See a PDF of a sample menu here →

 

SNACKS & OYSTERS

TRIFECTA BREAD PLATE
house-made butter    – 5

OYSTER SLIDER
trifecta spam, achara, chile aioli, cilantro   – 5

WOOD OVEN BAKED OYSTER
fideos, squid ink, garlic sausage, tomato   – 5

DEVILED EGGS
four halves, aioli, changes daily   – 6

PIMENTO CHEESE TOAST
with grilled levain  – 6

FRIES   – 7
– with  sea salt
– or garlic with parsley, chiles
– or boardwalk with malt vinegar

SMOKED, SMASHED AND FRIED POTATOES
fingerlings, ranch   – 12

HOT FRIED CHICKEN WINGS
pickle chips  – 12

HALF DOZEN OYSTERS
pacific nw oysters, raw on the half shell, mignonette    – 16

 

 

salads & STARTERS

LITTLE GEMS
herbs, levain croutons, herb-buttermilk dressing   – 10

EMBER CHARRED SALAD
seasonal vegetables, crispy shallots, sesame dressing – 13

FRIED CAULIFLOWER
smoked farro, pickled sour cherries, radicchio, almond sauce   – 12

BEETS AND CELTUCE
ginger yogurt, pine nut butter, baby lettuce  – 13

WAX BEANS
arugula pesto, toasted almond, crispy fried egg  – 14

BURRATA CHEESE
wood oven-roasted maitake mushrooms, grilled bread  – 15

CHARRED OCTOPUS
potatoes, chorizo, frisée, mint  – 15

WOOD OVEN FLATBREAD
changes daily   – 15

HAM & HOT ROLLS
bayonne ham, hot rolls, honey, fresh butter   – 12
with 4 oysters on the half shell   – 20

MAINS

FETTUCCINE
burst cherry tomatoes, basil, orange bread crumbs  – 20

PAPPARDELLE
braised lamb, pickled pepper, fromage blanc – 24

SPAGHETTINI
dungeness crab, calabrian chile, scallion, chile oil – 26

PAN-SEARED ALASKAN HALIBUT
shellfish and fennel broth, slow-roasted vegetables, pernod – 30

GRILLED SHRIMP
romesco, zucchini, romano beans, garlic purée, pickled turnip – 24

PAN-ROASTED DUCK BREAST
wild mushrooms, grilled bread, wax beans, mushroom cream – 28

GRILLED PORK CHOP
bacon, fall succotash, grits – 27

PIMENTO DOUBLE-CHEESEBURGER
house brioche bun, two patties, aioli, fries  – 16

STEAK FRITES
grilled bavette, salsa verde, fries  – 26

GRILLED RIBEYE
16 oz, 28 day dry-aged  – 40

 

dessert

BABA AUX POMMES
baked with apples, served with whipped cream and apple brandy – 9

KEY LIME PIE
italian meringue, graham cracker crust  – 10

ROASTED PEAR AND CRANBERRY SHORTCAKE
maple pecan ice cream – 10

DARK CHOCOLATE FLOURLESS CAKE
berry coulis, whipped cream – 10

CRÈME BRÛLÉE
almond florentina  – 9

HOT FUDGE SUNDAE
chocolate peanut sauce  – 9

ASSORTED ICE CREAM AND SEASONAL SORBET
by the scoop  – 3   

 

HAPPY HOUR 

LITTLE GEMS
herbs, levain croutons, herb-buttermilk dressing   – 6

DEVILED EGGS
four halves, aioli, changes daily   – 4

OYSTER SLIDER
trifecta spam, achara, chile aioli, cilantro   – 3

PIMENTO CHEESE TOAST
with grilled levain  – 4

FRIES   – 4
– with  sea salt
– or boardwalk with malt vinegar

EMBER CHARRED SALAD
seasonal vegetables, crispy shallots, sesame dressing – 8

SMOKED, SMASHED AND FRIED POTATOES
fingerlings, ranch   – 8

PIMENTO DOUBLE-CHEESEBURGER
house brioche bun, two patties, aioli  – 10

STEAK FRITES
grilled bavette, salsa verde, fries   – 18

OYSTERS ON THE HALF SHELL
pacific northwest oysters -1 each