6.7% • Classic American Brown Ale • $6
North Coast Old Rasputin CA, 9% • Perfectly balanced Russian Imperial Stout • $9
14th Star Brewing Maple Breakfast Stout VT, 5.5% • Complex Stout brewed with maple syrup and cold brew • $8
Jack’s Abby Copper Legend MA, 5.7% • Smooth, drinkable Octoberfest with a semi-dry finish • $8

FRUIT-FORWARD
Narragansett Del’s Shandy RI, 4.7% • Refreshing Lager blended with Del’s lemonade • $5
Stormalong Mass Appeal MA, 5.8% • Drinkable, balanced cider brewed with local Macintosh and Golden Delicious apples • $8
Artifact Taking Flight MA, 5.4% • Complex Cider, balanced acidity & lively aromatics • $10
Dogfish Head Sea Quench Ale DE, 4.9% • Sessionable sour Gose with refreshing tartness and a touch of salinity • $7
Saintly Cider Cornerstone MA, 7% • Light, dry and finely carbonated; a prosecco-like Cider • $9

COCKTAILS – $12

Download the Cocktail Menu

N.35 Four Roses Bourbon • Daron Calvados • Pomegranate • Raw Honey • Apple Sage Bitters • Egg White

N.41 Charred Rosemary Gin • Luxardo Albicocca • Mint Tea • Citrus

N.53 Vanilla & Thyme-Infused Vodka • Blackberry • Grapefruit • Prosecco

N.54 Doc Brown’s Really Bad Rum • Applejack • Fresh Ginger • Maple • Angostura Bitters • Ginger Beer

N.55 Espolon Tequila • El Buho Mezcal • Spiced Carrot • Lemon • Orange Bitters