Menu changes daily | 3/8/2020

SNACKS
Double Hot Tuna Can – toasted baguette 10
Smoked Trout Dip – corn chicharron 12
Crispy Tripe – purple cabbage, thai chili, lime 12

RAW
Pink Moon Oyster – kombu mignonette* 21/38
Red Snapper Tartare – pickled daikon, sunflower hozon, habanero* 19
Maine Uni & Scallop over Rice – trout roe, sesame furikake 28
Yellowfin Tuna & Foie Gras – sourdough, rye bonji, chives 21
White Sturgeon Caviar Bun – Benton’s bacon-ranch, smoked yolk* 35

COUNTRY HAMS
Broadbent (Kuttawa, KY) 14
Benton’s (Madisonville, TN) 14
Edwards Wigwam (Surry, VA) 14
Edwards Surryano (Surry, VA) 22
Tasting of Country Hams 38

SECTION 207
Pork Buns (2pc) – pork belly, hoisin, cucumber, scallion 13
Shiitake Buns (2pc) – hoisin, cucumber, scallion 13
Spicy Pork Sausage & Rice Cakes – broccoli, sichuan peppercorn 21
Fried Brussels Sprouts – fish sauce vinaigrette, fresno chili 15

SMALL
Iceberg Wedge – green goddess, toasted breadcrumbs 15
Market Greens & Radish – nutritional yeast vinaigrette, pumpkin seeds 16
Roasted Bone Marrow – country ham x.o., milk bread 19
Wagyu Beef Tartare– pickled celery root, calabrian chili, egg yolk* 21

LARGE
Hangar Steak – ginger, bell pepper, charred kale 32
Banana Leaf Roasted Skate – Singaporean shrimp belachan* 38
Pork Porterhouse – mutsu apple, perilla seed, chongquing chilis 42
Whole Roasted Fish Ssäm – ginger-scallion, bean sprouts, herbs* 45
55-day Dry Aged Ribeye – french fries, bacon ketchup MP