First Course Choice of
Fluke Crudo Fried Green Tomato Octopus Las perdices Sauvignon Blanc, Argentina Or Louis Latour Pinot Noir, France
Secon d Course Choice of
Chilled Tomato Confit Soup Lobster Bisque House Salad
S.Carolina Chardonnay, Chile
Or
Los Cardos Merlot, Argentina
Third Course Choice of
Scallops Escolar Lamb Chop
Lancatay Malbec, Argentina
Or
Montevina Red Zin, Amador County
Fourth Course Choice of
Key Lime Pie Bananas Foster Chocolate Torte Fonseca “Bin 27”, Portugal
Fonseca “Bin 27”, Portugal
Or
Moscato il Mionetto, Italy
RAW & BARELY RAW
Beau Soleil Oysters..14/27
Green apple Mignonette granita/Cocktail/horseradish
King Salmon a la Nage..32
Saffron citrus Nage/ Baby artichokes/baby vegetables/
Fennel fronds
Hawaiian Escolar..30
Olive oil poached/Fiddle head ferns/Morels/Corn/
Garlic confit/Prosciutto
Halibut..28
Alaskan roasted/Jasmine rice/French beans/Soy chili sauce
Jerk Fish of the Day..Market Price
Whole grilled/Allspice/Cinnamon/Fresh herbs/Soy
Chef Tiffany Derry will not serve Chilean Sea Bass or Blue Fin Tuna in support of NRDC and Sea Web’s education effort to speed the recovery of this endangered species.
SIDES
Spring risotto Cream corn with lobster Spring Succotash Roasted baby artichoke, morels, baby carrots
$8
$ 10 $ 10
$ 10
Executive Chef-Tiffany Derry General Manager-Manuel de Martino
20% GRATUITY WILL BE ADDED FOR PARTIES OF 6 OR MORE. THERE MAY BE SMALL BONES IN SOME FRESH FISH. WE ARE NOT RESPONSIBLE FOR INDIVIDUALS ALLERGIC REACTION TO OUR FOOD OR INGREDIENTS USED IN FOOD ITEMS. THE CONSUMPTION OF RAW OR UNDERCOOKED SEAFOOD, MEATS OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
