SNACK SHARE
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POINT JUDITH RHODE ISLAND FRIED CALAMARI crispy okra, sweet & sour glaze / 12 PEEL & EAT SHRIMP * 1/2 pound housemade cocktail sauce / 14 YELLOWTAIL HAMACHI CRUDO * hamachi, passionfruit aquachile, pistachios, blood orange, basil oil / 16 BURRATA burrata, local heirloom tomatoes, herb pesto, sourdough, herbs / 12 GRILLED BROCCOLINI garlic crème fraîche, chili spiced peanuts, grana padano / 9 30 A SMOKED FISH DIP house smoked whitefish dip, green & red onion, herb lavosh / 12 CRAB NOODLE CAKE summer succotash, jalapeño corn sauce, available in appetizer and entree portion 14/24 SIX HUSHPUPPIES freshly shucked corn, green onions, remoulade / 8 STEAMED BANGS ISLAND MUSSELS coconut green curry, charred spring onions, toast / 13 POINT JUDITH RHODE ISLAND FRIED CALAMARI crispy okra, sweet & sour glaze / 12 PEEL & EAT SHRIMP * 1/2 pound housemade cocktail sauce / 14 YELLOWTAIL HAMACHI CRUDO * hamachi, passionfruit aquachile, pistachios, blood orange, basil oil / 16 BURRATA burrata, local heirloom tomatoes, herb pesto, sourdough, herbs / 12 GRILLED BROCCOLINI garlic crème fraîche, chili spiced peanuts, grana padano / 9 30 A SMOKED FISH DIP house smoked whitefish dip, green & red onion, herb lavosh / 12 CRAB NOODLE CAKE summer succotash, jalapeño corn sauce, available in appetizer and entree portion 14/24 SIX HUSHPUPPIES freshly shucked corn, green onions, remoulade / 8 STEAMED BANGS ISLAND MUSSELS coconut green curry, charred spring onions, toast / 13 CATCH OF THE DAY creamy potato gratin, sautéed spinach, brown butter sauce / 32 PAN SEARED GULF SNAPPER mango-papaya salsa, puréed tomatillo, crispy plantains, garlic lime crema / 29 PAN ROASTED KING SALMON * peruvian white beans, white asparagus, exotic mushrooms, smoked tomato oil / 26 FISH & CHIPS beer battered cod, french fries, apple cider gastrique / 19 SEARED SEA SCALLOPS truffled summer peas, roasted berkshire pork belly, creamy cauliflower puree / 30 NOLA STYLE SHRIMP & GRITS pan seared shrimp, stone ground grits, blistered tomato, smoked bacon, poblano chiles / 26 SUBSTITUTE SNAPPER +5 FISH SANDWICH fried or grilled catch of the day, housemade dill tartar, coleslaw / 19 NANTUCKET STYLE LOBSTER ROLL hot buttered or herb lobster salad, toasted brioche roll / 28 GRASS FED BURGER * chimichurri, smoked gouda, grilled onions / 16 handhelds come with choice of fries or side salad “CHICKEN FRIED” HERITAGE SMOKED PORK CHOP shaved summer squash-fennel salad / 26 STEAK FRITES * black garlic rubbed hanger steak, sauce au poivre, shoe string fries / 29 SPATCHCOCKED HALF CHICKEN springer mountain chicken, summer vegetable fricassee, red wine butter, peruvian white beans / 26 14oz. DRY AGED KANSAS CITY STRIP * steakhouse style, bone marrow, sauce bordelaise, potato gratin / 54 OCEAN ACRE HOUSE * 2 each / 12 half dzn / 19 full dzn BLUE POINT * 3 each / 18 half dzn / 32 full dzn PREMIUM WEST COAST OYSTER * 4 each / 24 half dzn / 42 full dzn REGIONAL OYSTER FEATURE * Alabama 3 each / 18 half dzn / 32 full dzn HOUSE * 2 each / 12 half dzn / 