Crispy fried gulf oysters, candied bacon, buttermilk chive biscuits, spinach, brown butter hollandaise, chives.
Roasted jalapeno avocado pico de gallo, ponzu, ginger slaw, aji amarillo yuzu vinaigrette.
Kimchee, bread and butter pickles, scallions, cilantro, spicy mayo, toasted sesame ginger slaw, soy glazed cashews (contains shellfish).
Dijon mustard, shallots, capers, Italian parsley, micro salad, toasted baguette crisps, sea salt.
Crispy potatoes, white bean puree, avocado, scallion powder, radish, coriander dressing.
Mignonette, cilantro, squid ink crackers.
Crème fraiche, porcini oil, chives, crispy shoestring potatoes.
Arugula, radicchio, Marcona almonds, dried figs, goat cheese, pecorino romano, sherry honey garlic vinaigrette.
Radish, cucumber, bell pepper, carrots, celery, cherry tomatoes, herbs, lemon vinaigrette.
Frisee, togarashi, parmesan, honshemeiji mushrooms, nuoc cham Caesar dressing, black sesame powder.
Farro bowl with roasted figs, walnuts, Swiss chard, kale chips, apple, arugula, goat cheese, strawberry vinaigrette.
Seared sea scallops, pepper-jack cheddar Anson Mills grits, sautéed spinach, avocado mousse, charred jalapeno cilantro beurre blanc.
Pan seared sake marinated filet of salmon, Vaudovan spiced red quinoa and lentils, roasted vegetables, kale, baby beets, avocado cucumber lemon dill relish.
Sautéed head on gulf shrimp, hot buttered crab, roasted tomatillo, poblano, jalapeno, cilantro risotto, New Orleans BBQ sauce.
Grilled and roasted filet of branzino, baby kale, asparagus, citrus, seed “crunch” of quinoa, pumpkin and sunflower seeds, white soy, tahini-chile dressing.
Roasted quail ( 2 pieces) stuffed with dirty rice, celery root puree, caramelized onion and apple compote, braised greens, roasted vegetables, black pepper cider sauce
Roasted garlic mashed potatoes, Honshimeji mushrooms, candied carrots, sugar snap peas, horseradish crème fraiche.
Grilled duck breast, potato hash, pan seared foie gras, citrus salad, frisee, arugula strawberry sambal, blood orange gastrique.
Pan seared beef tenderloin, twice baked potato gratin, charred spring onion, blistered shishito peppers cherry tomatoes, chimichurri, roasted red bell pepper.
Hours of Service:
Friday: 04:30PM - 08:15PM
Monday: Closed
Sunday: Closed
Tuesday: 04:30PM - 08:15PM
Saturday: 04:30PM - 08:15PM
Thursday: 04:30PM - 08:15PM
Wednesday: 04:30PM - 08:15PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.