The Menu
A seafood-forward menu cooked around Penny, our wood-fired oven, with produce from regional farms and flavors borrowed from every corner of the city.

Dinner Menu
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Meats: Bresaola · Soppressata · Speck · Salami · Chicken Liver Mousse Cheeses: Gorgonzola Dolce · Pecorino Toscano · Cana de Cabra · Mimolette · Comté
Every meat and cheese, with abundant seasonal accompaniments.
Selection of dips, pita, seasonal accompaniments.
Confit tomatoes, toasted pine nuts, cracked pepper.
White bean puree, preserved lemon relish, smoked paprika oil.
Shrimp, lobster, chili salsa, avocado, cilantro.
Pickled beets, chimichurri, grapefruit.
Arugula, roasted peaches, citrus supremes, balsamic glaze, sesame crumble.
Roasted beets, citrus, fresh herbs, egg, baguette.
Celeriac, apple, buckwheat crumble, miso beurre blanc.
Colossal shrimp, Creole butter, cornbread.
PEI mussels, Thai chili, coconut, ginger, focaccia.
Butternut squash, Parmesan, pistachio salsa verde.
Cauliflower puree, fresh herbs, red wine shallot jus.
Roasted mushrooms, brown butter, ricotta.
Roasted red pepper emulsion, citrus herb salad.
Coffee rub, mushroom jus, charred leek chimichurri.
Sweet corn cream, maitake mushrooms, panko. Add lobster + shrimp · 20.
Miso beurre blanc.
Hot honey.
Onion, bell pepper, tomato.
Allergens: Milk | Egg | Fish | Shellfish | Tree nuts | Peanuts | Wheat | Soy | Sesame
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A 20% service charge is added to all checks and shared among our front-of-house team. No additional gratuity is expected.