Pesce

jumbo lump crabmeat, lobster & shrimp with napa cabbage, avocado, hearts of palm & kim chee dressing.

creole spiced, served with remoulade & cocktail sauces.

a 1/2 dozen fresh seasonal oysters accompanied by mignonette & cocktail sauces; see server for today's oyster varieties.

wasabi tobiko, lemon cream, daikon sprouts.

on fried green tomatoes with radish & caper relish.

crispy, fried & spiked with crystal hot sauce, served with celery, carrots & ranch dressing.

new orleans style with garlic toast to sop up that good sauce.

pancetta, shallots, black pepper, blue cheese in a white wine butter sauce.

southern fried oysters, horseradish cream, charred corn & tomato relish.

with shaved artichokes, oven dried cherry tomatoes, mache & a ruby red beurre blanc.

melange of garlic, roma tomatoes & shiitake mushrooms infused with dry vermouth & baked in a puff pastry.

shrimp spring rolls, sticky ribs, pot stickers & ceviche tostadas.

charred corn cakes, braised savoy cabbage & caramelized gala apples.

tempura crabmeat squash blossoms, homemade bacon lardons.

garnished with a lobster & taleggio vol-vent.

seasonal greens or on iceberg wedge with your choice of creamy blue cheese, ranch or italian vinaigrette.

pure luck feta cheese, tomato gelee, yuzu - white soy vinaigrette.

humboldt fog cheese, frisee, white asparagus, spiced pecans, candied garlic vinaigrette.

served crispy with a lemongrass & crabmeat fried rice, stir-fried baby bok choy & thai barbecue sauce.

oyster & jumbo shrimp accompanied by onion rings, french fries & traditional sauces.

grilled honey glazed shrimp & stone ground golden grits with a tasso tomato bouillabaisse sauce.

today's freshest whole fish, seasoned with fresh herbs, oven roasted & carved tableside, complemented by fresh market vegetables.

jumbo lump, seasoned with aromatic vegetables & herbs over a chardonnay cream sauce & accented with red pepper jelly.

with clams, scallops, mussels, lobster & shrimp simmered in a tomato fennel broth.

sel de rose, pea shoots, fava beans, crispy speck & heirloom tomato broth.

oven roasted with a lemon thyme butter sauce with a pappardelle pasta.

shrimp, mussels, clams, scallops in a vermouth truffle a jus.

parsnip mash, ragout of lady creamers peas, sweet corn, cherry tomatoes & spring onions.

grilled in shell with lime & garlic, served with seasonal vegetables.

spicy tuna, topped with peppered tuna, avocado, ponzu sauce & sesame oil.

lobster, crab & avocado topped with ponzu sauce.

soft shell crab, cucumber, masago, cream cheese, wrapped with unagi & avocado, topped with eel sauce & a hint of orange.

shrimp, yama gobo, salmon avocado, cucumber topped with tuna & inari dynamite sauce.

salmon, tuna, white fish & avocado, tempura fried.

smoked salmon, crab, cucumber, avocado & cream cheese topped with eel sauce & sprinkled with tempura crunch.

16 oz.

16 oz.

8 oz.

local wilted greens, spiced pecan gremolata, bourbon - sorghom glaze.

looks, morel mushrooms, fingerling potatoes, drunken chicken livers & sherry-truffle sauce.

grilled over oak & served with a cashew lemongrass vinaigrette & accompanied by seasonal vegetables.

with lemon caper butter, sundried tomatoes.