Fire & Brine
Smoke • Ember • Cure • Salt
Amuse
Embered Razor Clam
Burnt scallion oil • smoked clam liquor • sea lettuce
First Course
Dry-Aged Black Bass
Cold-smoked for seconds • charred cucumber • fermented green tomato • dill ash
Second Course
Fire-Kissed Sea Urchin
Warm brioche custard • brown butter • sea salt
Third Course
Skate Wing à la Flamme
Butter basted over coals • caper-raisin jus • charred lemon
Fourth Course
Grilled Monkfish Tail
Anchovy-free bagna cauda • embered fennel • olive leaf oil
Fifth Course
Wood-Roasted Squab Squid
Stuffed with smoked breadcrumbs & herbs • ink reduction • blistered cherry peppers
Pre-Dessert
Charred Pineapple Ice
Black salt • mint oil
Dessert
Smoked Milk Sorbet
Burnt honey • rye crumb • thyme