Chilmark Tavern will introduce back door dinner sales of prepared foods as well as seafood, steaks and sauces for your home grill when the up-Island eatery reopens on May 6, serving dinner Tuesday through Sunday until Memorial Day.

When the restaurant begins seven days a week service at the end of May, through Labor Day, it will feature a daily bring-your-own-booze happy hour from 4 to 6 p.m. with a raw bar, signature lobster rolls, burgers and other lighter fare. Full dinners will be served beginning at 5:30 p.m.

Bartenders provide glasses, corkscrews, ice, popular mixers and garnishes for a nominal fee.

New liquor lockers, available for rent by the season or part-season will allow regulars to bring their spirit of choice to the tavern and leave it in their own locked cabinet for future use. Locker key holders will be rewarded with preferred seating.

The restaurant will provide free transportation for boaters sailing into Menemsha harbor; a driver will be on call to pick up tavern reservation-holders.

The tavern that debuted last summer will feature Sunday brunch from Memorial to Labor Days this year, with a menu ranging from a raw bar to BLTs to Island eggs with steak or lox. Brunch will be served between 10:30 a.m. to 2:30 p.m.

The dinner menu will feature an oversized grilled swordfish “chop” (when available), Island-grown lamb, greens and heirloom tomatoes, lobster pizzas, Mongolian-style barbecued riblet, jumbo shrimp with Anson Mills grits, a massive fried fish and shellfish platter and items with chef Pete Gwilliam’s homemade mozzarella and ricotta.

Once the summer season kicks in, the tavern will feature local musicians performing after dinner hours on select nights.

Reservations are currently being accepted for Mother’s Day on May 9, noon until 9 p.m.