Dinner Menu

OYSTERS*
on the half-shell (gf/df)
3pc 13 | half dozen 26 | dozen 47

SWEET CORN GAZPACHO
peekytoe crab, cantaloupe, cherry tomato, habanero
(gf/df)(veg available)
20

HAMACHI CRUDO*
kohlrabi, chamomile, green tomato dashi, anise hyssop (gf/df)
22

PROSCIUTTO DI PARMA*
mozzarella di bufala, stone fruit, nasturtium pistou, seeded toast (gf/df/veg available)
21

WEDGE SALAD
demi-sec tomato, bacon, moody blue cheese, avocado-buttermilk dressing, focaccia breadcrumb (gf/veg available)
18

TOMATO SALAD
cherry tomato, watermelon, labneh, chettinad masala, peruvian mint (gf/veg)(df available)
18

BISON TARTARE*
harissa aïoli, cherry belle radish, cilantro, dried olive, socca (gf/df)
23

SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
26 / 36

RIGATONI
duck sausage ragu, charred fennel, taleggio cream, espelette bread crumb
(gf/df available)
26 / 36

SWEET CORN TORTELLINI
chanterelle mushroom, huitlacoche, confit sungold tomato, aged manchego (veg)(gf available)
25 / 35

BUCATINI
“alla carbonara” pancetta, black peppercorn, pecorino romano, parmigiano reggiano, duck yolks
(gf/df/veg available)
24 / 34

ALASKAN HALIBUT*
scallop xo, mascarpone grits, tomato foam, eggplant
(gf)(df available)
38

BLACK BASS*
summer squash, ratatouille, tempura blossom, sauce vierge
(gf)(df available)
34

KING SALMON*
badger flame beets, pumpernickel spätzle, torpedo onion, smoked trout roe (gf/df/veg available)
38

PORK CHOP* 
tamarind glaze, blistered beans, lacinato kale, peach mostarda
(gf)(df/veg available)
42

DRY AGED DUCK BREAST* 
farro verde, pickled cherries, swiss chard, zucchini, long pepper
(gf/df available)
40

7oz STRIPLOIN STEAK*
jerk marinade, sweet potato purée, tendersweet cabbage, patty pan squash (gf)(df available)
46

VEAL OSSO BUCO
tarbais beans, hatch chilies, groundcherries, lemon balm, bone marrow gremolata (gf/df)(veg available)
54