*Menu Subject to Change

all things raw.

OYSTERS ON THE HALF SHELL – Refer to Oyster Card – MKT

SHRIMP “COCKTEL” (4) – Tomato • Avocado • Horseradish – 16

POWER TOWER – A collection of all items raw and poached – 37/74

crudo.

YELLOWFIN TUNA* – Huckleberry • Yuzu • Watercress • Verjus – 16

SALMON* – Cucumber • Jalapeño • Horseradish • Persimmon – 16

soup + salad.

CLAM + PORK CHOWDER – Pork Belly • Potatoes • Leeks • Littleneck Clams – 9

HEIRLOOM SQUASH SOUP – Pepitas • Olive Oil – 10

GRILLED GEM LETTUCE – Sundried Tomato Vinaigrette • Blue Cheese • Breadcrumbs – 9

ROASTED BEETS – Plum • Quinoa • Avocado • Smoked Cashew • Red Onion – 14

small plates.

PORTUGUESE SWEET BREAD LOAF – Whipped Butter – 6

BACON + EGG – House Bacon • Fried Oysters • Poached Egg • Salsa Verde – 15

BURRATA – Uva Caviar • Portuguese EVOO • Pangratto • Chives – 24

SPANISH OCTOPUS – Potato • Cured Olives • Sherry • Paprika – 20

from the sea.

BRANZINO* – Orzo • Jimmy Nardello Peppers • Black Radish • Scallion – 32

SWORDFISH MILANESE* – Cannellini Beans • Cipollini • Tomato Agrodolce – 30

LOBSTER FRIED RICE – Wild Rice • Chayote Squash • Zucchini • Hazelnuts • Lemon Grass • Ginger – 36

from the butcher.

SEARED DUCK LEGS – Fennel • Plum • Sweet Potato • Endive – 37

SAUSAGE DE LA CASA – Brioche Bun • Pomme Frites – 18

a la carte chops.

All chops will come with Brine’s Signature Steak Sauce.

8 OZ FILET MIGNON* – 38

10 OZ VEAL PORTERHOUSE* – 39

16 OZ BONE-IN PRIME RIBEYE* – 49

sides.

FRIED GREEN TOMATO – Bacon Ranch – 8

BARBEQUE FRENCH FRIES – Lime Horseradish Sauce – 8

MUSHROOM + EGGPLANT – Sage • Parmesan • Breadcrumbs – 13

BABY BROCCOLI – Garbanzo • Tahini Vinaigrette • Pomegranate – 12

TWICE BAKED POTATO – Foie Gras • Gruyere • Chives – 15