1. Lobster Roll
    maine lobster, mayo, must, celery, shallots, yuzu juice, chives, parsley, scallions. butter toasted pot roll
  2. Jumbo Lump Crab Cocktail
    Jumbo lump crab, creamy ginger dressing (buttermilk), red onion, cilantro, jalapeno, ikura (salmon roe), over bibb lettuce
  3. Tuna Crudo
    4-5 slices bigeye tuna, tomato gazpacho vinaigrette, topped w/ pickled watermelon, tom concasse (peeled & diced tom), brioche croutons, sorel, olive oil & chz powder
  4. Yellowtail Ceviche Tacos
    diced hamachi, spicy aji panca, red onions, jalapeno, lime juice, yuzu juice, soy, ginger, sesame oil, shiso avocado mousse, corn miso, gyoza taco shell
  5. Steak Tartare Sliders
    raw chopped beef tenderloin, mixed w/ blk truffles, parsley, shallots, chives, sea salt. butter toasted brioche bun. topped w/ parm cream & green mustard, lettuce
  6. Foie Gras Creme Brulee
    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
  7. Dates avec Chorizo
    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
  8. Calamari
    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
  9. Oysters Rockafeller
    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
  10. Blue  Crab Bread Puudding
    Jumbo lump crab meat baked in a savory custard w/ brioche, spinach, shallots, lemon, garlic, parsley, cilantro. served w/ old bay hollandaise
  11. Roasted Bone Marrow
    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
  12. Buffalo Sweetbreads
    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
  13. Mussels
    steamed w/ shaved leeks, celery, carrots, bay leaves, tarragon, wht wine, sake, topped w/ creme fresh & butter
  14. Pork Cheek Ravioli
    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
  15. Housemade Bacon
    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
  16. Heirloom Tomato Salad
    heirloom tomatoes (palm beach county). dressed in thai basil vinaigrette, shallots, domestic burrata (california), pickled watermelon, pearl onions & olive oil
  17. Chioggia Beet Salad
    braised heirloom beets, red, golden & candy striped. dressed w/ pistacchion vinaigrette, goat chz croquettes, goat chz crema 7 olive oil powder
  18. Baby Romaine
    baby red rommaine, dressed w/ caesar dressing (wht anchovies, yuzu juice, egg), served w/ brioche croutons, grated grana padano chz & boquerones (wht spanish anchovies)
  19. Baby Iceberg Wedge Salad
    1baby iceberg lettuce, cut into wedges, dressed w/ blu chz dressing, topped w/ bacon vinaigrette, roasted red peppers, chives, shallots, blu chz crumbles
  20. Pimp it Up
    Foie Gras Mousse
    2oz foie gras mousse, topped w/ dry miso (trad jap seasoning made by fermenting, rice, barley, soybean), sea salt
  21. Pimp it Up
    Black Truffle Braised Shortribs
    5oz shortrib braised in redwine, mirpoix, blk truffles, until it falls off the bone, served w/ its own jus
  22. Pimp it Up
    Wild Mushroom Fricasse
    assorted seasonal shrooms (seattle), roasted & braised in soy. thyme, madeira wine, finished w/ butter
  23. Pimp it Up 
    Roasted Bone Marrow
    1 1/2 split oven roasted veal bone marrow, served on top of seak
  24. Pimp it Up
    Oscar Style
    jumbo lump crab, roasted asparagus & shiso bernaise then finished in broiler, topped w/ ikura
  25. Pimp it Up
    Homemade Bacon Confit
    same as app bacon, aslo served w/ bourbon jus
  26. Pimp it Up
    1/2 lobster tail roasted in oven w/ butter & finished w/ lemongrass butter
  27. Veal Porterhouse
    14oz milk fed Veal served w/ wild shroom fricasse (shrooms braised in marsala, soy & demi glace)
  28. Braised Beef Shortribs
    braised in blk lager, served in its own jus w/ pot parmentiere (pot cream), horseradish cream & bowfin american caviar
  29. Baby Chicken
    24oz semi boneless cornish hen served w/ soft polenta & blood sausage jus
  30. Domestic Lamb Chops
    3ea kampyo (kimchi chili) wrapped lamb chops, glazed w/ red miso sauce, topped w/ lime zest & sea salt
  31. Miso Roasted Black Cod
    7-8oz marinated in miso cod, roasted in oven & pickled veg
  32. Florida Lobster Tail
    2lb florida lobster tail roasted in oven w/ butter,finished w/ lemongrass butter & asparagus
  33. Red Snapper
    10oz filet (skin on) pan seared, heirloom tom ceviche (aji amarillo lime base sauce, celery, onions, cilantro, garlic)
  34. Green Beans
    roasted green beans, almonds & almond brown butter (soy, yuzu sauce), soy & garlic
  35. Brussel Sprouts
    roasted w/ garlic, bacon & miso topped w/ sea salt
  36. Cipollini Onions
    baby sweet onions, braised in butter, oregano & chixstock, finished w/ bordelaise sauce topped w/ bread crumbs
  37. Baby Shitake Mushrooms
    roasted baby shrooms w/ garlic, balsamic, thyme, finished w/ butter
  38. French Fries
    fries tossed w/ house spice mix (schichimi, bbq salt, sea salt), served w/ smoked ketchup
  39. Loaded Baked Potato
    double baked large idaho potato, topped w/ cheddar, bechamel, creme fraiche, bacon, chz powder, chives
  40. Potato Puree
    whipped mash pot w/ cream & butter, topped w/ garlic jus
  41. Soft Polenta
    polenta cooked for 2hrs w/ milk, cream, herbs. served w/ poached egg topped w/ truffle powder
  42. Bordelaise
    demi glace (veal jus) reduced down w/ port wine & caramelized onions
  43. Smoked Teriyaki
    chix stk, mix w/soy & sugar, thickened up w/ cornstarch
  44. Shiso Bernaise
    eggyolk based w/ butter, instead of tarragon we use shiso. similar to basil but less floral & more citrusy
  45. Garlic Ponzu
    ponzu (jap vinegar, soy & citrus), we add roasted garlic
  46. Black Truffle Soy
    blk truffle blended w/ yuzu, garlic, soy sauce, emulsified w/ truffle oil
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