May 22, 2013
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| Baked wild north pacific sablefish with asparagus, mushroom, cauliflower puree, sake-dashi - 2+ |
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| Buck-a-shuck Summer Breeze - 2+ |
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| 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 |
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| 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... |
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| Chocolate Marquise: Strawberry sorbet, sea salt & cayenne crisp - 2+ |
Menu
Labels: downtown, happy hour, howe, oyster
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