Académique Documents
Professionnel Documents
Culture Documents
Hot Oysters
11:00 AM - 2:30 PM
Monday - Friday
Caviar Service
Raw Bar
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125
served a la carte
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Salmon Tartare, Marrow, Capers and Crostini
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Spring Green Caesar, Chicken Fried Pork Schnitzel and Parmesan .
Tea Leaf Salad, Gem Lettuce, Sunflower Seeds, Peanuts and Toasted Garlic
Ahi Tuna Carpaccio . . . 18 Charred Avocado . . . 14 Combination . . . 21
Leos Louie with Gem Lettuce, Mche, Radish, Fennel, Tobiko and Sieved Egg
Combination . . . 22
Rock Shrimp . . . 18
King Crab . . . 24
Sandwiches
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New England Lobster Roll, Cultured Uni Butter and Split Top Brioche
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Rock Shrimp Club, Bacon, Avocado, Lettuce and Lemon Aoli
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Ahi Tuna Salad Tartine, Pickled Tomato, Tapenade and Cucumber
Crab and Lobster Cake, Lettuce, Caramelized Onions and Horseradish Aoli
Sloppy Leo, Braised Short Rib, Gruyre and Red Wine Bone Marrow Jus .
Executive Chef - JENNIFER PUCCIO
Chef de Cuisine - BAM LIU
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Mr. Lunch
Liquid
WHITE
Your choice of
Ketel One Vodka or
Bummer & Lazarus Gin
prepared as a classic
Martini. Lunch of
house-made pickles
served on the side.
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TOURIGA NACIONAL, Casa Ferreirinha, Vinha Grand Rose, Douro Valley, Portugal 2014 .
GRENACHE/CINSAULT, DEsclans, Whispering Angel, Ctes de Provence, France 2015 .
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Beer
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BOTTLE
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