Vernick Fish

sea scallop a la plancha with creole broth, creamy polenta and okra

ossetra caviar, potato rosti, tuna tartar & confit egg yolk

walk in and join us at our expansive bar, offering specialty cocktails, everyday from 4:30pm to 10pm

corn & summer truffle fried rice

savor our crab roll, made with sweet crab, chilled and nestled within a fluffy Japanese milk bun, garnished with a delicate sprinkle of togarashi. our crab roll pairs perfectly with our Orange Crush cocktail- an orange peel infused haku vodka, dry curasao, fresh citrus & sarsaparilla

available in the bar & lounge area during dinner service with only 15 rolls served daily🦀

heirloom tomato salad with basil & sourdough croutons

corn & summer truffle fried rice

enjoy during our lunch service when you join us at the bar, or in the dining room every tues - sat from 11:30am to 2pm

the Islay Smash is a nod to Scotland using both and whisky along with fernet, ginger, grapefruit, maraschino & mint

join us for dinner seven nights a week & lunch tues - sat
visit our link in bio to book your reservations, or stop by to join us at our bar beginning at 4:30pm

seared scallops a la plancha, little neck clams, corn, 'nduja butter & crispy polenta 🌽 ☀️

the Monk Holiday , , yellow chartreuse, meletti & mole bitters

our bar seatings opens at 4:30pm with dinner service beginning at 5pm

a delicious summer salad
chilled shrimp, green papaya, peach & thai basil

yellowfin tuna, stracciatella cheese and osestra caviar served with toasted milk bread

enjoy at the bar along with our full dinner menu or when seated with us in our dining room

grilled black sea bass with charred eggplant, enoki mushrooms, nori oil served with dashi

bookmark for your summer plans
sea scallop crudo, cherry tomato, brown butter & chives 🍅

indulge in the unexpected with our 'Friends with Benefits' cocktail
cheddar vermouth, Bol's Genevere, Ford's Gin & garnished with savory cheddar

hiramasa tartare, ginger aioli & potato chips

yellowfin tuna rice bowl with egg yolk, pickled daikon and cucumber

one of Chef Greg's favorite shore-inspired dishes is available from now till the end of summer! come in for our crab roll - sweet and briny crab is chilled to perfection and nestled in a warm Japanese milk bun then topped with togarashi

pair it with the orange crush - an orange peel infused haku vodka, dry curasao, fresh citrus & sarsaparilla

available during dinner service with only 20 rolls served daily 🦀

grilled branzino with crispy eggplant, lentils, tzatziki a&d cilantro

our open kitchen gives you a front row seat to our chefs in action. starting july 21, enjoy dinner with us every night of the week. reserve your table now through the link in our bio

sea scallop a la plancha with summer squash, toasted hazelnut and basil

fluke ceviche with ají panca, jicama, crispy calamari & cilantro

sip into summer with the Bangarang
a classic cocktail made with whisky, cynar, blackberry & lime

set your alarm & save the date🦐

tickets for our third annual benefit dinner on sun, aug 4, go on sale tomorrow at noon

the dinner will benefit Cookie Till's, of , nonprofit A Meaningful Purpose at Reed’s Farm. Chef Greg Vernick and Chef Dave Paterniti will utilize ingredients grown on-premise for a multi-course, family style menu highlighting the best of the season's flavors

tagliatelle pasta with blue crab, artichoke ragout & pangrattato

crispy red shrimp with smoked chili aioli & charred baby corn from our dinner menu

yellowfin tuna crudo, shiso & soy vinaigrette served with rice crackers
find this & other raw preparations on our dinner menu

ramón peña sardines bedded on sourdough and accompanied by the co-pilot- our bourbon based cocktail mixed with st. germain, aperol and lime