raw bar and what not

Shrimp description

Gulf shrimp poached in a court bouillon (white wine, peppercorns, bay leaf, thyme) chilled and served w a house made cocktail sauce. 16/20 size around 8 shrimp per order.

Cocktail sauce description

Horseradish, lemon juice, tomato paste, Worcestershire sauce, salt, pepper, garlic, chili, shallots

King crab description

Alaskan king crab (large/sweet) steamed and served chilled. W a side of mustard sauce (dry mustard powder, mayonnaise, Worcestershire, a1 steak sauce, tamari, dash of light cream). Sold by the ½ pound. W hot sauce and crackers.

Raw oyster description

Royal miyagi oysters from mill valley California (carry a best choice rating by Monterey bay aquarium seafood watch program) medium 3-4 inches. Silk creamy texture. Light to mild brine. Kiwi-like finish. Shucked and served with two types of mignonette lemon and tobasco.

What are the ingredients in the two types of mignonette

Traditional: red wine vinegar, shallot, peppercorn

Jalapeño: roasted jalapeño, lime juice, salt, sugar

Small seafood tower credentials

6 oysters, ½ lb. King crab legs, 3oz tuna tartare, ¼ lb. Shrimp cocktail

Large seafood tower credentials

12 oysters, ½ lb. King crab legs, 5oz. Tuna tartare, ½ lb. Shrimp cocktail.

What should you do to tobacco lid?

Take the green stuff off

How is the half chicken cooked and plated

Brined, roasted, rest, broiled to get it spotty and charred, then plated on top of a romesco sauce, charred local spring onions and a pea salad of tendrils, shoots, lemon, and butter on top.

What is in the Romesco sauce?

Tomato, red pepper, onion, marcona almonds, smoked paprika, sherry vinegar, garlic, and olive oil

Half chicken allergens

Nuts (in sauce can mod), allium, dairy (butter on peas can mod)

Jalapeño cornbread description

Cross between souther style and sweet corn bread. White cheddar cheese and jalapeños added to batter before baking. Warmed, brushed w maple butter. Might grate aged cheddar on top.

Jalapeño cornbread allergens

Gluten, egg

Bone marrow fried description

Fat from trimmings of steaks is removed, rendered down, then strained. Fries are fried then tossed in said fat and fresh herbs (chives, tarragon, parsley). Can do plain fries.