menu changes daily | last updated 10/20/17

Kusshi Oysters 21
kombu mignonette
Sardines on Toast 15
hearts of palm, chickpea hozon
Montauk Striped Bass 15
white kimchi ice, daikon
Montauk Scallops 17
“umami puree”, preserved lemon
Santa Barbara & Maine Uni over Rice 26
trout roe, sesame furikake, shiso
White Sturgeon Caviar Bun 28
benton’s bacon-ranch, smoked yolk,

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
Lady Edison (Chapel Hill, NC) 20
buttery, balanced, extended aging
Tasting of Country Hams  37

Fried Curly Corn-on-the-Cob 9
squid ink aioli, ricotta
Heirloom Tomatoes 14
peaches, shiso yogurt, pine nuts
Smoked St. Louis Ribs 18
katsuobushi rub, cucumber pickle
Sizzling Eggs 19
smoked bluefish, pork terrine, market greens
Foie Gras Taiyaki 22
apricot, white port honey, candied rice crunch

Extra Spicy Shell-on Shrimp 24
sichuan-garlic butter, rice cakes, potatoes
Shellfish & Sambal 27
clams, mussels, coconut, lemongrass
Grilled Flatiron
garlic-pepper steak sauce

Banana Leaf Roasted Skate 30
Singaporean shrimp belachan, lime
Heritage Pork Chop 38
shishito-ham broth, creamed kale
Whole Grilled Fish Ssäm 42
ginger-scallion, bean sprouts, herbs
28-day Dry Aged Striploin m.p.
fried pickled onions, béarnaise