Beginnings

LBI Sourdough, house made butter, Barnegat Light Sea Salt 5

Castelvetrano and Cerignola olives, rosemary, thyme, citrus, bay 9

Beets, baby kale, Bulgarian feta, bread crisp, sunflower seed vinaigrette 14

Grilled sourdough, English pea hummus, carrots, harrissa 13

Wedge salad, turnips, radish, barley, sprouts, rhubarb, buttermilk 13

Warm asparagus, shallot, fennel, oyster mushroom, green goddess 15

Foie gras torchon, cocoa powder, pickled fennel, strawberry apple butter, brioche 21

Clam and smoked mussel chowder, potato, celery, sunchokes, sherry 16

Gnocchi, broccoli rabe, lobster, Calabrian chili 19

Chilled seafood salad, Meyer lemon, tarragon, escabeche, 25

Supper

Bucatini cacio e pepe, spring peas, Reggiano, pecorino 27

Lamb chop and meatballs, barley, dates, labneh, dukkah 40

Crab cake, fingerlings, remoulade, baby greens MP

Scallop, sunchoke, radish, celery, yacon, nori, scallop demi 39

Golden tile, asparagus, peas, shitake, sesame crumble, verjus sauce 37

Deboned half chicken, warm radicchio, quinoa, cashews, dill, jus 34

 

Chef Christopher Sanchez