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