The Dinner menu

Our Wood-Fired Seafood Menu is served daily starting 5 p.m.

Fresh Oysters

freshly shucked, served with house hot sauce & mignonette 8 for 28 16 for 55 Oyster selection changes daily.

MURDER POINT — 3.25 EA.
sandy bay, al
plump, rich, buttery
PINK MOON — 3.75 EA.
creamy, briny, mineral
new london bay, pei
BEAUSOLEIL — 3.75 EA.
miramichi bay, nb
crisp, hazelnut, sweet
SHIGOKU — 4.25 EA.
samish bay, wa
delicate, clean, melon rind

GRILLED OYSTERS

OYSTERS ROCKEFELLER — 26.
smoked bacon, spinach, shallot, garlic
GRILLED OYSTERS — 24.
mignonette butter, bread crumbs

RAW & CHILLED

HAMACHI CRUDO — 18.
passion fruit, morita chil , orange
TUNA TARTARE — 18.
green tomato, pink peppercorn
CAVIAR SERVICE — 135.
28 gr. platinum Osetra, house-made chips & blinis, accompaniments
SEAFOOD TOWER — 85/165.
chilled lobster, poached shrimp, scallop crudo, raw oysters (for two or four people)

Beginnings

MILK BUN — 8/18.
togarashi butter 8 caviar butter 18
CAVIAR FRIES — 22.
béarnaise sauce, crème fraiche
AVOCADO CRAB SALAD — 24.
jumbo lump crab, ponzu, scallion mayo, greens, cucumber, puffed rice crackers
BIBB SALAD — 16.
black garlic vinaigrette, shallot, basil, crispy rice
CAESAR SALAD — 18.
bottarga, anchovy, bread crumbs | add grilled chicken 12. | add grilled salmon 20.
SHRIMP SCAMPI — 24.
garlic & parsley butter, lemon
MUSSELS — 18.
applewood smoked bacon, shallots, grilled bread
OCTOPUS — 26.
capperino peppers, crisp potatoes, romesco
LOBSTER TEMPURA — 32.
avocado mousse, citrus, nuoc cham

Mains

GRILLED WHOLE BRANZINO — 62.
herb-caper sauce, fennel salad, plum tomatoes, grilled lemon
REDFISH — 38.
garlic- white wine sauce, cipollini onion
FLOUNDER — 36.
panko-herb crust, brown butter, lemon, capers, delicata squash
SCOTTISH SALMON — 37.
lobster bisque, wilted spinach
CRAB CAKE — 44.
sweet potato, hakurei turnip, brown butter
DIVER SCALLOPS — 46.
sweet potato, hakurei turnip, brown butter
WHOLE LOBSTER — 48.
beurre blanc, brioche crumbs
BOUILLABAISSE — 36.
prawns, mussels, daily fish, fennel, leeks, tomato-saffron broth, grilled bread, dill aioli

Land

FILET MIGNON — 58.
8oz, Carmel’s steak sauce
RIBEYE — 76.
18oz, sauce au poivre
HEARTH ROASTED CHICKEN — 36.
sunchokes, shitake, scallion, chimichurri
CARMEL’S BURGER — 32.
aioli, half sour pickles, red onions, aged cheddar, brioche bun, petit caviar fries
ENHANCEMENTS
TRUFFLE BUTTER — 12.
GRILLED OYSTER MUSHROOM — 16.
LUMP CRAB OSCAR — 24.
SCALLOPS — 20.
GRILLED LOBSTER TAIL — 36.
6oz

Accompaniments

POTATO PUREE — 12.
black truffle, chive
BROCCOLINI — 12.
salsa verde, breadcrumbs
GRILLED CARROTS — 12.
hazelnut, date, tahini
BLACKENED OKRA — 12.
labneh, b&b pickled onions
BRAISED GREENS — 12.
smoked bacon, jalapeño, garlic
CACIO E PEPE LASAGNA — 22.
cheese, cheese, & more cheese

Desserts

PAVLOVA — 12.
passionfruit, pine apple, black lime
SEARED MILK CAKE — 12.
preserved strawberry, whipped mascarpone, streusel
DARK CHOCOLATE GANACHE — 14.
dulce de leche, chocolate soil, toasted milk ice cream
SEASONAL SORBET — 10.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.