Hav & Mar

togarashi, blue masa

two teff biscuits, blue cornbread, injera crisp, flatbread, shiro hummus & peach jam

oysters on the half shell, mignonette, awaze, lemon

cippolini onions, granny smith apples, fennel

berbere-cured salmon, cucumber, avocado

miso, injera, walnut

swediopian, tuna tartare, hamachi ceviche

poached lobster, blue shrimp, marinated mussels, little neck clams, tuna tartare, hamachi ceviche, swediopian

delicata squash, baby gem, endive, truffle

Peat's sustainable mushroom medley, black garlic, crispy shallot

celeriac, turmeric, pickled fresno

octopus, merguez, cannellini

crispy coconut rice, dill salsa verde, scallion

lentils, okra, sweet potato

Peat's sustainable mushroom medley, autumn vegetables, coconut rice, cilantro

campanelle, shrimp, crab, uni butter

doro wot, ayib, fried chicken, soft-boiled egg

confit heirloom carrots, grapes, preserved lemon

house-made sambal, cilantro

12 oz porcini crusted ribeye, bone marrow butter, smoked herbs

(feeds 2 - 4) crab fried rice, grilled lobster, fried fish, marinated shrimp, mussels

andouille sausage, toasted pumpkin seed

onsen egg, tobiko

crispy yucca, sweet potato, shiro hummus, awaze

grilled bok choy, shiro hummus, house rub

soy-honey glaze, parsley

fried, grilled & charred okra, olive, pickled onions

entire table must participate // served family style

doro wot, shiro hummus, peach chutney, berbere injera

chipotle, pickled veg & tomatillo

3 pieces, awaze

half-sized Hav & Martini: vodka & gin, pickled red onion, blue cheese olive

ketel one peach & grapefruit vodka, lemon

bianco vermouth, gin, lemon twist

ten to one caribbean rum, hibiscus, lime

gin, raspberry, banana, egg white

mezcal, vanilla, mole bitters

Asahi Super Dry Japanese Rice Lager

KCBC Infinite Machine

blue butterfly pea flower, pandan tapioca, pavlova

mini doughnuts, pumpkin glaze

coffee, caramel, marscapone

rye, Ethiopian cardamom, coconut, amaro

vodka, espresso, averna, licor 43, toasted marshmallow

The Macallan 12 Year double cask, amontillado sherry, amaretto, apple brandy

Caffeine-Free Chamomile, Earl Grey, English Breakfast, Peppermint, Green Tea

swedish rum, spices, red wine ~ served warm or cold

gin, ume, blue butterfly poached pear, eggwhite

blanco tequila, carrot ginger, grapefruit, poblano, berbere

vodka & gin, savory pickled red onion, cornichon, gentian, vermouth, blue cheese olive

mezcal, hibiscus, aperol, amaro, lemon

Macallan 12 year double cask, amontillado sherry, amaretto, apple brandy

Uncle Nearest 1856, spiced pear brandy, vermouth, campari

rye, cardamom, coconut, amaro

vodka, espresso, averna, licor 43, toasted marshmallow

with house sparkling water (Highball)

with fever tree elderflower tonic

with fever-tree elderflower tonic (Highball)

with fever tree club soda (Highball)

