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 MKT
Littleneck Clam 2
Jumbo White Stripe Shrimp 4
Power Tower* A collection of all items raw 37/74

CRUDO
Hamachi* • Sunflower Butter • Snap Pea • Nectarine • Sprouts 16
Halibut* • Orange • Fennel• Coriander 16
Daily Market Fish* • Cranberry • Arugula • Quinoa • Radish MKT

SALADS
Baby Farm Lettuces • Stone Fruit • Creamy Balsamic • Focaccia Crouton  12
Shaved Squash • Carrot • Raisin • Cider Vinaigrette • Wild Rice 14
Warm Lobster • Cauliflower • Tarragon Buttermilk • Curry 17

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

SMALL PLATES
Oysters Casino • Focaccia • Aioli • Tabasco   16
Cured Salmon • Shallot • Boston Brown Bread • Dandelion Mustarda 13
Braised Baby Octopus • Swiss Chard • Celeriac • Cayenne 13
Roman Gnocchi • Corn• Tomato Jam • Ricotta • Fine Herbs 14
Bacon & Egg • Fried Oysters • Spice Rubbed Bacon • Poached Egg • Salsa Verde 15
Prime Steak Tartar * • Land & Sea Beans • Cherry Tomato • Champagne Crema • Pumpernickle • Herb Salad 16

FROM THE BUTCHER
Sausage de la Casa 18
Roasted Leg of Lamb • Grilled Mushroom • Radish • Salanova • Herb Goat Yogurt  35
8 oz Filet • Fingerling Potato • Bacon • Pickles • Gribiche • Quail Egg  38
12 oz Prime Sirloin • Carrot • Burnt Jalapeno • Chimichurri • Baby Kale 44
16 oz Bone-in Prime Ribeye • Cheddar Potato Dauphine • Horseradish Crema • Spring Onion & Bacon Jam  45

FROM THE SEA
Grilled Swordfish • Heirloom Beans • Pickled Peppers • Romesco • Kale 31
Skate Wing Milanese • Artichoke • Potato • Sea Beans • Brown Butter • Preserved Lemon 27
Halibut • Turnip • Potato • Marinated Tomato • Mushroom Conserva 35
Lobster Bake • Potato & Clam Fritter • Corn • Seafood Andouille • Green Bean • Cilantro  36

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

Daily Selection (Changes often)
Tasting (4 grams) MKT
Half Ounce MKT

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
Littleneck Clam 2
Power Tower* A collection of all raw bar items 37/74

SOUPS and SALADS
Baby Farm Lettuce • • Stonefruit • Creamy Balsamic • Focaccia Crouton 9
Shaved Squash • Carrot • Raisin • Cider Vinaigrette • Wild Rice   12
Soup du Jour • Market & Dock Availability 7
Clam & Pork Chowder • Crispy Pork Belly • Potatoes • Smoked Clams 9

SMALL PLATES
Bacon & Egg • Bacon • Poached Egg • Fried Oysters • Salsa Verde 14
Prime Beef Tartar* • Land & Sea Beans • Cherry Tomato • Champagne Crema
Pumpernickel • Herb Salad  15
Crispy Deviled Eggs* • Caviar • Watercress • Toasted Seeds  10
Shrimp Flammkuchen • Truffle Cheese Fondue • Bacon • Caramelized Onion 13

CRUDO
Hamachi* • Sunflower Butter • Snap Peas • Nectarines • Sprouts 16
Halibut* • Orange • Fennel • Coriander 16
Daily Market Fish* • Cranberry • Arugula • Quinoa • Radish  MKT

SANDWICHES
Lobster BLT • Brown Butter Aioli • Heirloom Tomato • Farm Lettuces 22
Fried Oyster Roll • Citrus Aioli • Cole Slaw 14
Sausage de la Casa • Pickled Vegetables 15
Frisco Mushroom Melt • Duxelle • Swiss Cheese • Tangy Frisco Sauce 11

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 13/60
JCB Cremant d’ Bourgogne Rose, FR 14/76
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
Dry Creek Sauvignon Blanc – Sonoma, CA 12/46
J. Christopher Sauvignon Blanc – Willamette Valley, OR 54
Clos La Chance Sauvignon Blanc – Monteray County, CA 45
Domaine de l’Aumonier Touraine Chenonceaux – FR 11/42
Sinskey Abraxas Riesling / Gewurztraminer / Pinot Blanc / Pinot Gris – CA 68
Picpoul de Pinet – FR 11/42
Au Contraire Chardonnay – CA 12/45
Christian Moreau Chablis – FR 15/60
Macon Uchizy Les Maranches – FR 44
Sandhi Chardonnay – Santa Barbara, CA 60
Darioush Chardonnay – Napa, CA 80
Hartford Court Chardonnay – Sonoma, CA 90
Plateau des Chenes Grenache Blanc/Roussanne/Clairette -Lirac, Rhone Valley, FR 40
William Fevre Royaux Champs Chablis 44
Leflaive ‘Oncle Vincent’ – Burgundy, FR 57
Olivier Leflaive Puligny-Montrachet – FR 148
Corton Charlemagne “Grand Cru” – FR 240
William Fevre Premier Cru – FR 105
Bouchard Pere et Fils Pouilly-Fuisse – FR 62
Broglia “La Meirana” Gavi – IT 60
Marcel Deiss Pinot Blanc- Alsace, FR 49
Petra Unger ‘Q’ Gruner Veltliner- Austria 11/40
Loimer Gruner Veltliner -Austria 42
Malat Kremstal Grüner Veltliner, Kamptal – Austria 55
Nigl Grüner Veltliner – Austria 71
Leitz QbA Riesling – Germany 9/34
Ravines Dry Riesling – NY 40
Hugel Riesling – Alsace, FR 44
‘Eins Zwei Dry’ Leitz Riesling – Germany 55

