Some will be sad to see the Duck Entree go, but wait until you try what we put in its place.  Free Range Chicken Breast over Potato Dumplings, with Peas, Baby Carrots, Cippollini Onions, Baby Fennel, Chicken Leg Confit, and a Herb Chicken Gravy.  A little bit like Chicken Pot Pie…Yummm!

Photography by Kristen Emanuelson

These beautiful Raspberries have been making a big impression with our customers.  We are shaking them in our new Raspberry Mojito!  Yumm!

Photography by Kristen Emanuelson

Tonight we are featuring a tasty entree special. We have Hake (a mild white fish similar to Cod) over Spring Onion Puree, with Asparagus, Artichoke Hearts, Fava Beans, Baby Carrots, & Shiitaki Mushrooms.     Come join us in todays fresh catch.

Photo by Emanuelson Photography

We would like to introduce you to our new Raspberry Mojito.  Starting this Wednesday we are muddling up fresh raspberries with mint and lime, to make a refreshing “welcome to spring” cocktail.

Photography by Kristen Emanuelson

We at Liv’s Oyster Bar LOVE our Ashlawn Farms Coffee.  It is fresh roasted in our neighboring town Old Lyme.  So fresh, medium roast, with a nutty tone, we cant get enough… Actually, I think Liv’s Oyster Bar staff drink more of this tasty warm drink then our customers.

If its cappuccino you prefer, then who better to ask then our tall dark and mysterious server Joe.  He is a cappuccino genius.

Check out where we get our coffee at www.farmcoffee.com

Photography by Kristen Emanuelson

With the Calamari Salad, you get the best of both worlds!  Satisfy your salty warm crispy taste bud along with your cold healthy salad conscious.  Add in some hot peppers for some zing and it is one awesome salad.

Photography by Kristen Emanuelson

This week is Restaurant Week. We would like to introduce you to the great new dessert we are offering, Fudge Brownie Smores.  In addition to our regular menu we are offering a special three course menu designed just for Restaurant Week.

Photography by Kristen Emanuelson

We have some great new specials tonight that we are pretty excited about.

As an appetizer we have a Warm Asparagus Salad, with Hearts of Palm, Prosciutto, Oregon Truffles,  with a Shallot Vinaigrette  topped with shaved Parmigiano Reggiano, for $11.95

As an entree we have a Pan Seared Tilefish, with Asparagus, King Trumpet Mushrooms, Cippolini Onions, with a Meyer Lemon Emulsion for $26.95

Photography by Kristen Emanuelson

We took a customer favorite and spiced it up a bit. The Sliders are a classic, so we thought why not try to make them even better. We took off the Philly Cheesesteak sliders and replaced it with our new Braised Short Rib Sliders. It has aged White Cheddar Cheese, Caramelized Onions, and our favorite BBQ sauce.

Photography by Kristen Emanuelson