pilsner | Brooklyn, NYC

lager | Williamsburg, NYC

hazy pale ale | Brooklyn, NYC

belgian style ale | Downington, PA

hard cider | Vimmerby, Sweden

three spirit livener, bitter orange

lemongrass, ginger, hibiscus, yuzu-lime soda

golden non-alcoholic beer | Connecticut

for two

miso, injera, walnut

uni mousse, mitmita, tobiko

delicata squash, endive, baby gem, truffle

Peat's sustainable mushroom medley, seasonal vegetables, coconut rice, cilantro

miso-tamarind broth, taro, winter radish

campanelle, shrimp, crab, uni butter

crispy yucca, sweet potato, shiro hummus, awaze

andouille sausage, toasted pumpkin seeds

white & dark chocolate ganache, caramel

doro wot, shiro hummus, peach chutney, berbere injera

chipotle, pickled veg & tomatillo

3 pieces, awaze

half-sized Hav & Martini: vodka & gin, pickled red onion, blue cheese olive

ketel one peach & grapefruit vodka, lemon

bianco vermouth, gin, lemon twist

ten to one caribbean rum, hibiscus, lime

gin, raspberry, banana, egg white

mezcal, vanilla, mole bitters

Asahi Super Dry Japanese Rice Lager

KCBC Infinite Machine

blue butterfly pea flower, pandan tapioca, pavlova

mini doughnuts, pumpkin glaze

coffee, caramel, marscapone

rye, Ethiopian cardamom, coconut, amaro

vodka, espresso, averna, licor 43, toasted marshmallow

The Macallan 12 Year double cask, amontillado sherry, amaretto, apple brandy

Caffeine-Free Chamomile, Earl Grey, English Breakfast, Peppermint, Green Tea

swedish rum, spices, red wine ~ served warm or cold

gin, ume, blue butterfly poached pear, eggwhite

blanco tequila, carrot ginger, grapefruit, poblano, berbere

vodka & gin, savory pickled red onion, cornichon, gentian, vermouth, blue cheese olive

mezcal, hibiscus, aperol, amaro, lemon

Macallan 12 year double cask, amontillado sherry, amaretto, apple brandy

Uncle Nearest 1856, spiced pear brandy, vermouth, campari

rye, cardamom, coconut, amaro

vodka, espresso, averna, licor 43, toasted marshmallow

with house sparkling water (Highball)

with fever tree elderflower tonic

with fever-tree elderflower tonic (Highball)

with fever tree club soda (Highball)

pilsner | Brooklyn, NYC

lager | Williamsburg, NYC

hazy pale ale | Brooklyn, NYC

belgian style ale | Downington, PA

hard cider | Vimmerby, Sweden

three spirit livener, bitter orange

lemongrass, ginger, hibiscus, yuzu-lime soda

golden non-alcoholic beer | Connecticut

Our warm blue masa cornbread infused with togarashi, sweet and subtly spicy. Served with honey butter that offers a southern comfort.

Assortment of teff biscuits, warm blue cornbread, injera crisps, and flatbread. Served with Shiro hummus, honey butter and seasonal jam. Rustic, globally inspired starter to share.

Fresh seasonal oysters served with a light and tangy mignonette, awaze spiced cocktail sauce, and lemon.

Fluke marinated in a zesty yuzu broth with with carrot and fresh cilantro.

Cured salmon ,sliced and served with fresh sea buckthorn, a light fennel salad and a spiced mustard sauce topped with a coffee injera crumble.

Hand-cut tuna in a flavorful miso with a walnut oil drizzle, accompanied by a citrusy avocado crema and crispy injera chips.

Tasting platter featuring Hav Mar favorites; Swediopian, tuna tartare, and fluke ceviche.

This show-stopping seafood tower features poached lobster, blue shrimp, mussels, littleneck clams, tuna tartare, fluke ceviche, and Swediopian.

Bulgar wheat and kale tossed with tangy pomegranate and walnuts, all dressed with a citrus-driven preserved lemon vinaigrette.

An indulgent and rich mitmita uni mousse served with roe.

Tender grilled octopus with awaze, aji amarillo, and thumbelina carrots.

Charred lamb meatballs in spicy tomato sauce with maple glaze, served with warm naan.

Flakey roasted bass glazed with a spicy sambal sauce accompanied by a crispy coconut rice arancini and a creamy coconut foam.

Seared salmon with Shiro soubise, coated with crispy falafel, and bok choy.

Peat's sustainable mushroom medley and seasonal vegetables in fragrant coconut curry with cilantro rice.

Hearty campanelle pasta with a mix of shrimp and crab, served in a rich white wine uni butter sauce.

Flavorful fried chicken with bold Ethiopian Doro wat stew topped with Ayib cheese, and accompanied by a soft-boiled egg.

Juicy herb-roasted half chicken with red maple chermoula and creamy root vegetable rotmos.

Whole branzino served with gomen kimchi, tikkil gomen, beets, and green beans.

Aromatic coffee-cured duck served with a crispy duck salad, earthy roasted carrot, and rich duck jus.

12 oz coffee-crusted ribeye with a bold and buttery berbere hollandaise.

