Dinner Menu

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

GEM LETTUCE SALAD
spring radish, sunflower seeds, pickled onion, ricotta salata, green goddess dressing (gf/veg)(df available)
17

CUCUMBER GAZPACHO
tomatillo, pickled cucumber, fermented radish, marinated shrimp
(gf/df)(veg available)
17

HOKKAIDO SCALLOP CRUDO*
stonefruit ponzu, curried nectarine, cucumber
(df)(gf available)
22

BARBECUED BADGERFLAME BEETS
cashew cream, pine nut granola, honey butter, habanero
(gf/veg)(df available)
19

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

SPAGHETTI NERO
octopus, prawn, mussels, fra’ diavolo (gf/df available)
29 / 39

PANSOTTI
hidden falls, nasturtium pistou, black walnut gremolata
(gf/veg available)
27 / 37

FUSILLI
chorizo verde, tomatillo sofrito, queso cotija, hominy crumble
(gf/df/veg available)
27/ 37

 BUCATINI
cured lamb belly, roasted heirloom tomato, basil, pecorino toscano
(gf/df/veg available)
26 / 36

SEA BASS*
veracruz sauce, crispy panisse, castelvetrano olive
(gf)(df available)
32

HALIBUT*
tom yum broth, sticky rice, kaffir lime, thai chili, bok choy, lotus root
(gf)(df/veg available)
38

JERK GRILLED SWORDFISH*
polenta, green bean, stone fruit, coconut squash broth
(gf)(df available)
36

PORK CHOP* 
tamarind glaze, hakurei turnip, yellow mole
(gf/df)(veg available)
44

DRY-AGED DUCK BREAST* 
blue goose field peas, smoked tasso, maple gastrique
(gf)(df available)
42

6oz STRIPLOIN*
creamed corn, chanterelle, potato fondant, mushroom jus (gf)
48

LAMB RACK*
kibbeh, cous cous, sultanas, chickpea, black lime (gf/df available)
46 (8oz) / 64 (12oz)