STARTERS

Question 1

Wagyu and caviar

Answer 1

2 oz American wagyu, potato croquette, truffle oil, cornichons, shallots, chives, ossetra caviar

Raw wagyu mixed with white truffle vin, cornichons and shallots sits atop fried potato croquette (contains egg gluten and potato starch and panko) Ossetra caviar on top with chives

DAIRY OK if CC ok

Question 2

CHILLED CRAB CAKE CAUSA

Answer 2

Jumbo Lump Crab (mix of lump and super lump) avocado, spicy potato, cilantro aioli

3 oz crab cake (gluten??) fried and placed over a causa

Causa is creamy yukon potatoes mixed with aji amarillo paste

avocado on top, cilantro aioli, topped with imperial crab salad. Served warm

not DF (Butter)
not GF (ask chef? probably in the cake`)

Question 3

POINT JUDITH CALIMARI

Answer 3

Rhode Island Point Judith Calmiari, jalapenos, fried zucchini, banana pepper remoulade

Calarmari rings and tentacles coated in flour and spice (pepper, salt, cayenne, smoked paprika) deep fried.

Cannot be DF (brined in buttermilk)
Cannot be GF
Cannot be AlliumFree
is NF

Question 4

Grilled Octopus

Answer 4

Grilled spanish octo, potato croquette, rose harissa sauce, kelp chimichurri

Whole octo braised and grilled and portioned. Served with a rose harissa sauce (tunisian spices… red chili, cumin, caraway, onion, garlic, tomatoes, piquillo peppers, lemon)

Kelp chimichurri under croquette (kelp/seaweed, parlsey, garlic, shallots, thyme, sherry vin, chili flake, fresnos, anchovy oil)

Octo on top of croquette on top of chimichurri

Can be GF sub croquette for fingerlings.
is DF (cc ok)