Jewels From The Coast
LECHE DE TIGRE CEBICHE — 16.
fish, shrimp, red onion, cilantro, lime, sweet potato
HAMACHI PASTOR CRUDO — 18.
pineapple, onion, olive oil, tostada
TUNA TARTARE — 17.
chorizo spice, rice chips, cilantro,
SCALLOP AGUACHILE — 18.
coconut, spicy broth, marinated cucumber, fresh herbs
OYSTERS — 21/36.
jalapeno marmalade, hot sauce, mignonette
Second Wave
MILK BUNS — 8.
togarashi butter
BIBB SALAD — 14.
green goddess, radish, jicama, cheese crisp
APPLE & ENDIVE SALAD — 14.
radicchio, frisée, candied mustard, brown butter apple vinaigrette
CHICKEN LIVER PATE — 16.
pickles, golden grapefruit jelly, crostini
AVOCADO & CRAB — 18.
tomato, cucumber, serrano pepper, tostadas
BLISTERED SHISHITOS — 14.
miso aioli, sesame
PORK BELLY TOSTADA — 16.
avocado, cucumber, tomato, creme fraiche, chili crisp, cilantro
MUSSELS — 19.
yucatan sauce, butter, onions, grilled toast
ROASTED OCTOPUS — 21.
potatoes, caper-olive tapenade, smoked tomato sauce, pickled peppers
SHRIMP — 22.
coconut-peanut broth, peanut relish, dried lime powder, red oil
LOBSTER CANNELLONI — 28.
caviar, lemon butter
A GRANDE START — 80.
raw & crudo platter, dozen seasonal oysters, accompaniments | Add 28g Platinum Osetra 140.
Mains
SMOKED MUSHROOM TAGLIATELLE — 26.
smoked shitake and oyster mushrooms, mushroom cream, capers, tomato confit, citrus gremolada
CRAB AGNOLOTTI — 34.
braised squid, tomato dashi, tatsoi, shiso
SEAFOOD PAPPARDELLE — 36.
shrimp, mussels, calamari, tomato butter sauce, lemon oil
DIVER SCALLOPS — 44.
meyer lemon risotto, garlic aioli, pearl onion, sunflower seeds
GRILLED COBIA — 38.
orange-annatto sauce, fire-roasted vegetables, cilantro
PAN-SEARED HALIBUT — 45.
braised greens, anchovy-caper sauce
GRILLED SNAPPER — 55/LB.
guajillo marinade, lime, herb salad, tortillas
GREEN CIRCLE ROASTED CHICKEN — 34.
tamarind glaze, pistachio dukkah, sea island red peas
PRIME NY STRIP — 46.
10oz cut, smoked mushroom, bok choy, jus | Add Foie Gras Butter 12.
45-DAY DRY AGED PRIME RIB — MKT.
salsa, cascabel jus
Sides
FRIES — 8.
adobo, achiote aioli
SWEET POTATOES — 10.
furikake, pilon glaze
CAULIFLOWER — 10.
brown butter, anchovy, garlic confit
CARROTS — 12.
orange-turmeric glaze
POTATOES — 12.
aioli, chili oil
BROCCOLINI — 12.
ginger soy, scallions
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.