OUR STORY
In the midwest, “supper club” means a spot where you can not only have a great meal, but a spot that functions as a bit of a social club too – a place to enjoy remarkable food + great company.
FROM THE FISHERMAN
Crudo of the Day | M/P
Chef’s Daily Raw Fish Preparation
Crab ‘Gumbo’ | 16
Asparagus, Smoked Trout Roe,
Buttermilk Biscuit, Cured Yolk
Grilled Spanish Octopus | 21
Blistered Shishito Peppers,
Potato Mille Feuille,
Buttermilk Ranch, Chili Oil
Lobster Toast | 25
Fiddleheads, Artichokes,
Smoked Lemon Aioli, Saffron Butter
OHS Pots
Spring Garlic, Jersey Tomato Sauce,
Smoked Paprika Butter
– Mussel Pot | 16/28
– Clam Pot | 18/31
Barnegat Scallops | 21/35
Red Potato, Shiitake Mushrooms,
Snap Peas, Spiced Coconut Broth
Catch of the Day | M/P
Chef’s Choice Chosen At
The Fish Market This morning,
Along with the Chef’s Seasonal Side
Yellowtail Tuna | 35
Marinated Cucumbers, White Bean Puree,
Miso Vinaigrette, Cilantro, Sesame Powder
FROM THE BUTCHER
Fava Bean Falafel | 14
Duck Confit, Feta Cheese,
Organic Pea Greens, Black Olive Puree
Lamb Rillette | 15
Pickled Quail Eggs, Snap Peas,
Baba Ganoush, Grilled Sourdough
Niman Ranch Pork Chop | 33
Crispy Polenta, Eggplant Caponata,
Pickled Mustard Seeds, Caraway Pork Jus
Long Island Duck Breast | 36
Mushroom Terrine, Grilled Spring Onion,
Watercress Salad, Duck Jus
FROM THE FARMER
Vegetable Spring Roll | 11
Shiitake Mushrooms, Pickled Ginger,
Soy Mustard
Baby Arugula Salad | 12
Candy Cane Beets, Potato Chips,
Pistachio Pesto, White Balsamic Vinaigrette
Agnolotti | 13
Mascarpone, Red Pearl Onions,
Carrot Puree, English Pea Cream Sauce
Quinoa “Trail Mix” Bar | 23
Grilled Asparagus, Smoked Hummus, Tzatziki
Sides:
Parker House Roll | 1.5
Shishito Peppers | 6
Asparagus | 7
Brie Bites | 8
Crostini, strawberry jam, toasted peanut butter
WHAT PEOPLE SAY ABOUT US
PRIVATE EVENTS
These events are wide ranging: Pop-Up Nights, Special dinners with our favorite fishmonger, Collaborative Dinners with our favorite local chefs, Oyster Tastings + Specials, and more! These events allow our kitchen and talented cooks to experiment with seasonal flavors, test out new dishes, and our farmers + vendors to get personally involved!
