TABLE SNACKS
Garden ‘Punch’ Bowl crunchy, ice-cold Garden Vegetables served with Carrot-Ginger Shooters & three dipping sauces: Green Goddess, Walnut Romesco & Lemon-Poppyseed • 16/28
Tuna & Tomato Poke dressed in umami shoyu with tropical notes from Lychee & finished with Scallion & Black Sesame • 19
‘Crab Rangoon’ Red Alaskan King Crab, Garlic Cream Cheese dip, Nori chips for dipping • 34
Crispy Duck Wings glazed with Grand Marnier & Black Pepper finished with Orange Zest • 19
Spicy Shrimp Toast Cilantro, Sesame Seeds, mild Ginger Aïoli, topped with fresh ginger and slivers of Serrano pepper • 16
Sweet Potato Pancakes perfectly crisped & served with House-Smoked King Salmon, tangy Crème Fraîche & velvety Apple Butter • 18
Add 1oz Tsar Nicoulai Osetra Caviar • 105
Prosciutto & White Peaches with creamy Basil Pesto, crunchy Parmesan, Aged Balsamic • 15
Charcoal-Grilled Baby Corn basted with Chipotle-Lime butter, drizzled with Cilantro Crema and popped Sorgum • 17
Short Rib ‘Pop-Tart’ topped with Horseradish Cream & Crispy Shallots, drizzled with Sauce Au Poivre • 17
California Cheese Plate selection of three of the Gold Coast’s Best Cheese accompanied by seasonal Preserves & Pickles • 24
Parker House Rolls perfectly warmed & served with a side of Whipped Ricotta with Black Pepper-Honey • 4
SHELLFISH
order individually or for the table
Ice-Cold served with gin-spiked cocktail sauce espelette dijonnaise & champagne mignonette
Petite Platter (serves 1-2) • 98
Grand Platter (serves 3-4) • 187
Pacific Oysters half dozen or full dozen • 18/32
4oz Red King Crab • 38
1⁄2 Half Maine Lobster • 47
6ea Shrimp Cocktail • 21
SALADS & VEGETABLES
House Smoked Burrata sweet Summer Peppers, aged
Balsamic vinegar, crispy Zucchini Blossoms • 18
Nectarine-Almond Tabbouleh with shredded Green Cabbage, Bing cherries, Lemon Vinaigrette & herbaceous Parsley • 14
King Crab & Endive Caesar drizzled with Caper Dressing covered in Parmesan Cheese & Garlic Streusel • 21
Edamame dressed in Sake Burre Blanc and Wasabi Tobiko • 15
Butter Lettuce Salad tossed in Green Goddess dressing, garnished with Shaved Radish, Ruby Red Grapefruit, Brokaw Avocado & crunchy Olive Oil Croutons • 16