19 full dzn BLUE POINT * 3 each / 18 half dzn / 32 full dzn PREMIUM WEST COAST OYSTER * 4 each / 24 half dzn / 42 full dzn REGIONAL OYSTER FEATURE * Alabama 3 each / 18 half dzn / 32 full dzn TUNA TARTARE * yellowfin tuna, ginger, lemon, garlic oil, avocado, crispy tortilla strips / 15 GRILLED ALABAMA OYSTERS * six oysters on the half shell, herb parmesan butter / 15 SEAFOOD PLATTER * 6 oysters on the half shell, marinated mussels escabeche, peel & eat shrimp, lobster salad, tuna tartare / 60 SUMMER GAZPACHO heirloom tomato, watermelon, cucumber, herbs / 11 ADD JUMBO LUMP CRAB +5 SUMMER SALAD young spinach, endive, watercress, whipped goat cheese, smoked black grapes, candied pecans, blood orange vinaigrette / 12 CAESAR SALAD cripsy chicharron, ground lemon crouton, caesar vinaigrette / 10 SHAVED VEGETABLE SALAD pink peppercorn vinaigrette / 9 SUMMER GAZPACHO heirloom tomato, watermelon, cucumber, herbs / 11 ADD JUMBO LUMP CRAB +5 SUMMER SALAD young spinach, endive, watercress, whipped goat cheese, smoked black grapes, candied pecans, blood orange vinaigrette / 12 CAESAR SALAD cripsy chicharron, ground lemon crouton, caesar vinaigrette / 10 SHAVED VEGETABLE SALAD pink peppercorn vinaigrette / 9 Oysters Seasonal Land&Sea Caught SNACK SHARE SOUP SALAD EXTRAS BETWEEN *This item can be cooked to a requested temperature. Consuming raw or under cooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Please inform your server of any food allergies. year 2021 SUMMER Executive Chef Jean Claude Etienne served with housemade cocktail sauce, lemon, horseradish, saltines french fries 5 / side caesar 5 / fresh greens salad 5 / creamy potato gratin 7 gluten friendly gluten friendly upon request
Transcript of SNACK SHARE
POINT JUDITH RHODE ISLAND FRIED CALAMARI
crispy okra, sweet & sour glaze / 12
PEEL & EAT SHRIMP * 1/2 poundhousemade cocktail sauce / 14
YELLOWTAIL HAMACHI CRUDO *
hamachi, passionfruit aquachile, pistachios,blood orange, basil oil / 16
BURRATAburrata, local heirloom tomatoes, herb pesto, sourdough, herbs / 12
GRILLED BROCCOLINIgarlic crème fraîche, chili spiced peanuts,
grana padano / 9
30 A SMOKED FISH DIPhouse smoked whitefish dip, green & red onion,
herb lavosh / 12
CRAB NOODLE CAKEsummer succotash, jalapeño corn sauce,
available in appetizer and entree portion 14/24
SIX HUSHPUPPIESfreshly shucked corn, green onions, remoulade / 8
STEAMED BANGS ISLAND MUSSELScoconut green curry,
charred spring onions, toast / 13
POINT JUDITH RHODE ISLAND FRIED CALAMARI
crispy okra, sweet & sour glaze / 12
PEEL & EAT SHRIMP * 1/2 poundhousemade cocktail sauce / 14
YELLOWTAIL HAMACHI CRUDO *
hamachi, passionfruit aquachile, pistachios,blood orange, basil oil / 16
BURRATAburrata, local heirloom tomatoes, herb pesto, sourdough, herbs / 12
GRILLED BROCCOLINIgarlic crème fraîche, chili spiced peanuts,
grana padano / 9
30 A SMOKED FISH DIPhouse smoked whitefish dip, green & red onion,
herb lavosh / 12
CRAB NOODLE CAKEsummer succotash, jalapeño corn sauce,
available in appetizer and entree portion 14/24
SIX HUSHPUPPIESfreshly shucked corn, green onions, remoulade / 8
