finger food for two

FROM THE SEA
nantucket bay scallop, dungeness crab, bay shrimp

WHICH CAME FIRST caviar, smoked egg yolk, chicken nuggets  

LAST OF THE TOMATOES
gazpacho with basil and smoked fish fume gelee, grilled gems with tomato ailoi, cured egg and shaved fish with a clear bloody mary

house sourdough with…

SMOKED SQUASH
with crispy chickpeas and green mole 12 

DUCK LIVER MOUSSE
with kosher pickles,boiled egg and bbq onions 16

OVEN BAKED RED HAWK CHEESE
with french oaked apple cider vin 14 

SMOKED TROUT with sprouts and trout roe 15

HOUSE CULTURED BUTTER 5

soups, salads and such

BROCCOLI CHEDDAR SOUP buttermilk and cheddar gremalta 12

GRILLED PUNTARELLE with ricotta, pecans and asian pear 12    

BBQ DUMPLINGS                                                          with pickled ginger 13

GRILLED SCALLOP 10ea with blanquette sauce and yuzu koshu

                                                  WAGYU BEEF TONGUE PASTRAMI                                      with sauerkraut cream 17

from the hearth

BARBECUED CARROTS with curried carrot and fermented carrot 18

OCTOPUS TENTACLE
with tomato saffron sauce 22/40

GRILLED TROUT with kimche almondine and fines herbs 29

SMOKED HALF DUCK (2-4ppl)
with buckwheat crepes and plums 54

GRILLED STEAK 32 DRY AGED BONE IN RIBEYE (2-4ppl)
with salsa negra, and calcot onion 115

Tasting Menu’s

Tasting of Today’s Menu .......................................................85
Wine Pairing  ........................................................................55

Chefs Table with Cocktails ..................................................180

 

*Menu subject to change