Happy Hour

(no reservations, seating is first-come, first-served)

MONDAY – FRIDAY
3 PM – 6 PM

indulge

OYSTERS ON THE HALF SHELL*

CHEF’S CHOICE WITH COCKTAIL SAUCE, MIGNONETTE 1/2 dozen 22

STEAK TARTARE*

TORN GARLIC POPOVERS, FRENCH MUSTARD DRESSING 9

WOODFIRED SHISHITO PEPPERS

LEMON SALT, GARLIC AIOLI 10

COAL ROASTED ONION DIP

JAPANESE SWEET POTATO CHIPS 14

CRISPY PIG EARS

TRUFFLED HOT SAUCE, BLUE CHEESE 14

CRISPY ADOBO MUSHROOM TACOS

HUITLACOCHE, QUESO FRESCO, PICKLED RED ONION, AVOCADO,
BLUE CORN TORTILLA 18

LOBSTER AND SHRIMP TACOS

CORN,TOMATO, AVOCADO, HOUSEMADE TACO SAUCE,
CORN TORTILLA 28

FRIED CHICKEN

FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON 32

ELLA CAESAR*

SOFT COOKED EGG, FRIED CAPERS, FINES HERBES 8

ARTISAN CHEESE BOARD

HONEYCOMB, MARINATED OLIVES, CROSTINI 18

LOBSTER PLATEAU

WHOLE CHILLED LOBSTER, OYSTERS WITH LOBSTER
SALPICON, LIME CREME FRAICHE, GEODUCK CARPACCIO 145

LOBSTER CORNDOGS

REMOULADE, BROWN BUTTER HONEY MUSTARD 32

IMBIBE

THE REAL GIN AND TONIC

HOUSEMADE TONIC, GIN, SUCANAT, SPARKLING WATER, CITRUS 8

OLD FASHIONED

BUFFALO TRACE BOURBON, SUCANAT, BITTERS 12

TITO’S MARTINI 

TITO’S, BRINE, CASTELVETRANO OLIVE 10

SPICY CAMILO MARGARITA

HABANERO TEQUILA, PINEAPPLE, LIME, AGAVE 11

ELDERFLOWER SPRITZ

SPARKLING WINE, ELDERFLOWER, LEMON 10

SOMMELIER’S SELECTIONS

RED WINE, WHITE WINE & BEER 6

*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 FOOD BORNE ILLNESS.