Menu changes daily | 5/11/19

RAW
Pink Moon Oyster 21/38
kombu mignonette*
Montauk Fluke Tartare 16
white kimchi ice, daikon*
Montauk Scallops & Marigold Greens 19
fava beans, curry leaf, crème fraiche
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, smoky
Edwards Surryano (Surry, VA) 22
nutty, fatty, cheesy, 18+ month age
Tasting of Country Hams 38

SMALL
Fried Tripe & Purple Perilla 14
brussels sprouts, chili, lime
Max’s Curry & Potatoes 19
burrata, spinach, garam masala
Sweetbreads & Oysters 19
wood ear mushrooms, thai basil, snap peas
Broccoli Rabe “Caesar” Salad 16
chickpea hozon, rhubarb, breadcrumbs
Spring White Truffles & Fried Cauliflower 24
brown butter vinaigrette, chives
Beets & Endive 16
manchego cheese, sumac
Shrimp Toast
17
avocado, pickled chilies
Glazed St. Louis Ribs 21
smoked, katsuobushi rub, ao-nori
Foie Gras over Rice 28
matcha furikake, preserved plums

LARGE

Roasted Monkfish & Celtuce 29
salted duck yolk sauce, curry leaves
Shellfish & Sambal
32
mussels, shrimp, coconut, lemongrass*
Sizzling Flatiron & Mushrooms 32
shimeji, 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 60
watercress, coriander rice, cucumber labne