Cold and Raw

Question 1

Smoked scallop, sweet corn puree, pickled celery, potato sticks

Answer 1

Scallops are poached then cold smoked. Topped w. corn puree (corn, corn stock, and butter), pickled celery (rice vinegar) and potato sticks (finely shredded russet potato, fried until crisp). Finished with lemon juice.

Allergies: Shellfish, Dairy

*RAW

Question 2

Fluke, toasted chili oil, orange, soy ginger, cashew

Answer 2

Fluke (white, flatfish) thinly sliced. Topped w. orange segments and toasted chili oil in vinaigrette (soy sauce, rice vinegar, and sesame oil). Finished w. toasted cashews.

Allergies: Soy, Nut, Gluten

*RAW

Question 3

Spice cured salmon, pomegranate, jicama, coconut lime vinaigrette

Answer 3

Salmon cured in salt, sugar, chinese peppercorn, black pepper and white pepper mixed with fried shallot oil, jicama (Mexican turnip), pomegranate, scallion and ginger in vinaigrette (coconut milk, lime juice and zest, and fish sauce). Finish with cilantro.

Allergies: Allium *RAW

Question 4

Duxbury oysters, half dozen, black vinegar horseradish mignonette

Answer 4

6 oysters. Served w. mignonette (black vinegar, horseradish, black pepper, and shallots) and housemade hot sauce.

Allergies: Shellfish

*RAW

Question 5

Spicy beef tartare, apple, radish, hot mustard, nori sheets

Answer 5

Chopped raw beef dressed with sesame oil, and hot sauce (chilies, garlic, ginger, anchovy and black beans), mixed with radish and diced apple. Topped w. hot mustard (ground yellow mustard and wasabi powder). Served with sheets of nori to make hand rolls.

Allergies: Soy

*RAW

Question 6

Chilled lobster “tofu”, dashi, bonito, tomato

Answer 6

Egg custard (lobster stock and eggs) steamed to the texture of silken tofu. Topped w. lobster stock broth (lobster stock, lemon zest and soy sauce), chopped tomatoes and bonito flakes (dried and smoked skipjack tuna). Garnished with scallions.

Allergies: Shellfish, Gluten, Soy, Egg