*Menu Subject to Change

all things raw.

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

SHRIMP COCKTAIL – House Made Cocktail Sauce – MKT

LITTLENECK CLAMS – 2 each

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

crudo.

TUNA TARTARE* – Strawberry • Jalapeno • Pistachio • Lime – 20

SALMON* – Yuzu • Watercress • Hazelnuts – 16

*TUNA BELLY – Saltines • Giardiniera – 33

ANCHOVIES – Saltines • Giardiniera – 15

soup + salad.

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

KALE + ARUGULA – Parmesan • Croutons • Anchovy – 13

HEIRLOOM BEETS – Kumquats • Whipped Goat Cheese • Dukkah • Red Onion – 12

small plates.

PORTUGUESE SWEET BREAD LOAF – Whipped Butter – 6

BURRATA – Avocado • Everything Seed • Toast • Caviar – 28

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

SPANISH OCTOPUS – Carrot Mole • Spring Onion • Ancho Chili • Lime – 20

SAUTEED CLAMS – Heirloom White Beans • Kale • Nduja • Rice – 18

BEEF TARTARE* – Oyster Mayo • Pickled Mushrooms • Jasmine Rice • Nori – 16

from the sea.

TUNA* – Grilled Avocado • Sprouts • Harissa • Mandarin • Poppy Seed – 33

MONKFISH – Capers • Citrus • Lemongrass • Croutons – 26

SCALLOPS* – Blood Orange • Parsnip • EVOO – 38

from the butcher.

LAMB SIRLOIN* – Couscous • Mint • Pistachio Oil • Peas – 39

SIGNATURE BRINE BURGER* – BBQ Aioli • Caramelized Onions • Jalapeno • Taleggio • Brioche Bun • Pomme Frites – 19

a la carte chops.

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

8 OZ FILET MIGNON* – 42

12 OZ DRY AGED SIRLOIN STRIP* – 44

16 OZ BONE-IN PRIME RIBEYE* – 49

sides.

FURIKAKE FRIES – Scallions • Parmesan • White Miso Mayo – 8

SPINACH + SUNCHOKE – Cider Vinegar • Walnuts • Cured Egg Yolk – 13

HUSH PUPPY ONION RINGS – Smoked Maple Tahini – 10

MORELS + ASPARAGUS – Miso Velouté • Ricotta • Preserved Lemon • Leek – 21

ROASTED CARROTS – Smoked Labneh • Ahi Amarillo • Coconut • Curry Leaves – 14