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
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, comté, grilled LF sourdough
MAINS
6 OZ. STRIPLOIN – 52
herb infused pommes purée, brussels, mushrooms, balsamic braised shallot, taleggio, demi
SEARED SCALLOPS AND MAPLE PORK BELLY – 36
cheese risotto, edamame, sauteed sesame-kimchi napa cabbage, scallion, bonito
SQUASH GNOCCHI – 29
almond lemon soubise, roasted squash, black truffle vinaigrette, peas, asiago, fried sage, pangrattato
QUARTER LAMB RACK – 48
roasted root vegetables, couscous, red wine-cumin pan jus, garlic-rosemary crumb
DUCK BREAST – 38
white beans, duck-current jus, broccolini, pickled fennel, lemon onion, frico
SPANISH MACKEREL– 34
panko, sauce vierge, cucumber, tomato, olive, arugula, herbs, duck fat pommes paillasson