DINNER Menu

At Brine, our DAILY Market Bar is an assortment of flavors from sea and shore, and in Newburyport we know something about both! From Shellfish to Crudo to freshly cut Chops, we’ve brought the best of three food specialties together.

Download the BRINE Dinner Menu

RAW
Oysters on the Half Shell* Refer to our Daily Menu Card 2.25-4
Littleneck Clam 2
Jumbo White Stripe Shrimp (4) 16
Power Tower* A collection of all items raw 34/64

SALADS
Bloomsdale Spinach • Yogurt • Borlotti Beans • Olive • Lemon 9
Charred Endive • Celery Root • Smoked Egg • Apple • Currants • Walnut 10
Squash • Savory Granola • Cranberry Curd • Pumpkin Seed 11

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

SMALL PLATES
Broiled Oysters (4) • Creamed Jalapenos • Buckwheat • Mustard Butter 14
Potato Pierogi • Carrot • Cippolini Onion • Horseradish 11
Beet Cured Arctic Char • Rye • Red Onion • Crème Fraiche 11
Littleneck Clams • Stuffing • Tabasco • Lemon Confit 11
Bacon & Egg • Fried Oysters • Spice Rubbed Bacon • Poached Egg • Salsa Verde 14
Prime Steak Tartar * • Aged Cheddar • Charred Iceberg • Vidalia Onion 15

CRUDO
Sea Scallop Ceviche* • Caviar • Lime • Grapefruit • Jalapeno • Cilantro 11
Atlantic Salmon* • Caper • Onion • Pickled Cucumber • Smoked Egg 10
Yellow Fin Tuna* • Cabbage • Pomegranate • Squid Ink • Green Peppercorn 12

FROM THE BUTCHER
Sausage de la Casa 18
Chicken • Schmaltz Bread Pudding • Liver Mousse • Parsnip • Celery 26
8 oz Filet • Celery Root • Mushroom • Kale • Chicory Jus 35
12 oz Prime Sirloin • Rutabaga • Bacon • Deviled Egg 41
16 oz Bone-in Prime Ribeye • Potatoes • Brussel Sprouts • Onion Petals 44

FROM THE SEA
Sea Scallops • Pickled Mussels • Sunchoke • Leek • Sunflower Brittle 28
Monkfish • Red Wine • Barley • Mushrooms • Red Cabbage 26
Swordfish • Kabocha Squash • Balinese Pepper • Chestnuts • Cilantro 27
Lobster • Seafood Andouille • Calas • Celery • Pickled Okra 32

CAVIAR
Buttermilk Bilini • Minced Shallot • Crème Fraiche • Egg
Hackleback
Tasting for 2 10
Half Ounce 35
Caspian Osetra Half Ounce 90

LUNCH

Download the BRINE Lunch Menu

RAW
Oysters on the Half Shell* Refer to our Daily Menu Card 2.25-4
Jumbo White Stripe Shrimp (4) 16
Littleneck Clam 2
Power Tower* A collection of all raw bar items 34/64

SOUPS and SALADS
Bloomsdale Spinach • Yogurt • Olives • Lemon Vinaigrette 9
Squash • Spiced Seeds • Cranberry Curd • Savory Granola 10
Soup du Jour • Market & Dock Availability 7
Clam & Pork Chowder • Crispy Pork Belly • Potatoes • Smoked Clams 9

SMALL PLATES
Cod Brandade • Crispy Potatoes • Pickled Onion 10
Beet Cured Arctic Char • Rye • Red Onion • Crème Fraiche 11
Bacon & Egg • Bacon • Poached Egg • Fried Oysters • Salsa Verde 14
Prime Beef Tartar* • Aged Cheddar • Charred Iceberg • Vidalia Onion 15

CRUDO
Sea Scallop Ceviche* • Caviar • Lime • Grapefruit • Jalapeno • Cilantro 11
Atlantic Salmon* • Caper • Onion • Pickled Cucumber • Smoked Egg 10
Yellow Fin Tuna* • Cabbage • Pomegranate • Squid Ink • Green Peppercorn 12

