The lobster roll is on our menu seasonally and we limit it to a small number per day because we want to use the right product or not at all. The lobster is cold-water Maine — claw and knuckle meat, picked clean, lightly chilled.
The dressing is simple on purpose: house mayonnaise (made with egg yolk, mustard, lemon, neutral oil), more lemon juice, fresh chives, salt, white pepper. We toss the lobster gently — you don't want to break up the chunks. The point is to taste the meat, not the mayo.
The bun is top-split brioche, brushed with butter on both sides, griddled until golden — that buttery, crisp exterior is what makes a Maine-style lobster roll. We load the lobster in, sprinkle a few more chives on top, send it out.
$26. Saturday and Sunday only, usually sold out by 2pm. Worth the seasonal premium.
