Six raw oysters, mignonette, horseradish, lemon, hot sauce
Served with Chefs vegetables, whipped potato and choice of veal jus or béarnaise
Crushed turmeric fingerling potatoes, capers, pink peppercorns, rasam broth
Jerk spice rub, bacon-braised collard greens, coconut quinoa & peas, pineapple & habanero chow
Escabeche, julienned vegetables, garlic & potato tombet, agrodolce
Chef Greg Balingit and his team take great care in preparation of the menu. Please advise your server of any allergies or dietary restrictions you may have.