Professional Documents
Culture Documents
SNACKS
P. H . R O L L S 8 AV O C A D O S M A S H 1 4 CRUDITE 12
cultured butter pappadam chips, spinach goddess,
serrano peppers cashew hummus
FOUR OYSTERS 15
DRUNKEN EGGS 8 CHILLED SHRIMP 24
martini mignonette chili oil, sesame cocktail sauce, ginger aioli
APPETIZERS
C U C U M B E R V I C H Y S S O I S E horseradish, crème fraîche, spring onions ...10
PA S TA
T R U F F L E P O L E N TA broccoli, cheddar, sunchokes ...22
V E G E TA R I A N E X P R E S S L U N C H 25
(choose three)
AV O C A D O T O A S T W H O L E W H E AT O R E C C H I E T T E
feta, fresno chilies, sprouts blistered tomatoes, corn
N E A P O L I TA N S U N D A E
whipped cream, nuts, and a cherry
ENTREES
G R E E K S A L A D heirloom tomato, cucumber, feta ...17 add chicken, hanger or shrimp ...6
N I Ç O I S E P L AT T E R asparagus, haricot vert, confit tuna....22
S LT softshell crab, lettuce, tomato, garlic aioli, french fries or salad ...22
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness