PB STEAK

maine lobster, mayo, must, celery, shallots, yuzu juice, chives, parsley, scallions. butter toasted pot roll

Jumbo lump crab, creamy ginger dressing (buttermilk), red onion, cilantro, jalapeno, ikura (salmon roe), over bibb lettuce

4-5 slices bigeye tuna, tomato gazpacho vinaigrette, topped w/ pickled watermelon, tom concasse (peeled & diced tom), brioche croutons, sorel, olive oil & chz powder

diced hamachi, spicy aji panca, red onions, jalapeno, lime juice, yuzu juice, soy, ginger, sesame oil, shiso avocado mousse, corn miso, gyoza taco shell

raw chopped beef tenderloin, mixed w/ blk truffles, parsley, shallots, chives, sea salt. butter toasted brioche bun. topped w/ parm cream & green mustard, lettuce

foie gras marinated in brandy & amaretto then cooked in to a swt & savory custard. topped w/ sugar then bruleed. served w/ toasted brioche & blueberry marmalade

3ea medjool dates (largest dates), stuffed w/ chorizo, wrapped w/ bacon, over a tomato sauce w/ piquillo peppers. dates are then topped w/ goat chz crema & roasted scallions

calamari rings & tentacles, marinated in egg whts, coated mix purpose flour, cornstarch, & breadcrumbs. fried til golden, tossed w/ roasted almonds, fried capers, sea salt, peperoncinos. served w/brown butter aioli (garlic, butter, capers, soy, egg yolks, lemon juice, yuzu juice & oil) & roasted tomato sauce

5ea large oysters (fanny bay/evening cove) served on the half shell. baked w/ a mix of spinach, bacon, shallots, pernod. finished w/ idiazabal chz (spanish un past sheep's milk chz), parm & breadcrumbs

Jumbo lump crab meat baked in a savory custard w/ brioche, spinach, shallots, lemon, garlic, parsley, cilantro. served w/ old bay hollandaise

3ea split bone marrow halves roasted w/ shortrib marmalade (braised short rib pulled off bone coocked w/ demiglace). topped w/ parsley leaf salad, pickeled onions. served w/ goat butter toast

4-5ea veal sweetbreads marinated in buttermilk, dusted in seasoned flour, freid til crispy tossed w/ buffalo wing sauce, dusted w/ nori powder (seaweed powder). over blu chz sauce, crumbled danish blu chz, pickled celery & olive oil

steamed w/ shaved leeks, celery, carrots, bay leaves, tarragon, wht wine, sake, topped w/ creme fresh & butter

4ea raviolis stuffed w/ pork cheeks (marinated w/ mirpoix, truffle oil). served over green pea puree, finished w. brown butter w/ roasted beets, hazelnuts & soy. ricotta chz crema & green pea tendrils

3ea slices of thick cut homemade bacon confit. basically we marinate the pork belly in a maple cure for the day, we then smoke it for 3-6hrs. then confit the bellies for 4hrs @ 220f. served w/ roasted pot, shrooms, schichimi peppers & wilted spinach

heirloom tomatoes (palm beach county). dressed in thai basil vinaigrette, shallots, domestic burrata (california), pickled watermelon, pearl onions & olive oil

braised heirloom beets, red, golden & candy striped. dressed w/ pistacchion vinaigrette, goat chz croquettes, goat chz crema 7 olive oil powder

baby red rommaine, dressed w/ caesar dressing (wht anchovies, yuzu juice, egg), served w/ brioche croutons, grated grana padano chz & boquerones (wht spanish anchovies)

1baby iceberg lettuce, cut into wedges, dressed w/ blu chz dressing, topped w/ bacon vinaigrette, roasted red peppers, chives, shallots, blu chz crumbles

2oz foie gras mousse, topped w/ dry miso (trad jap seasoning made by fermenting, rice, barley, soybean), sea salt

5oz shortrib braised in redwine, mirpoix, blk truffles, until it falls off the bone, served w/ its own jus

assorted seasonal shrooms (seattle), roasted & braised in soy. thyme, madeira wine, finished w/ butter

1 1/2 split oven roasted veal bone marrow, served on top of seak

jumbo lump crab, roasted asparagus & shiso bernaise then finished in broiler, topped w/ ikura

same as app bacon, aslo served w/ bourbon jus

1/2 lobster tail roasted in oven w/ butter & finished w/ lemongrass butter

14oz milk fed Veal served w/ wild shroom fricasse (shrooms braised in marsala, soy & demi glace)

braised in blk lager, served in its own jus w/ pot parmentiere (pot cream), horseradish cream & bowfin american caviar

24oz semi boneless cornish hen served w/ soft polenta & blood sausage jus

3ea kampyo (kimchi chili) wrapped lamb chops, glazed w/ red miso sauce, topped w/ lime zest & sea salt

7-8oz marinated in miso cod, roasted in oven & pickled veg

2lb florida lobster tail roasted in oven w/ butter,finished w/ lemongrass butter & asparagus

10oz filet (skin on) pan seared, heirloom tom ceviche (aji amarillo lime base sauce, celery, onions, cilantro, garlic)

roasted green beans, almonds & almond brown butter (soy, yuzu sauce), soy & garlic

roasted w/ garlic, bacon & miso topped w/ sea salt

baby sweet onions, braised in butter, oregano & chixstock, finished w/ bordelaise sauce topped w/ bread crumbs

roasted baby shrooms w/ garlic, balsamic, thyme, finished w/ butter

fries tossed w/ house spice mix (schichimi, bbq salt, sea salt), served w/ smoked ketchup

double baked large idaho potato, topped w/ cheddar, bechamel, creme fraiche, bacon, chz powder, chives

whipped mash pot w/ cream & butter, topped w/ garlic jus

polenta cooked for 2hrs w/ milk, cream, herbs. served w/ poached egg topped w/ truffle powder

demi glace (veal jus) reduced down w/ port wine & caramelized onions

chix stk, mix w/soy & sugar, thickened up w/ cornstarch

eggyolk based w/ butter, instead of tarragon we use shiso. similar to basil but less floral & more citrusy

ponzu (jap vinegar, soy & citrus), we add roasted garlic

blk truffle blended w/ yuzu, garlic, soy sauce, emulsified w/ truffle oil