First Wave
MILK BUN — 8.
togarashi butter
AVOCADO & CRAB — 18.
tomato, cucumber, serrano, tostadas
BLISTERED SHISHITOS — 14.
miso aioli, sesame
HAMACHI CRUDO — 18.
Pearson’s peaches, thai herbs, nuoc cham
OYSTERS — 21/36.
hot sauce, mignonette | half or dozen
TUNA TARTARE — 14.
green tomato, pink peppercorn
CAVIAR FRIES — 19.
bearnaise, creme fraiche
GRILLED OYSTERS — 24.
mignonette butter, bread crumbs
Salads & Greens
CAESAR SALAD — 16.
bottarga, anchovy, bread crumb
BIBB SALAD — 14.
black garlic vinaigrette, shallot, basil, crispy rice
WATERCRESS SALAD — 14.
heirloom tomato, candied mustard, caramelized honey vinaigrette
HARVEST QUINOA BOWL — 13.
watercress, basil, mint, pomegranate, pumpkin seed, caramelized honey vinaigrette
ADD TO ANY SALAD
AVOCADO 4. | CHICKEN 6. | SHRIMP 8. | GRILLED FISH 12.
Mains
CRISPY FISH SANDWICH — 19.
tempura batter, half sour pickles, aioli, cilantro, fries
CARMEL SMASH BURGER — 21.
aioli, half sour pickles, grilled onions, american cheese, lettuce, brioche bun, fries
CACIO E PEPE LASAGNA — 26.
celery root, bechamel, pecorino
MUSSELS — 19.
applewood smoked bacon, shallots, grilled toast
REDFISH — 28.
green onion, green garlic, white wine
HEARTH ROASTED CHICKEN — 21.
summer squash, shiitake, scallion, chimichurri
PETITE STRIP STEAK — 31.
roasted potatoes, aioli, chili oil, preserved mushrooms
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
