MENUS ARE SUBJECT TO CHANGE BASED ON SEASONALITY AND AVAILABILITY
Menu Dinner
Dinner
small plates
HOG ISLAND OYSTERS ON THE HALF SHELL*
COCKTAIL SAUCE AND MIGNONETTE 22/38
OYSTERS AND PEARLS
HOG ISLAND OYSTERS WITH YUZU MIGNONETTE AND STERLING WHITE STURGEON CAVIAR 30/55
STEAK TARTARE*
TORN GARLIC POPOVERS, FRENCH MUSTARD DRESSING, FARM EGG 15
HANGTOWN FRY
CORNMEAL FRIED OYSTERS, PORK BELLY AND SWEET POTATO HASH, POACHED EGG, HOLLANDAISE 17
SHRIMP COCKTAIL
POACHED GULF PRAWNS, YUZU COCKTAIL SAUCE, AVOCADO, FRESH HORSERADISH 19
WOOD FIRED BONE MARROW
PARSLEY, CAPERS, SHALLOTS, TARRAGON VINAIGRETTE, CARAMELIZED ONION BUTTER, ACME BATARD 18
PORCINI & BLACK TRUFFLE AGNOLOTTI
DUCK CONFIT, BRAISED LACINATO KALE, FIVE SPICE CONSOMME 19
ARTISAN CHEESE BOARD
SEASONAL PRESERVES, MARCONA ALMONDS, MARINATED OLIVES, CROSTINI 18
WOOD FIRED OYSTERS ‘DUPONT’
DUNGENESS CRAB, FETA, CAPERS, GARLIC-PARSLEY BUTTER, HOUSE TABASCO, BREADCRUMB 2
CAVIAR SERVICE
STERLING WHITE STURGEON CAVIAR, BUTTERMILK BLINI, TRADITIONAL GARNISH 75
SEAFOOD PLATEAU
CHILLED MAINE LOBSTER, DUNGENESS CRAB SALAD, HOG ISLAND OYSTERS,
AHI TUNA CEVICHE, POACHED GULF PRAWNS AQ
soups and salads
WILD MUSHROOM SOUP
BLACK TRUFFLE BUTTER, SUNCHOKE, WATERCRESS 12
CAULIFLOWER ‘VICHYSSOISE’
MAINE LOBSTER, VADOUVAN OIL, CRISPY CAULIFLOWER POPCORN 16
DUNGENESS CRAB LOUIE
DUNGENESS CRAB LOUIE
BABY ICEBERG LETTUCE, AVOCADO MOUSSE, SIX MINUTE EGG, LOUIE DRESSING 26
MARINATED BEETS
SMOKED TROUT, QUINOA, PISTACHIO, HORSERADISH CREME FRAICHE, ARUGULA, MEYER LEMON DRESSING 14
LITTLE GEM LETTUCE
MIXED WINTER CITRUS, FROMAGE BLANC, TRINITY HERBS, RADISH, VINAIGRETTE 13
entrees
WOOD FIRED TOMAHAWK RIBEYE
CHOICE OF SIDES, BORDELAISE OR SAUCE AU POIVRE 125
HERB ROASTED NEW YORK STRIP
BRUSSELS SPROUTS, BABY CARROTS, PARSNIP PUREE, PORCINI MUSHROOM SAUCE, GREMOLATA 49
LOCAL DUNGENESS CRAB
DRAWN BUTTER, COCKTAIL SAUCE, GRILLED MEYER LEMON AQ
WOOD FIRED BEEF TENDERLOIN*
CONFIT FINGERLINGS, THYME ROASTED MUSHROOMS, CRISPY LEEKS,
BLACK TRUFFLE BUTTER, BORDELAISE 55
SEARED SCALLOPS
NEW ENGLAND STYLE ‘CHOWDER SAUCE’, LITTLENECK CLAMS,
APPLEWOOD BACON, MIREPOIX, PERNOD 42
PAN ROASTED KING SALMON*
BLACK EYED PEAS, BLOOMSDALE SPINACH, PRESERVED LEMON,
DILL CREME FRAICHE, PINE NUT RELISH 36
CRISPY FRIED HALF CHICKEN
FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON 28
Sides
CRISPY YUKON GOLD POTATOES
CHIMICHURRI, FRIED PARSLEY 8
WOOD FIRED BRUSSELS SPROUTS
APPLEWOOD BACON, ROASTED PECANS, GOLDEN RAISIN VINAIGRETTE 9
WOOD FIRED CAULIFLOWER
VADOUVAN BUTTER, FRIED CAPERS, CURRANTS, PINE NUTS 8
*SERVED RAW OR UNDERCOOKED OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
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