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Lobster Roll
maine lobster, mayo, must, celery, shallots, yuzu juice, chives, parsley, scallions. butter toasted pot roll
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Jumbo Lump Crab Cocktail
Jumbo lump crab, creamy ginger dressing (buttermilk), red onion, cilantro, jalapeno, ikura (salmon roe), over bibb lettuce
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Mussels
steamed w/ shaved leeks, celery, carrots, bay leaves, tarragon, wht wine, sake, topped w/ creme fresh & butter
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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
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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
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Heirloom Tomato Salad
heirloom tomatoes (palm beach county). dressed in thai basil vinaigrette, shallots, domestic burrata (california), pickled watermelon, pearl onions & olive oil
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Chioggia Beet Salad
braised heirloom beets, red, golden & candy striped. dressed w/ pistacchion vinaigrette, goat chz croquettes, goat chz crema 7 olive oil powder
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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)
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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
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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
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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
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Pimp it Up
Wild Mushroom Fricasse
assorted seasonal shrooms (seattle), roasted & braised in soy. thyme, madeira wine, finished w/ butter
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Pimp it Up
Roasted Bone Marrow
1 1/2 split oven roasted veal bone marrow, served on top of seak
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Pimp it Up
Oscar Style
jumbo lump crab, roasted asparagus & shiso bernaise then finished in broiler, topped w/ ikura
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Pimp it Up
Homemade Bacon Confit
same as app bacon, aslo served w/ bourbon jus
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Pimp it Up
Lobster
1/2 lobster tail roasted in oven w/ butter & finished w/ lemongrass butter
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Veal Porterhouse
14oz milk fed Veal served w/ wild shroom fricasse (shrooms braised in marsala, soy & demi glace)
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Braised Beef Shortribs
braised in blk lager, served in its own jus w/ pot parmentiere (pot cream), horseradish cream & bowfin american caviar
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Baby Chicken
24oz semi boneless cornish hen served w/ soft polenta & blood sausage jus
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Domestic Lamb Chops
3ea kampyo (kimchi chili) wrapped lamb chops, glazed w/ red miso sauce, topped w/ lime zest & sea salt
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Miso Roasted Black Cod
7-8oz marinated in miso cod, roasted in oven & pickled veg
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Florida Lobster Tail
2lb florida lobster tail roasted in oven w/ butter,finished w/ lemongrass butter & asparagus
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Red Snapper
10oz filet (skin on) pan seared, heirloom tom ceviche (aji amarillo lime base sauce, celery, onions, cilantro, garlic)
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Green Beans
roasted green beans, almonds & almond brown butter (soy, yuzu sauce), soy & garlic
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Brussel Sprouts
roasted w/ garlic, bacon & miso topped w/ sea salt
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Cipollini Onions
baby sweet onions, braised in butter, oregano & chixstock, finished w/ bordelaise sauce topped w/ bread crumbs
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Baby Shitake Mushrooms
roasted baby shrooms w/ garlic, balsamic, thyme, finished w/ butter
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French Fries
fries tossed w/ house spice mix (schichimi, bbq salt, sea salt), served w/ smoked ketchup
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Loaded Baked Potato
double baked large idaho potato, topped w/ cheddar, bechamel, creme fraiche, bacon, chz powder, chives
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Potato Puree
whipped mash pot w/ cream & butter, topped w/ garlic jus
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Soft Polenta
polenta cooked for 2hrs w/ milk, cream, herbs. served w/ poached egg topped w/ truffle powder
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Bordelaise
demi glace (veal jus) reduced down w/ port wine & caramelized onions
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Smoked Teriyaki
chix stk, mix w/soy & sugar, thickened up w/ cornstarch
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Shiso Bernaise
eggyolk based w/ butter, instead of tarragon we use shiso. similar to basil but less floral & more citrusy
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Garlic Ponzu
ponzu (jap vinegar, soy & citrus), we add roasted garlic
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Black Truffle Soy
blk truffle blended w/ yuzu, garlic, soy sauce, emulsified w/ truffle oil
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