February 17, 2017
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hors d’oeuvres

baguette . . . 3.5

house cultured basil butter and theros olive oil

 

cheese plate . . . 6 per/20 for the board

› point reyes blue, cow, ca › battery park, cow, sc

› monte enebro, goat, sp › wilde weide, cow, nl

 

arugula salad . . . 8

granny smith apple, hazelnuts, humboldt fog

 

bibb lettuce salad . . . 9

gorgonzola. candied cashews,

compressed strawberries, white balsamic

 

shrimp bisque . . . 7

pickled poblanos, fried crawfish,

smoked paprika crème fraiche

 

steamed bun a la carte . . . 5

fried chicken, pineapple kimchi,

cilantro, spicy mayo

 

lobster pot pie . . . 7

saffron, potato, carrot, celery, chili flakes

 

anchovy hush puppies . . . 7

olive tapenade, radish chips, chive oil

 

smoked trout . . . 9

beets, candied orange, fennel, sesame crackers

 

octopus tostada . . . 7

red lentils, cilantro, pickled red onion, harissa

 

orange glazed duck wings . . . 8

bleu cheese mousse, sriracha honey mustard

 

small plates

fried louisiana oysters . . . 12

tamarind aioli, sambal, pickled vegetables

 

venison . . . 17

beet risotto, goat cheese croquette, demi glace

 

pork belly . . . 15

black beans, pineapple relish, guajillo sauce

 

swordfish . . . 17

stone ground grits, tabouleh, preserved lemon

 

sweetbreads . . . 14

celery root puree, crispy fennel,

lusty monk gastrique

 

pork katsu . . . 16

fried rice, broccoli, soy & mirin glaze

 

sea scallops . . .16

rutabaga hash, andouille, piquillo-yuzu emulsion

 

shrimp okonomiyaki . . . 14

bacon, scallions, kewpie,

bonito flakes, pickled ginger

 

duck leg adobo . . .16

bamboo rice, scallions, cilantro, sesame seeds

 

beef tenderloin tartare . . . 16

64°c egg yolk, cahills porter cheddar,

pickles, compressed apples, sriracha aioli, quail egg

 

entrées

saffron tagliatelle . . . 17

lima beans, zucchini, basil pesto,

sunflower seeds, pecorino

 

joyce farms half poussin . . . 22

mashed potatoes, haricot verts, country gravy

 

rack of lamb . . . 30

cauliflower cous cous, caramelized onions,

lemon crema, mint pistou

 

12 oz. ribeye . . . 34

goat cheese-truffle gratin,

charred onion steak sauce

 

 sides

s i x  d o l l a r s

haricot verts

beet risotto

crab mornay mac & cheese

goat cheese-truffle gratin

brussel sprouts

 

after

crème brûlée     7

ginger & grapefruit, almond cookie

 

coconut sorbet      6

toasted coconut shavings & a cherry

 

red velvet cake     9

pistachio ice cream, raspberry,

dark chocolate shortbread

 

peanut butter semifreddo     9

cocoa nibs, sesame tuile, ganache,

caramelized bourbon banana sauce

 

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Our Menu Changes Daily To Maintain Freshness and Creativity

No Substitutions Please

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