Dinner

Menu changes daily | 10/16/18

RAW
Pink Moon Oyster 21
kombu mignonette
Montauk Striped Bass Tartare 15
white kimchi ice, daikon
Montauk Diver Scallops 19
brussels sprouts, granny smith apple
Sardines on Toast 15
hearts of palm, chickpea hozon
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) 13
nutty, sweet, medium smoke
Benton’s (Madisonville, TN) 13
silky, cheesy, high salinity
Edwards Wigwam (Surry, VA) 13
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
Roasted Summer Squash 14
green goddess, parmigiano reggiano
Fried Curly Corn on the Cob 13
fresh ricotta, roasted eggplant aioli
Beets & Endive 16
parmigiano reggiano, purple perilla
Shrimp Toast 15
avocado, pickled chilies
Glazed St. Louis Ribs 19
smoked, katsuobushi rub, ao-nori

LARGE
Extra Spicy Shell-on Shrimp
28
sichuan-garlic butter, rice cakes,  potatoes
Shellfish & Sambal
32
mussels, shrimp, coconut, lemongrass*
Sizzling Flatiron & Chanterelles
32
red onions, enoki, 25-year huangjiu
Berkshire Pork Chop 34
cranberry beans, tomatoes, market peppers

Banana Leaf Roasted Skate 38
Singaporean shrimp belachan, lime*
Whole Roasted Fish Ssäm
42
ginger-scallion, bean sprouts, herbs*
28-day Dry Aged Striploin Steak 60/74
fried pickled onion, béarnaise*
Japanese Miyazaki A5 Rib Cap  m.p
perilla salt, yuzu kosho, lime*