Eat

 

—  Menu  —

Modern dishes that capture the flavors of the season
 

 

petrossian caviar, potato chips, créme fråiche, royal ossetra 45, tsar imperial baika 65, duo 99
oysters, mignonette, lemon, east coast, half dozen 18, dozen 36
cheese & charcuterie
30
olives, castelvetrano, orange zest 6
fries, ketchup, malt vinegar aioli 8
pickled deviled eggs, salmon roe 10
smoked trout dip, toasted rye 12
prosciutto & melon, jalapeno, basil confetti, vincotto, olive oil 16
fried cheese curds, sport pepper, dill ranch 11
beef tenderloin carpaccio, quail egg, black truffle, garlic aioli, balsamic glaze 22
arancini, coconut and spanish chorizo, poblano cream sauce, mixed micro greens 13
blistered shishito peppers, miso aioli, charred lemon, togarashi 11
scallops, lime beurre blanc, finger lime, pineapple-mango salsa 24
za’atar flatbread, carrot, leek, goat cheese, roasted red pepper, herb oil 14
burger, white cheddar, champagne caramelized onion, dijonnaise, brioche, fries 18

Executive Chef and Partner Ian Smoke

 

 
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—  Dessert  —

Handmade, exclusively in-house
bark duo,
ancho chile chocolate, cranberry, coconut | white chocolate, strawberry poprocks 6
chocolate brownie, rye whiskey caramel, chocolate sauce, vanilla ice cream 8
goat cheesecake, blueberry compote, graham cracker 8