Lobster & crab ragu, confit tomato, broccoli rabe, lemon bread crumbs.

Squid Ink Casarecce

Curried sunchoke cream, pickled pear, roasted kyoto carrots, dill.

Fjord Trout a la Plancha

Red chimichurri, sweet potato tostones, shishito peppers, aioli.

Grilled Grass Fed Hanger Steak

Serves 4 to 6 with east coast oysters, littleneck clams, steamed mussels with old bay aioli, lobster salad, fjord trout poke, poached shrimp, crab salad.

SHELLFISH PLATTER

Rosemary & tallow aioli, crispy shallots, quail egg, warm baguette.

Grass Fed Steak Tartare

Gingersnap pecan crust, espresso mousse, pepita brittle.

Pumpkin Cheesecake

Brussels sprouts, shaved apple, tarragon, mustard jus.

Cornbread Crusted WHF Pork Tenderloin

Garlic aioli, honey & aleppo gastrique, scallions.

Smoked Ham Hock Croquettes

Whipped feta, baby kale, sweet peppers, sesame vinaigrette.

Roasted Delicata Squash

Golden raisin chutney, roasted romanesco, cauliflower purée, capers, brown butter.

Almond Crusted Swordfish

Local clams, celery, scallions, n’duja crumbs.

Tagliolini

Fried local shellfish, sweet peppers, fennel, lemon, cherry pepper aioli.

Fritto Misto

Whipped parsnip, baby kale, cipollini onion, chili crisp.

Charred Beef Short Rib

Confit artichoke, pickled sweet potato, oyster mushroom, crucolo cheese.

Sunflower Risotto

Polenta, roasted mushrooms, green tomato glaze.

BBQ WHF Pork Shoulder

Pork & fennel sausage, grilled raddichio, maitake mushrooms, crucolo cheese.

Baked Gnocchi

Chanterelle mushrooms, charred snap peas, sorrel, miso sabayon.

Butter Poached Lobster

Figs, toasted pistachio, whipped mascarpone.

Chocolate Olive Oil Cake

Cheddar and smoked garlic aioli, broccoli leaf pistou, crispy leeks.

Charred Broccoli

House-cured guanciale, tomato, basil, chili flake, pecorino.

Bucatini all'Amatriciana

Please ask your server for today’s selection.

House-made Ice Cream & Sorbet

Green apple, yuzu, beech mushroom, toasted nori, roe.

Fjord Trout Poke

Two mignonettes, cocktail sauce, lemon, two varieties of oysters.

EAST COAST OYSTERS

Urfa pepper and red wine glaze, crispy bits, torn herbs.

Crispy Lamb Ribs

Bring a large pot of salted water to a boil. Add the squid ink casarecce and cook until al dente according to package instructions. Drain and set aside, reserving a cup of the pasta water.

Prepare the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes and cook until they start to blister, about 5 minutes.

Make the Ragu

Stir in the chopped lobster and crab meat, followed by the lemon juice and zest. Cook for an additional 3-4 minutes, allowing the seafood to warm through. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.

Add Lobster and Crab

In another pot, blanch the chopped broccoli rabe in boiling salted water for about 2-3 minutes until bright green and tender. Drain and add to the ragu mixture.

Cook the Broccoli Rabe

Add the cooked casarecce to the skillet with the lobster and crab ragu. Toss everything together, adding more reserved pasta water if needed. Season with salt and black pepper to taste.

Combine Pasta and Sauce

In a small pan, toast the breadcrumbs over medium heat until golden brown. Remove from heat and mix in some lemon zest and grated Parmesan cheese.

Prepare the Lemon Bread Crumbs

Plate the squid ink casarecce, top with the lemon bread crumbs, and garnish with extra Parmesan cheese if desired. Enjoy!

Serve

Squid ink casarecce pasta

Lobster meat, cooked and chopped

Crab meat, cooked and picked

Olive oil

Garlic, minced

Cherry tomatoes, halved

Broccoli rabe, trimmed and chopped

Lemon zest

Lemon juice

Bread crumbs

Parmesan cheese, grated

Salt

Black pepper

Peel and chop the sunchokes into small pieces. Boil them in salted water until tender, about 15 minutes. Drain and blend with coconut milk and curry powder until smooth. Adjust seasoning with salt and set aside.

Prepare the Sunchoke Cream

Slice the pears thinly. In a small saucepan, combine rice vinegar, sugar, and a pinch of salt. Heat until the sugar dissolves. Pour the mixture over the sliced pears in a bowl and let them sit for at least 30 minutes.

Pickle the Pears

Preheat the oven to 200°C (400°F). Toss the Kyoto carrots with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and caramelized.

Roast the Kyoto Carrots

Heat a grill pan or skillet over medium-high heat. Rub the trout fillets with olive oil, salt, and black pepper. Place the fillets skin-side down and cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

Cook the Fjord Trout

On each plate, spread a generous spoonful of the sunchoke cream. Place the cooked trout on top, arrange the roasted carrots alongside, and finish with pickled pears and fresh dill for garnish.

Plate the Dish

Fjord trout fillets

Sunchokes (Jerusalem artichokes)

Coconut milk

Curry powder

Pears (for pickling)

Rice vinegar

Sugar

Kyoto carrots

Fresh dill

In a food processor, combine garlic, parsley, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Blend until smooth and set aside.

Prepare the Chimichurri

Peel and slice the sweet potatoes into 1-inch thick rounds. Boil them in salted water until tender, about 10 minutes. Drain and let cool slightly.

