First Course


Chilled Peach Soup | 11

Basil Chantilly, Herb Oil


Heirloom Tomato Salad | 13

Watermelon, Crispy Tortilla,
Basil Goat Cheese Emulsion


Ricotta Gnocchi | 14

Lioni’s Burrata, Tomato Confit, Garlic Oil



Main Course


Housemade Spaghetti | 24

Broccoli and Hazelnut Pesto,
Saffron Tomato Puree, Basil





Parker House Roll | 1.5


Fried Pickles | 6

Cornmeal Crust, Garlic Aioli


Grilled Asparagus | 7


French Fries | 7


Fried Oyster Slider | 9

Carrot Slaw, Maple BBQ Sauce, Brioche Bun



First Course


Crudo of the Day | M/P

Chef’s Daily Raw Fish Preparation


House Smoked Salmon | 16

BBQ Spice, Watermelon Radish, Caraway Beer Mustard,
Champagne Vinaigrette, Grilled Sourdough


Grilled Spanish Octopus | 23

Yellow Peach Mostarda, Black Bean Puree, Puffed Rice



Main Course


OHS Pots

Garlic, Jersey Tomato Sauce,
Smoked Paprika Butter
– Mussel Pot | 16/28
– Clam Pot | 19/32


Yellowtail Tuna | 35

Haricot Verts, Daikon Radish,
Wasabi Hummus, Soy Mustard


Barnegat Scallops | 36

Grilled Asparagus, Bacon, Mango, Coconut Leek Puree


Catch of the Day | M/P

Chef’s Choice Chosen At
The Fish Market This morning,
Along with the Chef’s Seasonal Side



First Course


Crispy Duck Confit | 14

Balsamic Marinated Figs, Cucumber,
Cantaloupe, Cashew Gremolata, Tzatziki


Smoked Brisket Tacos | 15

Corn Tortillas, Pickled Chilis,
Charred Corn, Black Garlic Crema



Main Course


Pan Roasted Chicken Breast | 32

Creamy Blue cheese Polenta, Roasted Fresno Emulsion,
Confit Chicken and Celery Croquettes


Braised Short Ribs | 39

Portobello Mushrooms, Corn Pudding,
Fried Onion Ring

A 20% gratuity is included for all parties of 5 or more. Please let your waiter know if you have food allergies or concerns.
As advised by the local health department, consuming raw or undercooked meat, seafood + eggs may increase your risk of foodborne illness.