APPETIZERS

CRUDO 14
Ko m b u c u r e d K a m p a c h i , a v o c a d o , r a d i s h , c h i l e

LO B ST E R T U R N OV E R S 1 4
Lobster wrapped in fillo dough with a tomato brandy reduction

VEAL DUMPLINGS 14
Cilantro salsa, teriyaki and honey glaze

B E E F TA RTA R E 1 5
Chimichurri, trout roe, potato chips

C H E E S E & C H A R C U T E R I E B OA R D 2 0
A selection of artisan cheeses and house made charcuterie

RIBS 15
Fish sauce caramel, peanuts, scallions

PA N I S S E 1 5
lemon, tarragon aioli

The consumption of raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase your risk of food borne illness
 ENTRÉES

B E E F T E N D E R LO I N
potato and vegetable
ST U F F E D C H I C K E N A u Po i v r e , Wa s a b i , FA R R O R I S OT TO
asparagus, carrot, beurre blanc Bearnaise with Lobster $5 ramps pesto, parmesa
27 $46 6oz, 8oz $52 25

D U C K B R E A ST PAT T Y M E LT
brussels sprouts, grilled maitaki 1000 Island, carmelized onions
HALIBUT
mushrooms, maple syrup jus 17
turnip veloute, potato, fava bean
36
39

A LA CARTE

M E AT & P O U LT RY SEAFOOD PA STA

R I B E Y E 1 2 OZ S C A L LO P M AC C H E R O N I
58 romesco, shellfish bisque crab, lemon, brown butter
37 18
S H O RT R I B S SNAPPER
28 clams, gnocchi, nduja brodo R I GATO N I
kale, smoked chicken
37
LO C A L P O R K O F F E R I N G 16
29
C AVAT E L L I
parmesan, herbs, pomodoro
DUCK CONFIT
16
26

FETTUCCINE
clabrian chilis, shrimp, mussels
16

SIDES SALADS VEGGIES

G R I TS CAESAR B O K C H OY
soft-boiled egg, layu egg yolk, parmesan, bread crumb g r e e n c u r r y, p e p i t a s
9 12 9

MORELS
FRIED RICE SPRING SALAD madeira
7 mayfair dressing, pickles, smoked
25
cheddar
P OTATO W E D G E S 13 S M O K E D C A R R OTS
8 harissa, garlic yogurt
9

The consumption of raw or undercooked eggs, meat, poultry, seafood, or shellfish may increase your risk of food borne illness