Prepare the Sweet Potato Tostones

Flatten each sweet potato round slightly and fry in hot oil until golden brown and crispy. Drain on paper towels and season with salt.

Fry the Sweet Potato Tostones

Season the hanger steak with salt and black pepper. Preheat the grill to medium-high heat. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes.

Grill the Steak

In a skillet, heat a little olive oil over medium heat. Add the shishito peppers and sauté until they are blistered and slightly tender, about 5-7 minutes.

Sauté the Shishito Peppers

In a bowl, mix mayonnaise with lemon juice. Stir until combined.

Prepare the Aioli

Slice the steak against the grain. Serve with sweet potato tostones, sautéed shishito peppers, chimichurri, and aioli on the side.

Grass fed hanger steak

Sweet potatoes

Shishito peppers

Garlic cloves

Red wine vinegar

Fresh parsley

Red pepper flakes

Mayonnaise

Rinse the oysters and clams under cold water. Place them on a platter with ice.

Prepare the Shellfish

In a pot, melt butter and sauté garlic until fragrant. Add mussels, Old Bay seasoning, and a splash of water. Cover and steam until mussels open. Serve with lemon wedges.

Steam the Mussels

In a bowl, mix lobster meat, mayonnaise, chopped celery, lemon juice, salt, and pepper. Chill until ready to serve.

Make the Lobster Salad

Dice the trout and mix with soy sauce, sesame oil, sliced green onion, diced cucumber, and avocado. Chill until ready to serve.

Prepare the Fjord Trout Poke

In a pot, bring water, lemon, and Old Bay seasoning to a boil. Add shrimp and cook until pink and opaque. Drain and chill.

Poach the Shrimp

In a bowl, mix crab meat, mayonnaise, chopped green onion, lemon juice, salt, and pepper. Chill until ready to serve.

Make the Crab Salad

Arrange oysters, clams, mussels, lobster salad, fjord trout poke, poached shrimp, and crab salad on a large platter. Serve with lemon wedges and Old Bay aioli on the side.

Plate the Shellfish Platter

East Coast Oysters

Littleneck Clams

Mussels

Old Bay Seasoning

Garlic

Butter

Lemon

Lobster Meat

Celery

Lemon Juice

Pepper

Fjord Trout

Soy Sauce

Sesame Oil

Green Onion

Cucumber

Avocado

Shrimp

Water

Crab Meat

Finely chop the grass-fed beef and place it in a mixing bowl. Add chopped shallots, capers, Dijon mustard, Worcestershire sauce, and parsley. Mix well and season with salt and pepper to taste.

Prepare the Steak Tartare

In a bowl, whisk together the egg yolk, minced garlic, and lemon juice. Gradually add the melted beef tallow while whisking until emulsified. Stir in chopped rosemary and season with salt and pepper.

Make the Aioli

Heat vegetable oil in a frying pan. Dredge the thinly sliced shallots in flour and fry in batches until golden brown and crispy. Remove and drain on paper towels.

Fry the Shallots

Serve the steak tartare in a bowl, topped with a quail egg yolk, a dollop of rosemary & tallow aioli, and crispy shallots on top. Serve with warm baguette slices on the side.

Assemble the Dish

Grass-fed beef tenderloin

Shallots

Capers

Dijon mustard

Worcestershire sauce

Fresh parsley, chopped

Quail eggs

Baguette

Once the mousse has set on the cheesecake, add the pepita brittle on top for garnish. Chill the cheesecake for at least 4 hours or overnight before serving.

Assemble the Cheesecake

Pepitas (pumpkin seeds)

In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside.

Prepare the Cornbread Crust

Preheat the oven to 400°F (200°C). Season the pork tenderloin with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned (about 3-4 minutes per side). Transfer the skillet to the oven and roast for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

Cook the Pork Tenderloin

While the pork is cooking, trim and halve the Brussels sprouts. In another skillet, heat a little olive oil and sauté the Brussels sprouts until tender and caramelized (about 8-10 minutes).

Prepare the Brussels Sprouts

In a small saucepan, combine Dijon mustard, honey, and a splash of water. Heat over low heat until warmed through and well combined.

Make the Mustard Jus

Once the pork is cooked, let it rest for 5 minutes before slicing. Spread the cornbread mixture on top of the pork and place it under the broiler for 2-3 minutes until golden brown. Serve the sliced pork on a plate with Brussels sprouts, shaved apple, and drizzle with mustard jus.

Pork tenderloin

Brussels sprouts

Shaved apple (e.g., Granny Smith)

Fresh tarragon

Honey

Cornmeal

All-purpose flour

Baking powder

Milk

Butter (melted)

In a mixing bowl, combine the shredded smoked ham hock, mashed potatoes, and egg. Mix well until fully incorporated.

Prepare the Croquette Mixture

Shape the mixture into small balls or patties. Dredge each croquette in flour, then dip in beaten egg, and finally coat with bread crumbs.

Form the Croquettes

In a deep pan, heat the oil over medium heat. Fry the croquettes in batches until golden brown and crispy on all sides, about 3-4 minutes each. Drain on paper towels.

Fry the Croquettes

smoked ham hock

mashed potatoes

all-purpose flour

bread crumbs

oil for frying

scallions

Preheat the oven to 400°F (200°C). Cut the delicata squash in half lengthwise, remove the seeds, and slice into half-moons. Toss with olive oil, salt, and black pepper.