Appetizer 16 BEET TARTARE
carrot, beet greens, ginger, coconut
18 CAESAR SALAD
prepared tableside
19 HEIRLOOM TOMATO SALAD
frog hollow peach, gooseberry, ricotta salada, pickled red onion, roasted blackberry vinaigrette
16 BABY LETTUCE & HERB
lemon, extra virgin olive oil, sea salt, manchego
19 SEARED YELLOWFIN TUNA
hearts of palm, avocado, ginger-soy
19 HAMACHI watermelon-habanero granita, fennel & shiso salad mp ASSORTED EAST & WEST COAST OYSTERS
21 LAMB TARTARE
grilled flat bread, dry-cured olive, cumin oil, black sesame, curry leaf
22 FOIE GRAS TORCHON
strawberry, ginger, pistachio, brioche french toast
20 MAYAN BLUE PRAWNS
crispy noodle, green papaya, red curry-coconut broth
21 CRISPY SWEETBREADS
hen-of-the-woods mushroom, lardon-sherry vinaigrette
19 GRILLED OCTOPUS
chickpea, roasted red pepper, smoked paprika yogurt, kalamata olive
19 JUMBO LUMP CRAB CAKES
lobster tarragon aioli
Entree 49 GRILLED RACK OF AMERICAN LAMB
smoked eggplant, goat cheese polenta, grape tomato
42 BERKSHIRE PORK PORTERHOUSE
braised collard greens, apple-blackberry compote
36 ROAST CHICKEN
broccolini, puffed quinoa, black truffle, quail egg
45 CRISPY ROAST DUCK
cashew-apricot wild rice, grilled scallion
125 35 DAY DRY AGED RIBEYE (for two) 59 GRILLED 35 DAY DRY AGED SIRLOIN
carrot, beet, horseradish
37 STEAMED BLACK COD
brown butter dashi, daikon, enoki
43 PAN ROASTED HALIBUT
chanterelle, roasted corn, saffron-onion, lobster-yuzu butter
49 POACHED LOBSTER
fregola, cranberry bean, merguez sausage, sea bean, cockle
mp DOVER SOLE
butter braised leek & roasted tomato tart
Market 14 CHARRED HARICOTS VERTS
bagna cauda
14 ROASTED JAPANESE
EGGPLANT miso-honey
16 WILD MUSHROOM
blue cheese grits
12 BRUSSELS SPROUTS
sweet chili
16 LEEK & SPINACH GRATIN
lobster, tumbleweed cheddar
16 ROASTED CORN &
CHANTERELLE
12 FINGERLING POTATO
truffle honey
12 VIDALIA ONION RINGS
AARON FITTERMAN Executive Chef