Shrimp, king crab, oysters, lobster, snow crab served with champagne mignonette, citrus soy sauce, cocktail sauce.
Selection from the chef.
Bloody mary cocktail sauce, gin pico de gallo.
Parmesan cheese, garlic croutons, scotch egg.
Bibb lettuce, cucumber, tomato raisins, Shropshire blue cheese, crisp pancetta, green goddess dressing.
Shaved fennel, white balsamic vinaigrette, basil.
Toasted brioche, lobster salad.
Boddingtons ale, caramelized onion broth, welsh rarebit.
Truffle egg emulsion, coriander vinaigrette, manchego, yukon gold chips.
Scallop mousse, brown butter béarnaise, shaved asparagus salad.
Burnt ends style, black cherry gastrique,polenta purée, braised greens.
Baguette french toast, strawberry jam, pecan granola, maple bourbon syrup.
Butter poached lobster tail, truffle risotto, crispy onions.
Fettuccine, roasted tomato, basil.
Avocado, mango, cucumber, sesame crackers.
Per ounce. 3-ounce minimum.
8 ounce.
7 ounce.
10 ounce.
8 ounce.
24 ounce.
14 ounce.
Served medium rare, glazed root vegetables, potato purée, red wine demi.
Cornbread pudding, chicken thigh, confit egg yolk, swiss chard, chicken jus.
Wild mushrooms, fingerling potatoes, bright lights chard.
Braised lamb leg, sweet potato hash, chimichurri.
Celery root purée, green apple, Brussels leaves, chicken jus.
2 pieces.
Sautéed or gratinéed with parmesan cream.
Smoked gouda béchamel, sour cream, bacon, chives.
Parmesan, truffle butter, chives.
Yukon gold potato, crème fraîche, chives.
Bacon lardon, cider vinaigrette.
Shiitake mushrooms, soy glaze, fried garlic, scallions.
Truffle, parmesan.
Smoked gouda, emmental, parmesan reggiano, manchego.
Brown butter béarnaise.