Supper
FRESH OYSTERS 3/9
FRIED OYSTERS – 3/10.5
FULL BOARD - 24
CHEESE & CHARCUTERIE
HALF BOARD – 15
FULL BOARD - 24
maple-balsamic reduction
BEET SALAD – 16
pickled and roasted beets, whipped ricotta, hazelnut, mint, radish, cucumber,
maple-balsamic reduction
grilled LF sourdough
BURRATA – 22
harissa compote, kalamata tapenade, preserved lemon purée, basil, pepita,
grilled LF sourdough
SEARED YELLOWFIN TUNA - 22
shiitake crust, calamansi soy, miso aioli, crispy garlic, wonton,radish, sesame, scallion, masago
MUSHROOMS ON TOAST - 20
confit jalapeño emulsion, cashew, annatto oil pickled finger chili, scallion, lime-feta cream
BEEF TARTARE – 22
preserved black truffle, shallot, dijon, chives, asiago, grilled LF sourdough
MAINS
10 OZ. STRIPLOIN – 58
herb infused pommes purée, mushroom-leek ragout, blue cheese butter
mornay sauce, caper pangrattato, sage
SEARED SCALLOPS– 36
lemon garlic butter, roasted baby potatoes, sauteed brussels, spinach, peas, scallion,
mornay sauce, caper pangrattato, sage
HALIBUT CHEEK – 34
mushroom-panko crusted, asparagus, miso-yuzo beurre blanc, herring roe, lemon shallots, capers, herbs
TAGLIATELLE – 32
boquerones, king oyster mushroom, peas, broccolini, zucchini, garlic, asiago, cream, pangrattato
GNUDI AL FORNO – 30
vodka passata, stracciatella, basil pesto, asiago
ARCTIC CHAR– 34
sauce vierge, cucumber, tomato, olive, arugula, herbs, duck fat pommes paillasson