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Dinner Menu-3 18 25

The document is a menu featuring a variety of starters, entrées, and sides, with prices listed for each item. Starters include dishes like crispy eggplant and beef tartare, while entrées offer options such as filet mignon and scallops. The menu also includes a note about the risks of consuming raw or undercooked foods.

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Dave Brown
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27 views1 page

Dinner Menu-3 18 25

The document is a menu featuring a variety of starters, entrées, and sides, with prices listed for each item. Starters include dishes like crispy eggplant and beef tartare, while entrées offer options such as filet mignon and scallops. The menu also includes a note about the risks of consuming raw or undercooked foods.

Uploaded by

Dave Brown
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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STA RT E R S

CRISPY EGGPLANT labneh | lentil salad | black garlic | chili schug | pepita granola | 17

SPANISH OCTOPUS romesco | fingerling | harissa chermoula | frisée | golden raisin | almond | 18

BEEF TARTARE filet mignon | asian pear | hazelnut | quail egg | kimchi aioli | lotus crisp | 24

HALLOUMI cashew leek puree | frisee | pickled lemon | harissa honey | dukkah | 18

CRAB DIP jumbo lump crab | aged cheddar | old bay | crostini | 24

PEI MUSSELS gooseberry curry | fresno chile | cilantro | focaccia | 18

PANKO SHRIMP mirin dipping sauce | 20

CHEESE & CHARCUTERIE cured meats & cheeses | accompaniments | 27

CRAB TOAST brioche | avocado | garlic aioli | dill | smoked trout roe | 24

CHICORY SALAD blood orange | fennel | pomegranate | pistachio | sumac dressing | 13

LOBSTER CHOWDER sherry | roasted corn | potato | cream | 22

E NT RÉE S
FILET MIGNON 10 oz. | center cut | potatoes au gratin | sauce béarnaise | 68

SCALLOPS persimmon curry | shaved brussel sprouts | cauliflower | pomegranate | peanut | 45

RACK OF LAMB cauliflower vindaloo | fingerling potato | tahini labneh | herb chutney | 50

SMOKED DUCK barley | beets | confit leg | chanterelle | kohlrabi purée | 45

CLAM PASTA littleneck clams | linguine | herb butter emulsion | pancetta breadcrumb | 31

BOAR TENDERLOIN 7oz. | truffle bread pudding | sumac soubise | cipollini | tobacco-smoked demi | 39

RIBEYE 16 oz. | shallot butter | grilled broccolini | fingerling potatoes | crispy shallot | 65

STONE BASS miso glaze | taro croquette | bok choy | shiitake | sake buerre blanc | 40

CRAB CAKES fingerling potatoes | grilled asparagus | tartar sauce | 53

DRY AGED BURGER glazed onions | gruyère mornay | spiced bacon | brioche | shoestring fries | 25

SIDES
HOUSE SALAD mixed greens | fresh vegetables | parmigiano | croutons | red wine vin. | 10
CAESAR SALAD romaine | croutons | classic dressing | white anchovy | parmigiano | 10
BRUSSELS SPROUTS bacon | sherry vinaigrette | pine nuts | 10
OYSTER MUSHROOMS brown butter | shallots | thyme | garlic | 13
LOBSTER POTATOES whipped potatoes | chive butter | 20

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

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