s a l m o n (gf) 45
roasted wild salmon | remoulade | blue crab gratine | celeriac-radish slaw |
sorrel herbed butter sauce | peppadew agrodolce
t u n a 45
gremolata crusted seared “#1” tuna | locatelli-parma ham cous-cous | tomato-olive tapenade |
sauteed asparagus| spinach and artichoke crema| balsamic reduction
m e d i t e r r a n e a n c a t c h 48
sauteed fresh catch| wild caught shrimp | aromatic seafood brodetto | rouille sauce | grilled baguette
s c a l l o p s & s m o k e d p o r k b e l l y (gf) 61
pan-roasted u-8 day boat diver scallops I braised heritage pork belly I
spiced black bean ragout I roasted chile aioli I goat’s milk crema I
roasted maduros I tomato-avocado relish