Jewels From The Coast
A GRAND START | for 2 or 4 — 85/165.
half chilled lobster, oysters, poached shrimp, scallop crudo, accompaniments
HAMACHI CRUDO — 18.
Pearson’s peaches, thai herbs, nuoc cham
TUNA TARTARE — 18.
green tomato, pink peppercorn
OYSTERS — 21/36.
hot sauce, mignonette | half or dozen
Second Wave
MILK BUN — 8.
togarashi butter
BIBB SALAD — 14.
black garlic vinaigrette, shallot, basil, crispy rice
WATERCRESS SALAD — 14.
heirloom tomato, candied mustard, caramelized honey vinaigrette
BLISTERED SHISHITOS — 14.
miso aioli, sesame
AVOCADO & CRAB — 18.
tomato, cucumber, serrano, tostadas
MUSSELS — 19.
applewood smoked bacon, shallots, grilled toast
GRILLED OYSTERS — 24.
mignonette butter, bread crumbs
WATERMELON — 14.
feta, mint, harissa, nigella seed
CAESAR SALAD — 16.
bottarga, anchovy, bread crumb
Mains
WHOLE LOBSTER — 48.
grilled lemon, herbs, brioche crumbs
DIVER SCALLOPS — 44.
sweet corn, leeks, smoked bacon
REDFISH — 39.
spring onion, green garlic, white wine
BLACK COD — 39.
heirloom tomato, fennel, espelette
TRUFFLE LASAGNA — 34.
celery root, bechamel, pecorino
HEARTH ROASTED CHICKEN — 34.
summer squash, shiitake, scallion, chimichurri
NY STRIP — 62 .
16oz, sauce au poivre
FILET MIGNON — 58.
8oz, house steak sauce
45-DAY DRY AGED PRIME RIB — 165.
40 oz, jus
Sides
CAVIAR FRIES — 19.
crème fraiche
BLACKENED OKRA — 12.
labneh, B & B pickled onions
BROCCOLINI — 12.
salsa verde, breadcrumbs
HEIRLOOM TOMATOES — 12.
EVOO, salt, pepper
ROASTED POTATOES — 12.
aioli, chili oil
CRISP SUNCHOKES — 12.
fromage blanc, almond brown butter
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
