Dining Room Menu

First Courses

Signature Hawaiian Style Tuna Poke
hijiki, nori oil, red ginger

Concentration on Bacon
aerated brioche, egg salad, bacon jam, bacon powder

Wild Arugula Salad
textures of strawberries, goat cheese
smoked rootbeer vinaigrette

Buffalo Veal Sweetbreads
celery root puree, prosciutto oil, ice cold blue cheese

Calamari “Spaghetti”
pastrami bolognese, squid ink puffs
black garlic bread puree, salt cod espuma

Grilled Texas Bay Oysters
kabayaki-pineapple butter, yuzu kosho
ginger salsa, mushroom soy suds


Entrees

Triple Cut Skirt Steak
celery leaf gnocchi, roasted chicken butter
asparagus salad, celery caviar

Signature Hoisin & Honey Glazed Duck Confit
sweet sticky rice, mango, cashews, young coconut milk

Spring Vegetable “Benedict”
2-hour egg, toasted cornbread, saffron yogurt
spicy English pea piperade, dehydrated hollandaise

Pan Seared Sea Scallops
pignoli-cauliflower "cous cous", kumquat confiture
wild onion pudding, caramelized fennel

Natural Statler Chicken Breast
hot capicola, fingerling potatoes, fava beans
fried egg, sauce Robert

Grilled Giant Shrimp
tempura fried rice, mahogany clams
black bean broth, broccoli slaw, peanut zest

Sous Vide Veal Cheeks
black truffle syrup, parsnip puree
parma ham, king oyster mushrooms


Chef - Jason Santos 

18% gratuity added for parties of 6 or more
*Consuming raw or undercooked items increase the risk of food borne illness*