Eat
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Raw Bar
OYSTERS
frozen meyer lemon mignonette
1/2 dozen 17. 1 dozen 31.
“PLATEAU”
oyster, mussel toast, shrimp, snow crab, ceviché
69.
CURED ARCTIC CHAR
crispy nori, cucumber agua de chile
17.
SHRIMP COCKTAIL
marie rose sauce, yuzu koshu
14.
OSSETRA CAVIAR
non-traditional accompaniments
1/2 oz 55 - 1 oz 100.
Land & Sea
BEEF TARTARE
crispy shallots, smoked beef heart, creme fraîche
16.
CHICKEN LIVER MOUSSE
caramelized foie gras, date molasses, mustard
15.
MUSSEL TOAST
garlic aioli, smoked paprika, onion confit
17.
OCTOPUS
menudo, rancho gordo beans, pickled red onions
18.
EGGS & CAVIAR
mushroom duxelles, vin blanc
16.
SWEETBREAD KATSU
bone marrow tartar sauce, pickled radish
18.
Pasta
BUCATINI ALLO SCOGLIO
squid, mussels, onion confit, xo
18.
ROASTED POTATO GNOCCHI
potato gremolata, burnt cream
15.
TROTTER GEMELLI
pork belly sugo, dandelion greens, caraway
17.
CORN CAPPELLETTI
bayley hazel blue, tomatillo, tarragon
16.
Vegetables
ENDIVE & TREVISO SALAD
orange vinaigrette, snap peas, nori "caesar"
12.
ROASTED ASPARAGUS
black walnut crumble, preserved citrus custard, mushroom and sherry broth
14.
CHARRED CAULIFLOWER
caramelized cauliflower pureé, citrus mojo, dukka
13.
CONFIT CARROTS
carrot yogurt, burnt coconut crumble, fermented salsa verde
13.
COLLARD GREENS
smoky pork broth, poached egg
11.
Plates
ROASTED CHICKEN
sunchoke puree, pea shoots, chicken jus
25.
NEW YORK STRIP
smoked potato pureé, grilled onions, beet vinaigrette
36.
HALIBUT
warm potato salad, chowder veloute, lobster glaze
32.
LOBSTER
green garden dashi, glazed parsnips
34.
DRY AGED DUCK FOR 2
(Limited availability) roasted duck breast, caramelized plantains, confit duck leg pave
58.
Dessert
“BLACK and TAN ” SUNDAE
brownie, brown butter blondie, brown rice nougatine,
served with vanilla ice cream
10.
LABNEH PANNA COTTA
served with seasonal accompaniments
10.
HUMMINGBIRD CAKE
cream cheese mouse bomb, banana pineapple spice cake, candied pecans,
banana cinnamon sorbet
10.
SELECTION of ICE CREAM and SORBET
6.
Biscotti
2 .
