Fluke

Farmed flounder served with toasted almonds, hazelnut oil, dash of simple syrup, chive, lemon zest and 

lemon juice

Classic Ceviche

All fish from raw bar, diced and tossed with red onion, tomato, garlic, cilantro, charred jalapenos, 

avocado, bloody mary mix, lemon and lime juice and cumin

Loup de Mer  

Orange zest puree, yellow tomato, tarragon, oregano, chili oil, oj, lime juice, and pecan soil

Big Eye Tuna

Tuna tartar dressed with shallot, lemon zest, RWV & served with a fresh tomato tapenade (tomatoes, 

kalamata olives, capers, garlic, evoo, basil, & RWV), finished with an olive crustini.

Salmon

BBQ Oyster

4 fried oysters, slaw (carrot, cabbage, scallion, sesame oil, and RWV),BBQ sauce (ketchup, worsteshire , garlic, and onion) and our house bread

Calamari

8 oz. Wild Caught (China) Calamari dusted with flour fried, topped with smoked paprika and parsley and served with a lemon wedge 

and house aioli.

Crab Fritter

6 crab fritters made with pate a choux and lump crab meat formed into balls and deep fried; served with ravigote (red wine vi negar & aioli, 

shallots, chive, parsley).

Ravioli

Smoked herb ricotta stuffed egg noodle ravioli, roasted butternut squash puree, ground star anise, capers, anchovy bruniose, roasted tomato, 

parsley, fennel fronds, lemon juice, and lemon zest.

Potato Gnocchi

House made potato gnocchi (potato, egg & flour), tossed in an arugula puree (blanched arugula, butter, shallot, garlic) and  topped with a baby 

arugula salad and parmesan.

3 oz of pureed foie gras and duck liver blended with cream and bourbon then baked at a very low temperature; served cold with petit 

brunoised strawberries soaked in honey, thyme, and red wine vinegar and crostinis. 

Marrow Bone

Veal Marrow bones roasted with salt and pepper, served with grilled bread, sea salt and a fines herb salad dressed in a lemon vinaigrette

(Chervil, tarragon, chive, and flat leaf parsley) (Takes 30-40 minutes to prepare)

Grilled Quail

Guanchiale wrapped texas quail, grilled and served over a butternut tart, with smoked agave, pecan crust and pecan oil

Steak Tartar

6oz of diced tri-tip tossed with cornichons, capers, whole grain pommery mustard, worsteshire, Tabasco, parsley,finished with raw egg yolk and crostinis with a little Dijon on the plate

Blue Prawns

Yellow tomato confit, oregano, and grilled bread

Petite Grilled Cheese

Teleggio grilled cheese sandwiches (4) smoked onion, roasted tomatoes, spicy ketchup, tomato jam

Risotto fritters

Risotto, goat cheese, lemon zest, panko, garnished with parmesan lemon zest and sofritto

Chicken Sliders 

Chicken and garlic sliders (3 per order) served with grilled pineapple, cucumber, jalapenos, and harissa paste (coconut milk, pineapple juice, 

lime juice)

Smoked Salmon

House Smoked Sausage

Smoked (pork) orange and coriander sausage, lentil, saffron, tarragon-espellete aioli and peppers

Beet Salad

Butter Salad 

Caesar Salad

Pan Roasted Halibut

Halibut served over lemon verbena-ginger broth, spicy green beans, shaved fennel salad, red grapes, 

radish, & lemon verbena oil

Grilled Angus Steak

Grilled culotte, served with grilled spring onion, lemon-herb potatoes and corn (baby marble potato, 

corn, shallot, garlic, butter, parsley, oregano), chili citrus butter (lime/lemon juice, lemon/lime zest, thai 

chili, shallot), and red wine sauce

Japanese Pumpkin Soup

Roasted Kabocha squash pureed with vegetable stock, yuzu ginger marshmallow, fried Tokyo negi, and finished 

with chili/radish paste

Grilled Leg of Venison

Seared Salmon served over eggplant & roasted pepper terrine, with a yellow tomato puree, smoked olives, 

summer squash, grilled ¼ eggplant, espellete, papita- basil soil.

Seared scallops with sautéed butternut, chanterelles, salsa verde (parsley, chili flake, garlic, olive oil),

finished with a pickled salad of rhubarb, squash and pepitas. 

Pan roasted chicken, cornbread dressing, lima beans, chanterelles, pickled cherry gastrique, and corn soil. 

(dressing: cornbread croutons, onions, garlic, carrot, celery, sage, chicken stock)

Slow poached farm egg served over house made parsley-lemon tagliatelle, mushroom broth ( vegetable stock, 

evoo, dried shitake mushroom, aromatics) and chanterelle mushrooms.

Smoked baby back ribs, braised belly, parmesan polenta, grilled texas sweet onions, torn basil and heirloom 

tomato salad and ras el hanout.

Tossed in flour, egg wash, panko crumbs served with house made ranch (buttermilk, green onion, garlic, & herbs: 

tarragon, chive, parsley). 

Macaroni

Elbow macaroni mixed bechamel (cream), gruyere, and white cheddar then topped with panko crumbs baked, 

topped with shredded parmesan and parsley.

Caramelized Cauliflower

Cauliflower, citrus, mint, thai chili, huckleberry, and capers

Frozen Goat Cheese Mousse

Frozen goat cheese mousse served with poached black berries, kalamansi curd, basil seeds, black berry sauce, & 

graham soil basil ice cream. (gluten free w/ no graham, dairy)

Triple Chocolate Mousse

Dark and milk chocolate mousse with a white chocolate base, 30 second pistachio cake, pineapple gel, mango 

yogurt, and chocolate sorbet. (gluten, dairy, nut)

Chocolate Bar 

Candy bar layered with a chocolate crunch base, hazelnut butter, caramel, pretzels and hazelnuts; finished with 

caramelized banana, cinnamon foam and pretzel ice cream. (nuts, gluten, dairy)

Sugar yeast doughnut

New Brunswick, Canada

wild;slow-grown; small; firm; deep cup

hint of brine and amino acids

2-2.5"

PEI; Canada Malp. Bay

2-6" light-bodied and clean on the finish. Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness 

PEI 2.75 - 3.25"

Delicate; very salty w/ sweet crisp finish leaving mouth feeling clean and refreshed

Rap. River; Virginia

thick dark shelled 3-3.5"

mildly salty

New London Bay; PEI; Canada

Cocktail grade; 2.5-3"full cup; plump meat; salty end; sweet subtle finish

Okeover Inlet; BC Canada

floating bag system; very firm meat; beachy taste