Menus

Raw Bar
  • Clams On The Half Shell*
    2 ea
    Little Neck Clams/Cherrystones
  • Oyster Sampler*
    18
    One of Each Variety
  • Oysters on The Half Shell*
    3 ea
    6 Types Offered
  • Oysters To Go
    20.
    Oyster Of the Day
  • Shellfish Sampler*
    44
    6 Oysters, 6 Clams, 5 Shrimp
  • Shrimp Cocktail
    15
    4 Jumbo Shrimp
Classic Starters
  • New England Clam Chowder
    11
    Bacon, chive buttermilk biscuits
  • Parsnip Soup
    14
    Smoked Mussels, Crispy Parsnips, Truffle Oil, Espelette
  • Liv’s French Fries
    Old Bay Seasoning, Roasted Garlic Mayo 6 Truffle Oil, Parmesan Cheese 9
  • BLT Salad
    13
    Iceberg Lettuce, Tomatoes, Bacon, Croutons, Buttermilk Ranch Dressing
  • Mushroom Salad
    16
    Seacoast Mushrooms, Arugula, Goat Cheese, Bacon, Truffle Vinaigrette
  • Fall Kale Salad
    14
    Brussel Sprouts, Butternut Squash, Apple, Blue Cheese, Brown Butter Vinaigrette
  • Shrimp Empanada
    15
    Queso Fresco, Pickled Red Onion-Cucumber Slaw, Salsa Verde
  • Liv’s Mussels
    17
    Shallot, White Wine, Dijon, Touch of Cream
  • Fried Rhode Island Calamari
    15
    Cherry Peppers, Thai Sweet Chili Mayo
  • Tuna Tartare*
    17
    Mango-Chili Vinaigrette, Avocado Mayo, Toasted Almond, Hijiki, Jalapeno, Crispy Wonton
  • Tagliatelle Pasta
    18
    Duck Confit and Mushroom Ragout, Roasted Root Vegetables, Herbed Goat Cheese
Classic Mains
  • Beer Battered Fish and Chips
    25
    Old Bay Fries, Coleslaw, Malt Aioli
  • General Tso’s Shrimp Tacos
    18
    Bok Choy Slaw, Carrot-Ginger Dressing, Scallion Mayo (choice of Corn or Flour Tortilla)
  • 8 Oz. House Ground Hamburger
    19
    Bacon, Farmhouse Cheddar or Bleu Cheese, Old Bay Fries
  • Sesame Crusted Tuna*
    36
    Thai Peanut Noodles, Baby Corn, Broccoli, Soy-Hoisin Glaze
  • Shrimp and Grits
    27
    Cheddar Grits, Holy Trinity, Bacon-Onion Jam, Crispy Leeks, Paprika Gravy
  • Pan Seared Faroe Island Salmon*
    32
    Cauliflower-Kale Mashed, Cauliflower Florets, Roasted Tomatoes, Caper-Brown Butter Sauce
  • White Wine and Butter Roasted Cod*
    35
    Mushroom Couscous, Braised Leeks, Arugula-Crab Salad, Sherry-Mustard Sauce
  • Pan Seared Duck Breast*
    34
    Parsnip Puree, Brussel Sprouts, Roasted Beets, Cherry Jus
  • Grilled Hanger Steak*
    35
    Caramelized Onion Croquette, Kale, Mushrooms, Black Garlic
  • Pan Seared Scallops*
    36
    Butternut Squash Puree, Brussel Sprouts, Seacoast Mushrooms, Bacon, Apple Cider Reduction
*
  • 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