Menus
5-COURSE
Tasting Menu 89 per person + Wine Pairing 55
1SOUTHERN FRIED WELLFLEET OYSTERS-fennelslaw,viettartar
2(V) DIRTY GIRL EARLY GIRL TOMATO SOUP- crispy proscuitto,
sweet corn, ramp, crouton
extras
x*SIGNATURE DISH UNI CRÈME BRULEE
reserve caviar, yuzu tobiko, trout roe, crostini
$38 supplementA5 MIYAZAKI DUMPLINGchili crunch, brown rice vinegar
$8 supplement
*LOBSTER RISOTTO
sungold tomatoes, reggiano, ogo, yuzu
$36 supplement/ $64 if served “animal style”
3(V)HOUSE MADE ROSEMARY FOCCACIA$9 olive oil; $12 with taleggio cheese fonduta
(V) Porcini Truffle Ravioli- “francese”, reggiano
or
SEDANI RIGATI- local crab, thai basil, lemon panna, green curry
or
4(V)*RISOTTO- lobster mushrooms, fresh black truffle SUPPLEMENT$25
STRIPED BASS - fregola, sunburst squash, lobster nage
or
xGRILLED PETITE FILET MIGNON- corn puppy, chanterelle jus,alliums, yellow romano beans
or
(V)TAMARI MARINATED & GRILLED TOFU- brussels, tamarind
(V)*HOJICHA & COCONUT PANNA COTTA
triple delight blueberries, lime mousse, pine nut granola
(V)* DARK CHOCOLATE POT D’CRÈMEraspberries, chantilly cream, candied walnuts
(V) *MARKET FRUIT SORBET
Not all ingredients are listed please inform us of any allergies or
dietary restrictions. Consuming raw or
undercooked protein may increase your
(V) vegetarian
risk of foodbourne illness.
*gluten free or can be
20% service charge X raw or undercooked 7% surcharge for SF mandates.
5-COURSETasting Menu 89 per person + Wine Pairing 55
1SOUTHERN FRIED WELLFLEET OYSTERS-fenneslaw,viet
tartar
2(V) DIRTY GIRL EARLY GIRL TOMATO SOUP- crispy proscuitto,
sweet corn, ramp, crouton
extras
x*SIGNATURE DISH UNI CRÈME BRULEE
reserve caviar, yuzu tobiko, trout roe, crostini
$38 supplementA5 MIYAZAKI DUMPLINGchili crunch, brown rice vinegar
$8 supplement
*LOBSTER RISOTTO
sungold tomatoes, reggiano, ogo, yuzu
$36 supplement/ $64 if served “animal style”
3(V)HOUSE MADE ROSEMARY FOCCACIA$9 olive oil; $12 with taleggio cheese fonduta
(V) Porcini Truffle Ravioli- “francese”, reggiano
or
SEDANI RIGATI- local crab, thai basil, lemon panna, green curry
or
4(V)*RISOTTO- lobster mushrooms, fresh black truffle SUPPLEMENT$25
STRIPED BASS - fregola, sunburst squash, lobster nage
or
xGRILLED PETITE FILET MIGNON- corn puppy, chanterelle jus,
alliums, yellow romanod beans
or
5(V)TAMARI MARINATED & GRILLED TOFU- brussels, tamarind
(V)*HOJICHA & COCONUT PANNA COTTA
triple delight blueberries, lime mousse, pine nut granola
(V)* DARK CHOCOLATE POT D’CRÈME
raspberries, chantilly cream, candied walnuts
(V) *MARKET FRUIT SORBET
Not all ingredients are listed please inform us of any allergies or
dietary restrictions. Consuming raw or
undercooked protein may increase your
risk of foodbourne illness.
(V) vegetarian
20% service charge
*gluten free or can be
7% surcharge for SF mandates.
X raw or undercooked
3rd Cousin
Family Style Menu
(v) snap pea & kale fritters– toma cheese, mint tzatziki, za’atar
(v) *meadowood farms little gems– stone pluot, feta cheese, garden basil vinaigrette, avocado
(v) *burrata– lemon cucumber, heirloom tomato, Meadowood farm fig, black garlic & sunflower
*grilled octopus– butter bean, carrot, romesco, tapenade
*hamachi crudo– summer squash, huskcherry, tomatillo “gazpacho”, basil, rice crisp
__________
(v) sedani rigati – lobster mushrooms, sweet corn, pesto, crème fraiche & essex gouda
(v) porcini & truffle ravioli- “francese”
__________
*snake river farms pork chop
*CA striped bass – lobster nage
(v) sides
Sunburst squash, broccolini
(v) *salt and pepper brussels sprouts– smoked date & tamarind “butter”, herbs
__________
Chefs Desserts
__________
Additions for the table:
(v) focaccia & evoo 9
(v) with taleggio fonduta 12
(v) with ramp butter 12
Summer 2024
Chefs Tasting Menu $165
Traditional Wine Pairing $99
YOLO Wine Pairing $300
Supplements
Lobster Risotto $25
2 oz A5 Omi Shiga $59
x marinated local anchovies/ mortadella la mer/ fennel / viet tartar
x*hamachi crudo/ summer squash/
tomatillo “gazpacho”/ huskcherry/ basil
x* uni crème brûlée/
reserve caviar/ trout roe/ yuzu tobiko/ crostini
x maine diver scallop/ fregola/ gulf shrimp/ sunburst squash/ lobster nage
porcini & black truffle ravioli “francese”
add Aussie black truffle $25
x napa valley lamb loin / corn puppy/
yellow romano beans /huckleberry & olive
*hojicha panna cotta/ rhubarb/ blueberries/ pine nut granola
strawberry & guava barvarois
Executive Chef Greg Lutes
+20% Service and 7% SF Mandates
Not all ingredients are listed
please inform us of any allergies or dietary restrictions.
