— a la carte —

Modern dishes that capture the flavors of the season- available without a reservation in our courtyard

act I

— oysters —

see server for selection

— caviar nachos —

sea salt chips, chives, cured egg yolk, creme fraiche

— crudo —

dry aged fish, seasonal preparation, fermentation element, citrus, olive oil

— mussels —

chorizo, cured lemon, castelvetrano olive, capers, garlic, herbs, butter, toasted sourdough

act II

Butter Poached Baby Gem Salad

lemon butter poached lettuce, whipped potato, haystacks, black oil

burrata panzanella

grilled sourdough, tomato, cucumber, roasted red pepper, grilled onion, basil, olive oil, balsamic

lobster bisque

lobster broth, cream, Pedro Ximenez 1927 Solera

lobster roll

buttered toasted African sweet bread, celeriac remoulade

tamarind bbq cobia collars

green curry coconut broth, cilantro

level up

caviar bumps

black truffle

act III

— Grilled octopus —

squid ink risotto, smoked paprika romanesco, roasted tomato, pickled lemon gremolatta

— grouper cheeks —

creamy polenta, roasted ratatouille, toasted hazelnut brown butter

— crispy skins flounder —

pan roasted skin-on flounder, potato pearls, fava beans, morels, dijon fumé, butter toasted crouton, crispy chicken skin

— chilean sea bass Wellington —

puff pastry wrapped chilean sea bass, summer truffle potato purée, stinging nettle pink peppercorn au poivre

ENCORE

— lemongrass coconut Creme Brûlée —

coconut macaroon

— Cheesecake bread pudding —

blueberry balsamic sauce, frozen vanilla custard

— Chocolate Caviar —

chocolate fudge cake, orange chocolate crémeux, caramel mousse, chocolate caviar pearls, Bailey's ice cream

— lobster ice cream baked Alaska —

saffron Italian meringue, red miso caramel sauce

- caviar ice cream -

olive oil cake, custard, olive oil drizzle, kluge hybrid caviar

— a la carte —

ENCORE

Contact

Hours

brine