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 – 18
pickled and roasted beets, whipped ricotta, hazelnut, mint, radish, cucumber,
maple-balsamic reduction
BURRATA – 24
muhammara, charcoal butter, walnut, pomegranate, mint, sumac, grilled LF sourdough
ROASTED HEIRLOOM CARROTS- 18
curry white bean hummus, tamarind chutney, cashew, cilantro
AHI TUNA TARTARE- 24
tamari honey & sake cured, yuzu,dashi emulsion, chili crisp, scallion, horseradish, tobiko, grilled LF sourdough
PULLED PORK TOSTADA - 20
avocado salsa verde, refried beans, radish, cilantro, pickled onion
BEEF TARTARE – 22
preserved black truffle, shallot, dijon, chives, asiago, grilled LF sourdough
MAINS
8 OZ. STRIPLOIN – 52
molé rub, beef tallow grilled broccolini, pipián rojo, roasted corn, chimichurri, pickled onion, demi
DUCK BREAST– 38
truffle creamed spinach, roasted baby potatoes, hakurei, peas, grainy mustard jus
HALIBUT CHEEK – 34
mushroom-panko crusted, asparagus, miso-yuzo beurre blanc, roe, lemon shallots, capers, herbs
PORK TAGLIATELLE– 32
ns mushroom, green beans, bok choy, pork velouté, peanut, scallion, sesame, asiago
GNUDI AL FORNO – 30
vodka passata, stracciatella, basil pesto, asiago
ARCTIC CHAR– 34
sauce vierge, cucumber, tomato, olive, arugula, herbs, duck fat pommes paillasson