Hours
MON, WED & THURS:
5:00 PM – 9:00 PM
CLOSED TUESDAY
FRIDAY & SATURDAY:
5:00 PM – 10:00 PM
SUNDAY
5:00 PM – 9:00 PM
Newsletter
Sign up for our weekly specials, events, and more!
Dinner & Raw Bar Menu
On Ice
Oysters
WITH CUCUMBER- GIN MIGNONETTE
EAST COAST
3.50 EACH
WEST COAST
4.00 EACH
LITTLENECK CLAMS
WITH PEPPER – VODKA COCKTAIL SAUCE
HALF DOZEN
12
Dozen
22
GIANT SHRIMP COCKTAIL
PEPPER – VODKA COCKTAIL SAUCE
24
CHILLED LOBSTER ON ICE
WITH MALT VINEGAR AIOLI
HALF
MP
Whole
MP
ALASKAN KING CRAB
WARM BUTTER AND MALT VINEGAR AIOLI
HALF Pound
39
Full Pound
75
SHELLFISH PLATTERS
CUCUMBER- GIN MIGNONETTE
VODKA- PEPPER COCKTAIL SAUCE
MALT VINEGAR AIOLI
* FRESH HORSERADISH ON REQUEST
For Two
65
For Four
125
Starters
Bread
BALTHAZAR BAGUETTE
WITH EVERYTHING BUTTER
4 Refills 2
BALTHAZAR BAGUETTE
WITH OLIVES, HOUSE PICKLES
AND EVERYTHING BUTTER
8 Refills 2
Soups
SPICY MARYLAND STYLE
BLUE CRAB
17
NE STYLE CHOWDER
WITH GARNISH DU JOUR
PA
Greens
Market Greens
FRESH HERBS, SUNFLOWER SEEDS,LEMON-VERJUS DRESSING
16
Little Gem Caesar
EGGLESS DRESSING WITH WHITE
ANCHOVY, POLENTA CROUTONS
17
FALAFEL SALAD
CRISPY VEGETABLES, HUMMUS AND TAHINI
19
CHICORY WITH SMOKED BLUE CHEESE
ROASTED SHALLOTS, SUNCHOKE,CHARRED GRAPEFRUIT, SPICEDPUMPKIN SEEDS AND TOASTED ORANGEDRESSING
18
Favorites
ACME SMOKED FISH PLATTER
WITH TRADITIONAL ACCOMPANIMENTS AND POTATO PANCAKES
25
GRILLED CALAMARI
WHITE BEAN BROTH, O.D. TOMATO, CHINESE CELERY, BLACK OLIVES AND FENNEL POLLEN
21
PEMAQUID MAINE MUSSELS
ALE, CHORIZO, HOMINY AND JALAPEÑO
17/25.50
SLAB BACON CHAR SIU
PICKLED BOK CHOY AND CRISPY SHALLOTS
17
Steak Tartar
BBQ POTATO CHIPS, WORCESTERSHIRE AIOLI, QUAIL EGG
18
ROASTED RAINBOW CARROTS
BROWN BUTTER YOGURT, CRISPY QUINOA AND DILL
16
Mains
ROASTED LOBSTER
Choice of side and sauce
MP
SURF & TURF
Choice of side and sauce
MP
CHARCOAL GRILLED
Choose a side and sauce
SIDES
RAINBOW CARROTS
BUTTERMILK MASHED POTATOES
PANKO ONION RINGS
SICILIAN ROASTED CAULIFLOWER
BROCCOLI CALABRESE
PATATAS BRAVAS
MISO GLAZED KOREAN SWEET POTATO
ADDITIONAL SIDES 11
Main
MARKET FISH SELECTION
MP
THREE LAMB CHOPS
52
NEW ZEALAND VENISON STEAK
39
NEW YORK STRIP STEAK
48
FILET MIGNON 8 OZ
49
SMOKED BERKSHIRE PORK CHOP
44
CRISP PENNSYLVANIA CHICKEN
34
Sauces
Au Poivre
CHIMICHURRI
SMOKED PRUNE – ARMAGNAC
BEARNAISE
TRUFFLE DEMI GLACE
CHERRY MOSTARDA
PRESERVED LEMON BUTTER
GRAIN MUSTARD DEMI GLACE
ADDITIONAL Sauces 3
FRESH GROUND BURGER
BALTHAZAR BRIOCHE ROLL, CABOT WHITE CHEDDAR WITH PATATAS OR GREENS
25
ADD SLAB BACON, FRIED EGG $2 EACH
SAUTÉED SHRIMP WITH PLANTAINS
DRIED SWEET AND HOT PEPPERS, GARLIC AND LEMON
23/34.50
CANADIAN SALMON A LA PLANCHA
LEEKS, ARTICHOKE, ASPARAGUS AND ROMESCO IN ARTICHOKE BROTH
39
DPNB FRESH SPAGHETTI
MAINE LOBSTER, GARLIC, LEMON, ARUGULA, OD TOMATO AND HOLLAND FINGER CHILI
MP