OCTOPUS CARPACCIO – 18

Braised Octopus, Peppercress, Tomato, Marrow, Smoked Paprika Aioli.

EGGPLANT PARM “DOUBLE DOWN” – 12

Breaded Eggplant, Halloumi Cheese, Marinara Sauce, Basil.

ESCARGOT TOAST – 17

Crimini & Oyster Mushrooms, Port Cream Sauce, Toast Points, Leek Ash.

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.

LAMB SWEET BREAD PICCATA – 17.5

Fried Cauliflower, Asparagus, Garlic Gel, Cucumber.

KIM CHOWDER GNOCCHI – 18.5

Clams, Oyster Crackers, Pancetta.

FROGS’N GRITS – 17

Creamy Polenta, Garlic Scapes, Creole Sauce, Lardons.

HUMBOLDT SQUID – 18.5

Crab Head Rouille, Calabrian Chilli, Charred Rapini, Fingerlings, Kohlrabi.

CHINESE PORK BELLY – 18

Green Papaya Salad, Five Spice Glaze, Toasted Almonds.

CORNISH GAME HEN – 27

Dirty Farrow, Muffaletta Vinaigrette, Provolone.

BEEF BRISKET – 22

Salsa Verde Risotto, Lime Crème fraîche, Escamoles, Green Onion Tomato Salad.

SWEET

FRENCH TOAST- 10

Chocolate Bread Pudding, Banana Anglaise, Buttercrunch Toffee, Burnt Honey.

HOOF WING AND FIN MILLE FEUILLE – 10

Puff Pastry, Chicken Liver Mousse, Fish Sauce Caramel, Duck Fat Icing Sugar

Buy A Round for the Kitchen – 10
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