TABLE SNACKS
Spicy Shrimp Toast Cilantro, Sesame Seeds, mild Ginger Aïoli, topped with fresh ginger and slivers of Serrano pepper • 17
Mushrooms stuffed with Applewood-smoked Bacon, fresh Oregano & Parmesan Fondue • 15
Crispy Duck Wings glazed with Grand Marnier & Black Pepper finished with Orange Zest • 22
Sweet Potato Pancakes perfectly crisped & served with House-Smoked King Salmon, tangy Crème Fraîche & velvety Apple Butter • 19
Add 1oz Tsar Nicoulai Osetra Caviar • 140
Short Rib ‘Pop-Tart’ topped with Horseradish Cream & Crispy Shallots, drizzled with Sauce Au Poivre • 23
California Cheeses & Charcuterie rotating selection of the Gold Coast’s Best accompanied by seasonal Preserves & Pickles
Three Seasonal Cheeses • 26
Three Cured Meats • 29
Combo Plate • 39
Parker House Rolls perfectly warmed & served with a side of Whipped Ricotta with Black Pepper-Honey • 8
RAW BAR
Michael Mina’s Ahi Tuna Tartare mixed with Chili peppers, Mint Garlic, Pine Nuts, drizzled Habanero-Sesame oil* • 27
Truffle-Yellowtail Sashimi with sliced English-Cucumbers Scallions, crispy Rice Pearls & finished with Truffle Ponzu * • 26
Shellfish Platters 4 Pacific Oysters, 3 Shrimp, 1/2 Maine Lobster, 1/4lb. Red King Crab • 125
served with gin cocktail sauce espelette dijonnaise & passion fruit mignonette *
Add 1oz Tsar Nicooulai Osetra Caviar. *140
6ea Shrimp Cocktail Gin Cocktail Sauce * • 28
Half Dozen Pacific Oysters Passion Fruit Mignonette* • 22
SALADS & VEGETABLES
Classic Caesar tossed with Caper Dressing, covered in Parmesan Cheese with Garlic Butter Croutons • 16
Butter Lettuce Salad tossed in Green Goddess dressing, garnished with Shaved Radish, Ruby Red Grapefruit, Brokaw Avocado & crunchy Olive Oil Croutons • 17
Marinated Beets with Sherry Vinaigrette topped with crispy Quinoa, Hazelnuts, Greek Yogurt & Fennel Pollen • 16
