starters
Onion Dip–$16 crudités . truffle chips . house pickles Maine Chowder–$18 haddock . clams . bacon . corn . crispy potato Fried Brussels Sprouts–$13 cilantro . mint . spicy sweet soy sauce Bangs Island Mussel–$19 saffron butter . garlic . fennel . wheat ale . chicken sausage . homemade bread Prosciutto de Parma–$24 brie . fresh figs . honey . pistachios . crostini Maine Peekytoe Crab & Shrimp Fritters–$18 scallions . lime aioli Fried Calamari–$19 preserved lime . cherry pepper sauce raw bar The Grand Shellfish: 1/2 Tower–$55, Full Tower–$100 oysters . lobster . mussels . shrimp . littleneck clams . Jonah crab claws . Campari orange mignonette . dill caper mignonette . cocktail sauce Oysters (sourced weekly) –$4.50(each), $26 (½ dozen), $52 (dozen) Campari orange mignonette . dill caper mignonette Shrimp Cocktail–$19 shrimp . traditional spicy horseradish sauce Caviar Service–AQ traditional condiments |
salads
Burrata Salad–$19.50 mixed greens . orange . red onion . spiced pecans . maple balsamic Caesar Salad–$17.50 romaine . parmesan . croutons . white anchovy Wedge Salad–$17.50 honey corn . cilantro . crispy quinoa . bacon . cotija . creamy jalapeño dressing |
maines
Duck Confit–$39 roasted acorn squash . Brussels sprouts . sesame . soy . champagne pear reduction Roasted Chicken–$33 crispy potato . sautéed carrots . harissa yogurt Grilled Swordfish–$38 wild brown rice . roasted romanesco cauliflower . charred tomatillo aioli *Grass-Fed Grilled Beef Tenderloin–$52 brown butter potato gnocchi . charred broccolini . mustard balsamic emulsion *Bistro Burger–$25 bacon . smoked maple cheddar . fried onions . horseradish aioli . french fries Smoked Gouda Maine lobster Mac and Cheese–$45 herb bread crumbs Steamed Maine Lobster–AQ littleneck clams . smashed potato . grilled corn . clarified butter Grilled Shrimp–$36 miso risotto . crispy lacinato kale . crispy prosciutto . sun-dried tomato Menus may differ at the time of your visit. Many items can be prepared gluten free. * Consuming raw or undercooked food can cause foodborne illnesses |