image gallery sous vide - for the ultimate in taste and texture fresh watermelon and tequila cocktail barrel aged cocktails heirloom carrots great pappy selection caviar service beet-cured salmon, horseradish sauce, pickled cucumbers, fried capers, rye toasts orecchiette pasta, wild boar and berkshire pork collar ragu alla bolognese authentic tiki menu cobbler made with local blueberries from georgetown duck breast, pomegranate, new mexico chile and chipotle demi-glace, two potato mash dry-aged coho salmon, warm mediterranean orzo salad, bulgarian feta new zealand lamb chops cooked on a japanese bincho charcoal grill serious chef pose with sous vide porchetta yellowfin tuna smoked soy and fish sauce caramel chophouse side dish, creamed spinach usda prime bone-in strip dry-aged in house chophouse side dish, kung pao brussels sprouts lamb loin, pomegranate molasses, dukkah our award winning bloody mary, the 'plasma mary'. a centrifuged cocktail to make it clear coho salmon hanging in the fish dry aging cooler usda prime rib eyes, dry aged in-house smoked trout dip, old bay saltines classic local shrimp cocktail french bistro style escargot scallop souffle sous vide spanish octopus, white bean puree, chorizo chophouse side dish, bacon, mac and seven cheese charred new zealand lamb chops, hot pepper jelly local chanterelle mushrooms al aijillo local chanterelle mushrooms chophouse side dish, white corn souffle kimchi fried rice side for dry aged salmon new zealand lamb chops, fruited cous cous, date molasses oysters rockerfeller dry aged coho salmon, kimchi fried rice, korean bbq sauce, korean pickle local blueberry house-made ice cream prime dry-aged rib eye spanish octopus house-made char siu,pork, udon noodles, poached egg barrel aged cocktails our signature catch, local grouper, forbidden rice, preserved lemon sauce local art renoir's luncheon of the boating party by eileen perrone local art raviolo tuscan white bean bruschetta local strawberry shortcake local art stepping up my flame game for the bar mercadito (little market) cocktail local art spanish octopus poached in olive oil me and my uncle lou. figs are from his tree buratta, our oven roasted romas and pesto local poussin out of sumter, s.c. sous vide and charred fremantle octopus, chorizo-pequillo pepper and yukon potato puree vodka and caviar service garlic, butter and cognac broiled oysters oysters rockefeller truffle butter broiled oysters local art
