*Menu Subject to Change
raw bar + caviar.
All caviar is served with Buttermilk Blini, Pickled Shallot, Creme Fraiche, Egg.
Taste | Half Ounce
OYSTERS ON THE HALF SHELL – Refer to Oyster Card – MKT
SHRIMP COCKTAIL – House Made Cocktail Sauce – MKT
LITTLENECK CLAMS – $2 each
SIBERIAN SUPREME CAVIAR – Farm-raised Siberian Sturgeon – $16 | $50
GIAVERI OSETRA CAVIAR – Farm-raised Osetra Sturgeon – $21 | $72
IMPERIAL AMUR CAVIAR – Imperial Schrenckii – $28 | $98
power tower.
All towers come with signature cocktail, mignonette, louis and habanero crema sauces.
*SMALL – Six Oysters, Four Littleneck Clams, Two Jumbo Shrimp, Half Order of Crudo – $42
*LARGE – Twelve Oysters, Eight Littleneck Clams, Four Jumbo Shrimp, Full Order of Crudo – $84
crudo.
*TUNA TARTARE – Beets, Sliced Avocado, Kombucha Dashi, Puffed Rice – $18
*SCALLOP CRUDO – Sweet Potato + Orange Blossom Foam, Yuzu, Scallion – $19
COMPOSED OYSTERS (3) – Yuzu Kosho Mignonette, Citrus, Scallion – $20
soup + salad.
CLAM + PORK CHOWDER – Pork Belly, Potatoes, Leeks, Littleneck Clams – $10
BEET + DELICATA SQUASH – Mascarpone, Orange Blossom, Pistachio – $17
SPINACH + ARUGULA – Date Vinaigrette, Marinated Artichoke, Radish, Manchego – $17
add – Tuna +$24 Sirloin +$24 Fried Chicken +$16
sandwiches.
(served daily from 12 – 3 pm)
FALAFEL GYRO- Tzatziki, Eggplant, Kale, Pickled Onions – $19
CRISPY FISH SANDWICH – Old Bay Remoulade, Pickles, Arugula – $24
SIRLOIN SANDWICH – Caramelized Onions, Provolone, Black Garlic Au jus – $30
small plates.
PITA BREAD – Pumpkin Masala Hummus, Seeds – $12
OCTOPUS – Cannellini Beans, Black Garlic Sausage, Pickled Onions – $21
BEEF TARTARE – Cured Egg Yolk, Mushrooms, Tallow Mayo, Chips – $20
BACON + EGG – House Bacon, Fried Oysters, Poached Egg, Salsa Verde – $22
MUSSELS – Chermoula, Cilantro, Toast Points – $23
SHORT RIBS – Foie Gras, Apple, Potato, Parsnip – $24
large plates.
*TUNA – Grilled Radicchio Panzanella, Pistachio + Lemon Vinaigrette, Avocado Purée, Chili, Endive – $40
COD – New Potato, Saffron Broth, Chorizo, Littleneck Clams, Olives – $35
SWORDFISH – Broccoli Rabe, Tomato Gel, Olives, Anchoïade, Parsley – $37
*ROASTED DUCK BREAST – Spätzle, Carrot Purée, Roasted Turnips, Mustard Seed – $42
SMOKED STATLER CHICKEN – Fregola, Persimmon Jam, Chipotle Glazed Boy Choy, Sweet Potato Purée – $29
*SIGNATURE BRINE BURGER – BBQ Aioli, Caramelized Onions, Jalapeño, Taleggio, Brioche Bun, Pomme Frites – $21 | add house-smoked bacon +$3
steaks.
*8 OZ FILET MIGNON – Gruyère Grits, Habanero Agrodolce – $45
*12 OZ PRIME NY SIRLOIN – Maitake Mushrooms, Sunchoke, Demi-glace, Horseradish – $52
*16 OZ BONE-IN PRIME RIBEYE – Smashed Potatoes, Caesar Dressing, Parmesan Tuille – $56
add Seared Head-On Shrimp +$18
Ramen Noodle Menu
NON-TRADITIONAL RAMEN
SHORT RIB STIR-FRY – Chili Crunch, Sesame, Snowy Cabbage – $30
MUSHROOM +TRUFFLE – Parmesan, Maitake, Black Pepper, 63 Degree Egg, Scallion – $32
UNI CARBONARA – Bacon, Peas, Bottarga, Parmesan – $28
build your own bowl $19
BASE BROTHS – Shio, Miso, Chicken/Pork
PROTEINS – Chashu Pork, Grilled Shrimp, Prime Sirloin +$24, Vegetarian with Tofu
ADD-ONS – Shoyu Egg +$3, Chef’s Choice Fried Seafood +$6, Roasted Mushrooms +$3
Make it Spicy! Add Yuzu Kosho & Chili Crunch
All Ramen comes with Bean Sprouts, Bok Choy, and Pickled Daikon
desserts.
APPLE CAKE – Burnt Honey, Pumpkin Spice Ice Cream – $12
PANNA COTTA – Peach, Mint, Pistachio – $10
kid’s menu. (12 and under only)
BUTTERED PASTA – $9
MAC ‘N’ CHEESE – $12
CHICKEN + RICE + VEGETABLE – $13
FISH + CHIPS – $14
Brine’s Cancellation Policy:
For parties of 6 or more guests, we require a credit card on file to secure your table for the timeslot you have requested. The credit card on file will not be charged at time of reservation or be used as the credit card for payment.
The deadline for changing or cancelling a reservation is 12:00 PM ON THE DAY PRIOR.
If a reservation is cancelled past the deadline, the card on file will be charged a $20 per person fee that will be reimbursed in the form of a gift card.
*Please note that this cancellation fee adheres to all reservations taken in person, over the phone, or placed online as stated by Open Table at the time of reservation.