Supper
BAKED OYSTERS – 3
/
$15
FRESH OYSTERS 3/9
FRIED OYSTERS – 3/10.5
BAKED OYSTERS – 3
/
$15
FULL BOARD - 24
CHEESE & CHARCUTERIE
HALF BOARD – 15
FULL BOARD - 24
BEET SALAD – 16
radicchio, cucumber, rye crumble, dill, blue bénédictine, “fancy” ranch
BURRATA – 22
hazelnut romesco, olive giardiniera, roasted cauliflower, white anchovy, basil, grilled sourdough
ENDIVE CAESAR – 16
house dressing, crispy capers, asiago, lemon pangrattato, hot sauce powder
SEARED YELLOWFIN TUNA - 20
shiitake crust, calamansi soy, miso aioli, crispy garlic, wonton, radish, sesame, scallion, masago
CRISPY BRAISED BEEF – 20
tamari lemongrass glaze, fish sauce aioli, peanuts, charred cabbage, cilantro, lime, pickled chilis, scallion
BEEF TARTARE – 22
preserved black truffle, shallot, dijon, chives, louis d’or, grilled sourdough
12 OZ. P.E.I. BLUE DOT RIB EYE – 52
pommes croquette, fried brussels, cherry bordelaise, blue cheese butter, fresh horseradish
ICELANDIC COD– 30
tomato dashi butter, garlic purée,confit fingerlings, sea truffle dust,fennel & carrot salad
SEARED SCALLOPS – 32
beluga lentils, curry squash, green peas, lemon ricotta, walnut gastrique, papadum
smoked squash crema, fennel pollen
GNOCCHI – 24
tomato conserva, pan roasted maitakes, cherry tomato, stracciatella, basil, pistachio,
smoked squash crema, fennel pollen
HALIBUT CHEEK– 32
prosciutto, duck fat pommes paillasson, roasted garlic soubise, radish, dill, caper gremolata
FETTUCCINE – 28
leek, brussels sprouts, squash, pepitas, pesto cream, manchego, brown butter pangrattato