Supper
BAKED OYSTERS – 3
/
$15
FRESH OYSTERS 3/9
FRIED OYSTERS – 3/10.5
BAKED OYSTERS – 3
/
$15
FULL BOARD - 24
CHEESE & CHARCUTERIE
HALF BOARD – 15
FULL BOARD - 24
basil white balsamic vinaigrette
PEA SALAD – 16
radish, ricotta, mint, pickled shallots, toasted sunflower seeds, raspberry cream,
basil white balsamic vinaigrette
BURRATA – 22
cherry tomatoes, white anchovy, basil oil, capers, white balsamic, grilled LF sourdough
ROASTED CARROTS – 16
grainy mustard glazed, sumac labneh, dill, shaved hakurei, feta
SEARED YELLOWFIN TUNA - 22
shiitake crust, calamansi soy, miso aioli, crispy garlic, wonton, radish, sesame, scallion, masago
LION'S MANE - 20
baba ghanoush, hazelnut romesco, pickled red onion, parsley, dill, za’atar
BEEF TARTARE – 22
preserved black truffle, shallot,dijon, chives, comté, grilled LF sourdough
MAINS
7 OZ. STRIPLOIN – 52
confit fingerling potatoes, pancetta, grilled broccolini, scallion, pickled pepper butter, coffee demi
SEARED SCALLOPS – 34
roasted cauliflower puree, grilled asparagus, pancetta, masago,chives, tarragon, sauce gribiche
GNOCCHI – 30
roasted Oultons chicken, asiago,red pepper bisque, sourdough crumble, black garlic, hot honey
ICELANDIC COD– 34
lemon caper pangratatto, smoked oyster tonnato, braised kale, gaufrettes potatoes
BRAISED SHORT RIB – 36
tamari glaze, charred cabbage, chili aioli, peanut, furiake, bonito, cilantro, crispy rice cake
GRILLED SHRIMP RISOTTO– 34
chorizo, charred scallion, roasted red pepper, salsa, asiago, chili oil