OYSTERS ON THE HALF SHELL 16
1/2 dozen of the freshest oysters from the East Coast, served with red wine mignonette and cocktail sauce.
DEVILED EGGS 9
Classic deviled eggs served with crispy bacon croutons, paprika and garlic bread crumbs, pickled pepper relish and mushroom duxelles. One of each.
ARUGULA & ENDIVE SALAD 13
Crispy confit-pickled wild mushrooms, strawberries, spiced nuts, feta cheese, red wine-dijon vinaigrette.
THREE CHEESE FLATBREAD 13
Smoked mozzarella, Parmesan, manchego cheeses with housemade pesto and tomato basil sauce
CRISPY BRUSSELS SPROUTS 12
Finished with romesco sauce, bacon and maple vinaigrette.
LOBSTER SALAD SPRING ROLLS 19
Spicy garlic aioli, coriander sprouts.
CHAR-GRILLED OCTOPUS 15
Heirloom beans, curry parsley oil, red cabbage braising jus.
BEET & DILL CURED SALMON 15
Chili whipped avocado, cured egg yolk, chives, lemon creme fraiche, “everything bagel” spice served on brioche toast.
SPICY PEI MUSSELS 16
Black garlic sambal, white wine broth, country bread.
GRILLED BROCOLLINI 12
Sriracha-lime vinaigrette, almond and sesame “crunch”.
EGGPLANT CAPONATA 13
Garlic-Parmesan baguette, goat cheese, roasted pine nuts, micro basil.
GRILLED BABY LAMB CHOPS 16
Two baby chops with lemon chimichurri, dried cranberries and hazelnuts.
STEAK OVER TOAST 15
Sliced, herb-marinated hanger steak, served over toasted baguette with a spicy horseradish cream.
SPINACH & ARTICHOKE DIP 11
Creamy blend of roasted artichoke and sautéed spinach with house tortilla chips.
OYSTERS “ROCK YOUR FACE OFF” 16
Fried oysters served on the half shell with a Rockefeller aïoli.
AMERICAN CAVIAR SERVICE 55
1 oz of American caviar served with ricotta bilinis, eggs mimosa, red onion, chives and creme fraiche. Please allow extra time….
MAC & CHEESE 15
Baked with Gruyere, white cheddar, smoked Heritage Pork Bacon and garlic breadcrumbs.
PORK BELLY “BAHN MI” SLIDERS 16
Asian glaze, cucumber, pickled carrot and cabbage, green onion, micro cilantro, sesame-wasabi aioli.
LAMB BURGER w/ GOAT CHEESE 15
Served on a toasted roll with sliced onion, chevre goat cheese and a side of crisps or green salad.
SPAETZLE “CACIO PEPE” 15
Finished with Parmesan cream and peas.
STEAK FRITES 24
Sliced hanger steak with herb butter, caramelized shallots and house-cut fries.
STEAK TARTARE 16
Traditional tartare made from grass-fed sirloin, dressed with capers, dijon, cornichons, fresh herbs and served with red watercress salad and grilled country bread.
FRIED CHICKEN 20
Buttermilk fried chicken drizzled with honey and hot sauce. Served with house-made slaw.
PRIME BEEF BURGER 16
Whipped pimento and cheddar, crispy onions, pickles, avocado ranch. Served with crisps or greens.
MISO GLAZED COD 16
Sushi rice, thumbelina carrots, edamame, Asian broth.
Housemade potato chips tossed in duck fat and served with a truffle creme fraiche.
SPICY MARINATED OLIVES 7
SALTY & SWEET SPICED NUTS 7
BREAD PUDDING 9
Brioche bread pudding served with a bourbon caramel sauce, currants and whipped sweet cream.
LIMONCELLO PANNA COTTA 9
Rosemary white chocolate cream, raspberry meringue, caramel basket.
CHOCOLATE TRES LECHES CAKE 9
Lemon whipped cream.
ASSORTED ICE CREAM & SORBET8
Seasonal flavors. Single scoop $3 or try all 3