March 1st, 2017

SOURDOUGH BREAD 5
butter and whitefish spread

OYSTERS six for 17

lemon and mignonette

SCALLOP 17
sea bean, green apple, green juice

LIONFISH TARTARE 16
watermelon radish, jalapeo, barley

STUFFED SQUID 14
peas, edamame, yuzu butter

OCTOPUS 15
red cabbage, black rice, chili vierge

EARLY SPRING MARKET VEGETABLE SALAD 12

vege TBD by market

WILD MUSHROOMS 15
dashi, endive

CLAMS AND MUSSELS 16

parsley root, sunflower seed pesto

BROCCOLI RABE 19
winter greens, radish flowers

FRESH GARBANZO AND CRANBERRY BEANS 20

finger lime, chives

WHOLE SHRIMP 24
hominy, fava bean, Cortez sauce

SKATE WING 22
tomatillo, nopales, tardivo

POTATO CRUSTED TILEFISH 26

carrots, red wine barnaise

GRILLED WHOLE FLUKE m/p

Chef Diego Garcia

Menu Subject to Change