menu

sample dinner menu, february 2015

chicken liver toast 4
spicy beef tendon chip, charred onion pho dip 7
chicken wings, orange gastrique, mango amba, cilantro 11
rabbit larb, long beans, herbs, thai chili, crispy shallot 12
burrata “huarache,” salsa raymundo, pickled red onion 13
veal brains, vadouvan, apricot puree, carrot 13
rib-eye carpaccio, savoy cabbage, sesame, kochukaru 14
barbeque pork belly sandwiches, slaw 14
hamachi tostada, fish sauce vinaigrette, peanut, avocado 15
marrow bone, chimichurri, caramelized onions 15
poutine, oxtail gravy, cheddar 15
crispy brussels sprout, pancetta vinaigrette, soft egg, parmesan 15
anson mills green farrotto, katsuobushi, fines herbs, fleur de sel 16
“honey walnut” sweetbreads, JW’s black sriracha, chili threads, scallion 16
melted p’tit basque, chorizo, grilled bread 16
pig ear, red chili, lime, duck egg 16
veal tongue, gherkin pickle, salmon roe, black mustard 17
japanese uni, heirloom cucumbers, za’atar, fried cheese, hb egg 18
grilled quail, plum char-siu, yogurt, pomegranate, apple 19
yellowtail collar, jerk spices, jicama, citrus, palm sugar 20
albacore tuna “tataki,” lima bean, meyer lemon, charred spring onion 22
balsamic pork ribs, delicata squash, yuzu koshō vinaigrette 26
foie gras, biscuit, maple sausage gravy 32
smoked turkey leg, celery root, apple, white barbeque 32
fried rabbit legs, charleston gold rice, lemon pepper, sour cream gravy 36
foie gras loco moco, quail egg, spam, hamburger 36
lamb birria, chili de arbol, nopales salad, fresh tortilla 41

supplement
white truffle 40 -or- winter black truffle 20

asian pear sorbet, white grapefruit, cilantro, anise hyssop 9
cheesecake pudding, passionfruit, strawberries, graham 9
tres leches, dulce de leche 9
bacon chocolate crunch bar, s&p ice cream 9

 

 

changes and modifications politely declined
we support local and organic farming
$30.00 corkage fee per 750 mL/limit 3 bottles
please alert your server to any allergies

 

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