DINNER MENU

STARTERS

FRESH OYSTERS – 1/2 dz 

champagne mignonette, lemon

WARM BREAD PLATE – 3

whipped butter

HOUSE PICKLES – 6

cucumber, celery, carrots, onion

BURRATA – 15

House-marinated heirloom tomatoes, basil

HAMACHI  CRUDO– 15

shiro, charred avocado, meyer lemon, horseradish

GOAT CHEESE & MUSHROOMS – 15

gastrique, grilled bread

TRUFFLE FRIES – 10

Truffle oil, Midnight moon cheese

PERSIMMON SALAD – 14

Little gem, asparagus, candied walnuts, house-made ricotta

TUNA poke – 15

shiro dashi, yuzu, horse radish, avocado, cilantro

GRILLED OCTOPUS – 17

corn, basil, avocado, arugula, serrano vinaigrette

STEAMED MUSSELS – 21

rouille, cream fraiche, cilantro, garlic

PAN SEARED SCALLOP  – 21

sunchoke, fried kale, smoke trout roe, beurre blanc

HAND CUT BEEF TARTARE – 17 

shallots, Dijon, cream, herbs, truffle fries

SOUP OF THE DAY– 9/15

CHICKEN DUMPLING SOUP – 10/18

CAESAR SALAD – 9

parmesan, house-made croutons     

add: grilled chicken – 5

add: shrimp – 9

MIDS & PASTA 

LOBSTER SALAD – 33

shrimp, avocado, arugula, romaine, citrus,

cherry tomatoes, lemon mint dressing

SEACUTERIE BOARD – 38  (good for 2) 

Smoked salmon, ahi tuna, hot smoked sturgeon, octopus, smoked

butterfish, house condiments, smoked trout roe, grilled bread

OSETRA CAVIAR RESERVE – 90

crème fraiche, mini blinis

HAND MADE VEGETARIAN PASTA – 24

green onions, wild mushrooms, English pea,

pea shoots, white asparagus

HAND MADE DUCK CONFIT PASTA – 25

duck confit, green onions, wild mushrooms,

English pea, pea shoots, white asparagus

HAND MADE SEAFOOD PASTA – 31

scallops, shrimp, mussels, tomatoes, basil, garlic, cream, parmesan

MAINS

PAN SEARED SALMON or TROUT – 24

wild rice, broccolini, carrot-ginger puree,

citrus beurre-blanc

ROASTED CORNISH HEN – 25

mashed potatoes, Jimmy Nardello,

petty pan squash, gastrique

BURGER – 15

Lettuce, bacon-chipotle marmalade, pickles,

tomatoes, onion, aioli

*add: fries | truffle fries–4 avocado – 3 | fried egg –2  bacon–2 | salad – 4

PORK OSSO BUCCO – 27

faro, brussels sprouts, kale, caramelized apples

WHOLE ROASTED BRANZINO – 35

wild rice, broccolini, carrot-ginger puree, citrus beurre-blanc

RACK OF LAMB – 43

polenta, asparagus, eucalyptus sauce

RIB EYE STEAK – 47

Charred leeks, tomatoes, mashed potatoes, black garlic jus                     

add Lobster Tail – 21

SIDES – 8: mashed potatoes, polenta, broccolini