À la carte Dinner Menu
Dine-in & Carryout 


​Appetizers

*East Coast Oysters $22
lemon, cocktail sauce, yuzu-kosho mignonette​

Butternut Squash Velouté $18 Ⓥ
lemongrass, apple compote, kaffir lime-coconut foam

Yellowfin Tuna Tartare $21
Grand-Marnier aioli, avocado mousse, jalapeño

 *Caesar Salad $15 Ⓥ
baby romaine, shaved pecorino, marinated anchovy

Crispy Calamari $19
tarragon-meyer lemon aioli 
 
Roasted Baby Beets "Pastrami" $16 Ⓥ
Swirly Girl Tommy goat cheese, micro arugula, raspberry-beet coulis

​
Entrées

King Salmon $42
lentil du puy, truffle-brussels sprouts, matsutake shoyu beurre blanc

* Creekstone Beef Duo $48
braised short ribs, ribeye, Espelette pomme rösti, sauce forestière

Potato Gnocchi $17 / 34 Ⓥ
fricassée of mushrooms, aged pecorino, True Farms greens

Canary Island Branzino Confit $39
saffron-celeriac purée, tiny roots, caulilini, red watercress

* Crescent Duck Rossini $42
seared foie gras, roasted breast tournedos, confit leg, pee wee potatoes, rainbow Swiss chard, Rossini sauce 


Desserts

Piña Colada $14 Ⓥ
roasted pineapple, almond streusel, coconut sorbet

St. Honoré $14 Ⓥ
pear-cranberry compote, vanilla chiffon, candied pistachio

Buñuelos $14 Ⓥ
chocolate fritter, dark chocolate crémeux, toasted basmati rice ice cream

Roasted Black Mission Fig $14 Ⓥ
hazelnut financier, thyme-chocolate crémeux

​
Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye