Dinner Menu

oysters 18/36 half or dozen, rosé wine mignonette
jumbo shrimp cocktail 30 sambal cocktail sauce, avocado
crab cake 16 herb salad, crème fraiche dijon mustard
grilled hawaiian prawns 18 szechuan peppercorns, thai chilies, whiskey barrel aged soy sauce
baked peruvian scallops 18 uni butter, panko, tobiko lime
fried calamari 16 yuzu aioli, sambal cocktail sauce
octopus ceviche 18 aji-amarillo, red onion, cucumber, avocado, cilantro, radish, cancha
burrata cheese 16 marinated tomatoes, roasted beets, pesto, marble rye
new england clam chowder 12 brioche croutons, micro celery
wedge salad 16 iceberg lettuce, mineshaft blue cheese, applewood smoked bacon, red onion, tomato
caesar salad 14 brioche croutons, parmesan cheese, white anchovy
alaskan halibut 43 fava beans, artichoke chip, sundried tomato emulsion, sherry vinegar, mache
chilean sea bass 48 green curry sauce, fingerling potatoes, roasted heirloom carrots, pickled fresno, thai basil, cilantro
diver scallops 40 english peas, preserved lemon risotto, grana padano, tendrils, black garlic oil
house-made pasta 44 mafaldine, maine lobster, xo-bolognese, fresno chilis, chives
shrimp pot pie 36 (please allow 25 minutes) market vegetables, andouille sausage, lobster bisque
local fish tacos 30 cilantro marinated, avocado salsa, house-made corn tortillas, pickled onion, braised market beans

from the wood burning grill

mary’s chicken 30 filipino style bbq marinade, grilled asparagus, shishito pepper, market citrus, jicama, watercress, chili lime vinaigrette
lady larkin burger 21 ground short rib, holy cow swiss cheese, secret sauce, caramelized onions, oven dried tomato
add: bacon $4, egg $2, avocado $4
grilled salmon 38 vadouvan roasted cauliflower, red quinoa, cauliflower puree, mustard frill and lemon vinaigrette
Sonoma lamb rack 55 peach harissa, grilled summer squash, pursalane
brendon’s prime filet mignon 48 red wine reduction, pommes puree
add grilled lobster 31
32oz prime bone in rib eye 79 roasted wild mushrooms, red wine jus

side dishes to share

grilled asparagus 10 tomato emulsion, lemon oil
fingerling potato 10 crispy, smoked paprika, chive creme fraiche, maldon salt
pommes puree 10
roasted cauliflower 10 vadouvan, puree, mustard frill, lemon vinaigrette
heirloom carrots 10 roasted garlic
yellow corn polenta 10
brussels sprouts 10 toasted sesame seeds

20% gratuity will be applied to all parties of 8 guests or greater. Split plate charge $10, but we will happily provide share plates