CHRISTMAS EVE at Brine

CHRISTMAS EVE at Brine


Join us on Christmas Eve - at Brine!
 

RAW
Oysters on the Half Shell* Refer to our Daily Card | MKT
Littleneck Clam* | 2
Jumbo Shrimp Cocktail | 4 
Power Tower* A collection of all items raw and poached | 37/74
 
SOUPS AND SALADS
Clam & Pork Chowder • Crispy Pork Belly • Potatoes • Littleneck Clams | 9         
Soup du Jour • Market & Dock Availability | 7 
Local Greens • Apple • Goat Cheese • Lemon Thyme Vinaigrette |12   
Bibb Lettuce • Almonds • Haricot Verts • Apricot •  Banyuls Vinaigrette | 13
 
SMALL PLATES
Prawns • Vichyssoise • Leeks • Vadouvan | 14
Crab • Squash Pain Perdu • Sunchokes • Bonito | 8
Prime Beef Tartare*• Shitake • Fried Oysters • Squid Ink Aioli • Smoked Yolk |16             
Gnocchi • Sunchokes • Lemon • Crispy Shallots • Chives |14 

CRUDO
Scallop* • Crème Fraîche • Tomatillo • Grapefruit • Dill | 16
Arctic Char*• Horseradish Aioli • Trout Roe • Fried Capers | 14                                                     
Swordfish* • Lobster Aioli • Citrus • Pumpkin Oil |15                               
 
SANDWICHES
Roasted Fish • Pickled Onions • Arugula • Black Pepper Aioli | 17
Eggplant & Mushroom • Gruyere • Onion Jam • Rye Bread |16
Sausage de la Casa • Smoked Yogurt • Pickles • Crispy Shallots • Brioche |18   
 
MAIN PLATES
8 oz Filet* • Sweet Potato Pie • Parsnips • Bone Marrow Crumbs • Demi | 38
16 oz Bone-in Prime Ribeye* • Farro • Shallot • Celery Root • Sauce Périgueux | 45                                                    Scallops • Gingerbread • Carrots • Concord Grape • Chicory | 36
Arctic Char • Salsify • Fig Tart • Fennel • Dill • Rye | 29    
 
CAVIAR
Buttermilk Blini • Minced Shallot • Crème Fraiche • Egg | MKT
Daily Selection (Changes often) | MKT
Tasting (4 grams) | MKT
Half Ounce | MKT

TODO

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Date and Time

Monday Dec 24, 2018
11:00 AM - 8:00 PM EST

Monday, December 24
11:00 am-8:00 pm

Location

Brine Oyster • Crudo • Chops
25 State St,
Newburyport, MA 01950

25 State Street Newburyport MA 01950

Website

Click Here

Contact Information

978-358-8479

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