Wednesday, May 22, 2013

Oyster Seafood & Raw Bar

May 22, 2013

Baked wild north pacific sablefish with asparagus, mushroom, cauliflower puree, sake-dashi - 2+

Buck-a-shuck Summer Breeze - 2+

Salmon Board

Tuna Poke: Raw tuna, ponzu, soy, green apple - 2

Raw Salmon Mousse: Basil aspic, roe, red onion jam - 2

Sashimi Special: Fresh raw seafood, olive oil, jalapeno - 2

Steamed Scallop Sausage: Fennel fronds, tobiko - 1

J's comment > The scallop sausage was way overdone, so it was like eating dried scallops which I detest

Wilk Kangaroo Tartare - 1

J's comment > it was supposed to come with a quail egg but we requested to take it off. Kangaroo meat tastes funny... 

Chocolate Marquise: Strawberry sorbet, sea salt & cayenne crisp - 2+


Labels: downtown, happy hour, howe, oyster

No comments: