Menu changes daily | 1/16/19

RAW
Pink Moon Oyster 21/38
kombu mignonette
Montauk Fluke Tartare 16
white kimchi ice, daikon
Montauk Scallops & Nebrodini 19
“umami puree”, preserved lemon
Maine Uni over Rice 28
trout roe, sesame furikake, shiso
White Sturgeon Caviar Bun 35
benton’s bacon-ranch, smoked yolk

COUNTRY HAMS
Broadbent (Kuttawa, KY) 14
nutty, sweet, medium smoke
Benton’s (Madisonville, TN) 14
silky, cheesy, high salinity
Edwards Wigwam (Surry, VA) 14
coffee, black pepper, smokey
Edwards Surryano (Surry, VA) 22
nutty, fatty, cheesy, 18+ month age
Tasting of Country Hams 38

SMALL
Max’s Curry & Potatoes 19
burrata, spinach, garam masala
Fried Cauliflower & Black Truffles 24
brown butter vinaigrette, chives
Roasted Butternut Squash
15
fermented black bean, feta cheese, chili oil
Beets & Endive 16
parmigiano reggiano, purple perilla
Shrimp Toast
17
avocado, pickled chilies
Glazed St. Louis Ribs 21
smoked, katsuobushi rub, ao-nori

LARGE

Grilled Blowfish Tails & Celtuce 29
salted duck yolk sauce, curry leaves
Shellfish & Sambal
32
mussels, shrimp, coconut, lemongrass*
Sizzling Flatiron & Chanterelle Mushrooms 32
red onions, enoki, shaoxing cream sauce

Banana Leaf Roasted Skate 38
Singaporean shrimp belachan, lime*
Whole Roasted Fish
Ssäm 45
ginger-scallion, bean sprouts, herbs*
28-day Dry Aged Striploin Steak 72
fried pickled onion, potato butter sauce*