DINNER
Raw
SCALLOP CRUDO
CHARRED JALAPEÑO | CILANTRO | PUFFED RICE 17
TUNA POKE
AVOCADO | RED ONION | MISO VINAIGRETTE 16
BEEF CARPACCIO
ARUGULA | CRISPY SHALLOT | LEMON VINAIGRETTE 12
SHRIMP CEVICHE
“GREEK SALAD” | ARTICHOKE | GOAT FETA 13
CHEF’S SELECTION OF OYSTER’S
MIGNONETTE | COCKTAIL SAUCE MP
Small Plate
OCTOPUS
CARROT | ZA’ATAR | MINT 16
BABY GEM SALAD
PEAR | HAZELNUT | GOAT CHEESE | LOCAL HONEY VINAIGRETTE 9
BONE MARROW
GARLIC AIOLI | HERB VINAIGRETTE | SOURDOUGH 15
SHE CRAB SOUP
BLUE CRAB CAKE | SMOKED ROE | PICKLED CELERY 12
BREAD BOARD
CHEF’S DAILY SELECTION OF BREADS AND ACCOMPANIMENTS 6
CHEESE AND CHARCUTERIE BOARD
LOCAL HONEYCOMB | FRUIT JAM | SPICED PECAN | BREAD 24
Vegetables
POTATO PAVE
ONION CREAM | CHIVE | BARBACOA AIOLI 8
BROCCOLI
SWEET CHILI | PICKLED ONION | ALMOND 7
BEET
GREEN GODDESS | GOAT FETA | PUMPKIN SEED GRANOLA 9
ROASTED CARROT
YOGURT | MINT | ZA’ATAR 6
BOK CHOY
KIMCHEE VINAIGRETTE | CASHEW | CRISPY NOODLE 8
MUSHROOM FRICASSEE
SHERRY | COUNTRY HAM | SOURDOUGH 9
TURNIP
SZECHUAN OIL | CHILI | CRISPY RICE 8
Pasta / Grains
TRUFFLE RISOTTO
PEARL ONION | RYE SOIL | ARUGULA 16
MUSHROOM STROGANOFF
SOY CAMPANELLE PASTA | BLACK GARLIC | ONION CREAM 12
GNOCCHI
MARCONA ALMOND | HERB SALAD | BROWN BUTTER 10
ONION AGNOLOTTI
SCALLION | “FRENCH ONION” | SWISS CHEESE 11
Entrée
SCALLOP
RUTABAGA RAVIOLI | APPLE | TURNIP 29
SALMON
TRUFFLE RISOTTO | ARUGULA | RADISH 28
FILET OF BEEF
POTATO PANCAKE | ROASTED MUSHROOM | SOUBISE 42
ROASTED CHICKEN
POTATO PAVE | BROCCOLI | CHICKEN JUS 24
SHRIMP
OLIVE BUCATINI PASTA | PARSLEY | EVOO 22
DUCK
HASSELBACK FINGERLING | ROASTED CARROT | CHERRY JUS 36
BASS
CRAB FRIED RICE | BOK CHOY | MISO VINAIGRETTE 32
Pricing subject to change. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.