Hours may fluctuate. For detailed hours of operation, please contact the store directly.
tiger prawns, king crab, oysters, clams, lobster, and seasonal shellfish served with: champagne mignonette, citrus soy sauce, cocktail sauce
east and west coast selection from the Chef
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cucumber cocktail sauce, meyer lemon curd, compressed watermelon
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blue crab, corn, red curry
boddington's pub ale, caramelized onion broth, Welsh rarebit
parmesan cheese, garlic croutons, scotch egg
charred octopus, mustard vinaigrette, rémoulade, pumpernickel soil, marbled fingerling potatoes
butter lettuce, crisp pancetta, market greens, shropshire blue cheese, tomato raisins, green goddess dressing
blistered heirloom cherry tomatoes, royal trumpet mushrooms, ibérico jamón, mushroom cream
herb breadcrumbs, crème fraîche tartar sauce
uni, smoked salmon roe, pickled radish, black garlic purée
chorizo stuffed maine lobster, pattypan squash, pickled cipollini onion, brandied lobster cream sauce
sharp English cheddar, caramelized onions, brioche bun (extra slider 8)
lemon zest, red onion, capers, white anchovy aïoli, cured egg yolks, yukon gold herb chips
cheesy grits, tomato jam, onion pork jus
herbed goat cheese pop overs, gooseberry jus, pickled ramps
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wrapped with Mangalitsa pork
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shepherd's pie, lamb chop
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mediterranean sea bass
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Please allow 45 minutes mirepoix, celeriac potato purée, herb beurre blanc, hackleback caviar
Please allow 45 minutes Served medium rare. glazed root vegetables, potato purée, red wine demi-glace
multigrain pilaf, crispy skin dumplings, limoncello jus
red wine braised short rib, potato purée, wild mushrooms
loup de mer, truffle chips, crème fraîche tartar sauce
maine lobster, mussels, scallop, seasonal fish vadouvan curry aïoli
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sautéed or gratinéedwith parmesan cream
parmesan, truffle
yukon gold potato, crème fraîche
charred corn, red onion marmalade
smoked gouda béchamel,sour cream, bacon, chives
crispy brussels, lardons apple cider vinaigrette,
scallions, crispy garlic
pistachio pesto, confit tomato
blue, cheddar, parmesan, truffle
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berkshire pork sausage, red wine braised cabbage. Pairing Louis de Sacy, Champagne, Grand Cru, MV
vinaigrette, cucumber cauliflower purée, spiced marcona almonds. Pairing Martin Ray, Rose of Pinot Noir, Russian River Valley, 2012
grilled sweet corn, fava beans, oaxaca cheese. Pairing Pala, Entemari, Isola dei Nuraghi, 2010
glazed root vegetables, potato puree, red wine demi-glace. Pairing Quintessa, Red Wine, Rutherford-Napa Valley, 2004
sweet date pudding cake, brown sugar toffee, brown butter ice cream. Pairing Young's, Double Chocolate Stout, Bedford
Golden syrup, raspberry ripple ice cylinder freeze dried raspberries, honey wafer
Golden puff pastry,caramelized apples, Marzipan filling, cinnamon ice cream
chocolate cake, passion fruit ganache layers, dark chocolate gianduja ice cream
Semolina cake, Harry's Berries, Crème fraiche ice cream, praline grain
sweet pudding cake, brown sugar toffee, brown butter ice cream
Montgomery's cheddar (cow's milk), berkswell (sheep's milk), Nettle Meadow (goat's milk), seasonal compotes and jams. candied nuts, scones
Louisiane blend, a smoky blend with a mineral undercurrent that ties it to the soil a polished connection to the rugged roots of agricultural America
Monte Carlo blend, the quintessential classic coffee with everything: rich flavor and aroma, full body and moderate acidity in perfect balance, without the caffeine
Nizza blend, caramel, nutty and fragrant, blended and roasted for softness and sweetness
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half dozen seasonal oysters, sriracha-tomato gelée, citrus soy sauce
uni, smoked salmon roe, pickled radish, black garlic purée
loup de mer, truffle chips, crème fraiche tartar sauce
herb breadcrumbs, crème fraiche tartar sauce
ground American kobe beef, sharp English cheddar, caramelized onions, brioche bun
sunchoke purée, Sicilian pistachio streusel, Harry's Berry's Jam
blistered heirloom cherry tomatoes, royal trumpet mushrooms, crispy ibérico jamón, mushroom cream
ground American kobe beef, sharp English cheddar, caramelized onions, brioche bun
tempura fried, confit garlic-citrus aïoli
English muffin, salsa verde, veal demi glace
veev acai liquer, lemon, blueberries
paris lv proprietary knob creek barrel #77, ginger liqueur, falernum, lemon, bitters
perrier jouet champagne, plymouth gin, lime, mint
pimm's no. 1, sparkling lemonade
hendricks gin, basil infused rock candy, lemon, basil, cucumber, celery bitters
bombay gin, strawberries, lemon
tanqueray 10, ketel one, lillet - shaken not stirred
plymouth gin, dry vermouth spritz
hennessey vsop, orange curacao, apricot jam, bitters, lemon
tanqueray gin, grand marnier, lemon, orange bitters
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yukon crisps, golden osetra caviar. Wine Pairing: Nicolas Feuillatte, Champagne, Brut, MV; Premium Wine Pairing: Bollinger, Champagne, Special Cuvée, Brut, MV
avocado mousse, stellar blend, croutons, bacon vinaigrette
east and west coast selection from the chef
caper berries, garlic oil, sausalito watercress. Wine Pairing: Marisa Cuomo, Ravello Bianco, Costa d'Amalfi, Campania, 2010; Premium Wine Pairing: Spottswoode, Sauvignon Blanc, Sonoma County/Napa Cou
chickpeas, heirloom cauliflower, fig jus
seared scallop, winter alba truffle, manchego. Wine Pairing: Lioco, Chardonnay, Estero, Russian River Valley, 2012; Premium Wine Pairing: Jean Marc Morey, Chassagne-Montrachet, Champ-Gains, 1er Cru,
herbed goat cheese popovers, gooseberry jus, pickled scallion. Wine & Premium Wine Pairing: Bouchaine, Chardonnay, Bouche d'Or, Carneros, 2012
butter poached lobster tail, roasted cauliflower, vegetable confit
glazed root vegetables, potato purée, red wine demi-glace. Wine Pairing: Frank Family, Cabernet Sauvignon, Napa Valley, 2011; Premium Wine Pairing: Quintessa, Red Blend, Napa Valley, 2005
butternut squash, braised endive, chorizo, frisée. Wine & Premium Pairing: Sighardt Donabaum, Gruner Veltliner, Zornberg, Wachau, Smaragd, 2008
sweet pudding cake, brown sugar toffee, brown butter ice cream. Wine Pairing: Chambers Rosewood, Muscat, Rutherglen, Australia, MV; Premium Wine Pairing: Dandelion Vineyards, Pedro Ximénez, 30-year
white melon, graham soil, hot cocoa snow. Wine Pairing: Cantine Volpi, Moscato, Moscadoro, Piedmonte, 2013; Premium Wine Pairing: Moët & Chandon, Champagne, Nectar Imperial, Demi-Sec, MV
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.