The Raw Menu 

 

Raw Oysters 

Two Oceans, Two Sauces, One love 

Lucky Limes from Prince Edward Island Canada

Totten Inlet Washington state

Featuring 

a Sherry Vinegar Mignonette

&

a Passion Fruit jalapeño mignonette 

 

2021 dry Riesling + 2022 dry Riesling (tank sample)

 

 

Snapper ceviche with crisp tortillas and smoked tomato aioli 

2021 gewürz pet nat

 

Hamachi and Uni “Poke” served with an Avocado Cucumber Salad 

2021 Riesling

 

 

Gulf of Maine Bluefin Tuna toro Sashimi 

With a citrus ponzu glaze and Japanese pickled vegetables 

2022 Chardonnay (barrel sample)

 

 

(How to fillet a salmon like a fishmonger)

Whole fish breakdown 

 

Salmon Belly “Steak Tartare” served with garlic flatbread

2021 tuxedo 

 

Crispy Salmon Nigiri with jalapeños and a sriracha Aioli 

2018 pinot noir

 

 

Ahi Tuna “Mediterranea”

Sliced sashimi grade Ahi (Yellowfin Tuna) on baby arugula with pickled shallots, aged balsamic vinegar and Sicilian (Cortina) olive oil

2021 Rosé pet Nat 

 

 

Sliced raw Day Boat Sea Scallops with a Harissa preserved lemon drizzle

Served with sumac-dusted crispy chickpeas

2021 intermezzo 

 

 

Something sweet 

Apple Tatin Tartlet with Handmade Bourbon Caramel 

and Cinnamon Crème Chantilly 

Created with locally sourced fruit made especially for us by 

Mark Den Hollander from Cafe Flore 

 

2015 ‘white space’ riesling