The Menu

What's on the fire

A seafood-forward menu cooked around Penny, our wood-fired oven, with produce from regional farms and flavors borrowed from every corner of the city.

BRAMBLE & RYE

Dinner Menu

Boards

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Choose 1 · 11 Choose 3 · 24 Choose 5 · 36

Meats: Bresaola · Soppressata · Speck · Salami · Chicken Liver Mousse Cheeses: Gorgonzola Dolce · Pecorino Toscano · Cana de Cabra · Mimolette · Comté

The Hamilton

68

Every meat and cheese, with abundant seasonal accompaniments.

Mezze Platter

32

Selection of dips, pita, seasonal accompaniments.

Whipped Ricotta & Focaccia

20

Confit tomatoes, toasted pine nuts, cracked pepper.

Cold Plates

Octopus Carpaccio

26

White bean puree, preserved lemon relish, smoked paprika oil.

Seafood Peri-Peri

30

Shrimp, lobster, chili salsa, avocado, cilantro.

Beets & Deviled Eggs

16

Pickled beets, chimichurri, grapefruit.

Stracciatella Insalata

20

Arugula, roasted peaches, citrus supremes, balsamic glaze, sesame crumble.

Smoked Carrot Tartare

17

Roasted beets, citrus, fresh herbs, egg, baguette.

Hot Plates

Fire-Roasted Scallops

32

Celeriac, apple, buckwheat crumble, miso beurre blanc.

Creole Shrimp Scampi

26

Colossal shrimp, Creole butter, cornbread.

Thai Coconut Mussels

22

PEI mussels, Thai chili, coconut, ginger, focaccia.

Seasonal Risotto

20

Butternut squash, Parmesan, pistachio salsa verde.

Flat Iron Steak

28

Cauliflower puree, fresh herbs, red wine shallot jus.

Ricotta Gnudi

23

Roasted mushrooms, brown butter, ricotta.

Large Plates · Serves 2–3

Branzino

48

Roasted red pepper emulsion, citrus herb salad.

Brisket

52

Coffee rub, mushroom jus, charred leek chimichurri.

Baked Gnocchi

38

Sweet corn cream, maitake mushrooms, panko. Add lobster + shrimp · 20.

Shareable Sides · 12 Each

Charred Leeks

12

Miso beurre blanc.

Braised Carrots

12

Hot honey.

Spanish Rice

12

Onion, bell pepper, tomato.

Allergens: Milk | Egg | Fish | Shellfish | Tree nuts | Peanuts | Wheat | Soy | Sesame

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A 20% service charge is added to all checks and shared among our front-of-house team. No additional gratuity is expected.

Reserve your experience