Share Plates

Oysters, mignonette, cocktail sauce, lemons MP

Shrimp cocktail 15

LBI Sourdough bread, churned butter, Barnegat Light sea salt 5

Cerignola and Castlevetrano olives, rosemary, thyme, citrus, olive oil 9

Artisan cheese, toast, accompaniments 15

Seasonal vegetable and fruit pickles 13

Lamb kabobs, labneh, harissa, dukkah 14

Chilled seafood salad, meyer lemon, escabeche, tarragon 25

On toast:

house ricotta, mushrooms, watercress, ramp pesto 11

smoked fish brandade, pickled ramps, pink peppercorns 12

Beginnings

Chilled watercress and asparagus soup, preserved lemon, crème fraiche 8

Beet and sorrel salad, Bulgarian feta, macerated strawberries, rhubarb vinaigrette 14

Lettuce lead salad, seasonal vegetables, elderflower dressing 12

Grilled octopus, pipperade, gigante beans, marcona almonds, green leaf, mint 18

Torchon of foie gras, coco powder, apple pear butter, brioche 21

Steamed mussels, pork belly, mole, cerignola olives, charred onion crema 14

Gnocchi, lobster, broccoli rabe, Calabrian chili, pecorino 19

Supper

Bucatini cacio e pepe, spring peas, parmesan reggiano, pecorino 27

Grilled salsify, pastrami carrots, cauliflower, lentils, pistachio, black garlic bagna cauda 25

Scallops, sunchokes, crispy mushrooms, fava bean puree, radish, demi 39

Golden tile fish, charred asparagus, sesame, hazelnut, salsify vichyssoise 37

Jumbo lump crab cakes, fingerling potatoes, herbed remoulade, baby salad MP

New Zealand lamb chops and meatballs, spring tabouleh, cauliflower tahini, dukkah, demi 40

Deboned Griggstown half chicken, barigoule of artichokes, turnips, greens, parsley root, farro, jus 36

 

Chef Christopher Sanchez