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Crudo

OYSTERS & SHRIMP DU JOUR
4.50/piece

Atomic Horseradish, Pickled Tomato, Cranberry Mignonette
Six Piece Minimum

OYSTERS & PEARLS
28

Royal Ostera Caviar, Tapioca Mignonette

BLUEFIN TUNA
26

Crispy Sushi Rice, Baby Mache, Avocado, Sesame Soy Reduction, Ponzu Vinaigrette, Wasabi Crème

STEAK TARTARE
26

Filet Mignon, Truffle, Caper Berry, Marinated Enoki Mushroom, Potato Rosti

Appetizers

HEARTS OF PALM
26

Olive Oil Poached Tomato, Avocado, Grilled Artichoke Hearts, Lemon Citronette & Micro Herbs

BUTTER POACHED MAINE LOBSTER
32

Stewed Leeks, Celeriac Purée, Crispy Pancetta, Toasted Macadamia, Spiced Port Reduction

OCTOPUS CARPACCIO
26

Baby Arugula, Marinated Olives and Tomato, Sicilian Blood Orange, Shaved Fennel, Crisp Bell Pepper

FOIE GRAS "FRENCH TOAST"
32

Sautéed Hudson Valley Foie Gras, Toasted Brioche, Maple Glaze, Armagnac Apricots

HOPPIN’ POPPERS
22

Crispy Frog Leg Drumsticks, Korean BBQ Glaze, Wok Seared Scallions, Sweet and Spicy Daikon Pickles

ESCARGOT WONTONS
24

Black Garlic Marmalade, Brown Butter, Herb Crumble

BLACK TIE SCALLOPS
28

Diver Scallop & Sliced Black Truffle Baked in Puff Pastry, Arrowhead Spinach, Veal Jus

OX & EGG
28

Quail Egg Ravioli, Ox Tail, Fava Beans, Black Truffle Jus

WARM RATATOUILLE TARTLET
26

Roasted Squash, Eggplant & Peppers, Stracciatella “À La Minute”, Holy Basil Pesto, Sherry Shallot Vinaigrette, 25 Year Balsamic

FALL FOREST FRICASEE
26

Kale Risotto, Hen of the Woods Mushroom, Chestnuts, Asparagus, Hon Shimeji Broth

Salads

HEARTS OF PALM

Olive Oil Poached Tomato, Avocado, Grilled Artichoke Hearts, Lemon Citronette & Micro Herbs 26

MEDITERRANEAN SHOPSKA SALAD

Heirloom Tomato, English Cucumber, Roasted Red Pepper, Bulgarian Feta, Vidalia Onion, Parsley, 20yr Balsamic 26

Entrees

BRAISED SHORT RIB
47

Barolo Braised Beef Ribs, White Sweet Potato Mousseline, Chinese Long Bean, Vidalia Onion Crown

LAQUERED PORK CHOP
46

Apple Fritter, Apple Smoked Pork Belly, Brown Sugar Baked Cranberry Beans, Red Cabbage, Seared Watercress, Vanilla & Cherry Reduction

DUCK A L'ORANGE
42

Duck Breast and Confit, Orange Supreme, Glace Turnips, Candied Chicory

STUFFED QUAIL
38

Locally Raised Organic Quail, Foie Gras & Fig Farce, Potato Frico, Wild Carrots, Natural Jus

DAURADE ROYALE
36

Encrusted with Olive Tapenade, Artichoke alla Giudia, Breadcrumbs, Pine Nuts, Sundried White Grapes & Wild Fennel, Broccoli Rabe, Purple Potato

PAPPARDELLE CACCIATORE
38

Braised Rabbit Ragu, Wine Marinated Olives, Acorn Squash Caponata, Asparagus Spears, Shaved Pecorino

BUTTERNUT AGNOLOTTI
36

Parmigiano Reggiano, Sage, Amaretti Crumble, Toasted Almonds, Beurre Noisette

FALL TAGINE
36

Chef’s Selection of Peak Season Vegetables, Forbidden Rice, Szechuan Tofu, Herb Bouquet

87 SUSSEX BUTCHER BLOCK

Chef Brian's Daily Selection

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