Dinner Menu

HOUSE FOCACCIA
with house butter
5

add a WHACK OF SNACKS
16 / 24

•

SIDE OF FRIES
8

WARM MARINATED OLIVES
‘nduja springroll/chili crisp
12

EAST COAST OYSTERS
a half dozen
26

BEEF TARTARE
28

• •

A SLIGHTLY BITTER SALAD
chicory/candied orange/fresh cheese
15

LOCAL MUSHROOMS + BUCKWHEAT
cashew hummus/curried apple/shaved parmesan
28

KOREAN FRIED EGGPLANT
szechuan bbq sauce/green mango slaw
22

LOCAL TOMATO & AVOCADO
almonds/parsley salad/smoked paprika/feta
22

• • •

CHARRED CABBAGE & SCALLOP CEVICHE
butter miso broth/citrus/tempura shiso
28

MATANE SHRIMP & WHIPPED COD ROE
caesar’ish salad/lardon/buttered toast
26

CRISPY CHICKEN SATAY SLAW
chili/mint/cilantro/peanut/crispy taro
25

PORK BELLY ROLO
scallion pancake/asian pear/peanut hoisin/carrot sofrito
25

CRAB RAVIOLI
lemon tarragon beurre blanc/pecorino/crispy basil
30

• • • •

TUNA POLPETTE & BUCATINI NOODLES
tuna/shrimp/tomato/charred broccoli/proscuitto
32

DUCK BREAST & POTATO GNOCCHI
mustard celery relish/spinach/parsley/jus
45

SALMON & TOM YUM COCONUT BROTH
kabocha squash fritters/crispy onion/lime
35

BEEF TENDERLOIN
crispy potato/pimento cheese/tomato jam
46

•

DESSERT
16

BANANA COCONUT TRIFLE
white chocolate/coffee/caramelized bananas/peanuts/cointreau

PISTACHIO & SUMAC PAVLOVA
white chocolate crème patisserie/kiwi/strawberries

BLACK-SESAME BROWN BUTTER FINANCIER
dark chocolate Japanese whiskey glaze/yuzu praline/vanilla ice-cream

STOUT STICKY TOFFEE PUDDING
walnut/pistachio/cream cheese icing/Baileys hot toffee


ICE CREAM
5
chocolate/pistachio/vanilla

SORBET
5
strawberry