OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)

TUNA
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil

KANPACHI
Kanpachi Tartare Topped with Wasabi Tobiko; Ginger-Coriander Emulsion

WILD SALMON                                                                                                  
Wild Alaskan and Smoked Salmon; Apple, Celery and Baby Watercress; Jalapeño Emulsion

FLUKE
Progressive Tasting of Marinated Fluke: Four different Ceviches; From Simple to Complex Combination

SCALLOPS
Flash Pickled Scallop Slivers; Sea Beans, Cucumber and Pink Radishes 

TUNA
Seared and Marinated Yellow Fin Tuna Tartare "Sandwich"; Ginger and Lime

CAVIAR  ($95 Supplement)
Organically Grown Farm-Raised Osetra

MESCLUN SALAD
Salad of the Day’s Market Herbs and Vegetables with Balsamic-Shallot Vinaigrette

CONCH
Thinly Sliced Conch Marinated Peruvian Style; Dried Sweet Corn

FOIE GRAS                                                                                                                Foie Gras Terrine; Dashi "en gelée"; Mâche-Hijiki Seaweed Salad

SEA URCHIN - CAVIAR  ($95 Supplement)                                                     Warm Sea Urchin Ravioli; Osetra Caviar; Sea Urchin Emulsion

CALAMARI
Sautéed Calamari Filled with Sweet Prawns and Wood Ear Mushroom; Calamari Consommé

CRAB
Warm Peekytoe-Maryland Lump "Crab Cake"; Shaved Cauliflower; Dijon Mustard Emulsion

BACALAO                                                                                                             Grilled Salted Cod Salad; Avocado, Romaine, Aged Jerez Vinegar and Extra Virgin Olive Oil

MUSHROOM
Slowly Braised Porcini and Oyster; Asparagus and Baby Leek

BLACK BASS
Masala Spiced Crispy Black Bass; Peking Duck-Green Papaya Salad in a Rich Ginger-Cardamom Broth

RED SNAPPER
Pan Roasted Red Snapper; Sautéed Pea Shoots; Gingered-Lemon-Scallion Broth

SKATE
Grilled Skate; Mango-Jalapeño Salad; Bourbon, Lime and Guajillo Pepper Broth

CODFISH
Sautéed Codfish; Stuffed Sweet Pepper and Celery-Tandoori-Yogurt Sauce

MONKFISH                                                                                                                       Pan Roasted Monkfish; Truffled Potato Emulsion; Red Wine-Brandy Sauce

SALMON
Barely Cooked Farm-Raised Organic Salmon; Daikon, Snow Peas and Enoki Salad; Sweet Pea-Wasabi Sauce

HALIBUT
Poached Halibut; Marinated Grapes and Cherry Tomatoes, Pickled Shallot; Verjus-Lemon Grass Infusion

WILD STRIPED BASS - FIJI SHRIMP
Baked Shrimp and Striped Bass; Confit Tomato Agnolotti; Bouillabaisse Consommé and Curry Emulsion

LOBSTER  ($20 Supplement)
Baked Lobster; Wilted Romaine, Squash and Candied Ginger; Port and Tamarind Reduction

TURBOT
Organic Chilean Turbot; Shiso-Maitake Salad; Lemon-Miso Broth

RED SNAPPER
Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin Olive Oil and a Casserole of the Day’s Market Vegetables   (Please Allow 24 Hours Notice; Two Person Minimum)

PASTA
Black Truffle Tagliatelle, Preserved Lemon and Aged Parmesan