Post on 22-May-2018
transcript
YELLOWFIN TUNA harissa & olive
SANTA BARBARA SEA URCHIN apple & spicy mustard
TROUT ROE SEA URCHIN BAERI ROYAL OSSETRA GOLD
ANCHOVYpiquillo & lemon
BLUE FIN TUNA golden fennel emulsion & pollen spices
FLUKE ceviche with mango & sancho peppercorn
KANPACHI dressed in matsutake oil & fresh nebrodini mushrooms
PACIFIC MACKEREL charred with saor onions
LUBINA tartared with celeries
DIVER SCALLOPS caramelized grapefruit & pea leaves
MAINE OYSTERS half dozen or a dozengreen tomato-wasabi vinaigrette
TONIGHT’S RAW SELECTIONS
ask your captain about tonight’s selection of prime, dry-aged steaks
OCTOPUS A LA PLANCHAcharred lovage, cucumber agrodolce
FOIE GRASpistachio and cherry jerez
SHEEP’S RICOTTA GNUDI ramps or caviar
SCAMPI TORTELLINIshellfish emulsion
TUNA CARPACCIO baby gem lettuce, olives, jidori egg
BEET MILLE FEUILLElobster sauce
CHILLED LETTUCESginger vinaigrette
BUSIATElittleneck clams, lardo
market availability
ALASKAN HALIBUT sauce of fennel & razor clams
BLOCK ISLAND MONKFISH sepia, ocean emulsion
MAINE LOBSTER smoked leeks, jalapeño vierge
SCOTTISH SALMON caramelized kumquat, horseradish
ROASTED DUCKLING sauce gibier, bergamot honey
RACK OF LAMB maine scallops, cumin For Two
NEW YORK STRIP STEAK
DOVER SOLE TURBOT BRANZINO
DORADE GOLDEN TROUT BLACK BASS