SANDWICHES
Egg & Bacon • Piri Piri Pepper Aioli • Pickles 11
Old Bay Spiced Cod • Caper Aioli • Arugula 14
Oyster Po Boy • Fried Oyster • Sauce Louis 14
Sausage de la Casa • Pickled Vegetables 15
Pastrami Seared Steak • Rutabaga Sauerkraut • Russian Dressing 15

MAIN PLATES
Mussels and Fries • Leeks • Pinot Grigio 14
Fish and Chips • Caper Aioli • Slaw 16
6 oz. Prime Sirloin • Steak Frites • Roasted Garlic Aioli 24

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 – IT 10/48
Aubry Champagne Brut Premiere Cru, FR 15/90
Thiénot Champagne Brut, FR 95

WHITE
L’oiseau D’Or Muscadet – FR 32
Sèvre et Maine ‘Clisson’ Muscadet, FR 10/38
L’Ecole Semillon, Chenin – WA 45
Domaine Baumard Savenniere, Chenin – FR 50
La Forcine Vouvray – FR 42
Honig Sauvignon Blanc – Napa, CA 11/42
J. Christopher Sauvignon Blanc – Willamette Valley, OR 42
Clos La Chance Sauvignon Blanc – Monteray County, CA 45
Nigl Sauvignon Blanc – Austria 60
Chateau Nicot Bordeaux Blanc – Bordeaux, FR 11/42
Montinore Pinot Gris – OR 10/38
Sinskey Abraxas Riesling / Gewurztraminer / Pinot Blanc / Pinot Gris – CA 52
Picpoul de Pinet – FR 11/42
LaFond Chardonnay – CA 12/45
Bouchard Père & Fils Bourgogne Blanc – FR 11/42
Macon Uchizy Les Maranches – FR 44
Arrowood Chardonnay – CA 43
Sandhi Chardonnay – Santa Barbara, CA 55
Darioush Chardonnay – Napa, CA 80
Chateau Fortia Châteauneuf du Pape Blanc – FR 56
William Fevre Royaux Champs Chablis 12/44
Olivier Leflaive Chassagne-Montrachet “Premier Cru” – FR 125
Olivier Leflaive Puligny-Montrachet – FR 130
Corton Charlemagne “Grand Cru” – FR 240
William Fevre Premier Cru – FR 105
Rodet Pouilly-Fuisse – FR 62
Chateau Fuisse Pouilly-Fuisse – FR 110
Broglia “La Meirana” Gavi – IT 60
Hirsch ‘Veltliner #1 Grüner Veltliner, Kampta – Austria 11/40
Malat Kremstal Grüner Veltliner, Kamptal – Austria 11/40
Nigl Grüner Veltliner – Austria 71
Prinz von Hessen Riesling – Germany 9/35
Ravines Dry Riesling – NY 10/40
Loimer Riesling – Austria 44
Leitz Dry Riesling – Germany 55

