Dinner Menu

August 8, 2017

to start -

lobster bisque - 12
za’atar crème fraiche, chervil, crispy buckwheat, rouille, ciabatta

cured salmon - 15
carpaccio dill, green curry, weiser melon & cucumber salsa, potato chip

gazpacho - 12
cucumber, mint yogurt, summer melon, maji spice

oysters - 6 for 18 | 12 for 34
daily selection, red wine mignonette, cocktail, lemon

house made parker house rolls - 6
parmesan, beurre de baratte

marinated olives - 8
cornicabra, gordal, picholine, castelvetrano, taggiasche

cheese
artisanal selection, accoutrements, grilled bread
3 for 18 | 5 for 25 | 7 for 32


- cured meats -

1 for 12 | 3 for 20 | 5 for 29

loukaniko salumi oregano & orange zest, olympia provisions, oregon

duck prosciutto smoking goose, indiana

foie & wild boar terrine wrapped in bacon, house made

chicken liver mousse balsamic, house made

coppa dry-cured pork shoulder, red table meat company, minnesota

delaware fireball cold smoked with espelette chilies, smoking goose, indiana


- veggies & plates -

marinated baby artichokes - 13
lemon cucumber, sorghum, torpedo onion, sumac bbq

butter lettuce - 13
radish, quinoa, mahon, citrus dressing

roasted japanese sweet potato - 13
romesco, crème fraiche, bresaola bits, scallions

grilled market plums - 13
burrata, prosciutto, buckwheat dukkah spice

heirloom tomatoes & figs - 14
pickled lemon cucumber, chives, basil

brussels sprouts - 11
almonds, sweet garlic, lemon, balsamic, lebni

crispy octopus - 19
fresh herbs, frisee & grapefruit, salsa verde, bread crumbs, paprika

calamari kung pao - 16
thai chili, bean sprouts, peanuts, green onion, cilantro

beef tenderloin tartare - 16
parsley, preserved lemon, capers, cornichon, bagna cauda 

broiled bone marrow - 16
roasted sweet corn, cotija, pickled hungarian chilies, bub’s bread


- plates -

crispy octopus - 19
fresh herbs, frisee & grapefruit, stinging nettle salsa, smoked paprika

calamari kung pao - 16
thai chili, bean sprouts, peanuts, green onion, cilantro

market fish - 25
steamed in banana, manilla clams, peas & tendrils, spring garlic

venison tartare - 16
parsley, preserved lemon, capers, cornichon, bagna cauda

dry-aged ribeye steak diane - 29
fingerling potato lyonnaise, market herbs


 - large format -

risotto - 22
blistered tomato, maitake, celery sunflower seed pistou

adobo rubbed ½ chicken - 34
wild mushrooms, sungold tomato compote, squash, jus

barramundi - 25
manilla clams, peas, artichoke, tomato, yuzu  hollandaise

dry-aged delmonico new york strip steak - 29
fingerling potato lyonnaise, diane sauce

crispy branzino  - 34
blistered shishito pepper, onion, chili vinaigrette, garlic

bacon wrapped pork osso bucco - 34
soft polenta, grilled frisee, achiote fennel vinaigrette

tomahawk ribeye chop - 90 per person
 
bone marrow, garlic, alaskan fingerling potato (serves 2-4)


KITCHEN
executive chef | michael bryant
sous chefs | alan kang

THE TEAM

chingon crew | lucio | ronnie | ramon | angel | luis | sergio | david | felipe | william | miguel | alex | juan | julio | oscar | angel