The Raw Bar
Crushed ice.
Mignonette from scratch.
Every oyster arrives live, stored in sea water until the moment it's cracked open at the bar. We carry four rotating East Coast and West Coast varieties — chosen each morning based on what the boats brought in.
Tonight's Selection
Wellfleet, MA
Briny · Clean · Long finish
Cape Cod Bay
Kumamoto, WA
Sweet · Buttery · Mild brine
Pacific Northwest
Blue Point, NY
Full · Mineral · Ocean depth
Great South Bay
Pemaquid, ME
Crisp · Saline · Cucumber note
Damariscotta River
The Wood-Fire Grill
Every plate starts
with live fire.
White oak and apple wood. Cast iron and copper. The grill runs from 3 pm until the last table is seated. Nothing is reheated.
Chef's Signature
Whole Branzino
Wood-fire grilled · Charred lemon · Herb oil
Market Price
Lobster Thermidor
Split tail · Gruyère gratin · Tarragon butter
Line-caught
Sea Scallops
Cast iron sear · Cauliflower purée · Crispy capers
100%
Line-caught daily
Zero
Frozen protein, ever
3 pm
Grill fires lit
4
Copper pots on the stove
Tonight's Catch
The menu changes
when the boats do.
Wednesday, February 25 — updated at 3 pm daily
To Start
Charred Octopus
Smoked paprika · Fingerling potato · Saffron aioli
Clam Chowder
House-rendered bacon · Sourdough crisp · Chive oil
From the Grill
Whole Striped Bass
White oak fire · Green herb sauce · Charred broccolini
Halibut Cheeks
Brown butter · Capers · Preserved lemon · Fennel frond
Day-Boat Swordfish
Cast iron · Romesco · Grilled corn succotash
To Finish
Crème Brûlée
Tahitian vanilla · Torched tableside · Sea-salt caramel
Every Wednesday
The Oyster Board
Eight rotating varieties, mignonette trio, champagne mignonette, and a bottle of Muscadet selected by our sommelier. The reason regulars time their week around Wednesday.
The Table
Worth dressing up for.
From first-timers to regulars who know which bar stool faces the grill.
"
We drove forty minutes for this. Sat at the bar, watched the chefs crack live lobster, drank a bottle of Chablis. The whole branzino was the best fish I've had in a decade. We're already booked for next month.
Margot Ellison
Anniversary dinner · Table 7
"
I've fished these waters my whole life. Shuck is one of the only restaurants in the state that actually treats the fish with respect. The halibut cheeks were transcendent.
Thomas Beaumont
Regular · Every other Thursday
"
The Wednesday oyster board is a ritual now. Eight varieties, the champagne mignonette, Muscadet by the glass. My whole group rearranges our week to make it.
Priya Nair
Wednesday regular · Party of six
Reserve Your Table
The grill is lit.
Your table is waiting.
Dinner nightly from 5 pm. Walk-ins welcome at the bar. Tables fill quickly on weekends — reserve ahead.
Dinner
Nightly · 5 pm – close
Bar
Walk-ins welcome
Phone
+1 (508) 773-4200
No reservation fee · Cancellations accepted up to 24 hours prior