Dinner

FROM THE FARMER

 

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

 

 

Sides:

 

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

FROM THE FISHERMAN

 

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

FROM THE BUTCHER

 

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.