Here’s the Menu at North Square Oyster

Striped bass crudo with aji amarillo, yellow chives, fresh split peas, and celery at North End Oyster. / photo provided

Since we learned that Clio alum Douglas Rodrigues was behind the line at the Ward 8 team’s latest, North Square Oyster, we’ve been anxiously awaiting a chance to taste the fresh and enticing dishes he’s been teasing on Instagram. It’s almost time: North Square Oyster opens Monday, May 15.

Check out his full opening menu below, minus the daily raw bar offerings. The seasonally driven plates go well beyond a typical North End seafood menu, with options like a couscous and caviar salad, fried oysters with pork-fat potato salad, and a brandade sandwich on a sesame-steamed bun. There’s also a spring foie gras pâté, Rodrigues’ take on a brown butter lobster roll, stuffed rigatoni with oxtail bolognese and lobster, and more.

Located in the heart of the oldest public square in the United States, North Square Oyster retains the classic tin ceiling from its predecessor, Gennaro’s North Square. Otherwise, though, the renovations are a modern and classy revamp of the historic building, led by designer Justin Power. Note the before-and-afters:

Upstairs:

Downstairs:

Gennaro’s North End (Left) photo provided / North Square Oyster (Right) photo by Brian Samuels

North Square Oyster has two floors, and two bars. Ward 8 general manager Mike Wyatt designed the beverage program, with martini service, seafood-friendly wines, and New England spirits. Downstairs, a more casual café-style area seats 40, and the romantic dining room seats 60, including four bar seats, Eater Boston reported.

The new North End spot will serve lunch and dinner daily from 11 a.m.-11 p.m., with late-night options until 12:30 a.m.

5 North Square, North End, Boston, 857-991-1930, northsquareoyster.com.

North Square Oyster Menu

Cold
GREENS
blue cheese, castelveltrano olives, nasturtium, chardonnay vinaigrette

CRAB AND AVOCADO
chervil, passion fruit-maple syrup, balene and bonito flakes

COUSCOUS AND CAVIAR
beet tartar, crème fraiche, miticana de cabra, hazelnut oil

FOIE GRAS PÂTÉ
chilled roasted fat, strawberry, celery jam, brioche

STEAK TARTARE
shrimp tartare, red chilis, litchi, toast

Hot
CLAM CHOWDER BOULE
kombucha sourdough boule, bacon

FRENCH ONION SOUP
aged bones, gruyere, chili oil, toast

FRIED OYSTERS
pork fat-potato salad, fine herbs, hot mustard

LOBSTER PIE
spring mushroom ragu, Scituate lobster, sherry, tarragon, black truffle

ALASKAN KING CRAB
brown butter, brussel sprouts, roasted garlic

DUXBURY MUSSELS
butter, lemon, ragout of morels and fava beans, bread

CAVIAR EGG
caviar, chives, black pepper, gold flake, toast batons

STUFFED RIGATONI
oxail bolognese, parsnip, ricotta, lobster, tarragon

On Bread
SCITUATE LOBSTER ROLL
mayo, celery, chives, vinegar chips

BROWN BUTTER LOBSTER ROLL
chives, vinegar chips

FISH SANDWICH
brandade patty, green garlic tartar sauce, sesame steamed bun, vinegar chips

“SENSE” BURGER
double quarter pounder with cheese, steambun, bacon, pickles, hot dijonnaise, vinegar chips

Large
RACK OF STRIPED BASS
garlic chive, peas and carrots, butter

ROASTED SALMON TAIL
dill, cucumbers, broccoli, peas, pomme puree, crème fraische, miners lettuce, nasturtium

SEAFOOD STEW
lobster, clams, oysters, paprika broth

30-DAY AGED STEAK TIPS 10 oz.
rosemary fingerling potatoes, charred onion, wild onion, ramps, mashed potatoes, au jus