OCTOPUS CARPACCIO – 18
Braised Octopus, Peppercress, Tomato, Marrow, Smoked Paprika Aioli.
EGGPLANT PARM “DOUBLE DOWN” – 12
Breaded Eggplant, Halloumi Cheese, Marinara Sauce, Basil.
SHRIMP TOAST – 17.5
Green Papaya, Vadouvan Curry, Black Sesame.
BONE MARROW – 18
Pickled Shiitake, Porcini Dust, Chicken Cracklin’.
Add Brandy Luge ~ 6.5
SOFT SHELL CRAB – 18
Green Cabbage, Crab Butter Aioli, Avocado Tomato Salsa, Prosciutto Crisp.
KOREAN BEEF HEART TARTARE – 17.5
Rice Crisp, Nori Purée, Pickled Daikon, Cured Egg Yolk.
REUBEN GNOCCHI – 18.5
Rye Gnocchi, Russian Dressing, Mustard, Montréal Smoked Meat, Gruyere.
SCALLOP MAC & CHEESE – 19
Scallop Spaetzle, Aged Cheddar Mornay, Pink Scallops, Andouille Crumb.
PORK RIND CRUSTED CHICKEN OYSTERS – 18
Dirty Potato Salad, White Gravy.
ROASTED LAMB BELLY – 23
Turnip, Fennel, Mint Paint, Anchovy Breadcrumbs, Spring Pea Purée.
BEEF BRISKET – 22
Salsa Verde Risotto, Lime Crème Fraîche, Escamoles, Green Onion Tomato Salad.
SWEET
SWEET CORN PANNA COTTA- 11
Blueberry Gel, Dulce De Leche, White Cheddar Popcorn.
HOOF WING AND FIN MILLE FEUILLE – 11
Puff Pastry, Chicken Liver Mousse, Fish Sauce Caramel, Duck Fat Icing Sugar