Please note that ingredients change seasonally and some even nightly.
Please consider this a sample menu.
Plates
Half Dozen
/
Full Dozen
Oysters*
house mignonette, hot sauce, lemon (gf)
Half Dozen
/
Full Dozen
Half oz
/
Full oz
Caviar Service*
Sturia Baerii Sturgeon with potato chips, crème fraîche & chive (gf)
Half oz
/
Full oz
Lobster Roll
yuzu kosho, aïoli, kohlrabi, chive
Tinned Sardines
smoked over beechwood, milk rolls, mustard, butter, house pickles (gfo)
Panisse
chickpea fries, herbed tahini (gf)
Deviled Eggs*
pickled jalapeño & red onion, rainbow trout roe, tobiko arare (gf)
Cheese Plate
selection of rotating cheese, preserves, honey, baguette (gfo)
Chicken Liver Mousse
pickles, mustard, baguette
Garlicky Potatoes
parmesan, clarified butter, parsley, aïoli (gf)
Butter Poached Carrots
chèvre, pepita salsa macha, mizuna (gf)
Radicchio Salad
apple kosho dressing, apple, almond, gouda(gf)
Burrata
delicata, candied pepitas, fig, fig gastrique (gf)
Mussels*
white wine, fennel, shallots, dill, baguette (gfo)
Gnocchi
goat cheese dumplings, chantrelle, corn, poblano purèe, parmesan
Steak Diane*
onglet, beef jus, maitake, dijon, mirin, cream, shallot (gf)
Bites
Marinated Olives
(v) (gf)
Togarashi Almonds
(v) (gf)
Milk Rolls & Butter
Add Oso Farm honey
Baguette & Butter
(gfo)
Dessert
Chocolate Pot de Crème
espresso cream, candied hazelnuts
Brown Sugar Crème Brûlée
*Consuming raw or undercooked ingredients may increase your risk of foodborne illness.