Executive chef Jacob Verstegen 04.15.17

BAR SNACKS SANDWICHES

V Fried chickpea cake, spring garlic, green goddess dressing 18 Lobster roll, brioche, mayo, pickled serrano with fries or chips 18 Duck fat truffle fries, petit pitcher of foie gras sauce, black truffle 23 American Classic burger, bacon, special sauce, pickles, grilled onion, 15 sesame bun with fries or chips 1/2 dozen Seasonal oysters 18 Fried chicken sandwich, smoked lettuce, tofu mayo, tomato, croissant 14 LH fried chicken wings, fermented blueberry barbecue sauce 12 with fries or chips Bacon wrapped shishito peppers, fresh cheese, mint, bonito flake 12 Journey of the Deviled Egg: (6pc) 20 FISH American: Spring pea, butterfly pea blossom, Virginia ham, Seafood tower, 4 Jumbo Shrimp, 4 Seasonal Oysters, ½ lb King crab, 65 American paddlefish and scallop ceviche with lime, radish, soy Russian: Crème fraiche, black tea, charcoal, osetra Norwegian Fjord salmon crudo, cucumber variations, green tea ice, 24 Chinese: Hibiscus, orange tobiko, orange black sesame Tartine flight: (Pick 3) 15 Smoked river trout rillettes, pumpernickel, dill pickle jam, pickled red 16 Nduja cheese bread, goat cheese, herb sauce onion, lemon oil, preserved lemon Ham and swiss cheese hand pie, herb butter, absinthe mustard Pan seared redfish, green chickpeas, Virginia ham, cucumber, pickled 36 Vegan Summer squash crostini, black olive, basil ramps, buttermilk

V Goat cheese tartine, king oyster mushroom, blueberries, watercress Mini bahn mi, pickled carrots, ham hock spread, cilantro, daikon, MEAT AND POULTRY chili aioli Bison tartar, aerated egg, smoked tomato, brioche, toasted cassava flour 23 Lobster roll, brioche, mayo, pickled serrano 1/2 green circle chicken, fava beans, ramp pesto, molasses, morels 28 Dry aged rohan duck breast, currants, poached rhubarb, marscarpone, 32 PLANTS quinoa, strawberry

V LH salad, mixed greens, pickled cucumber, nitro poached raspberry, 10 Grilled Striploin, glazed carrots, mushroom and red wine sauce 40 goat cheese 5oz Hibachi grilled Japanese wagyu, fermented plums, grilled romaine, 65 Option to add: Grilled Chicken breast 7 preserved egg Grilled Red fish 8 Grilled U10 Shrimp 9 DESSERTS

V Grilled Asparagus, lemon jam, brown butter asparagus espuma, 16 Frango Mint Lollipop (4pc) 9 truffle parmesan Cookies and cream (4pc) 10 V Zucchini, sunflower milk, mint, burnt herbs 14 Foie gras “twix” bar (2pc) 15 Vg Potato salad, cooked in ocean water, roasted garlic, tofu, scallion, 13 Lemon tart, lemon curd 10 pickled cucumber Chocolate cake, hostess, marshmallow 10 V Rye berry risotto, spring pea butter, fiddlehead ferns, seasonal 24 mushrooms, herbs from the woods Consuming raw or undercooked meats may increase your risk of food-borne illness, especially if you have certain Vg vegan medical conditions. Before placing your order please inform your server if anyone in your party has a food allergy. V vegetarian Gratuity of 20% is added to groups of six or more.