STEAMED BANGS ISLAND MUSSELScoconut green curry,
charred spring onions, toast / 13
CATCH OF THE DAYcreamy potato gratin, sautéed spinach, brown butter sauce / 32
PAN SEARED GULF SNAPPERmango-papaya salsa, puréed tomatillo, crispy plantains,
garlic lime crema / 29
PAN ROASTED KING SALMON *
peruvian white beans, white asparagus, exotic mushrooms, smoked tomato oil / 26
FISH & CHIPSbeer battered cod, french fries, apple cider gastrique / 19
SEARED SEA SCALLOPStruffled summer peas, roasted berkshire pork belly,
creamy cauliflower puree / 30
NOLA STYLE SHRIMP & GRITSpan seared shrimp, stone ground grits, blistered
tomato, smoked bacon, poblano chiles / 26SUBSTITUTE SNAPPER +5
FISH SANDWICHfried or grilled catch of the day,housemade dill tartar, coleslaw / 19
NANTUCKET STYLE LOBSTER ROLLhot buttered or herb lobster salad, toasted brioche roll / 28
GRASS FED BURGER *
chimichurri, smoked gouda, grilled onions / 16
handhelds come with choice of fries or side salad
“CHICKEN FRIED” HERITAGE SMOKED PORK CHOPshaved summer squash-fennel salad / 26
STEAK FRITES* black garlic rubbed hanger steak, sauce au poivre,
shoe string fries / 29
SPATCHCOCKED HALF CHICKEN springer mountain chicken, summer vegetable fricassee,
red wine butter, peruvian white beans / 26
14oz. DRY AGED KANSAS CITY STRIP* steakhouse style, bone marrow, sauce bordelaise,
potato gratin / 54
OCEAN
ACRE
HOUSE *
2 each / 12 half dzn / 19 full dzn
BLUE POINT *
3 each / 18 half dzn / 32 full dzn
PREMIUM WEST COAST OYSTER*
4 each / 24 half dzn / 42 full dzn
REGIONAL OYSTER FEATURE *Alabama
3 each / 18 half dzn / 32 full dzn
HOUSE *
2 each / 12 half dzn / 19 full dzn
BLUE POINT *
3 each / 18 half dzn / 32 full dzn
PREMIUM WEST COAST OYSTER*
4 each / 24 half dzn / 42 full dzn
REGIONAL OYSTER FEATURE *Alabama
3 each / 18 half dzn / 32 full dzn
TUNA TARTARE *
yellowfin tuna, ginger, lemon, garlic oil,avocado, crispy tortilla strips / 15
GRILLED ALABAMA OYSTERS *
six oysters on the half shell,herb parmesan butter / 15
SEAFOOD PLATTER *
6 oysters on the half shell, marinatedmussels escabeche, peel & eat shrimp,
lobster salad, tuna tartare / 60
SUMMER GAZPACHOheirloom tomato, watermelon, cucumber, herbs / 11
ADD JUMBO LUMP CRAB +5
SUMMER SALADyoung spinach, endive, watercress,
whipped goat cheese, smoked black grapes, candied pecans, blood orange vinaigrette / 12
CAESAR SALADcripsy chicharron, ground lemon crouton,
caesar vinaigrette / 10
SHAVED VEGETABLE SALADpink peppercorn vinaigrette / 9
SUMMER GAZPACHOheirloom tomato, watermelon, cucumber, herbs / 11
ADD JUMBO LUMP CRAB +5
SUMMER SALADyoung spinach, endive, watercress,
whipped goat cheese, smoked black grapes, candied pecans, blood orange vinaigrette / 12
CAESAR SALADcripsy chicharron, ground lemon crouton,
caesar vinaigrette / 10
SHAVED VEGETABLE SALADpink peppercorn vinaigrette / 9
OystersSeasonal
Land&Sea
Caught
SNACK SHARE
SOUP SALAD
EXTRAS
BETWEEN
*This item can be cooked to a requested temperature. Consuming raw or under cooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Please inform your server of any food allergies.
