RAW BAR

raw shellfish served w/ complimentary dipping sauces:
vinegar gochujang, wasabi soy, horseradish


OYSTERS

seasonal chef’s selection | half dozen on half shells


East Coast Oysters

Blue Point
mild, pleasingly salty & meaty - long island & copps island, CT

Walrus & Carpenter
briny & buttery - charlestown & jamestown, RI


West Coast Oysters

Kumamoto

creamy & sweet - OR


Capital
crisp & sea salt flavor - harstine island, WA


CLAMS & SHRIMP

seasonal chef’s selection | half dozen on half shells
Little Neck Clams
Cherrystone Clams
Shrimp Cocktail (7pcs)


SEASONAL FIN FISH HWE (SASHIMI)

Salmon
Fluke
Sea Bream


FRUITS DE MER

Coming Soon



FROMAGE

cheese served with crackers & condiments


Comté

semi-hard cheese cow’s milk 6 months aged from France:
sweet, slightly salt & grainy with dried dates & walnut

Manchego
hard sheep’s milk 6 months aged from Spain;
a sharper flavor with yuzu spread

Bonde du Poitou
soft pasteurized goat’s milk from France:
creamy, slightly grassy, acidity: with baked cinnamon apple

Le Pommier Camembert
soft cow’s milk from France: moist, creamy,
herbaceous, mushroom notes with fig spread, dill

Bleu des Causses
cow’s milk 6 months aged Franch blue cheese:
salty, funky & spicy note & grassy with grapes

Fromage Board
manchego, bonde du poitou, le pommier camembert
with our condiments and crackers, sourdough, seasonal fruit

Add Sourdough or Crackers


CHARCUTERIE

charcuterie served with olives & cornichons


Jamón Ibérico de Bellota Pata Negra
1oz hand-carved bone in dry-cured acorn-fed
100% ibérico pork ham, aged 48 months

Jamón Serrano
dry cured mountain ham from landrace white pig,
aged 15 months

Duck Prosciutto
smoked, dried and cured duck breast with peppercorn, garlic

Salchichon Ibérico
dry-cured acorn-fed ibérico salami, with spices

Chorizo Ibérico
dry cured sausage from acorn-fed ibérico with pimentón

Charcuterie Platter
salchichon, chorizo, jamón serrano

Upstairs Charcuterie & Fromage Board

jamón ibérico de bellota pata negra, jamón serrano,
duck prosciutto, salchichon iberico, chorizo iberico, comté,
manchego, bonde du poitou, le pommier camembert,
bleu des causses & crackers, sourdough, seasonal fruit



UPSTAIRS BITES

Jerky & Mixed Nut
house-made Korean beef jerky, peanut, almond, cashew,
Brazil nut, filbert, pecan dried jujube

Daenjang-Foie Gras Mousse & Toast
daenjang cured hudson valley foie gras, pomegranate reduction

Squid Fries
whole squid with soy wasabi mayo dip & vinegar gochujang

Cured Shrimp (3pcs)
4 days soy-cured botan ebi, tobiko, maine uni, quinoa & rice

Beef Tartare
hand-cut prime beef, Korean pear, quail egg, gochujang
rémoulade, pine nut


* Osamil menu available upon request


by Executive Chef Donggul Lee - Winter 2019