The Menu
Composed by Chef Imer Jose Garcia. The carte changes with the seasons and the room. A curated wine list is poured by the glass and the bottle, and BYOB is welcomed for those who prefer their own.
Snacks & the small things
A cold pour, a warm bread. The first ten minutes of the evening.
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House Focaccia
Cultured butter, rosemary, sea salt from Sicily.
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Korean BBQ Fried Oysters
Local oyster, gochujang lacquer, scallion oil, yuzu.
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Yakitori, Three Skewers
Thigh, tsukune, scallion. Charcoal, tare reduced over four days.
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Tuna Crudo
Bigeye, smoked soy, frozen ponzu, micro shiso.
Pasta & rice, made daily
Sheets rolled in the morning. Doughs that have rested longer than most marriages.
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Wagyu Lasagna
Slow-braised wagyu shoulder, brown butter béchamel, parmigiano aged thirty-six months.
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Spicy Rigatoni
Calabrian chile, San Marzano, vodka cream, basil cut at the pass.
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Birria Ramen
Eight-hour short rib consommé, hand-pulled noodles, lime, smoked chile, soft yolk.
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Cacio e Pepe Risotto
Carnaroli, pecorino romano, Tellicherry pepper, finished tableside.
From the live coals
The grill is the loudest thing in the room. We let it do most of the talking.
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Dry-Aged Ribeye
Forty-five days. Maldon, bone marrow butter, watercress.
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Filet of Black Bass
Crisp skin, fennel pollen, brown butter, lemon thyme.
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Berkshire Pork Chop
Brined twenty-four hours, apple mostarda, charred radicchio.
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Half Chicken, Under Brick
Lemon, sage, garlic confit, drippings poured at the table.
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King Trumpet, Whole Roasted
Soy butter, sherry, shaved Tokyo turnips. For the table.
Vegetables, of consequence
No apologetic side dishes. Each one is meant to be a destination.
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Reworked Caesar
Little gem, aged anchovy dressing, parmesan crisp, soft yolk.
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Heirloom Beets
Whipped goat cheese, pistachio, pomegranate, sumac.
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Charred Broccolini
Garlic chip, chile flake, lemon, breadcrumb.
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Roasted Carrots
Honey, harissa, labneh, mint.
Tableside mocktails
Composed in front of you, on a walnut and brass cart that we built for the room. No alcohol, no shortcuts.
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Coconut Horchata
Rice and Mexican cinnamon, infused with coconut milk.
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Point Pleasant Beach Sunrise
Fresh-squeezed orange, pineapple, strawberry reduction, lime soda, mint.
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NJ Garden
Cucumber and honeydew, lime, agave nectar, seltzer, mint.
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Caribbean Lemonade
Passion fruit, lemon, agave nectar, mint.
Wines, by the glass and the bottle
A curated list, in partnership with Fulcrum Wines of Sonoma, California. Pours through close. BYOB welcomed.
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Cloisonné Sauvignon Blanc
2023
Sonoma Coast.
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Fulcrum Dry Gewürztraminer
2023
Anderson Valley.
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Cloisonné Chardonnay
2023
Carneros.
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Cloisonné Pinot Noir
2023
Sonoma Coast.
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On Point Pinot Noir
2024
Sonoma Coast.
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Fulcrum Pinot Noir
2023
Wildcat Mountain Vineyard, Carneros.
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Fulcrum Pinot Noir
2023
Ferrington Vineyard, Anderson Valley.
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Fulcrum Pinot Noir
2023
Gap's Crown Vineyard, Sonoma Coast.
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Cloisonné Cabernet Sauvignon
2022
Napa Valley.
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Madman Red Blend
2023
Sonoma.
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Fulcrum Cabernet Sauvignon
2023
Dry Creek Valley.
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Fulcrum Blanc de Noirs
NV
Carneros.
Sweets & afterthoughts
A short list, deliberately. The last note in the room should be small and clean.
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"Millionaire's" Dubai Cheesecake
Chocolate crumble, pistachio cream cheese, kataifi, chocolate ganache, matcha powder, 24k gold leaf, pistachio gelato.
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Bomboloni · gf
Lightly fried Italian pastry dough, cinnamon sugar, miso caramel, hazelnut chocolate.
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White Chocolate Panna Cotta · gf
Strawberry and mezcal reduction, galletas María crumble, basil oil, pink rose petal dust, micro mint.
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Seasonal Gelato · gf
Seasonal berries, in-house whipped cream. Pistachio · bourbon apple vanilla · chocolate truffle and dark cherry.
Curated wine by the glass and bottle.
BYOB welcomed.
Reserve.
We'll cook.