ROSE
Rose of the Day 11/42
Lucien Crochet Sancerre Rose, FR 55

RED
Jim Tonjum Pinot Noir – Monterey County, Central Coast, CA 13/50
Soter Pinot Noir – Willamette Valley, OR 95
Adelsheim Pinot Noir- Willamette Valley, OR 54
WillaKenzie Estate Pierre Leon Vineyard Pinot Noir – OR 79
Morgan Double L Vineyard Pinot Noir – Santa Lucia Highlands, Central Coast, CA 75
Starmont Pinot Noir -Carneros, CA 61
Wildridge Pinot Noir – Somoma Coast, CA 64
King Estate Pinot Noir – OR 65
J. Christopher Pinot Noir – “Dundee Hill”, OR 85
Tom Eddy Pinot Noir – Mendocino County, CA 95
Gottardi Pinot Nero – IT 89
Faiveley Mercurey Clos des Myglands “Premier Cru” – Burgundy, FR 85
Clos Vougeot “Grand Cru” – Burgundy, FR 298
Prieur Chambertin “Grand Cru” – Burgundy, FR 412
Villa Ponciago Fleurie Reserve Gamay – FR 45
Andrew Murray Syrah – Santa Barbara, CA 12/46
Tensley Syrah – Santa Barbara, 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
Domaine du Raifault Chinon Cabernet Franc – FR 12/46
Barbi Brunello di Montalcino – IT 81
Lighthorse Cabernet – Napa, CA 13/52
Atalon Cabernet – Napa 50
Banshee Cabernet Sauvignon – Sonoma County 69
Vivens Chateau Durfort Vivens – Margaux, FR 69
Turnbull Cabernet – Napa, CA 98
Kobalt Window Pane Cabernet / Petit Syrah / Carignan – CA 71
Darioush Caravan Cabernet – Napa, CA 89
Halter Ranch Ancestor Cabernet Sauvignon / Malbec / Petit Verdot – Paso Robles, CA 150
Altamura Cabernet Sauvignon – Napa, CA 135
Revana Cabernet Sauvignon – Napa, CA 210
Grand Barrail Cabernet / Merlot – Pomerol, FR 72
Robert Sinskey “Marcien” Cabernet / Merlot / Cabernet Franc – CA 150
Chateau Les Tourelles de Lougueville Merlot / Cabernet – Pauillac, FR 100
Chateau Vignot Cab/ Merlot Grand Cru – St. Emilion, FR 105
Whitehall Lane Merlot – Napa 75
Darioush Merlot – Napa, CA 105
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 • $4

Miller High Life, WI 4.6% • $4

Notch Infinite Jest, MA 4.3% • Pale Wheat Ale • $6

Sierra Nevada Kellerweiss, CA 4.8% • Hefeweizen • $7

Stone Wussie Pils, CA 5.8% • Pilsner • $7

Rising Tide M.I.T.A. (16 oz), ME, 4.3% • Hoppy American Ale • $9

Green Flash West Coast IPA, CA 8.1% • West Coast Double IPA • $8

Stoneface IPA, (16.9oz), NH 7.2% • IPA • $14

Revolution Anti-Hero IPA, IL 6.5% • IPA • $7

Rising Tide Daymark, ME 5.5% • American Pale Ale • $7

Riverwalk Uncle Bob’s Bitter, Newburyport, MA 4.5% • English-style Ale • $7

Lagunitas IPA, CA 6.2% • IPA • $7

Captain Lawrence Effortless Grapefruit IPA, NY 4.5% • Session IPA with Grapefruit• $6

Delirium Tremens, BEL 8.5% • Belgian Strong Ale • $12

Otter Creek Steampipe, VT 6% • California Common Lager • $6

Left Hand Milk Stout (Nitro), CO 6% • English-style Stout •  $7

21st Amendment Marooned on Hog Island, CA 7.9% • Stout brewed with Hog Island oyster shells • $9

Bantam Cider ‘ROJO’, MA 5.8% • Cider • $8

Farmer Willie’s Ginger Beer, Cape Cod, MA 4.5$ • Hard Ginger Beer brewed with lemon • $7

Brooklyn Post Road Pumpkin Ale, NY 5% • Colonial style ale brewed with Pumpking •  $6

COCKTAILS

Download the BRINE Cocktail Menu
Craft
N.10- Gin • Aquavit • Salt • Celery & Fennel • Lemon
N.14- Vodka • Blackberry • Creme de Cassis • Lime • Peychauds • Soda Water
Rose Sangria – Rose • Elderflower • Stonefruit • Crème de Peche • Citrus
Mint Lemonade $5 add Old Ipswich Greenhead Spiced Rum $12

Classic

Penicilin - Scotch • Lemon • Honey • Ginger
Cobra’s Fang - Rum • Passionfruit • Orange Shrub • Cinnamon & Ginger • Lime • Dash of Absinthe
Mexican Firing Squad   Tequila • House Grenadine • Lime • Angostura

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

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!

$130/person

Start time: 7pm

Only 40 tickets available for each dinner

call to reserve your spot early!
978.358.8479

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

Savor Newburyport

Download Savor Newburyport Restaurant Week Menu

Savor Newburyport, brought to you by the Greater Newburyport Chamber of Commerce & Industry, is a 10-Day Celebration highlighting Newburyport’s exceptional food and creative libations while enjoying unique shopping and cultural experiences, September 22nd through October 1st.

On September 22nd, Savor Newburyport will begin with an outdoor dining experience: The Grand Tasting on Inn Street, with Food, Fashion, & Art, 5:30 – 8:30 PM.

On September 23rd through October 1st, join us at Brine for Newburyport Restaurant Week featuring a 4 course prix fixe menu for $35