*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.

TUNA* – Finger Lime • Ginger • Chive – 17

KANPACHI TARTARE* – Cucumber • Jalapeno • Cilantro – 15

soup + salad.

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

ARTICHOKE SOUP – Creme Fraiche • Za’taar – 10

SMOKED SWEET POTATO + FRISEE – Confit Shallot • Kefir Cheese • Mint – 14

SQUASH + TOFU – Red Kuri Squash • Harissa • Garlic • Shiso – 12

small plates.

PORTUGUESE SWEET BREAD LOAF – Whipped Butter – 6

BEEF RIBS – Adobo • Fig Mustarda • Herbs – 18

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

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

SPANISH OCTOPUS – Peanuts • Black Garlic Romesco • Hearts of Palm • Mustard Seed – 20

GRILLED OYSTERS (4) – Crunchy Garlic + Chili • Shallot • Tempura – 18

from the sea.

CRAB – Fresh Pasta • Mushroom Olio • Preserved Lemon • Pangrattato – 27

BRANZINO – Buttermilk Dashi • Spinach • Horseradish • Hazelnuts • Citrus – 29

COD – Clams • Saffron Rice • Curry • Cashew • Mint • Cucumber – 27

from the butcher.

10 OZ BONE – IN PORK CHOP – Sweet Potato • Blood Orange • Puntarella • Shallot – 37

SIGNATURE BRINE BURGER – BBQ Aioli • Caramelized Onions • Jalapeno • Taleggio • Brioche Bun • Pomme Frites – 18

a la carte chops.

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

8 OZ FILET MIGNON* – 38

12 OZ DRY AGED SIRLOIN STRIP STEAK* – 44

16 OZ BONE-IN PRIME RIBEYE* – 49

sides.

MUSHROOM + EGGPLANT – Sage • Parmesan • Breadcrumbs – 13

HUSH PUPPY ONION RINGS – Smoked Maple Tahini – 10

BEAN “CASSOULET” – Onion • Black Garlic Sausage – 12

TWICE BAKED POTATO – Foie Gras • Gruyere • Chives – 13

SMOKED GRITS – Jimmy Nardello Peppers • Cheddar • Jus – 10