Consuming raw or undercooked
protein may increase your risk of foodborne illness
*gluten free
X raw or undercooked protein
5-COURSETasting Menu 89 per person + Wine Pairing 55
1SOUTHERN FRIED WELLFLEET OYSTERS-fennelslaw,viettartar
2(V) DIRTY GIRL EARLY GIRL TOMATO SOUP- crispy proscuitto,
sweet corn, ramp, crouton
extras
x*SIGNATURE DISH UNI CRÈME BRULEE
reserve caviar, yuzu tobiko, trout roe, crostini
$38 supplementA5 MIYAZAKI DUMPLINGchili crunch, brown rice vinegar
$8 supplement
*LOBSTER RISOTTO
sungold tomatoes, reggiano, ogo, yuzu
$36 supplement/ $64 if served “animal style”
3(V)HOUSE MADE ROSEMARY FOCCACIA$9 olive oil; $12 with taleggio cheese fonduta
(V) Porcini Truffle Ravioli- “francese”, reggiano
or
SEDANI RIGATI- local crab, thai basil, lemon panna, green curry
or
4(V)*RISOTTO- lobster mushrooms, fresh black truffle SUPPLEMENT$25
STRIPED BASS - fregola, sunburst squash, lobster nage
or
xGRILLED PETITE FILET MIGNON- corn puppy, chanterelle jus,alliums, yellow romano beans
or
5(V)TAMARI MARINATED & GRILLED TOFU- brussels, tamarind
(V)*HOJICHA & COCONUT PANNA COTTA
triple delight blueberries, lime mousse, pine nut granola
(V)* DARK CHOCOLATE POT D’CRÈMEraspberries, chantilly cream, candied walnuts
(V) *MARKET FRUIT SORBET
Not all ingredients are listed please inform us of any allergies or
dietary restrictions. Consuming raw or
undercooked protein may increase your
(V) vegetarian
risk of foodbourne illness.
*gluten free or can be
20% service charge X raw or undercooked 7% surcharge for SF mandates.
5-COURSETasting Menu 89 per person + Wine Pairing 55
1SOUTHERN FRIED WELLFLEET OYSTERS-fenneslaw,viet
tartar
2(V) DIRTY GIRL EARLY GIRL TOMATO SOUP- crispy proscuitto,
sweet corn, ramp, crouton
extras
x*SIGNATURE DISH UNI CRÈME BRULEE
reserve caviar, yuzu tobiko, trout roe, crostini
$38 supplementA5 MIYAZAKI DUMPLINGchili crunch, brown rice vinegar
$8 supplement
*LOBSTER RISOTTO
sungold tomatoes, reggiano, ogo, yuzu
$36 supplement/ $64 if served “animal style”
3(V)HOUSE MADE ROSEMARY FOCCACIA$9 olive oil; $12 with taleggio cheese fonduta
(V) Porcini Truffle Ravioli- “francese”, reggiano
or
SEDANI RIGATI- local crab, thai basil, lemon panna, green curry
or
4(V)*RISOTTO- lobster mushrooms, fresh black truffle SUPPLEMENT$25
STRIPED BASS - fregola, sunburst squash, lobster nage
or
xGRILLED PETITE FILET MIGNON- corn puppy, chanterelle jus,
alliums, yellow romanod beans
or
5(V)TAMARI MARINATED & GRILLED TOFU- brussels, tamarind
(V)*HOJICHA & COCONUT PANNA COTTA
triple delight blueberries, lime mousse, pine nut granola
(V)* DARK CHOCOLATE POT D’CRÈME
raspberries, chantilly cream, candied walnuts
(V) *MARKET FRUIT SORBET
Not all ingredients are listed please inform us of any allergies or
dietary restrictions. Consuming raw or
undercooked protein may increase your
risk of foodbourne illness.
(V) vegetarian
20% service charge
*gluten free or can be
7% surcharge for SF mandates.
X raw or undercooked
Capacity: 50