A shareable portion of our slow-cooked oxtail, served with basmati rice, crab, lobster, crispy onion, and finished with aromatic mint and cilantro. (serves 2-4)

Slow-stewed collard greens with smoky andouille sausage and crunchy toasted spiced pumpkin seeds.

Fragrant basmati rice with crab, crispy onion, and aromatic fresh herbs.

Crispy yucca and sweet potato fries served with Shiro hummus and awaze.

Crispy Brussels sprouts tossed with sweet and citrusy ponzu sauce, shallots, and honey.

Grilled lion's mane and cremini mushrooms seasoned with flavorful za'atar spice.

Traditional bites finished with aromatic truffle and nutty nigella for a savory, earthy snack.

Crispy bass layered with bright yuzu aioli and fragrant lemongrass on a soft bun for a light, citrus-forward seafood bite.

Silky smoked salmon topped with creamy avocado crema, and fresh dill for a balanced, herbaceous flavor.

Crisp-fried olives served with cornichons, spicy mustard, and smoked olive oil for a briny, bold appetizer.

Crispy fried chicken with fluffy waffles, drizzled in berbere-spiced honey and finished with pickled cucumber and green onion for a sweet-heat Southern classic.

Crispy yucca and sweet potato fries served with Shiro hummus and awaze ketchup.

Three oysters accompanied by our Hav Fries and a Mar-teeny martini .

La Fête Red Blend McBride Sisters Chardonnay

La Fête Red Blend McBride Sisters Chardonnay

pilsner

Vodka and gin shaken with pickled red onion and a blue cheese olive for a savory, modern twist on a classic martini.

Ketel One peach and grapefruit vodka brightened with fresh lemon for a crisp, citrus-forward martini.

A Caribbean-inspired blend of hibiscus, red wine, pineapple, and ginger for a vibrant, tangy, and refreshing cocktail.

Smoky mezcal stirred with vanilla and mole bitters for a rich, earthy take on the classic Old Fashioned.

Highland scotch mixed with white peach, ancho, and amaro for a subtly spicy, fruity highball with warm depth.

Assortment of teff biscuits, warm blue cornbread, injera crisps, and flatbread. Served with shiro hummus and rhubarb jam. Rustic, globally inspired starter to share.

Fresh seasonal oysters served with a light and tangy mignonette, awaze spiced cocktail sauce, and lemon.

Four oysters baked with blue crab, spicy chili crunch, and lemon.

A fresh, shareable seafood platter with blue shrimp, oysters, littleneck clams, Swediopian, and octopus crudo.

Hand-cut tuna in a flavorful miso with a walnut oil drizzle, accompanied by a citrusy avocado crema and crispy injera chips.

Cured salmon served with fresh sea buckthorn, a light fennel salad and a spiced mustard sauce, topped with a coffee injera crumble.

Creamy Ethiopian Shiro hummus with autumn vegetables, flatbread, and crispy green chickpeas.

Bulgar wheat with kale, crisp pomegranate, juicy figs and crunchy candied walnuts with citrusy preserved lemon vinaigrette.

Fluke marinated in a zesty yuzu broth with rich caramelized onions and fresh cilantro. A bright and fresh crudo with flavorful layers.

An indulgent and rich mitmita uni mousse served on brioche and tobiko.

Chilled lobster with awaze mayo mixed with bright yuzu juice and crispy shallots on a toasted brioche bun.

Fried chicken with sweet-spicy berbere honey glaze, crunchy cabbage slaw, and B pickles on a potato bun.

Crispy yucca and sweet potato fries served with Shiro hummus and awaze ketchup.

A crisp meringue topped with vanilla bean whipped cream and refreshing blood orange sorbet for a light, citrus-forward dessert.

Rich chocolate filling in a crisp crust, finished with airy black tea foam and bright candied lemon for a refined, bittersweet finish.

Silky and lightly tangy goat cheese mousse, paired with roasted green grapes and a delicate white wine anglaise for a balanced, elegant dessert.

Rotating selection of handcrafted sorbets and ice creams featuring fresh, seasonal flavors.

Whiskey combined with smoked black tea, coffee, amaro, and fig for a bold, rich cocktail with deep winter flavors.

