Salmon Belly Crudo 18.
cucumber, everything spice, lemon oil
Day Boat Scallops 19.
pickled celery, almond aillade, summer truffle aioli
Spanish Octopus 19.
smoked potato, pickled poblano, poached egg vinaigrette
House-made Cavatelli 19.
jumbo lump crab, shiitake, whole grain mustard
Scottish Salmon 31.
israeli couscous, grape tomato, fennel puree, olive salad
Mahi Mahi 32.
green rice, esquites, charred salsa roja
Striped Bass 32.
white beans, broccoli rabe, eggplant relish, romesco
sumac, cauliflower hummus, bulgur, spring pea, black lentil, zhug
*changes seasonally as ingredients become available at their peak.
Permits are pulled and work has (finally) started on the fit-out of our new location! We are hoping for a mid/late October re-open and cannot wait! As things get closer we will let you know more, including opening our reservations back up through OpenTable. If you need to get in touch with us please email firstname.lastname@example.org.
- Mike and Felice
*Any outstanding gift cards will be honored at our new location.