Executive Chef Cliff Webb and Schwenk worked in tandem to curate a menu that highlights
Schwenk's Northeastern roots and seafood classics including an extensive raw bar, fresh market fish, house chowders, lobster and king crab, and entrees featuring seasonal ingredients and responsibly-sourced protein. In addition, General Manager Peterson Hill has curated a bar program that perfectly compliments the cuisine, offering a wide-ranged (but hand-selected) array of fine wines
and craft beer. Inspired by timeless American libations, the cocktail menu will
feature signature classics using housemade ingredients.