Vodka, espresso, Licor 43, and toasted marshmallow for a rich, dessert-like espresso martini with a warm, caramel finish.

Rye whiskey balanced with sweet vermouth and orchard fruit for a smooth, seasonal cocktail with depth and warmth.

Caffeine-Free Chamomile, Chai, Mint Verbena, Jasmine

cream earl-grey

A crisp, refreshing blend of apple and key lime with hints of vanilla, topped with prosecco for a light, sparkling finish.

Swedish aquavit beautifully balanced with bright raspberry, pineapple, hibiscus, and fresh mint.

Cachaça infused with fresh herbs, floral orange blossom, and Earl Grey tea.

Gin combined with chamomile, bergamot, and citrus for a fragrant, bright, and soothing seasonal cocktail.

A comforting Scandinavian classic made with spiced red wine, citrus, chai spices, and a touch of Swedish rum.

Smoky mezcal blended with hibiscus, Aperol, amaro, and lemon.

Bourbon and sweet vermouth paired with subtle orchard fruit for a smooth, warming cocktail with seasonal depth.

Rye whiskey perfectly balanced with spiced pear, vermouth, and Aperol.

Whiskey combined with smoked black tea, coffee, amaro, and fig for a bold, rich cocktail with deep winter flavors.

with club soda (highball)

with clementine soda (Highball)

with Swedish cider (Highball)

with pomegranate soda (Highball)

pilsner | Brooklyn, NYC

lager | Williamsburg, NYC

hazy IPA | Brooklyn, NYC

black lager | Brooklyn, NYC

lager | Addis Ababa, Ethiopia

strawberry lime hard cider | Vimmerby, Sweden

pear hard cider | Warwick, NY

Three Spirit Social Elixir blended with fresh mint, bright lemon, and aromatic Earl Grey for a refreshing, lightly herbal, tea-forward non-alcoholic cocktail.

Floral hibiscus and vibrant blood orange mixed with Maison Perrier lime soda for a crisp, citrus-forward, sparkling mocktail.

golden non-alcoholic beer | Connecticut

for two

miso, injera, walnut

uni mousse, mitmita, tobiko

delicata squash, endive, baby gem, truffle

Peat's sustainable mushroom medley, seasonal vegetables, coconut rice, cilantro

miso-tamarind broth, taro, winter radish

campanelle, shrimp, crab, uni butter

crispy yucca, sweet potato, shiro hummus, awaze

andouille sausage, toasted pumpkin seeds

white & dark chocolate ganache, caramel

doro wot, shiro hummus, peach chutney, berbere injera

chipotle, pickled veg & tomatillo

3 pieces, awaze

half-sized Hav & Martini: vodka & gin, pickled red onion, blue cheese olive

ketel one peach & grapefruit vodka, lemon

bianco vermouth, gin, lemon twist

ten to one caribbean rum, hibiscus, lime

gin, raspberry, banana, egg white

mezcal, vanilla, mole bitters

Asahi Super Dry Japanese Rice Lager

KCBC Infinite Machine

blue butterfly pea flower, pandan tapioca, pavlova

mini doughnuts, pumpkin glaze

coffee, caramel, marscapone

rye, Ethiopian cardamom, coconut, amaro

vodka, espresso, averna, licor 43, toasted marshmallow

The Macallan 12 Year double cask, amontillado sherry, amaretto, apple brandy

Caffeine-Free Chamomile, Earl Grey, English Breakfast, Peppermint, Green Tea

swedish rum, spices, red wine ~ served warm or cold

gin, ume, blue butterfly poached pear, eggwhite

blanco tequila, carrot ginger, grapefruit, poblano, berbere

vodka & gin, savory pickled red onion, cornichon, gentian, vermouth, blue cheese olive

mezcal, hibiscus, aperol, amaro, lemon

Macallan 12 year double cask, amontillado sherry, amaretto, apple brandy

Uncle Nearest 1856, spiced pear brandy, vermouth, campari

rye, cardamom, coconut, amaro

vodka, espresso, averna, licor 43, toasted marshmallow

with house sparkling water (Highball)

with fever tree elderflower tonic

with fever-tree elderflower tonic (Highball)

with fever tree club soda (Highball)

pilsner | Brooklyn, NYC

lager | Williamsburg, NYC

hazy pale ale | Brooklyn, NYC

belgian style ale | Downington, PA

hard cider | Vimmerby, Sweden

three spirit livener, bitter orange

lemongrass, ginger, hibiscus, yuzu-lime soda

golden non-alcoholic beer | Connecticut

Assortment of teff biscuits, warm blue cornbread, injera crisps, and flatbread. Served with shiro hummus and rhubarb jam. Rustic, globally inspired starter to share.

