Dinner Menu

Locally sourced & seasonally inspired small plates.

Pier 4 CAVIAR SERVICE*  30 GRAMS / 130

warm popovers, chives, crème fraiche, shallot {NF} 

SHELLFISH tower* (SERVES 4-6) 138 

east coast oysters, littleneck clams, steamed mussels with old bay aioli, lobster salad, seasonal crudo, poached shrimp, crab salad {GF, NF}

- add 30g caviar to tower +120

EAST COAST OYSTERS* 

two mignonettes, cocktail sauce, lemon, two varieties of oysters {GF, DF, NF} 

- 6 oysters 19

- 12 oysters 37

Local bluefin tuna crudo* 26

melon consommé, pickled habanadas, makrut lime vinaigrette {GF, DF, NF}

scallop ceviche 25

saffron leche de tigre, baby fennel, oven dried tomato, thyme  {GF, DF, NF}

grass fed steak tartare* 24

rosemary & tallow aioli, crispy shallots, quail egg, warm baguette {DF, NF} 

Jarrahdale pumpkin salad 22

shaved pumpkin, baby kale, feta, pepitas, sage, habanada vinaigrette {GF, NF, VEG}

salad of Mixed greens 20

grilled plums, spiced macadamias, goat cheese, coriander & basil vinaigrette  {GF, VEG}

selection of raw cheeses*

selection of three 26 | all five 35

Alpha Tolman: Jasper Hill Farm, VT cow

Bayley Hazen Blue: Jasper Hill Farm, VT cow

Fiore Sardo: Sardinia, ITA sheep

Invierno: Vermont Shepherd, VT sheep/cow

Pleasant Ridge Reserve: Upland Cheese, WI cow

Crispy Lamb ribs 26

urfa pepper and red wine glaze, crispy bits, torn herbs {GF, DF, NF}

Charred Broccoli  21

cheddar and smoked garlic aioli, broccoli leaf pistou, crispy leeks  {GF, NF, VEG}

Smoked Ham Hock Croquettes 19

garlic aioli, honey & aleppo gastrique, scallions {NF}

sunflower risotto 25

confit artichoke, oyster mushrooms, pickled sweet potatoes, crucolo cheese   {GF, NF, VEG}

Pork Belly & Buttermilk Fried Oysters 29

grilled romaine, pickled garlic scapes, caper aioli {NF, GF}

HOMEMADE PASTA

bucatini all'Amatriciana 23

house-cured guanciale, tomato, basil, chili flake, pecorino {NF} 

Squid Ink casarecce 25

lobster & crab ragu, confit tomato, broccoli rabe, lemon bread crumbs  {NF}

creste di gallo 24

black garlic braised lamb, fermented tomato sugo, culantro, ricotta salata {NF}

gnocchi ai carciofo 24

grilled artichoke, mushroom brodo, pinenuts, pecorino  {VEG}

spice crusted swordfish* 34

smoked eggplant terrine, roasted pepper coulis, baby kale, fried shishitos  {DF, NF}

scallops a la plancha* 35

parsnip, porcini XO, caulilini, crispy brussels   {GF, NF}

BUTTER POACHED lobster 52

tarragon sabayon, fennel & apple compote, chanterelle mushrooms, warm popovers  {NF}

Tempura delicata squash 28

brown butter chili crisp, miso - butternut aioli, daikon radish, shiso {NF, VEG}

dry aged duck breast* 35

smoked napa cabbage, peach mostarda, crispy sun choke, thyme jus {GF, NF, DF}

grilled Grass fed hangEr steak* 35

pearl couscous, sun-dried tomato, king oyster mushrooms, sesame chermoula  {DF, NF}

Charred Beef Short rib 36

creamy polenta, dandelion greens, maitake mushrooms, green tomato glaze {GF, NF}

Dessert

*May be served raw or undercooked.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Please notify your server of any allergies.

20% gratuity will be added to all parties of 6 or more.