The chopped

Dinner

THE CHOPPED SALAD, jalapeño feta, harissa chickpeas, sumac 15

BRUSSEL SPROUTS, scotch bonnet vinegar, cauliflower cheese 13

FALL SQUASH,  ricotta, hazelnut granola, date dressing, sour apple 14

SOUP DUMPLINGS,  french onion, gruyere broth, shallots, parsley 13

TRUFFLE GNUDI, mushrooms, portobello soil, walnut pesto 19

      TRUFFLE SUPPLEMENT  15

 

FISH BOARD, 35

      ALBACORE TUNA,  beet soppressata, fermented chili, garlic chips 15

      CEVICHE,  sea bream, spicy peanut, sesame snaps, yuzu, thai basil 15

      SHRIMP TOAST,  coconut yogurt, hoisin, cucumber, jalapeno, baguette 15

OCTOPUS,  stone ground grits, pork belly, heirloom carrots, tomato vinegar 25

CRISPY FISH,  rock fish, jerk coconut broth, braised leeks, coleslaw 26

 

PORK RIBS,  charred scallion, smoked cashew pudding, fish sauce caramel 16

BRAISED LAMB,  aerated sweet potato, mint crème fraiche, okra, chili lavash 22

DUCK BREAST, dry aged in koji, puffed grains, fermented plum sauce, spinach 28

BURGER,  beef cheek, provolone, gochujang mayo, pickles, scrapchi, taro chips 17

WAGYU BEEF,  flat iron, hand cut noodles, mushroom xo, snow pea leaves​ 35

 

THE EXPERIENCE, 69 per person

 

SWEET ENDINGS

STICKY BUN, walnut praline, cream cheese anglaise, candied bacon 10

CHOCOLATE,  molten cake, miso banana ice cream, peanut cracker​ 9

SWEET DISH, weekly inspired

 

PASS ON THE LOVE to the chef team with a round of drinks 20