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
  • Shellfish Sampler*
    44
    6 Oysters, 6 Clams, 5 Shrimp
  • Shrimp Cocktail
    15
    4 Jumbo Shrimp
Classic Starters
  • Baby Spinach and Chicory Salad
    16
    Fennel, Dried Cherries, Candied Walnuts, Shaved Danish Blue, Miso Vinaigrette
  • Fried Shrimp
    15
    Old Bay Seasoning, Lemon Caper Aioli
  • New England Clam Chowder
    11
    Bacon, chive buttermilk biscuits
  • Octopus a la Plancha
    20
    Paprika Potato Puree, Arugula-Fennel Salad, Chorizo Vinaigrette
  • Roasted Asparagus Salad
    16
    Toasted Almonds, Arugula, Cucumber Tzatziki, Grana Padano, White Wine Vinaigrette
  • Seafood Potstickers
    13
    Scallop and Shrimp Filling, Pickled Vegetables, Hoisin-Soy Glaze
  • 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
  • Bacon Wrapped Pork Tenderloin*
    30
    Caramelized Onion Polenta, Lemon Spinach, Peppadew Mostarda
  • Grilled Shrimp Taco
    18
    Roasted Jalapeno-Cilantro Slaw, Mango Salsa, Roasted Red Pepper Mayo
  • Liv’s Pasta
    27
    Gargano Campanelle, Baby Clams, House Made Italian Sausage, Herb Butter, Calabrian Chilis
  • Sesame Crusted Tuna*
    37
    Drunken Noodles, Shishitos, Snap Peas, Shitakes, Gochujang-Coconut Beurre Blanc
  • Swordfish*
    36
    Carrots, Asparagus, Farro, Green Bell Pepper Velouté, Roasted Tomato Olive Relish
  • Miso Glazed Salmon*
    34
    Fingerling Potatoes, Braised Leeks, Haricot Verts, Seacoast Mushrooms, Honey-Whole Grain Sauce
  • Pan Seared Scallops*
    38
    Truffle Mushroom Puree, Pork Belly, English Peas, Pearl Onions, Meyer Lemon Vinaigrette
  • Potato Crusted Cod*
    34
    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 Katsu
    24
    Frisée, Asparagus, Bok Choy, Red Onion, Fresno Chili, Tonkatsu Aioli
*
  • 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