Dinner Menu

 

Wednesday Feb 8

Course 1

Spicy mushroom hand roll(s)

Mushroom, sushi rice, chillies, kewpie mayo, scallion, furikake, radish


Course 2
Golden beet salad
Roasted/dehydrated/smoked heirloom carrot, roasted heirloom beets, celeraic puree, crispy parsnips, cilantro


Course 3
Green curry fried chicken

Herbs, Tom yum, coconut, chillies

Course 4
Gnocchi

white wine cream sauce, smoked cheddar, green leek oil, leek ash, crispy leeks



Course 5
Whole Grilled European sea bass 
Butterflied, bok choy, king oyster mushroom, Japanese eggplant, yuzu ginger beurre blanc, shiso

Course 6

Spiced cake donuts

cinnamon Sugar, bourbon caramel

 

 

Small Plates

Roasted shishito peppers 18
bonito, sesame, furikake

Spicy mushroom hand roll(s) 16
mushroom, sushi rice, chillies, kewpie mayo, scallion, furikake, radish

Patatas bravas  14
Spicy tomato, salsa verde, aioli

Golden beet salad 16
roasted/dehydrated/smoked heirloom carrot, roasted heirloom beets, celeraic puree, crispy parsnips, cilantro  

Medium Plates

Half dozen “Chebooktook” oysters, NB 30
Poached shrimp, tamari, lime, cilantro, chilli

Green curry fried chicken  18
Herbs, Tom yum, coconut, chillies

Nolan farms angus beef tartare 30
Shishito pepper conserve, yuzu, grana padano, furikake, sesame, egg yolk, rice chips

Grilled Octopus 32
crispy red skinned potato, salmoriglio, garlic aioli, olive, chili  Gnocchi 30
white wine cream sauce, smoked cheddar, green leek oil, leek ash, crispy leeks

Large Plates

Braised beef short rib 50
Roasted marrow bone, heirloom carrots, sunchoke, Brussels sprouts, fingerling potato, red wine reduction, tarragon

Whole Grilled European sea bass 45
Butterflied, bok choy, king oyster mushroom, Japanese eggplant, yuzu ginger beurre blanc, shiso