ROSE
Rose of the Day 11/42
JCB Cremant d’ Bourgogne Rose, FR 12/60

RED
Ballard Lane Pinot Noir – Central Coast, CA 11/42
Soter Pinot Noir – Willamette Valley, OR 62
Lange 3 Hills Cuvee Pinot Noir – Willamette Valley, OR 56
WillaKenzie Estate Cuvée Pinot Noir – OR 63
Etude Pinot Noir – Carneros, CA 56
King Estate Pinot Noir – OR 65
J. Christopher Pinot Noir – “Dundee Hill”, OR 85
Peay Pinot Noir – Sonoma, CA 90
Tom Eddy Pinot Noir – Mendocino County, CA 95
Clos Vougeot “Grand Cru” – Burgundy, FR 298
Prieur Chambertin “Grand Cru” – Burgundy, FR 412
Villa Ponciago Fleurie Reserve Gamay – FR 45
Peay Syrah – Sonoma, CA 65
Ciacci Fabivs Syrah – IT 63
Fazzio La Posta Malbec – Argentina 13/50
Haut Monplaisir Malbec, Cahors, FR 41
Clos De La Siete Malbec / Cabernet – Argentina 50
Guigal Crozes Hermitage Syrah – FR 14/54
Charles Thomas Côtes du Rhône – FR 34
Halter Ranch Cabernet – Paso Robles, CA 13/52
Atalon Cabernet – Napa 50
Banshee Cabernet Sauvignon – Sonoma County 64
Etude Cabernet Sauvignon – Napa, CA 140
Kathryn Hall Cabernet – Napa, CA 145
Bouquet Du Monbrison Cabernet / Merlot / Cabernet Franc – Margaux, FR 67
Chateau Margaux Cabernet – Margaux, FR 178
Turnbull Cabernet – Napa, CA 70
Dry Creek “The Mariner” Meritage -Cabernet / Merlot – CA 58
Darioush Caravan Cabernet – Napa, CA 70
Bell Cabernet / Merlot – Napa 95
Altamura Cabernet Sauvignon – Napa, CA 135
Mt. Brave Cabernet – Napa, CA 140
Honig Cabernet Sauvignon – Napa, CA 185
Grand Barrail Cabernet / Merlot – Pomerol, FR 72
Chateau Bourbon La Chapelle Cabernet / Merlot / Cabernet Franc – Medoc, FR 12/46
Robert Sinskey “Marcien” Cabernet / Merlot / Cabernet Franc – CA 90
Ridge Montebello Cab/ Merlot Cab Franc – Santa Cruz 180
Chateau Les Tourelles de Lougueville Merlot / Cabernet – Pauillac, FR 100
Chateau Vignot Cab/ Merlot Grand Cru – St. Emilion, FR 105
Bedell Merlot – Napa 11/42
Happy Canyon Merlot – Santa Barbara 65
Whitehall Lane Merlot – Napa 75
Darioush Merlot – Napa, CA 90
Turley Zinfandel – Paso Robles, CA 82
Amapola Creek Zinfandel – Sonoma, CA 80

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 BRINE Beer Menu

Coors Light, CO 4.2% • Light Lager • Very crisp and smooth $4

Goose Island Honkers Ale, IL 4.3% • ESB • A great combination of fruity aromatic hops and rich flavorful malts • English pub style bitter $7

Two Roads Ol’Factory Pils, CT 5% • Pilsener • German style pils with a bit of a twist… it’s dry-hopped • Crisp, refreshing, and refined $6

Brooklyn Lager, NY 5.2% (16oz can) • Lager • A dry-hopped robust lager that has won many awards under it’s style • Pre-Prohibition style lager $7

Green Flash Double IPA, CA 8.1% • West Coast Double IPA • Big, chewy, robust IPA hopped with 4 BIG varietals of hops $8

Ballast Point Sculpin, CA 7% • West Coast IPA • Quite possibly the best all-around IPA out of San Diego 100 on ratebeer.com $8

Founders All Day IPA, MI 4.7% • Session IPA • Quite possibly the most refreshing and pleasant IPA brewed • perfect balance of hops, grain, and malt $7

Timmerman’s Framboise, BEL 4% • Lambic • Red-amber in color • Fresh raspberry aroma with a subtle tart finish • no artificial flavoring $9

Bantam Cider ‘ROJO’, MA 5.8% • Cider • Semi-dry and ruby red in color • dry cider fermented with MA apples and aged with peppercorns and sour cherries $8

Monk’s Café Flemish Sour, BEL 5.5% • Flanders Sour • Brewed for the café in PA, this sour is dark and has great hints of fruit $7

Rochefort Trappiste 10, BEL 11.3% • Belgian quadruple • Perfect Trappist Abbey ale • Plum, raisin black currant • Dark, full flavored quad

Riverwalk Route 5 Tripel, Nbpt, MA 8.5% (33oz) • Belgian-style Tripel • Brewed right here in NBPT • Just released 1st week in Feb • Brewed to have subtle spice and a refreshing finish $20

Allagash Black, ME 7.5% (22oz) • Belgian-style stout • Hints of roasted coffee and chocolate • Perfect with oysters $16

Southern Tier ‘Blackwater Series’ Warlock, NY 8.6% (22oz) • Imperial Stout • Brewed with pumpkins, this ale is SERIOUS…share it! Huge roasted malt character with a spicy pumpkin pie aroma $16

Port Brewing ‘High Tide’ Fresh Hop, CA 6.5% (22oz) • IPA • Pours a nice hazy/cloudy orange • Extreme floral hop flavor and aroma • nice citrus and a bitter hop finish $17