year 2 0 2 1
S U M M E R
Executive Chef
Jean ClaudeEtienne
served with housemade cocktail sauce,lemon, horseradish, saltines
french fries 5 / side caesar 5 / fresh greens salad 5 / creamy potato gratin 7
gluten friendly gluten friendly upon request
Cocktails
Wine
AFTERNOON SWELLsilver rum, rumhaven, maraschino, lime / 11
NIGHT HERDERevan williams bourbon, lemon, triple sec, orgeat / 9
OCEANSIDE MARGARITAgoza silver tequila, lemon, lime, triple sec / 11
BREAKWATERwatershed gin, lemon, grapefruit, lavender simple syrup / 12
ACRE OLD FASHIONrittenhouse rye, 1821 bitters, orange bitters,
citrus demerara / 11
EBB TIDEmontego bay rum, caramelized pineapple juice,
mint, orange shrub, campari / 11
DRIFTsilver tequila, aperol, lemon, japanese chili bitters,
citrus demerara / 11
FARMER’S CHOICEbare bone vodka, celery juice, mint simple,
lemon juice / 10
THE ACRE’S MULEbare bone vodka, lime, ginger beer, bitters / 11
WHITE by the GlassLuna Nuda Pinot Grigio, Alto Adige, IT 10|40Whitehaven Sauvignon Blanc, Marlborough NZ / 10|40Dr. L Riesling Dry, Mosel, DE / 9|36Nautilus Sauvignon Blanc, Marlborough NZ / 10|40Rickshaw Chardonnay, CA / 11|44Michel Fonne Pinot Blanc, Alsace, FR / 14|56Reata “Whiplash” Chardonnay, Sonoma County, CA / 10|40
ROSE by the GlassRosehaven, CA / 10|40Fleur de Mer, Cotes de Provence, FR / 14|56
RED by the GlassDavid Hill Pinot Noir, Willamette Valley OR / 11|44J Black, Pinot Noir, CA / 12|48Josh Red Blend, CA / 15|60Broquel Malbec, Mendoza, AR / 12|48Chelsea Goldschmidt, Merlot, Alexander Valley CA / 13|52 Northwest Ridge, Cabernet Sauvignon, Columbia Valley WA / 13|52
WHITE by the BottleWhitehaven, Sauvignon Blanc, Marlborough, NZ / 38Nautilus, Sauvignon Blanc, Marlborough, NZ / 45Manu, Sauvignon Blanc, Marlborough, NZ / 50King Estate, Pinot Gris, Willamette Valley, OR / 40Trimbach, Riesling, Alsace, FR / 70Aryes, Pinot Blanc, Willamette Valley, OR / 48A to Z Wineworks, Chardonnay, Willamette Valley, OR / 38Sonoma Cutrer, Chardonnay, Sonoma Coast, CA / 95Thomas George, Chardonnay, Russian River Valley, CA / 75Wind Racer, Chardonnay, Russian River Valley, CA / 55Jordan, Chardonnay, Russian River Valley, Sonoma County, CA / 110
RED by the BottleBench, Pinot Noir, Sonoma Coast, CA / 48J Black, Pinot Noir, CA / 50Jean-Luc Columbo, Syrah, Cornas, FR / 155Bastion de la Luna, Rias Baixas, ES / 62Mitolo “Jester”, Shiraz, McLaren Vale, AU / 68Spellbound, Petit Syrah, Napa Valley, CA / 40Oberon, Merlot, Napa Valley, CA / 65Egret, Merlot, Sonoma Valley, CA / 65Rickshaw, Cabernet Sauvignon, CA / 45Tribute, Cabernet Sauvignon, Sonoma, CA / 45Hill Family “Barrel Blend”, Napa Valley, CA / 75The Justin, Cabernet Sauvignon, Paso Robles, CA / 68La Rioja Alta, Rioja, ES / 72
TAILS
SPARKLING
MOCK
CABIN FEVERcaramelized pineapple shrub, lime, mint, tonic / 7
CORAL REEFgrapefruit shrub, lavender simple, lime, soda / 7
APEROLexpressed orange, prosecco / 12
ELDERFLOWERbella spirits elderflower, prosecco / 11
CUCUMBER & GINcucumber, gin, simple syrup, prosecco / 10
Draft
Bottles
Cans
ChampagneLanson “White Label” Sec, FR / 95Gonet-Medeville “Brut Reserve” 1er Cru, FR / 125Veuve Cliquot “Yellow Label”, Brut, Reims, FR / 135Piper Heidsieck “Cuvee” FR / 95
Creature Comforts Tropicalia / 7Sculpin Ballast Point / 8Scofflaw Basement IPA / 8Jekyll Big Creek Kolsch / 8Sweetwater 420 / 6Blue Moon / 6Stella Artois / 6
Miller Lite / 5Bud Light Aluminum / 5Corona Extra / 7
Red Hare Tangerine SPF 50/50 IPA / 7Creature Comforts Reclaimed Rye / 6White Claw / 7
S�itz
Other SparklingLa Marca Prosecco, Veneto, IT / 14|56Rey De Copas, La Mancha, ES / 9|36L. Pommery, Brut, CA / 18|72Veuve du Vernay Brut Rose, Loire Valley, FR / 14|56
