Menu

First Course

First

  • BLUE CRAB SALAD

    CRISPY AVOCADO, GREEN TOMATO MARMALADE, MICRO CILANTRO, YUZU

    22

  • ROASTED HEIRLOOM BEET SALAD

    FOURME D'AMBERT BLUE CHEESE, TOASTED PISTACHIO, WATERCRESS, RED WINE SHALLOT VINAIGRETTE

    16

  • KALE CAESAR SALAD

    CREAMY PARMESAN DRESSING, PUMPERNICKEL CROUTONS, SHAVED PARMESAN

    16

  • HOUSEMADE FOCACCIA

    TOASTED FENNEL SEED, ROSEMARY, THYME, CALABRIAN OIL, WHIPPED BUTTER

    12

  • MARKET OYSTERS ON THE HALF SHELL

    SMOKED COCKTAIL SAUCE, MIGNONETTE, CRACKERS

    24

  • JAPANESE HAMACHI SASHIMI

    AVOCADO SORBET, CITRUS SESAME DRESSING, CILANTRO, WASABI TOBIKO

    18

  • GRILLED CHARRED SPANISH OCTOPUS

    BLACK OLIVE YOGURT, ROMESCO, PICKLED PEPPERS, CRISPY POTATO

    23

  • CRISPY DUCK CONFIT

    BRAISED RED CABBAGE, MUSTARD-BUTTER SAUCE, SANDIED KUMQUAT

    18

  • FREE RANGE ORGANIC EGG YOLK RAVIOLO

    RICOTTA CHEESE, DUCK PROSCIUTTO, HAZELNUT, AGED BALSAMIC, SAGE

    20

  • SAUTÉED MARY’S FARM CHICKEN LIVERS

    DRIED APRICOT PURÉE, MELTED LEEKS, HAZELNUTS, BACON, BALSAMIC BROWN BUTTER

    16

  • CRISPY BRAISED KUROBUTA PORK BELLY

    DASHI-BRAISED DAIKON, MISO-SESAME, BLACK GARLIC MOLASSES, TOGARASHI

    18

  • ROASTED BEEF BONE MARROW

    OXTAIL MUSHROOM MARMALADE, GARLIC CONFIT, GRILLED SOURDOUGH BREAD

    20

  • ARTISAN CHEESE PLATE

    DRIED FRUIT AND WALNUT BREAD, CONDIMENTS

    24
Second

Second

Second

  • ROASTED SUMMER VEGETABLES

    ANCIENT GRAIN PILAF, CRISPY PARSNIP, SALSA VERDE

    36

  • PAN ROASTED MAINE SEA SCALLOPS

    SWEET CORN PURÉE, CHORIZO-BUTTER SAUCE, EDAMAME, BLACK TRUMPET MUSHROOM

    47

  • HERB ROASTED MEDITERRANEAN BRANZINO

    CAULIFLOWER PURÉE, PICKLED CLAM SHELL MUSHROOMS, TRUFFLE JUS

    41

  • MISO MARINATED CHILEAN SEABASS

    GINGER-CARROT PURÉE, SMOKED CREAM, CRISPY FORIBIDDEN RICE, GINGER BOK CHOY

    45

  • LEMON PEPPER SEAFOOD CAVATELLI

    CALAMARI, SHRIMP, SCALLOP, CITRUS CREAM SAUCE, CALABRIAN CHILI, BREAD CRUMBS

    38

  • GRILLED SMOKED PORK CHOP

    DRIED FRUIT MOSTARDA, GARLIC CHIVE, ENOKI MUSHROOM, BARBEQUE RED WINE JUS

    38

  • ROASTED RACK OF LAMB

    EGGPLANT CAPONATA, MINT YOGURT EMULSION, RED WINE LAMB JUS, CRISPY POLENTA

    52

  • BRAISED BEEF CHEEK MOLE

    RED WINE GARGANELLI PASTA, BLEU CHEESE, ENGLISH PEA, BEEF CRACKLING

    40

  • GRILLED MARINATED PRIME SKIRT STEAK

    ROASTED FINGERLING POTATOES, CHIMICHURRI, CARAMELIZED ONION JUS

    40

  • GRILLED PRIME NEW YORK STEAK

    SMOKED MARROW BORDELAISE, SAUTÉED SPINACH, ROASTED HEIRLOOM CARROT

    68

Side Dish

  • CRISP FRENCH FRIES, CHIPOTLE AIOLI

    12

  • CRISP BRUSSELS SPROUTS, CHINESE SAUSAGE, CILANTRO, SWEET AND SOUR

    12

  • ROASTED CAULIFLOWER, LEMON, RAISINS

    14

  • RED EDAMAME, YUZU LIME, CITRUS SALT

    11

Dessert

Dessert

Dessert

  • UBE PAVLOVA

    PASSION FRUIT BANANA BOMBE, BANANA COMPOTE, PASSION FRUIT SORBET, COCONUT SNOW

    14

  • LEMON RICOTTA FRITTERS

    LEMON CREAM, ROSEMARY HONEY

    12

  • OH BEEHIVE

    LEMON GOAT CHEESE MOUSSE, HONEYCOMB, ELDERFLOWER, HONEY ICE CREAM

    14

  • BOURBON VANILLA BEAN PANACOTTA

    STRAWBERRY SORBET, CHOCOLATE PEARLS, TARRAGON

    12

  • PEANUT BUTTER CRUNCH

    ROASTED BANANA ICE CREAM, CARAMEL PEANUTS, CHOCOLATE CRISP

    14

  • ARTISAN CHEESE PLATE

    DRIED FRUIT AND WALNUT BREAD, CONDIMENTS

    24

Menu items are subject to change daily.