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Eat

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Raw Bar

OYSTERS
frozen meyer lemon mignonette
1/2 dozen 17. 1 dozen 31. 

“PLATEAU”
oyster, clams amada, shrimp, king crab, ceviché
69.

SCALLOP CEVICHE
cape may day boat scallops, grilled pineapple, radish, tosazu
17.

SHRIMP COCKTAIL
marie rose sauce, yuzu koshu
14.

Land & Sea

BEEF TARTARE
crispy shallots, smoked beef heart, creme fraîche
16. 

CHICKEN LIVER MOUSSE
caramelized foie gras, date molasses, mustard
14. 

MUSSEL TOAST
garlic aioli, smoked paprika, onion confit
16.

OCTOPUS
menudo, rancho gordo beans, pickled red onions
16.

 

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.
SWEET POTATO AGNOLOTTI
braised oxtail, brown butter
16. 

 

Vegetables 

BITTER GREEN SALAD
orange vinaigrette, snap peas, nori "caesar"
12. 

ROASTED SQUASH
pumpkin seed romesco, sweet onion jus, mushroom
13. 

CHARRED CAULIFLOWER
caramelized cauliflower pureé, citrus mojo, dukka   
13. 

CONFIT CARROTS
carrot yogurt, burnt coconut crumble, fermented salsa verde 
12. 

COLLARD GREENS
smoky pork broth, poached egg
11.

 Plates 

ROASTED CHICKEN
celery root and potato pave, broccolini, roasted apple jus
24. 

NEW YORK STRIP
smoked potato pureé, grilled onions, beet
35

HALIBUT
brussels sprouts, sweet potato, coconut citrus
31. 

GRILLED SHRIMP
castle valley mill grits, crispy cabbage, shellfish butter
20.

 



Dessert

“BLACK and TAN ” SUNDAE
brownie, brown butter blondie, brown rice nougatine,
served with vanilla ice cream
10.

LABNEH PANNA COTTA
cider gelée, brown sugar oats, caramelized apple
10. 

PLUM TARTE TATIN
umeboshi plum puree, shiso crumble, yuzo curd,
served with white miso ice cream
10.

SELECTION of  ICE CREAM and SORBET
6.

Biscotti
2 .