Carpaccio of Fluke cashews, yellow chives and daikon 7 Duo of Blue fin and Fluke salted peanuts and red nori 11 Dungeness Crab Salad avocado and tomato water 12 Cuttlefish green Apple and wasabi 9 Citrus Cured Salmon pickled cabbage and ginger 8 Chilled Oysters seaweed mignonette 11 Blue fin Tuna sea urchin and tapioca 10 Charred Mackerel green peppercorn and pineapple 9 Squid Salad kanzuri and mango 8 Yellowtail Tartar Roll house cured duck and quail egg 17 Osetra Caviar Roll (1.oz) crème fraiche and marinated cucumber 35 Appetizers Carpaccio of Fluke cashews, yellow chives and daikon 15 Duo of Blue Fin Tuna tangerines, pickled peppers, and breakfast radish 18 East Coast Oysters cauliflower cream and caviar 21 Organic Beet Salad spiced walnuts and selles sur cher 12 Crispy Eel ruby red grapefruit and watercress 13 Cured Peking Duck Salad taro root, celery root, and crispy lotus 15 Hot and Cold Foie Gras fruit of love 23 Charred Skirt Steak Salad red cabbage, yuzu, and crushed peanuts 15 Salad of Escarole preserved lemon and parmesan crisp 11 Fish Slow Poached Hake white curry, tapioca, and fragrant lime 21 Hazelnut Butter Cooked Skate shaved artichokes and wild mushrooms 23 Line Caught Wild Stripe Bass caramelized citrus and pistachios 26 Hard Shell Maine Lobster black truffles and creamy white corn 32 Meat Maple Crest Chicken stuffed with sticky rice and dates 24 Hot Smoked Squab butternut pudding and brussel sprouts 28 Three Way Lamb shaved fennel salad and rye bread 29 Dry Aged Ribeye "21 days" charred mustard greens and xo sauce 32 20% gratuity added on parties of 6 or more David Coleman • Executive Chef
Duo of Blue fin and Fluke salted peanuts and red nori 11
Dungeness Crab Salad avocado and tomato water 12
Cuttlefish green Apple and wasabi 9
Citrus Cured Salmon pickled cabbage and ginger 8
Chilled Oysters seaweed mignonette 11
Blue fin Tuna sea urchin and tapioca 10
Charred Mackerel green peppercorn and pineapple 9
Squid Salad kanzuri and mango 8
Yellowtail Tartar Roll house cured duck and quail egg 17
Osetra Caviar Roll (1.oz) crème fraiche and marinated cucumber 35
Appetizers
Carpaccio of Fluke cashews, yellow chives and daikon 15 Duo of Blue Fin Tuna tangerines, pickled peppers, and breakfast radish 18 East Coast Oysters cauliflower cream and caviar 21 Organic Beet Salad spiced walnuts and selles sur cher 12 Crispy Eel ruby red grapefruit and watercress 13 Cured Peking Duck Salad taro root, celery root, and crispy lotus 15 Hot and Cold Foie Gras fruit of love 23 Charred Skirt Steak Salad red cabbage, yuzu, and crushed peanuts 15 Salad of Escarole preserved lemon and parmesan crisp 11 Fish Slow Poached Hake white curry, tapioca, and fragrant lime 21 Hazelnut Butter Cooked Skate shaved artichokes and wild mushrooms 23 Line Caught Wild Stripe Bass caramelized citrus and pistachios 26 Hard Shell Maine Lobster black truffles and creamy white corn 32 Meat Maple Crest Chicken stuffed with sticky rice and dates 24 Hot Smoked Squab butternut pudding and brussel sprouts 28 Three Way Lamb shaved fennel salad and rye bread 29 Dry Aged Ribeye "21 days" charred mustard greens and xo sauce 32 20% gratuity added on parties of 6 or more David Coleman • Executive Chef
Duo of Blue Fin Tuna tangerines, pickled peppers, and breakfast radish 18 East Coast Oysters cauliflower cream and caviar 21
Organic Beet Salad spiced walnuts and selles sur cher 12
Crispy Eel ruby red grapefruit and watercress 13
Cured Peking Duck Salad taro root, celery root, and crispy lotus 15
Hot and Cold Foie Gras fruit of love 23
Charred Skirt Steak Salad red cabbage, yuzu, and crushed peanuts 15
Salad of Escarole preserved lemon and parmesan crisp 11
Fish
Slow Poached Hake white curry, tapioca, and fragrant lime 21 Hazelnut Butter Cooked Skate shaved artichokes and wild mushrooms 23 Line Caught Wild Stripe Bass caramelized citrus and pistachios 26 Hard Shell Maine Lobster black truffles and creamy white corn 32 Meat Maple Crest Chicken stuffed with sticky rice and dates 24 Hot Smoked Squab butternut pudding and brussel sprouts 28 Three Way Lamb shaved fennel salad and rye bread 29 Dry Aged Ribeye "21 days" charred mustard greens and xo sauce 32 20% gratuity added on parties of 6 or more David Coleman • Executive Chef
Hazelnut Butter Cooked Skate shaved artichokes and wild mushrooms 23
Line Caught Wild Stripe Bass caramelized citrus and pistachios 26
Hard Shell Maine Lobster black truffles and creamy white corn 32
Meat
Maple Crest Chicken stuffed with sticky rice and dates 24 Hot Smoked Squab butternut pudding and brussel sprouts 28 Three Way Lamb shaved fennel salad and rye bread 29 Dry Aged Ribeye "21 days" charred mustard greens and xo sauce 32 20% gratuity added on parties of 6 or more David Coleman • Executive Chef
Hot Smoked Squab butternut pudding and brussel sprouts 28
Three Way Lamb shaved fennel salad and rye bread 29
Dry Aged Ribeye "21 days" charred mustard greens and xo sauce 32
20% gratuity added on parties of 6 or more David Coleman • Executive Chef
