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Menu

This document appears to be a menu for a restaurant. It lists appetizers, soups and salads, and main courses. Appetizers include items like Gulf shrimp, veal ravioli, and foie gras. Soups include seafood gazpacho and sunchoke soup. Salads include baby octopus and Hawaiian hearts of palm. Main courses provide protein options like lamb, marlin, steak, and short ribs alongside vegetable sides. Prices range from $6.50 for a salad to $26 for dishes like lamb chops or scallops.

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Menuism
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27 views

Menu

This document appears to be a menu for a restaurant. It lists appetizers, soups and salads, and main courses. Appetizers include items like Gulf shrimp, veal ravioli, and foie gras. Soups include seafood gazpacho and sunchoke soup. Salads include baby octopus and Hawaiian hearts of palm. Main courses provide protein options like lamb, marlin, steak, and short ribs alongside vegetable sides. Prices range from $6.50 for a salad to $26 for dishes like lamb chops or scallops.

Uploaded by

Menuism
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
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FIRST

Gulf Shrimp 8
in pepper and tomato broth with pickled ramps, tapenade crostini
Veal Cheek Ravioli 9
with wild mushrooms and cream
Gnocchi 8
primavera, with Parmesan and truffle oil
Veal Sweetbreads 8
grilled cipollini onions, sunchokes, mushroom- sage jus
Yellowfin Tuna 9
crusted with green peppercorns, with baby greens, prosciutto,
cornichons, Nicoise olives, and white balsamic vinaigrette
Foie Gras 16
seared, with apple, pear, and pea shoots on bruschetta
Mussels 7.5
steamed with white wine, coconut, curry, and root vegetable chips
Duck Confit 8
baby beets, greens, pea shoots, sherry vinaigrette

SOUP and SALAD

Seafood Gazpacho 8
lobster, shrimp, calamari
Sunchoke and Cauliflower Soup 9
shaved black truffle ,Parmesan crisp
Baby Octopus Salad 7.5
grilled, with wild arugula, sunflower shoots, radishes,
shaved fennel, citrus vinaigrette
Baby Greens 6.5
lotus root chips, Persian cucumbers, shiitake mushrooms,
red wine vinaigrette
Hawaiian Hearts of Palm 8
Fava beans, pea tendrils, Comté cheese, pea vinaigrette

MAIN

Lamb T-Bone 26
black pepper rubbed, with lentils du puy, wild mushrooms,
fava beans, rosemary soffrito
Hawaiian Marlin “Hebi” 25
grilled, with avocado, heirloom cherry tomatoes, grilled
cipollini onions, kaffir lime vinaigrette
NY Strip Steak 25
grilled, with parmesan French fries ,foie gras–marrow butter
Scallops 26
seared, with braised Vietnamese greens and grapefruit butter
Duck Breast 23
with Napa cabbage, Spanish chorizo, picholine olive jus, honey
Alaskan Halibut 26
sautéed, with tatsoi raab, grilled ramps, yellowfoot chanterelle
mushrooms, ver jus butter
Beef Short Ribs 23
braised, with potato gnocchi, fennel, natural jus
Skate Wing 24
Sautéed, with baby bok choy, Indian eggplant, lemon brown butter

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