DINNER MENU
FROM THE SEA
SEAFOOD TOWER*
whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp
250
CHILLED 1/2 LB ALASKAN KING CRAB LEGS
100
(gf)
OYSTERS ON THE HALF SHELL*
half dozen 27 | one dozen 50
(gf)
FRIED CALAMARI
lightly fried calamari, herb aioli, and fresh lemon
26
HASH BROWNS & CAVIAR
crispy hash browns served with 20g osetra caviar, fresh chives, and crème fraîche
90
GREENS & STARTERS
SOUP OF THE DAY
16
SOUPE DE POISSON
rich provençal fish stock with rouille, croutons, and grated parmigiano-reggiano
23
LITTLE GEM CAESAR
crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, topped with croutons
19
MIXED GREENS
girl & dug lettuces, parmigiano-reggiano, finished with a drizzle of honey and a lemon vinaigrette
18
(gf) (v)
RADICCHIO SALAD
castelfranco radicchio, roasted pink lady apples and squash, candied walnuts, fresh herbs, finished with a balsamic vinaigrette
24
GRILLED AVOCADO
charred haas avocado topped with sweet & tangy tunisian relish, toasted pistachio, and currants
24
(pb)(gf)
ROASTED GARLIC & ARTICHOKE PASSATO
roasted garlic and artichoke purée, served with crisp cucumbers, castelvetrano olives, watermelon radish, and toasted focaccia
19
(v)
WHIPPED RICOTTA DIP
silky whipped ricotta, drizzled with olive oil, topped with maldon sea salt, and served with grilled sourdough
24
(v)
MARINATED OLIVES
mediterranean olives with lemon, guajillo, garlic, and juniper berries
14
(pb)
FOCACCIA & BUTTER
warm rosemary focaccia served with creamy vermont butter
14
(v)
MAINS
MEZZI CANNOLICCHI
cannolicchi pasta with tender braised short rib and tangy horseradish cream sauce, topped with fresh chives
30
SPINACH TAGLIETTELE MUSHROOM RAGU
ragu with morels, porcini, roasted hen-of-the-woods mushrooms, garlic, red wine, and a hint of rosemary
34
(v)
LINGUINE ALLE VONGOLE
clams in a white wine sauce with chili flakes and fresh parsley
30
BUCATINI ALLA CARBONARA
bucatini tossed with crispy pancetta, parmigiano-reggiano, pecorino romano, finished with cracked black pepper
32
TROUT ALMONDINE
pan roasted trout, with brown butter, marcona almonds, miso, lemon and fresh herbs
48
PAELLA
saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas
42
(gf)
WHOLE BRANZINO A LA PLANCHA FOR TWO
crisp-skinned mediterranean branzino, carefully deboned and presented whole, served with shaved fennel, peppery arugula, chives, grilled lemon, and chili oil
95
(gf)
ORA KING SALMON*
miso-honey glazed salmon with tender broccolini and a charred lemon for a savory finish
40
STEAK FRITES
22 oz creekstone ribeye steak served with golden fries
85
(gf)
CIDER BRAISED PORK SHANKS FOR TWO
tender pork shanks slow-braised in apple cider, served with pink lady apples and creamy polenta
90
SIDES
FRENCH FRIES
traditional | sweet potato
12
(pb)
TRUFFLE FRIES
14
(v)
ROASTED ROMANESCO CAULIFLOWER
oven-roasted cauliflower served with yogurt, fresh mint, and cucumber
14
BRAISED LENTILS
french green lentils slow-braised with carrots and red wine
14
(pb)
BRAISED GREENS
rainbow chard braised with garlic, tomato, and a touch of hot pepper
12
(pb)
SIDE SALAD
10
(pb)(gf)