raw bar

oysters | Alabama white sauce, our hot sauce 24

+ smoked trout roe 6      + maine uni 25     +golden ossetra caviar 35

shrimp cocktail | smoked catsup, horseradish 30

snow crab claws | black walnut bay mustard 25

raw hiramasa I LIME, RADISH, OLIVE OIL 19

CAVIAR SERVICE | HUSHPUPPIES, RICOTTA, LEMON OIL 90 / CHEF’S OZ

GRAND PLATEAU 125

SOURDOUGH | garleek butter, SEA SALT 5
+MARINATED WHITE ANCHOVIES 12

tartine | tuna ‘nduja, shaved crudité 16

CaeSAR-LIKE SALAD | LITTLE GEM, ST. MALACHI, NORI, TOASTED BENNE 23

charred brassicas | GARLEEK, SMOKED ALMOND TAPENADE, BROWN BUTTER 18

raw bluefin tuna I piquillo peppers, BLACK OLIVE, shiso 28

Octopus | collards, sugar kelp salsa macha, chorizo 24

pencil cob grits | lobster, cippolini, vin jaune 26

hash brown | peekytoe crab, celeriac, Maine uni 28

SWORDFISH MILANESE | BITTER GREEN SALAD, warm GREEN PEPPERCORN gribiche 36

sea scallops | BUTTER BEANS, DORENE’S RAPINI, SORGHUM MOLASSES VINEGAR 40

whole fried snapper | FRIED SAVOY CABBAGE, SAVORY CARAMEL 75

Lancaster co. chicken | turnips, preserved lemon, black truffle 36

aged moulard duck for two I arugula, asian pear, pickled fresno chilis 75