raw bar

oysters | Alabama white sauce, our hot sauce 24

shrimp cocktail | smoked catsup, horseradish 30

snow crab claws | black walnut bay mustard 25

raw new jersey scallops | buttermilk, cucumber, dill, fried kombu 21

CAVIAR SERVICE | HUSHPUPPIES, RICOTTA, LEMON OIL 90 / CHEF’S OZ

GRAND PLATEAU 125

SOURDOUGH | seaweed butter, HENLOPEN SEA SALT 5
+MARINATED WHITE ANCHOVIES 12

tartine | tuna ‘nduja, shaved crudité 16

CaeSAR-LIKE SALAD | LITTLE GEM, ST. MALACHI, NORI, TOASTED BENNE 23

honeypatch squash | brown butter, apple & endive 18

raw bluefin tuna I piquillo peppers, BLACK OLIVE, shiso 28

pencil cob grits | lobster, cippolini, vin jaune 26

toast | maine mussels, fennel, acqua pazza 26

hash brown | peekytoe crab, celeriac, Maine uni 28

Octopus | collards, sugar kelp salsa macha, chorizo 24

sea scallops | artichoke barigoule, preserved lemon 40

SWORDFISH MILANESE | BITTER GREEN SALAD, warm GREEN PEPPERCORN gribiche 36

whole fried snapper | sea bean succotash, “coo-be-on” broth 75

NY STRIP | MAITAKE, HORSERADISH PISTOU, bordelaise 68

aged moulard duck for two I frisée, stone fruit, pickled Fresno chilis 75