Raw Bar

Selection of Daily Oysters (Half Dozen or Dozen) House Mignonettes / Sauces

Bloody Mary Oyster Tomato Water, Horseradish Powder, Chili
Oyster Rockefeller Herb Jus, Brown Butter Powder, Crispy Shallot, Pernod

To Share
Grilled Cheese White Truffle Honey Mustard, Kimchi, Aged Cheddar, Gruyere
Poached Shrimp Salad Pimentn Aioli, Tarragon, Yuzu, on Lacquered Brioche
Buffalo 5-Spice Pork Belly Lettuce, Pickled Celery, Crispy Garlic, Jalapeo Jam
Fried Oysters Whipped Potato Chip Mousse, Black Truffle Marmalade, Lemon
Crispy Fingerling Potatoes Spiced Harissa Sauce, Preserved Lemon Aioli
Caramelized Fennel and Leek Dip Comte Cheese, Peppadew Relish, Crostini

Cold Small Plates

Hamachi Crudo Nioise Sea Beans, Garlic Aioli, Tomato Oil, Crispy Quinoa, Olive
Stracciatella Cheese Crispy Speck, Vanilla Oil, Toasted Pistachio, Brioche, Herbs
Wedge 5-Spice Blue Cheese Ranch, Crispy Pork Belly, Pickled Green Tomato
Scallop Crudo Old Bay Cured, Drawn Butter, Purple Potato Chip, Lemon Zest

Hot Small Plates

Oyster Pot Pie Brown Butter Emulsion, Apple, Potato, Bacon, Peas, Crispy Phyllo
Black Tea Rubbed Scallop Black Garlic Romesco, Wilted Watercress, Cippolini
Chicken Galantine Tomato Gin Broth, Roasted Fennel Puree, Pea Shoots, Licorice
Autumn Vegetable Fricassee Aged Cheddar Flan, Brioche Toast, Apple Butter

Culinary Director Greg Grossman