Dinner

menu changes daily | last updated 12/8/17

RAW
Kusshi Oysters 21
kombu mignonette
Black Bass 15
white kimchi ice, daikon
Montauk Scallops 17
“umami puree”, preserved lemon
Sardines on Toast 15
hearts of palm, chickpea hozon
Maine Uni over Rice 28
trout roe, sesame furikake, shiso
White Sturgeon Caviar Bun 28
benton’s bacon-ranch, smoked yolk

COUNTRY HAM
Finchville Farms (Finchville, KY) 12
soft, mild, unsmoked
Broadbent (Kuttawa, KY) 12
nutty, sweet, medium smoke
Benton’s (Madisonville, TN) 12
silky, cheesy, high salinity
Edwards Surryano (Surry, VA) 22
nutty, fatty, smoky, 18+ month age
Tasting of Country Hams  38

SMALL
Fried Curly Corn-on-the-Cob 12
squid ink aioli, ricotta
Roasted Cauliflower 14
ham vinaigrette, burgers’ jowl lardo
Smoked St. Louis Ribs 18
katsuobushi rub, radish pickles
Sizzling Eggs 19
smoked mackerel, pork terrine, market greens
Foie Gras Taiyaki 24
apricot, white port honey, candied brown rice

LARGE
Extra Spicy Shell-on Shrimp 26
sichuan-garlic butter, rice cakes, potatoes
Shellfish & Sambal 27
clams, mussels, coconut, lemongrass
Grilled Flatiron
28
garlic-pepper steak sauce

Banana Leaf Roasted Skate 38
Singaporean shrimp belachan, lime
Whole Grilled Fish Ssäm 42
ginger-scallion, bean sprouts, herbs
Japanese Miyazaki A5 Rib Cap m.p.
shio kombu salt, yuzu kosho, lime