The Standards
SMOKED ALMONDS toasted with pepperoni spices 5
DEVILED EGGS crispy shallots, celery leaves 5
6 OYSTERS IN THE HALF SHELL bloody mary shaved ice 16
BONE MARROW anchovy-garlic crust, parsley salad, grilled levain bread 16
FRIED CHICKEN raw oyster mayonnaise 15
POUTINE fries with blood sausage gravy, cheese curds, scallions 15

CUCUMBER SALAD louisiana white shrimp, watercress, green gazpacho vinaigrette 10
GREEN TOMATO CARPACCIO champagne vinegar, toasted pistachio, fresh oregano 9
TENDER MIXED GREENS radish, sunflower, cured egg yolk, ginger dressing 10
BEET SALAD frisée, peaches and farro grains, pickled blueberry vinaigrette 10
POTATO FRITES salt & cracked black pepper, chives 5

SOFT SHELL CRAB johnny cake, meyer lemon aioli & mâche salad greens 17
MONTEREY BAY SQUID grilled with corn pudding, charred jalapeño vinaigrette
mint & radish salad 17
HALF MOON BAY PETRALE SOLE charbroiled on the bone, french filet beans
chimichurri & lemon 26

6OZ. BEEF HANGER STEAK wild mushrooms, lambs quarters
marrow red wine sauce 28
PORK BABY BACK RIBS st. louis style BBQ 16
BOX BURGER house ground beef, caramelized onion & gruyere
firebrand sesame pretzel with frites 16

CARROT CAKE crème fraîche mousse, celery, pineapple & walnuts 9
CARAMELIZED CHOCOLATE MOUSSE devil’s food cake, graham crackers
burnt marshmallow 8
JAPANESE-STYLE CHEESECAKE poached apricots, chamomile cream
shortbread & thyme 8
ICE CREAM SANDWICH brûléed banana, caramel & salted peanuts 7
GRILLED POUND CAKE roasted nectarines, blueberry compote
noyau whipped cream 7
BOWL OF GELATO daily selections 8

*Sample Menu Only, Subject To Change at anytime.