“GOOD BREED” CHICKEN, Confit Garlic, Thyme, Lemon / 30. BONE-IN

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“GOOD BREED” CHICKEN, Confit Garlic, Thyme, Lemon / 30. BONE-IN

EXECUTIVE CHEF: BRIAN HORN DINNER: SUN - THU 5-10; FRI & SAT 5-11 HAMACHI CRUDO*, bacon dashi, mercier apple / 18. TUNA CRUDO*, satsuma, ponzu, tiny mushrooms / 18. TUNA RILLETTES, apple, cilantro, serrano, sea salt chips / 14. THE OPPORTUNIST* ....................................................................................... 60. oysters, shrimp, ceviche, smoked fish dip, jonah crab * THE REFUGE ................................................................................................. 100. oysters, shrimp, ceviche, smoked fish dip, jonah crab, lobster THE STARVING MAN* .................................................................................... 140. SHE CRAB SOUP, sherry, crab, shrimp toast / 14. oysters, shrimp, ceviche, smoked fish dip, jonah crab, lobster SEAFOOD GUMBO, oyster, shrimp, andouille sausage, “potluck” garlic bread / 14. SMOKED FISH CHOWDER, smoked fish, bacon, scallion, oyster crackers / 14. GEORGIA APPLE SALAD, banyuls vinaigrette, butter lettuce, garlic crumb, herbs / 12. SPICY KALE SALAD, chorizo, calabrian chili, confit shallot, parmesan / 14. SMOKED FISH DIP, pickled mustard seed, dill, house saltines / 14. PEEL & EAT SHRIMP, old bay, cocktail sauce, “comeback sauce” / 15. PEI MUSSELS, dashi, sourdough / 16. CRISPY FRIED OYSTERS, green goddess, pickles / 16. ROASTED OYSTERS, seaweed butter, breadcrumbs, lemon / 16. SPANISH OCTOPUS, pickles, spicy honey, capers, mustard seed / 18. WHOLE SHRIMP A LA PLANCHA, “sopping toast”, arbol chili butter, lime / 16. …messy, but worth it! “BIG BOY” HALIBUT STEAK, salsa verde, lemon, sea salt / 41. CORN MILK HUSHPUPPIES, “beignet style”, cane syrup butter / 12. GEORGES BANK SCALLOPS, butternut squash, coconut, lemongrass / 34. BASMATI FRIED RICE, vadouvan, smoked fish, peanut, egg, herbs / 12. WHOLE FLOUNDER, cauliflower, meunière, almond / 33. FAIRYTALE EGGPLANT, tahini, labneh, sumac / 12. TUNA, sunchoke, charred onion, citrus / 36. GRILLED BROCCOLINI, lemon chili / 12. REDFISH, roasted corn, bacon, preserved mushroom, serrano / 33. CRISPY POTATOES, saffron aioli, parmesan / 12. SWORDFISH, brisket, wild mushrooms, roasted vegetables / 36. BRAISED GREENS, bacon, persimmon, potlikker / 12. RED GROUPER, coq au vin, mushrooms, allium / 34. CIOPPINO, fisherman’s stew, fennel, san marzano, crusty bread / 28. MAINE LOBSTER ROLL, duke’s mayonnaise, celery, dill / 32. ROASTED MAINE LOBSTER, seaweed butter, breadcrumbs, lemon / 36. “GOOD BREED” CHICKEN, confit garlic, thyme, lemon / 30. BONE -IN RIBEYE, beech mushrooms, pan sauce / 60. Christopher Bach Stoke Farm “OPTI” BURGER, double stack, caramelized onion, “comeback”, american cheese / 18. Tucker Farms Green Ola Farms .

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SMOKED FISH – Smoked Over Beech-Wood
Royal Greenland FIT FOR FOODSERVICE & GASTRO SMOKED FISH – smoked over beech-wood Smoked fish Highest quality World class food safety Smoked and marinated fish Royal Greenland has produced smoked and marinated fishsince 1988 and employs staff with over 30 years’ expertise in producing the very best quality. We use only fish of the highest quality for our production and follow a strict HACCP procedure in every step of the production and the factory is accredited with IFS higher level. Royal Greenland’s smoked product assortment has a very high food safety and the risk of listeria growth is stabilized for the entire shelf life - World class food safety - Highest quality raw material - Hot- and cold smoked varieties - Carefully and slowly smoked over beech wood - Variety of Greenland turbot, Atlantic cod and Norwegian salmon - Pleasant smoke flavor - Perfect lean texture Our Greenland turbot and Atlantic cod Our whitefish comes from our own fisheries in the North Atlantic and Arctic oceans. The quality of this raw mate- rial is always very high. The fish are filleted and trimmed right after catch and delivered to the Hirtshals ready for Our salmon production. Our salmon (Salmo salar) comes from selected suppliers in Norway, and the quality is always Greenland turbot is a flatfish that has very white and lean “Superior”, which is the best possible quality rating. fillets without pinbones. The fillets are trimmed free of In Hirtshals, the fish are filleted, the tailpiece is cut the frills and used either with or without skin. off and the pin bones are removed. Atlantic cod is trimmed similar to the salmons Trim D, The salmon is then trimmed by hand according to where the lean fillet is deboned and all belly fat and skin specification.
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