Menus

Raw Bar
  • Clams On The Half Shell*
    2 ea
    Little Neck Clams/Cherrystones
  • Oyster Sampler*
    21
    One of Each Variety
  • Oysters on The Half Shell*
    3.5 ea
    6 Types Offered
  • Shellfish Sampler*
    44
    6 Oysters, 6 Clams, 5 Shrimp
  • Shrimp Cocktail
    15
    4 Jumbo Shrimp
Classic Starters
  • Fried Calamari
    15
    Chimichurri, Fresh Sweet Peppers, Roasted Poblano Mayo
  • Mexican Romaine Salad
    15
    Baby Corn, Black Beans, Pico de Gallo, Black Olives Queso Fresco, Fried Hominy, Creamy Poblano Dressing
  • New England Clam Chowder
    12
    Bacon, chive buttermilk biscuits
  • Octopus Salad
    20
    Crispy Fingerlings and Chorizo, Arugula, Pickled Fennel Lemon-Thyme Vinaigrette
  • Potato Leek Soup
    9
    Smoked Mussels, Crispy Leeks, Paprika Oil
  • Roasted Asparagus Salad
    16
    Toasted Almonds, Arugula, Cucumber Tzatziki, Grana Padano, White Wine Vinaigrette
  • Shrimp Toast
    12
    Sesame Crust, Red Peppers, Edamame, Daikon Salad, Tonkatsu Mayo
  • Liv’s French Fries
    Old Bay Seasoning, Roasted Garlic Mayo 7 Truffle Oil, Parmesan Cheese 9
  • BLT Salad
    14
    Iceberg Lettuce, Tomatoes, Bacon, Croutons, Buttermilk Ranch Dressing
  • Liv’s Mussels
    17
    Shallot, White Wine, Dijon, Touch of Cream
  • Tuna Tartare*
    17
    Blood Orange Vinaigrette, Pickled Carrots, Calabrian Aioli, Cucumbers, Crispy Wontons
Classic Mains
  • 8 Oz. House Ground Hamburger
    19
    Bacon, Farmhouse Cheddar or Bleu Cheese, Old Bay Fries
  • Grilled Swordfish
    36
    Garlic Broccoli Rabe, Braised Fennel, Roasted Tomatoes, Olive Tapenade
  • Blackened Mahi Tacos
    19
    Avocado Slaw, Pico de Gallo, Chipotle-Lime Crema
  • Liv’s Pasta
    27
    Gargano Campanelle, Baby Clams, House Made Italian Sausage, Herb Butter, Calabrian Chilis
  • Sesame Crusted Tuna*
    38
    Drunken Noodles, Shishitos, Snap Peas, Shitakes, Gochujang-Coconut Beurre Blanc
  • Shrimp and Grits
    27
    Smoked Paprika Gravy, Holy Trinity, Crispy Leeks, Green Tomato Jam
  • Miso Glazed Salmon*
    34
    Fingerling Potatoes, Braised Leeks, Haricot Verts, Seacoast Mushrooms, Honey-Whole Grain Sauce
  • Pan Seared Scallops*
    38
    Sunchoke Puree, Roasted Tomatoes, Cauliflower, Arugula, Caper Brown Butter Sauce
  • Potato Crusted Cod*
    35
    Gnocchette, Brown Beech Mushrooms, Asparagus, Scallion Cream Sauce, Crispy Prosciutto
  • Certified Angus NY Strip Steak*
    40
    Leek and Potato “Tots”, Garlic-Parmesan Roasted Broccoli, Smoked Marrow and Calabrian Butter
  • Chicken Milanese
    28
    Burrata, Arugula, Shaved Fennel, Beets, Balsamic Reduction, Lemon-Thyme Vinaigrette
*
  • Share Charge will be added to split items.
    2
  • Menu substitutions may incur an additional charge
    MP
  • * Thoroughly cooking Meat, Poultry, Seafood, Shellfish & Eggs reduces the risk of foodborne illness. We make every attempt to identify ingredients that may cause allergic reactions for those with allergies. However, there is always a risk of contamination