the menu.
à la carte. the island, this season.
small plates
lester's farm beans
grilled mixed beans, yu-xiang sauce, scallion, crispy onion
pork belly cooked slowly in fat until tender, with crying tiger — a thai sauce of lime, fish sauce, and chili — and a fresh herb salad.
raw & cold
hand-cut raw beef in a hot-and-sour dressing, with a silky beef fat custard, pickled mushroom, parmesan, and crisp french toast for scooping.
middle plates
gnocchi
nl snow crab, rosamarina, red miso, herbs
carbonara re-imagined: chewy korean rice cakes in place of pasta, chinese cured sausage in place of guanciale, finished with parmesan, egg, and black vinegar.
a delicate omelette filled with snow crab and black garlic boursin, finished with chives and ruffles.
dumplings filled with pease pudding and duck confit, finished with our salt beef xo and chili oil — newfoundland through a different lens.
crispy chicken with sichuan chili crisp, a cool buttermilk sauce, and dill — layered heat with a gentle sichuan tingle.
mains
marinated denver steak with jasmine rice, ssamjang steak butter, and a warm oil-poached egg yolk — a nod to korean barbecue.
australian westholme wagyu striploin cooked over binchotan charcoal, with vegetables, triple-cooked fries, and a deep medicinal jus.
char siu duck
dry aged breast, char siu, corn purée
add to your plate
10g wild atlantic sturgeon caviar
20g wild atlantic sturgeon caviar
black summer truffle