DINNER MENU

STARTERS

TRUFFLE FRIES – 10

Truffle oil, Midnight moon cheese,

garlic, herbs

ESCARGOT – 11

puff pastry, buerre monte, putanesca, herbs, hint of garlic

CHICKEN WINGS – 10

chef’s sauce

WARM GOAT CHEESE AND WILD MUSHROOMS – 15

sky-hill goat cheese, marinated wild mushrooms, truffle oil, gastrique

TUNA poke – 15

shiro dashi, yuzu, soy, shallots, aji amarillo, wasabi, avocado

FRESH OYSTERS – half dozen – $12 

champagne mignonette, lemon

CRISPY CALAMARI – 11

aioli, lemon, seafood sauce

GRILLED OCTOPUS – 14

Rouille, potatoes, olives, arugula

STEAMED MUSSELS – 19
Rouille, crème fraiche, fines herbes, grilled bread             

SHARING PLATES 

SEACUTERIE BOARD – 38

good for 2-3 people) 

house-cured salmon, ahi tuna, hot smoke sturgeon, octopus, cold smoke butterfish, house condiments, salmon roe, grilled bread 

SOUPS

Chicken Dumpling Soup – 10/16 (Pelmeni)

Cauliflower Soup, 8OZ/16OZ – 8/15

         SALADS          

BURRATA AND TOMATO SALAD – 12

CAESAR SALAD – 9

organic lettuce, parmesan, house-made croutons, classic dressing    

add: grilled chicken – 5

add: sautéed shrimp – 9

BEET SALAD – 12

mixed greens, house-marinated beets, pistachio, citrus vinaigrette

LOBSTER SALAD – 28

shrimp, avocado, arugula, romaine, citrus,  tomatoes, lemon-basil dressing

CRAB SALAD – 19

eggs, avocado, arugula, romaine, citrus, cherry tomatoes, lemon dressing