Fresh seasonal oysters served with a light and tangy mignonette, awaze spiced cocktail sauce, and lemon.

Four oysters baked with blue crab, spicy chili crunch, and lemon.

A fresh, shareable seafood platter with blue shrimp, oysters, littleneck clams, Swediopian, and octopus crudo.

Hand-cut tuna in a flavorful miso with a walnut oil drizzle, accompanied by a citrusy avocado crema and crispy injera chips.

Cured salmon served with fresh sea buckthorn, a light fennel salad and a spiced mustard sauce, topped with a coffee injera crumble.

Creamy Ethiopian Shiro hummus with autumn vegetables, flatbread, and crispy green chickpeas.

Bulgar wheat with kale, crisp pomegranate, juicy figs and crunchy candied walnuts with citrusy preserved lemon vinaigrette.

Fluke marinated in a zesty yuzu broth with rich caramelized onions and fresh cilantro. A bright and fresh crudo with flavorful layers.

An indulgent and rich mitmita uni mousse served on brioche and tobiko.

Chilled lobster with awaze mayo mixed with bright yuzu juice and crispy shallots on a toasted brioche bun.

Fried chicken with sweet-spicy berbere honey glaze, crunchy cabbage slaw, and B pickles on a potato bun.

Crispy yucca and sweet potato fries served with Shiro hummus and awaze ketchup.

Our warm blue masa cornbread infused with togarashi.

Assortment of teff biscuits, warm blue cornbread, and injera crisps. Served with Shiro hummus and peach chutney.

Fresh seasonal oysters served with a light and tangy mignonette, awaze, and lemon.

Delicate yellowtail paired with tart gooseberries, crispy onion, and refreshing cucumber water.

Berbere-cured salmon, sliced and served with orange broth and fennel.

Hand-cut tuna with miso, injera, and walnut.

Tasting platter featuring Hav & Mar favorites; Swediopian, tuna tartare, and hamachi.

Our Seafood Plateau features chilled littleneck clams, East and West Coast oysters, mussel conserva, blue shrimp, poached lobster, crab salad, and injera.

Compressed watermelon, sweet corn, and juicy heirloom tomatoes finished with saba.

Seared scallop with shiitake mushrooms, sweet corn, and aromatic golden milk for a rich, earthy, and slightly spiced seafood dish.

Tender, flame-grilled octopus seasoned with jerk spices, served with mango, coconut, and green papaya for a smoky, tropical, and slightly sweet seafood dish.

Tender lamb folded into delicate dumplings, finished with spicy red curry and injera crumble.

A chilled tomato gazpacho blended with crab croquette and finished with berbere oil.

Peat's sustainable mushrooms and seasonal vegetables simmered in a fragrant curry, served with coconut rice and cilantro barbecue sauce.

Tender salmon with crisp snap peas, pickled cauliflower, fresh herbs, and berbere oil.

Pan seared bass glazed with a spicy sambal sauce accompanied by coconut and gem lettuce.

Hearty rigatoni pasta with a mix of shrimp and crab, served in a rich white wine uni butter sauce.

Juicy herb-roasted half chicken with red maple chermoula, ranch, and gem lettuce.

Flavorful fried chicken with bold Ethiopian Doro wat stew topped with Ayib cheese, and accompanied by a soft-boiled egg.

Soy glazed chicken and springy ramen noodles in rich doro wot broth.

Branzino served with injera, cilantro, and mint for a vibrant, Ethiopian-inspired seafood entrée.

Dry-aged double lamb chops with crispy potatoes and roasted carrots.

