Our Menu
Starters & Small Plates
Freshly baked artisan bread served with chef's seasonal butter.
Your choice premium black or red caviar served with traditional accompaniments including mini pancakes, crème fraîche, and chives.
Thinly sliced prime beef topped with shaved Parmesan, arugula, capers, truffle oil, fresh black truffle, and homemade toasted French bread.
#1 sushi - grade tuna finished with ponzu sauce, sesame seeds, scallions, and microgreens.
Slow - roasted beef bone marrow served with Parmesan cheese and garlic bread.
Pan - seared foie gras paired with house - made fig jam and toasted croissant brioche.
Warm baked Brie wrapped in flaky puff pastry, served with seasonal jam.
Thinly sliced fresh salmon finished with citrus blood orange oil, capers, baby arugula, and homemade crostini.
Golden brown jumbo lump crab cake topped with baby arugula, apple and bell pepper salad, finished with 30A Blood Orange Olive Oil dressing, and served with house - made remoulade.
Creamy burrata cheese chef's seasonal inspirations, serve with homemade crostini.
Soups & Salads
Add Chicken +$8.00 | Shrimp +$9.00 | Grilled Salmon +$15.00
Roasted beets served with fresh arugula, creamy goat cheese, toasted pine nuts, pistachios, and mandarins over honey Greek yogurt, finished with house - made 30A Blood Orange Olive Oil vinaigrette.
Heirloom tomatoes with delicate goat cheese mousse, fresh mint, and basil.
Crisp little gem lettuce, homemade croutons, cherry tomatoes, and hand grated Parmesan cheese serve with homemade Caesar dressing.
Cucumber ribbon, vine - ripened tomatoes, bell peppers, red onion, feta cheese, extra virgin olive oil, and Mediterranean seasoning.
From the Sea
Herb - Parmesan crust, garlic potato purée, braised spinach, and lemon beurre blanc.
Celeriac purée, roasted asparagus, and white wine beurre blanc sauce.
Cold - water Maine lobster tail, squid ink spaghetti, and roasted pepper velouté.
Potato gnocchi with jumbo lump crab, crab sauce, and fresh black truffle shavings.
Something like lobster ravioli or langoustine or something like that.
From the Land
5 oz Japanese A5 Wagyu served with chef's seasonal accompaniments.
8 oz center - cut prime filet served with demi - glace and roasted garlic.
16 oz New York Strip, roasted garlic butter, and red wine jus.
Herb - crust New Zealand rack of lamb, and rosemary jus.
Rich whiskey sauce, mashed potatoes, and roasted carrots.
Served with heirloom grits.
Aged white cheddar cheese, caramelized onion confit, and black truffle aioli, brioche bun. Served with truffle fries.