Please be advised that consuming raw or undercooked meats,poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Dinner Menu 2017

Soup & Salads

Curried Cauliflower Bisquecrispy ham, watercress 9Oyster Chowdercrispy oysters, bacon 10Winter Apple Saladendive, frisee, pomegranate, walnutswhite balsamic & oilve oil 10Tega Hills Baby Green Salad goat lady goat cheese, local beetsginger, poppy seed vinaigrette 10 Crispy Oyster Saladcornmeal crusted oysters, baby spinachbalsamic onions, friseegoat cheese fondue 12 Wood Oven Roasted Octopusautumn squash puree, brussel leavestoasted pumpkin seed vinaigrette 12

A La Carte

American Wagyu Steak & Lobster

10 oz Wagyu Flank Steak* $30 6 oz Wagyu Heart Of Ribeye* market price Wood Oven Roasted Maine Lobster market price Surf & Turf - Steak & Lobster* market priceAdd On - Crab Cake or Shrimp $7

all steaks served with house miso demi

Raw Hamachi Crudo* 13 cucumber, pomegranate, shishitoWhite Shrimp & Avocado Ceviche 9 Daily Ceviche 9

Main Courses

Roasted Scottish Salmon* morel mushroom farrotto, shaved brussels sproutspear, maitake mushrooms & black truffle salad 28

Wood Oven Peking Duckgochujang potato puree, plum sauce crispy baby bok choy 34

Oven Roasted Colorado Lamb T-Bones* cilantro kimchi, miso red wine reduction 44

Carolina Black Grouper yu choy, roasted peppers, shishitos, carrotslemongrass cream & sweet chili relish 37 Sake Marinated Wild Sea Bass lobster dumplings, bok choy, shiitake, shiso mirin broth 39 Lobster Tail Seafood Ramen beech mushrooms, yu choy, bean sproutswhite miso, scallions 34 Ahi Tuna Bento* green apple tuna poke, sweet & sour eggplant togarashi summer roll, lime infused bamboo rice 34

Starters

Sweet & Sour Calamari asian slaw, wasabi vinaigrette 11Blood Orange Glazed Scallop* mizuna, fennel confitblood orange supremes 15Lump Crab Cakes fennel, mizuna, sunomono house made chow chow 15Spicy Shrimp Lettuce Wraps pineapple, mango, napa cabbagerock shrimp 12Black Iron Mussel Pot smoked tomatoes, garlic, herbswhite wine 13

Pete’s Green Beans shallots, butter 6

New Dug Potatoes asparagus, balsamic onions, herbs 6

Pan Roasted Mushrooms aged sherry, fresh rosemary, truffle oil 6 Bok Choy ginger, garlic, shiso mirin 6

Blue Crab Baked Oysters 15bacon, shallots, blue crabParmesan Truffle Fries 10fresh herbs, black truffle oilTempura Lobster Salad 15local mizuna, citrus vinaigretteGrilled Jumbo Shrimp Salad 11 spinach, dried miso, truffle, yuzu, shiitake, crispy leeks, parmesanHome Grown Kale Caesar 9roasted garlic, farmstead cheese,local quail egg, briocheTega Hills Baby Green Salad 10candied pecans, herbed goat cheese,braised beets, moscato vinaigretteChopped Salad 10asian vegetables, spring asparagus, bell pepper, thai basil vinaigrette

Proprietor . Bruce Myers Executive Chef . Scott Wallen Sous Chefs . Andy Caswell . Sean Anderson . Tuan Nguyen

*This item is served using raw or undercooked ingredients

Raw Bar - Oysters - Shellfish - Platters

Oysters*East Coast 2.5West Coast 4.0

Chef’s Choice Half Dozen / Dozen 14/28

(6 Oyster Minimum)

ShellfishChilled Half Lobster mpLittle Neck Clams - raw* or steamed 10 Thai Chili & Avocado Shrimp 15

Grand Platter * 60 6 oysters, 6 shrimp, 6 clams, 6 mussels,crab salad, 1/2 maine lobsterRoyal Platter * 110 12 oysters, 12 shrimp, 12 clams,12 mussels, crab salad, 1 maine lobster

simple preparations available upon request