Menu's Dinner menu
Menu last updated on August 1, 2020

West Coast Oysters –
bonji mignonette  24  |  half dozen
Shrimp Cocktail – cocktail sauce  18
King Crab Legs – citrus aioli  50  |  half pound
Seafood Plateau – lobster, oysters, shrimp, king crab  128

Cultured Butter & Buckwheat Honey
– maldon salt, cracked pepper  8
Chickpea Dip – sesame, chili oil  8
Tingly Lamb – pickled jalapeño, labneh  13
Steak Tartare
– sofrito, parsley  19
Maine Lobster Salad
– brown butter, heirloom tomato  26
Shaved Foie Gras
– peach jam, ricotta  31

Market Salad – radish, palm sugar vinaigrette  14
Heirloom Tomatoes
– peach, sesame, thai basil  18
French Dip Sliders – raclette, au jus, horseradish  17
Stuffed Peppers
– sausage, buttermilk ranch  16
Smoked Chicken Wings – white barbecue sauce  18
Crispy Potatoes 
– sesame, chili, cashew  12

Macaroni – hozon, black pepper  22  |  add black truffle +24
Bucatini – smoked tomato, kochukaru, parmesan  21

16oz Pork Chop
 – heritage farms  36
12oz Skirt Steak
– chimichurri  39
10oz New York Striploin
– 35 day dry-aged, white barbecue  51
10oz Wagyu Filet – smoked, béarnaise  56
Bone-In Ribeye
– 45 day dry-aged, house steak sauce  MP
Smoked Prime Rib – au jus, horseradish  45 8oz  |  85 16oz

Smoked Prime Rib Dinner  55 8oz  |  85 16oz
bing, butter & honey, market salad, mashed potatoes, au jus, horseradish

Roasted Black Cod – hozon, bok choy, daikon  36
Grilled Striped Bass
– sichuan peppercorn, black bean  28
Crab Crispy Rice
– charred corn, roasted tomato  48
Live Maine Lobster
– clarified butter, charred lemon  45  |  per pound

SIDES – 12 
Summer Squash
Charred Broccoli

Marinated Mushrooms
Creamed Spinach

Mashed Potatoes
B.S. Fries

Ice Cream Sandwich – coconut sorbet, chocolate half dip  8
Key Lime Pie
– graham cracker, meringue  12


Our food is designed to be shared, but if you would prefer any dish individually-plated, please let your server know, and we are happy to accommodate. Most of our menu is also available for takeout. Please ask the host stand about takeout orders.

The safety and health of our team and guests has always been our top priority. Here are some operational changes we’ve been working on for the past four months so our restaurant can be the safest place to dine and work.