*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
HACKLEBACK CAVIAR – Wild American Sturgeon – $18 | $68
GERMAN OSETRA CAVIAR – Farm-raised Osetra Sturgeon – $25 | $90
IMPERIAL OSETRA CAVIAR – Farm-raised Osetra Sturgeon – $31| $110
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 – $50
*LARGE – Twelve Oysters, Eight Littleneck Clams, Four Jumbo Shrimp, Full Order of Crudo – $110
crudo.
*TUNA CRUDO – Yuzu Kosho, Beets, Olives, Pistachio, Tarragon – $20
*SALMON CRUDO – Pear Kombucha, Fennel, Apple Snow, Fleur de Sel – $18
COMPOSED OYSTERS (3) – Yuzu Kosho Mignonette, Citrus, Scallion – $20
soup + salad.
CLAM + PORK CHOWDER – Pork Belly, Potatoes, Leeks, Littleneck Clams – $14
BRUSSELS CAESAR – Garlic, Parmesan, Breadcrumbs – $18
FRISEE + PERSIMMON – Orange, Pecan, Goat Cheese, Tarragon – 19
add – Tuna +$24 Sirloin +$24 Fried Chicken +$16
sandwiches.
(served daily from 12 – 3 pm)
FRIED FISH SANDWICH – Pickled Cabbage + Carrots, Japanese Tartar Sauce – 19
GRILLED STEAK SANDWICH – Frisee, Horseradish Aioli, Pickled Onions, Demi-Glace – 31
CHICKEN + BUTTERNUT SQUASH TARTINE – Focaccia, Ricotta, Citrus, Brown Butter Vinaigrette – 15
small plates.
COMPOSED OYSTER – Chef’s Daily Creation – $4
PITA BREAD – Masala Hummus, Seeds – $12
OCTOPUS – Jerk Spice, Carrot Romesco, Frisee, Macadamia Nuts – $22
BEEF TARTARE – Smoked Oyster, Cornichon, Shallots, Egg Yolk, Potato Crisp – 20
LAMB CROQUETTES (3) – Tomato Agrodolce, Citrus, Herbs – 15
BACON + EGG – House Bacon, Fried Oysters, Poached Egg, Salsa Verde – $24
MUSSELS – Burnt Coconut, Pepper, Scallion, Ginger – $20
CAVIAR PASTA – Spaghetti, Siberian, Pistachio, Dill – 25
large plates.
*TUNA – Zucchini Noodles, Eggplant, Crispy Capers, Tomato + Red Pepper Sauce – $40
*CIOPPINO -Mussels, Clams, Cod, Fennel, Tomato, Grilled Focaccia – $36
*COD – Red Kuri Squash, Black Lentils, Vanilla Beurre Blanc – 37
*GRILLED IBERICO PORK – Apple, Fennel, Thyme, Sweet Potato – $40
*DUCK DUO – Almond, Tagliatelle, Celery Root, Oat Crumble, Sage Brown Butter – $45
*SIGNATURE BRINE BURGER – BBQ Aioli, Caramelized Onions, Jalapeño, Taleggio, Brioche Bun, French Fries – $21
– add bacon +$3
steaks.
*8 OZ FILET MIGNON – Creamy Grits, Broccoli Rabe, Demi-Glace – $56
*12 OZ PRIME NY SIRLOIN – Fig Caramel, Brussel Sprouts, Squash Mash, Pickled Shallots – $55
*16 OZ BONE-IN PRIME RIBEYE – Potato Croquettes, Mornay Sauce, Herbs – $64
add Seared Head-On Shrimp +$18
squash autumn harvest.
ROASTED BUTTERNUT SQUASH – Prosciutto, Pepita, Sage, Ricotta – $22
HONEYNUT SQUASH BISQUE- Dukkah, Crème Fraîche – $14
SCALLOP RISOTTO – Acorn Squash, Harbison Cheese, Maitake Mushrooms – $45
RED KURI SQUASH PASTA – Lasagna Sheets, Chorizo, Sage, Scallion, Pangrattato – $24
desserts.
CHOCOLATE MOUSSE – Coffee Ice Cream, Candied Almonds, Sea Salt – $16
APPLE CRISP – Shortbread, Butternut Squash, Salted Caramel, Butternut Squash Ice Cream – $20
ICE CREAM COOKIE – Peach Ice Cream, Blueberries, Chocolate Chunk Cookie, Chantilly. – $15
HOMEMADE ICE CREAM – $6
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.