Calabrian chili, sofrito, garlic ciabatta

sriracha aioli, ‘umami’ sauce, togarashi, nori, fresh herbs

unagi, wasabi aioli, pickled jalapeños, allium ash

chef's selection of cured meats and accompaniments

saffron Billi Bi, white wine, toasted sourdough

allium crunch, gruyere

spiced BBQ glaze, whipped feta, cucumbers, gremolata

garlic, Worcestershire, sourdough

chef's selection

10 oysters, 1/2lb shrimp, 1/2 Maine lobster, chef's selection of seafood salads, accompaniments

avocado, tomato, corn, pickled red onion, cornbread croutons, cotija, creamy poblano dressing

coconut pirlou, tomato ginger emulsion, crispy rice furikake

onion mashed potato, baby carrot, mushroom duxelles, grain mustard demi

aji verde, papas bravas, haricot verts, tomato relish

sticky rice, peas, miso brown butter, umami crunch

1855 Teres Major, 8oz

sweet potato purée, bok choy, maitake mushrooms, miso jus

cornbread, Alabama white sauce, ranch pickles

red onion marmalade, gorgonzola fondue, arugula, secret sauce, French fries

garlic tomato sauce, capers, parmesan

meyer lemon curd, burnt honey chantilly, whipped mascarpone, candied citrus

bourbon pastry cream, toffee crumble, torched meringue