duck taco: hoisin. onion salsa.

nashville hot chicken sliders: sweet + tangy slaw. b+b pickles.

steak tar tar spoons: cured quail egg. caper relish.

chicken tinga tostada: easter egg radish. cilantro crema.

“breakfast in bed”: candied bacon. new potato. deviled mousse.

vietnamese banh mi meatball “sliders".

steamed spicy pork wontons: hot + numbing sauce.

moroccan lamb “lollipops” : chermoula glaze.

beef wellington pillows: forest mushroom duxelle pillows.

chili verde pork “tacos”: tomatillo. charred corn.

hoisin braised pork belly bao buns: daikon. shiso. 

chorizo empanadas: avocado mousse. 

"cuban cigars": smoked ham. swiss. roast pork. house wickles. mustard. 

julienne duckling beggar’s purses: apricot brandy. gruyere.

grilled south african chicken "sosaties": cape malay curry.

bbq pulled pork “pot pies”: ancho chilli bbq.

beef tenderloin tip skewers: kona. brown sugar. whipped horseradish.



torched hamachi crudo bowls: jalapeno. ginger. sake’ dashi.

lobster “pop tart”: fennel + bee pollen “dust”.

saltwater prawn “corn dogs”: smoked red pepper marmalade.

“black & white cookie”: cornbread crostini. responsibly sourced american caviar. creme fraiche.

lion’s paw scallop “lollipops”: olive tempenade. scallion.

tuna poke’ wonton “sno-cones”.

smoked bluefish on johnny cakes: amber maple. green tomato marmalade bowls.

maryland crab cakes: white truffle aioli.

cracked conch ceviche: local bell peppers. bird chili threads.

miniature lobster rolls: shaved parmesan. tarragon.  

smoked bacon wrapped diver scallops.

ahi tuna + watermelon salad spoons: local basil. himalayan salt.

stuffed mushrooms: peeky toe crab. lemon. pinot blanc.

oysters rockefeller.

vodka cured salmon: amish oatmeal cake. horseradish cream.



balsamic braised cippolini onion tart tatin: gorgonzola mousse.

swank farms spinach, raisin + pine nut empanada.

halloumi squash blossoms: mint tempura.

portobello “fries”: balsamic aioli.

charcoal pancake: braised apple. brie. walnuts. bees knees syrup.

torn buffalo mozzarella: speck. grilled romaine bowls.

applewood bacon wraped dates: maytag bleu stuffing.

mozzarella caprese skewers: sun dried tomato. basil. tear drop tomato.

baked brie + raspberry phylo "cigars".

wisconsin cheese curds: tabasco honey.

chrysanthemum salad bowls: feathered parmesan. sesame.



tasty salted pig parts (charcuterie):

hot capicola. choirzo. salumi. prosciutto di parma. mortadella. house duck prosciutto. 

house pickles. grilled bread. mustards + preserves.


lettuce wrapS:

burmese ginger chicken + mint. matchstick carrots. daikon. cucumber. 

trio of sauces. bibb lettuces.


the cheeseboard:

an exceptional selection of cheeses curated to your tastes.

paired with: table crackers. breadsticks. local honey. fresh mission figs or champagne grapes (based on seasonal availability).


tuscany table |'diy' bruschetta bar:

balsamic heirloom tomatoes. “living” basil. caponata. oversized wheel of pecorino romano. 

bottles of herb infused olive oils. rosemary spiced almonds.

farm to “table":

seasonally selected + locally sourced produce (presented raw and grilled). 

kung pao cauliflower. 

cantaloupe gazpacho shooters. eggplant “bacon”.

crispy beet chips. habanero pea “crisps”.

trio of dips and spreads. thai ginger. black garlic channa hummus. mint yoghurt.

fulton street raw bar:

grey lady ale steamed little necks

grilled razor clams. miso lime butter.

new england prawns. house cocktail sauce.

arya stark’s cockles. crazy water.

florida stone crabs (mp). house mustard sauce.


kebob + fattoush display:

chicken shawarma kebobs. tumeric yoghurt.

south african lamb sosaties. apricots.

asado skirt steak kebobs. chimmichurri.

fattoush salad. naan. za'atar.


Please note that due to our commitment to work with the freshest ingredients possible, some of the menu items listed are based upon seasonal availability.