Dinner

menu changes daily | last updated 8/12/18

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
Santa Barbara Uni over Rice 28
trout roe, sesame furikake, shiso
White Sturgeon Caviar Bun 35
benton’s bacon-ranch, smoked yolk

COUNTRY HAM
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
Woodlands Mountain Ham (Fraziers Bottom, WV) 22
nutty, fatty, cheesy, aged up to 24 months
Tasting of Country Hams 38
Phillips Farm Sugar Cube Melons 8/14

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
manchego cheese, 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*
Grilled Flatiron Steak 
29
garlic-pepper steak sauce
Heritage Pork Porterhouse Chop 34
mole, red sorrel, scallion*

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 58/86
fried pickled onion, béarnaise*
Japanese Miyazaki A5 Rib Cap  m.p
perilla salt, yuzu kosho, lime*