A 14 oz coffee-crusted New York strip steak, grilled for a bold, smoky sear, served with berbere hollandaise and cheesy fries.

(FEEDS 2-4) Fragrant basmati rice layered with tender short rib, lobster, crispy onions, mint, and cilantro for a rich, aromatic, and shareable feast.

Golden, crispy potatoes tossed with 18-month aged Parmigiano Reggiano for a savory and herb-forward side.

Sweet and sour long beans finished with crispy garlic for a bright, tangy, and lightly crunchy vegetable side.

Slow-stewed collard greens with smoky andouille sausage and crunchy toasted spiced pumpkin seeds.

Crispy yucca and sweet potato fries served with Shiro hummus and awaze.

Sweet corn served with savory corn broth, creamy ayib, crunchy corn nuts, and fresh cilantro.

Fragrant basmati rice with crab, crispy onion, and aromatic fresh herbs.

Local East Coast oysters served on the half shell with shallot mignonette and awaze.

Smoked olives tossed with preserved lemon and fresh herbs.

Seasonal vegetables served with creamy Shiro hummus and savory anchovy aioli.

Chilled shrimp served with awaze horseradish, dill, and lemon.

Tacos with big eye tuna, with avocado mousse, miso, and injera.

Tender octopus with mango-coconut sauce and papaya achara.

Crispy spring rolls filled with crab, cream cheese, and avocado.

Crispy chicken tossed in berbere honey and served with turmeric aioli.

Lamb burger topped with ayib tzatziki, mitmita, and pickled vegetables.

Smashed potatoes topped with umami aioli and aged Parmesan.

Vodka and gin shaken with pickled red onion and a blue cheese olive.

Ketel One peach and grapefruit vodka brightened with fresh lemon.

A blend of hibiscus, red wine, pineapple, and ginger.

Smoky mezcal stirred with vanilla and mole bitters.

Highland scotch mixed with white peach, ancho, and amaro.

A blend of lemongrass, cucumber-berry green tea, Lyre's White Cane, and club soda.

Crisp meringue topped with fresh strawberries, jasmine gelée, vegan vanilla bean chantilly, and lemon sorbet.

Silky white chocolate mousse with macerated peaches and tarragon crumble.

A tiramisu-style dessert with coffee-soaked ladyfingers, brûléed banana, and mascarpone cream.

Rotating selection of handcrafted sorbets and ice creams featuring fresh, seasonal flavors.

Whiskey combined with smoked black tea, coffee, amaro, and fig for a bold, rich cocktail with deep winter flavors.

Rye whiskey balanced with sweet vermouth and orchard fruit for a smooth, seasonal cocktail with depth and warmth.

Caffeine-Free Chamomile, Chai, Mint Verbena, Jasmine

cream earl-grey

Coconut, Aperol, and prosecco blended for a light, tropical cocktail.

Swedish aquavit beautifully balanced with fresh cucumber and aloe.

Clarified Dominican rum with pineapple, ancho verde, and baking spice for a smooth, tropical cocktail.

London dry gin blended with pear, ume, and egg white for a floral, silky cocktail.

Smoky mezcal blended with blood orange, Aperol, amaro, and lemon.

Gin and vodka blended with bergamot, Meyer lemon, and dry vermouth.

London Dry Gin, yuzu sake, cherry blossom, and gentian blended for a light, floral cocktail.

Vodka and fresh espresso blended with salted vanilla, Averna, and toasted marshmallow.

with club soda (highball)

with club soda (Highball)

with club soda (Highball)

with grapefruit soda (Highball)

with Mediterrean tonic (Highball)

pilsner | Brooklyn, NYC

lager | Williamsburg, NYC

hazy IPA | Brooklyn, NYC

wheat ale | Brooklyn, NYC

lager | Addis Ababa, Ethiopia

strawberry lime hard cider | Vimmerby, Sweden

Zero-Waste strawberry and red bell pepper combined with club soda for a refreshing non-alcoholic mocktail.

Lemongrass blended with lemon, cucumber berry green tea, Lyre's White Cane, and club soda for a refreshing non-alcoholic mocktail.

Sparkling Blanc de Blancs | Sweden

golden non-alcoholic beer | Connecticut