Happy Hour

(no reservations, seating is first-come, first-served)

MONDAY-FRIDAY
3PM-6PM

indulge

OYSTERS ON THE HALF SHELL*

CHEF’S CHOICE WITH COCKTAIL SAUCE, MIGNONETTE 1/2 dozen 22

STEAK TARTARE*

TORN GARLIC POPOVERS, FRENCH MUSTARD DRESSING 9

LOBSTER CORN DOGS

RAMP REMOULADE, BROWN BUTTER HONEY MUSTARD 33

LOBSTER AND SHRIMP ROLLS

OLD BAY AIOLI, FINES HERBES, CELERY, TOASTED HOAGIE, CHIPS 32

FRIED CHICKEN

FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON 29

LOBSTER AND SHRIMP TACOS

SPICY AIOLI, CORN PICO DE GALLO, CILANTRO 25

ELLA CAESAR*

SOFT COOKED EGG, FRIED CAPERS, FINES HERBES 8

ARTISAN CHEESE BOARD

HONEYCOMB, MARINATED OLIVES, CROSTINI 18

$100 happy hour

available Thursdays during august
(while supplies last)

LOBSTER PLATEAU*

includes:

Whole Chilled Lobster

drawn butter, grilled lemon, fines herbes

Lobster Heirloom Tomato Salad

cured lemon cucumber, grilled corn, lemon-buttermilk dressing

Dozen Hog Island Oysters on the Half Shell

white truffle and lobster mousse

Pair with:
 JCB Brut, No. 21, Cremant de Bourgogne, France MV 50

IMBIBE

THE REAL GIN AND TONIC

HOUSEMADE TONIC, GIN, SUCANAT, SPARKLING WATER, CITRUS 8

SANGRIA CON CEREZAS

RED WINE, CHERRY, COGNAC, CITRUS 9

NONINO, YES YES YES! 

L’APERITIVO NONINO, CREME DE CASSIS, LEMON BITTERS, SPARKLING WINE 8

SEASONAL MULE

BOURBON, GINGER, WHITE PEACH, LEMON, SODA 9

ELDERFLOWER SPRITZ

SPARKLING WINE, ELDERFLOWER, LEMON 10

TITO’S MARTINI

VODKA, OLIVE BRINE, CASTELVETRANO OLIVE 10

OAXACAN BREEZE 

TEQUILA, MEZCAL, LIME, MANGO, PINEAPPLE, FIRE BITTERS 12

SOMMELIER’S SELECTIONS

RED WINE, WHITE WINE & BEER 6

*SERVED RAW OR UNDERCOOKED OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS, CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.