Boulevard Collaboration No. 4, MO 7.3% (750ml) • Saison • Joining forces with OMMEGANG, these 2 kings of craft beer brewed 2 different saisons and combined them to make a one of a kind brew • Crisp and bready, with a bracing hoppiness and spice $23

Urban Farm Fermentory ‘Baby Jimmy’ Cider, ME 6.8% (750ml) • Oak barrel-aged • Aged in Jim Beam Barrels this cider is dry, tart, soft citrus notes • Great bottle to share at a table $29

COCKTAILS

Download the BRINE Cocktail Menu

Up Beet  - Beet Infused Vodka • Canton Ginger Liquor • Lemon • Ginger Syrup • Served up
Naked & Famous  – Xicaru Mezcal Silver • Yellow Chartreuse • Aperol • Lime • Honey Syrup • Served up
Bloody Viking- Riktig Caraway Aquavit • Grand Ten Fire Puncher Vodka • Tomato Juice • House-made Bloody Mix • On the rocks
Bootlegger - Rooibos-steeped Bourbon • Peychauds Bitters • Vanilla Bean/Honey Syrup • Star Anise • Lemon • On the rocks
Devereaux – Corner Creek Bourbon • Elderflower Liqueur • Prosecco • Meyer Lemon • Mint • Simple Syrup • On the rocks
Pisco Sour – Barsol Pisco Mosto Verde • Lemon • Peychauds Bitters • Simple Syrup • Egg White • Served down
Marce – Crème Yvette • Benedictine • Champagne • Lemon • Chocolate Bitters • In a flute
12-Mile Limit- Ipswich White Cap Rum • Crater Lake Rye • Hennessey VS • House-made Grenadine • Lemon • On the rocks
Little Miss Sunshine – Plymouth Gin • Tangerine Shrub • Aperol • Elderflower Liqueur • Served up

BRINE’s signature cocktails are 12, poured up or on the rocks

OYSTER.EDU

Briny, crisp, clean, mild, salty, buttery, liquor, plump, bouquet, sweet, balanced, mineral, full-bodied, robust, light… 

The flavor vocabulary for wines and oysters are as abundant as are their origins and varieties.

No wonder it can be perplexing to know what to order from these popular menu choices, especially together!

Aha! BRINE’s Oyster.Edu, our new weekly oyster and wine tasting class, begins Monday, September 8!

Reserve your seat at the bar on a Monday night to learn the flavor nuances and language of a selection of freshly shucked oysters and specially selected wines that enhance their flavor profiles. Its fun, friendly and is guaranteed to generate easy conversation along with learning among a nice group of classmates!

Come solo, with a friend or a colleague. But best to call in advance to reserve your seat–and bring your questions!

Class is in session… we hope to see you!

$30/pp  

CULINARY OPUS DINNER SERIES

Download Past Culinary Opus Menus

This exclusive dining event of Caswell Restaurant Group debuted as New England’s most ambitious. At fifteen demi-courses with five wine pairings, our signature Culinary Opus is a one-of-a-kind private dinner party held at BRINE. One Friday a month each fall into winter, we close our doors for this spectacular prix fixe wine dinner. We ask our guests to truly relax as they would at a home dinner party—leaving social media posts and cell phone use to another time…

The Culinary Opus is a unique opportunity for our top chefs from BRINE or Ceia Kitchen + Bar to shine as the menu creator and host—each invites you to enjoy their personal gastro adventure with apportioned courses that lean into the next. They often deviate from the personality of their home restaurant, showcasing their wide range of culinary talents and a new way of enjoying local ingredients. Some courses may be previews for an upcoming seasonal menu.

Proprietress + Wine Director Nancy Batista-Caswell moves throughout the dining room pouring her personal vintage complements from Newburyport’s only Wine Spectator ‘Award of Excellence’ wine list. Laughter and conversation ensues as diners who arrived as duets leave having enjoyed the company and experience of their tablemates. If you wish to order a cocktail, our bartenders will be happy to oblige.

The Culinary Opus menu is rarely revealed before the 7PM seating. With fifteen courses that are presented in the chef’s sequence, substitutions are not possible—but we guarantee you will still have a fantastic time even if you chose not to try them all.

Stay tuned on Twitter and Facebook for future Culinary Opus dates!

Cost per person includes the Culinary Opus menu with wine pairings. Gratuity, tax and other beverages are additional.