Jewels From The Coast
GRAND SEAFOOD TOWER | for 2 or 4 — 85/165.
oysters, chilled lobster, poached shrimp, scallop crudo, accompaniments
HAMACHI CRUDO — 18.
passion fruit, morita chili, orange
TUNA TARTARE — 18.
green tomato, pink peppercorn
OYSTERS — 21/36.
hot sauce, mignonette | half or dozen
CAVIAR FRIES — 19.
bearnaise sauce, creme fraiche
First Wave
MILK BUN — 8.
togarashi butter
BIBB SALAD — 14.
black garlic vinaigrette, shallot, basil, crispy rice
BLISTERED SHISHITOS — 14.
miso aioli, sesame
DEVILED CRAB — 18.
sauce gribiche, herbs, lemon
MUSSELS — 21.
applewood smoked bacon, shallots, grilled toast
GRILLED OYSTERS — 24.
mignonette butter, bread crumbs
OCTOPUS — 26.
jimmy nardellos, potatoes, gribiche
BURRATA — 16.
delicata squash, arugula, pomegranate, pumpkin seeds
CAESAR SALAD — 16.
bottarga, anchovy, bread crumb
Mains
WHOLE LOBSTER — 48.
grilled lemon, herbs, brioche crumbs
DIVER SCALLOPS — 46.
sweet corn, leeks, smoked bacon
REDFISH — 39.
cipollini onion, garlic, white wine
TRUFFLE LASAGNA — 38.
celery root, bechamel, pecorino
HEARTH ROASTED CHICKEN — 36.
sunchokes, shitake, scallion, chimichurri
NY STRIP — 62 .
16oz, sauce au poivre
FILET MIGNON — 58.
8oz, house steak sauce
RIBEYE — 86.
18oz, jus
DRY AGED PORTERHOUSE — 175.
42oz, jus
Sides
BLACKENED OKRA — 12.
labneh, B&B pickled onions
BROCCOLINI — 12.
salsa verde, bread crumbs
CREAMED SPINACH — 12.
parmesan
CRISPY POTATOES — 12.
aioli, grana padano
BRAISED GREENS — 12.
smoked bacon, jalapeno, garlic
POTATO PUREE — 14.
black truffle, chive
GRILLED CARROTS — 12.
hazelnut, date, tahini
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.