Menu Descriptions (UPDATED 6/26)

Question 1

Oysters

Answer 1

East and West coat oysters by the piece. Served wth mignonette, cocktail sauce, horseradish, cucumbers, radishes , lemon and lime, also oysters will have the option to be dressed prior to coming out. Yuzu dashi with toboki wasabi.

Question 2

Brioche Buttons

Answer 2

Mini brioche button rolls served with seaweed and sesame butter. Seaweed butter is butter mixed with Nori, sesame seeds, sugar and salt. Brioche refers to a rich bread dough - heavy on both eggs and butter.

Question 3

Seafood Plateau

Answer 3

Dozen oysters, 3 pc shrimp cocktail, lobster salad, lemons, limes, radishes, cucumbers, horseradish, mignonette, cocktail sauce, ginger aioli, brioche rolls & seaweed butter.
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Question 4

Des Oeufs

Answer 4

Deviled Eggs. Soft boiled eggs with mayo, vinegar, dijon, lemon, white pepper, kewpie mayo (Japanese mayo made with higher acid and more egg yolks). Served 3 pc per order. Garnished with Calabrian chili, chives and orange masago (flying fish eggs)

Question 5

Shrimp Cocktail

Answer 5

U10 Shrimp, poached in an aromatic liquid of white wine, lemon, herbs and allium. Served chilled with cocktail sauce and fresh shaved horseradish.

Question 6

Beef Tartare

Answer 6

Classic beef tartare (cut of beef is short rib), mixed with capers, cornichons, shallots, dijon, parsley, olive oil, Calabrian chili. Served with caperberries, cornichon on the side and warm baguette.

Question 7

Salmon Crudo

Answer 7

Cured raw Salmon (cured with sugar salt and citrus zest) sliced and seasoned with togarashi (dried chili blend, sesame, citrus, seaweed) finished with pickled cauliflower & pickled shallots (vinegar, water sugar, aromatics) citrus salt, dill, parsley, tobiko wasabi (flying fish roe) lemon and olive oil.

Question 8

Tuna Tataki

Answer 8

Seared rare marinated Tuna (evoo, onions, peppercorns, thyme) sliced and served with a shaved fennel and citrus salad (lemon juice, olive oil, orange and or grapefruit) dill, parsley, chives and garnished with smoked trout roe.

Question 9

Stuffed Mushrooms

Answer 9

Escargot out of the shell, stuffed in side of mushroom caps and roasted with a parsley and garlic butter (parsley, garlic, confit garlic and butter whipped together) The escargot is finished with parmesan bread crumbs and a squeeze of lemon juice. Served with baguette.

Question 10

Artichoke & Crab Dip

Answer 10

All ingredients whipped together - cheeses, parmesan, cheddar, fontina, scallions, crab, artichokes, parsley, worcestershire, sour cream, mayo, garlic & onion powder, old bay, ground pepper. All ingredients are baked with a finishing of parmesan on top parsley, chili and chives. Served with warm baguette.

Question 11

Sardines

Answer 11

Tinned Spanish Sardines (marinated with confit garlic oil and aromatics) served on a remoulade sauce (cornichons, capers, pickled chilies, shallots, parsley, chives, citrus). Sardines are served in the tin with pickled shallots (vinegar, water, sugar, aromatics) spice mix ( Persian spice blend (DILL, CILANTRO, ONION, NUTS). Served with baguette.

Question 12

Caesar Salad

Answer 12

Classic Caesar salad Served with a mixture of lettuces for texture and flavor, chicories (bitter lettuces - endive , castelfranco radicchio) and kale. Caesar dressing is made traditionally with eggs, anchovies, parmesan, garlic, dijon, olive oil. We also add yuzu juice instead of lemon, tabasco, black pepper for a little kick and a drizzle of red wine vinegar. This dish is served with a parmesan crisp (parmesan, flour). Served with a supplement of chilled shrimp or chicken breast (COOKED WITH STOCK AND SEARED WTH OLIVE OIL)

Question 13

Lobster Roll

Answer 13

Poached lobster (lobster is from Maine, chopped tail, claw and knuckles) mixed with mayo, lemon zest, lemon juice, chives, white pepper, Served on a brioche roll brushed with clarified butter.

Question 14

Olives

Answer 14

These Pitted Mixed Greek Olives are a delightful Mediterranean mélange of hand-harvested Kalamata, Mt. Pelion, and Mt. Athos olives. Marinated in red wine vinegar, sea salt, sunflower oil, and a one-of-a-kind blend of spices and herbs yields a bold kick of flavor.

Question 15

Ricotta

Answer 15

Fresh Ricotta, served with wild flower honey, fennel pollen, lemon zest, olive oil.

Question 16

Spicy Cucumber Salad

Answer 16

English cucumber dressed with salt, lime, Calabrain chili, mint, dill, cilantro, pickled shallots and garnished with toasted peanuts.

Question 17

Roasted Mussels

Answer 17

Mussels are steamed open and re- roasted on the half shell with a smoky sundried tomato & roasted garlic butter, pickled shallots, parsley, chives. Served with lemon and baguette.

Question 18

Sundae

Answer 18

Chocolate and caramel gelato served with whipped cream, passion fruit caramel sauce, candied nuts (almonds and hazelnuts), cherry on top.

Question 19

Summer Squash Carpaccio

Answer 19

Thinly sliced courgettes (zucchini) layered on top of sunflower seed pesto ( sunflower seeds, basil, parsley, garlic, parmigiano reggiano, olive oil, salt and pepper) finished with lemon, lemon zest, shaved parmesan, olive oil, basil, mint, arugula and toasted sunflower seeds.

Question 20

Tomato & Feta Salad

Answer 20

Heirloom tomatoes marinated in a cabernet vinaigrette (dijon, garlic, evoo, agave, salt pepper) shallots, herbs, arugula and crumbles of feta cheese.