Dinner

Question 1

Savory Cruller

Answer 1

Pâte à choux savory cruller fried to a golden brown and served with allium butter, topped with grana padano. Vegetarian. Allergies: Gluten, Egg, Dairy, Onion, Garlic.

Question 2

Grilled Oysters

Answer 2

East coast oysters on the half shell, grilled and topped with brown butter, kabayaki, and sliced green onion. Gluten Free. Allergies: Shellfish, Soy, Onion, Dairy.

Question 3

Lobster Roll

Answer 3

Knuckle and claw lobster tossed in dashi aioli garnished with cilantro and black sesame seeds, served with Old Bay chips. Allergies: Gluten, Shellfish, Dairy, Onion, Egg, Sesame.

Question 4

Tiradito

Answer 4

Fish of the moment, served in aji amarillo ponzu sauce with avocado mousse finished with micro cilantro, black and white sesame seeds and maldon salt. Gluten Free. Allergies: Raw, Seafood, Dairy, Sesame, Allium, Nightshade, Soy.

Question 5

Steak Tartare

Answer 5

Chopped domestic wagyu topped with egg yolk jam, szechuan chili crunch, sesame seeds, served with housemade chicharrones. Gluten Free. Allergies: Raw, Allium, Seafood, Egg, Soy, Sesame, Nightshade.

Question 6

Lobster Bisque

Answer 6

6 oz creamy lobster bisque with carrots, onions, celery, and leeks, topped with chive oil and mini lobster fritters. Gluten Free Option. Allergies: Dairy, Allium, Shellfish, Nightshade.

Question 7

Broccolini

Answer 7

Grilled broccolini tossed in lemon juice and miso, served with an egregious heap of parmesan. Vegetarian and Gluten Free. Allergies: Dairy.

Question 8

Crispy Artichokes

Answer 8

Artichoke hearts fried to a golden brown, served with black garlic aioli and charred lemon. Make sure to squeeze the lemon! Gluten Free and Vegetarian. Allergies: Egg, Garlic, Onion.

Question 9

Carrots

Answer 9

Caramelized carrots tossed in an urfa marinade, sat in a bed of whipped feta and finished with pistachios, toasted sesame seeds, and mint. Gluten Free and Vegetarian. Allergies: Dairy, Nut, Sesame, Onion, Garlic.

Question 10

Baby Lettuces

Answer 10

Baby lettuce salad composed of crisp apple slices, crumbled bleu cheese, pickled green onion, crispy quinoa, and finished with honey thyme vinaigrette, shaved fennel, and fine herbs. Vegetarian and Gluten Free. Allergies: Dairy, Onion, Garlic, Egg.

Question 11

Burrata

Answer 11

Burrata served with salsa verde (anchovies) and charred rosemary focaccia bread. Gluten Free Bread Option. Sub Chimichurri for Seafood Allergy. Allergies: Dairy, Seafood, Garlic, Gluten.

Question 12

Hand-Cut French Fries / Garlic Fries

Answer 12

French Fries: Tossed in salt, served with bearnaise. Garlic Fries: Tossed in garlic butter, served with bearnaise. Bearnaise: shallots, white wine vinegar, garlic, lemon, pickled radish. Similar to tartar sauce. Gluten Free and Vegetarian. Allergies: Garlic, Dairy.

Question 13

Mussels

Answer 13

Mussels sauteed in garlic, shallots, and chorizo broth, finished with fennel pollen and saffron aioli. Allergies: Garlic, Dairy, Onion, Egg.

Question 14

Crab Fried Rice

Answer 14

Fried rice mixed with blue crab and crushed peanuts and tossed in a Thai inspired sauce, topped with a sunnyside up egg, and finished with cilantro and sesame seeds. Gluten Free. Allergies: Shellfish, Seafood, Egg, Nut, Onion, Garlic, Soy, Sesame.

Question 15

Gnocchetti

Answer 15

Housemade gnocchetti (semolina flour, not potato) with roasted mushrooms, arugula pesto, grana padano, topped with fresh basil. Vegetarian. Allergies: Gluten, Dairy, Mushroom, Egg, Nuts, Garlic.

Question 16

Crispy Cauliflower

Answer 16

Golden fried cauliflower and carrots tossed in tamarind and coriander chutney, finished with crispy chickpeas, mango, pickled red onion, fresh herbs, and toasted sesame seeds. Vegan and Gluten Free. Allergies: Onion, Sesame, Garlic.

Question 17

Scallops

Answer 17

Three U-15 pan-seared scallops, served atop a celery root puree, with finely shaved celery, granny smith apples, pomegranate, and hazelnuts, finished with white balsamic lemon vinaigrette. Gluten Free. Allergies: Shellfish, Dairy, Garlic, Onion.

Question 18

Black Linguini

Answer 18

Squid ink infused semolina pasta topped with 2 oz peekytoe crab sauteed in allium butter, clam juice, white wine, and thinly sliced calabrian chilis, finished with a squeeze of lemon, topped with garlic-lemon panko and pickled dill. Nut Free. Allergies: Gluten, Dairy, Allium, Shellfish, Nightshade.

Question 19

Tagliatelle

Answer 19

Classic Italian pasta with bolognese, finished with parmesan cheese and fennel pollen. Allergies: Gluten, Dairy, Onion, Garlic, Egg.

Question 20

Filet

Answer 20

Hard seared 4 oz filet cooked to medium rare and basted with butter, garlic, and thyme, served on a toasted brioche bun with a sunny side up farm egg, topped with 2 oz of foie truffle cream, and garnished with fine herbes. Gluten Free Option: No Brioche. Allergies: Gluten, Dairy, Allium, Egg.

Question 21

Cast Iron Roasted Chicken

Answer 21

Half chicken deboned and roasted in a cast iron, served on a bed of hand-cut fries and finished with black truffle cream and fines herbs. Gluten Free. Allergies: Dairy, Onion, Garlic.

Question 22

Double Cut Pork Chop

Answer 22

Double cut pork chop grilled and served with spaetzle, grilled spring onion, and finished with an apple bourbon glaze. Allergies: Gluten, Egg, Dairy, Allium, Honey.

Question 23

Kansas City Strip Steak

Answer 23

18 oz bone-in Kansas City strip steak finished with chimichurri. Allergies: Garlic, Dairy, Onion.

Question 24

Endive Salad

Answer 24

Two heads of Belgian endive, julienned and tossed with orange and grapefruit supremes, candied walnuts, fines herbes, crumbled point reyes bleu cheese, and a creamy champagne vinaigrette. Gluten Free and Vegetarian. Allergies: Dairy, Allium, Tree Nut, Egg.