TABLE SNACKS
Garden ‘Punch’ Bowl crunchy, ice-cold Garden Vegetables served with Gazpacho Shooters & three dipping sauces, Green Goddess, Romesco & Lemon-Poppyseed • 14/28
Tuna & Tomato Poke dressed in umami shoyu with tropical notes from Lychee & finished with Scallion & Black Sesame • 18
Chili-Garlic King Crab brushed with Scampi Butter, Golden Garlic & Charred Lime • 38
Crispy Duck Wings glazed with Grand Marnier & Black Pepper finished with Orange Zest • 17
Jalapeño Shrimp Toast topped with mild Ginger Aïoli & Cilantro • 16
Sweet Potato Pancakes perfectly crisped & served with House-Smoked King Salmon, tangy Crème Fraîche & velvety Apple Butter • 17
Add 1oz Tsar Nicoulai Osetra Caviar • 105
Prosciutto-Wrapped Asian Pears with Fig Vinegar with crispy Parmesan Crackers • 15
Charcoal-Grilled Mushroom Skewers basted with Soy Sauce & Maple while being cooked over aromatic Binchotan • 17
Short Rib ‘Pop-Tart’ topped with Horseradish Cream & Crispy Shallots, drizzled with Sauce Au Poivre • 16
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) • 94
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
Za’atar-Roasted Zucchini dressed with a Mint Vinaigrette garnished with Cara Cara Oranges, Feta & Hazelnuts • 14
Apple-Walnut Tabbouleh with shredded Green Cabbage Meyer Lemon & garnished with Pomegranate Seeds • 14
King Crab & Endive Caesar drizzled with Caper Dressing covered in Parmesan Cheese & Garlic Streusel • 21
Butter Lettuce Salad tossed in Green Goddess Ranch, garnished with Shaved Radish, picked Fines Herbes & crunchy Olive Oil Croutons • 15
