Menu changes daily | 11/21/19

SNACKS
Fried Head-on Shrimp – momofuku spicy salt, finger chili 15
Smoked Trout Dip – corn chicharron 10
Double Hot Tuna Can – toasted baguette 10

RAW
Pink Moon Oyster – kombu mignonette* 21/38
Montauk Fluke Tartare – pickled daikon, sunflower hozon, habanero* 18
Maine Uni & Scallop over Rice – trout roe, sesame furikake 28
Yellowfin Tuna & Foie Gras – sourdough, rye bonji, chives 18
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 12

SMALL
Iceberg Wedge – green goddess, toasted breadcrumbs 15
Market Greens & Radish – nutritional yeast vinaigrette, pumpkin seeds 16
Glazed St. Louis Ribs – smoked, katsuobushi rub, ao-nori 21
Foie Gras over Rice – matcha furikake, preserved sour cherry 28

LARGE
Banana Leaf Roasted Skate – Singaporean shrimp belachan* 38
Sizzling Flatiron & Mushrooms – chanterelle, enoki, shaoxing cream sauce 32
Pork Porterhouse – charred shishitos, salsa verde 38
Whole Roasted Fish Ssäm – ginger-scallion, bean sprouts, herbs* 45
28-day Dry Aged Striploin Steak – fried pickled onion, bearnaise MP