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