Coquine Menu

Raw Oysters

served with sorrel and aquavit mignonette

Caviar

buckwheat blini, crème fraiche, and your choice of:

Chickpea socca

with olive oil and cracked black pepper

Little t baguette and cultured butter

(v)

A lovely little charcuterie plate

Radishes

with white bean and sesame dip, Aci Sivri cayenne, and nori

Tetsukabuto squash

with Cara Cara orange, Belper Knolle, parsley, sumac, and cress

Roasted beets

kumquat, pistachio, Pecorino Foglie di Noce, mint, and parsley

Carrot soup

with Dungeness crab, vadouvan brown butter, calçots, and black lime

Crawfish rice

Carolina gold rice with spicy crawfish tails, gin and vermouth scented beurre blanc, gordal olives, scallioris, and celery

Tubetti pasta

with black trumpet mushrooms, confit salsify, green garlic, hazelnuts, and Pecorino Tuada

Beef short rib

braised beef short rib with fermented black bean rub, ginger glazed turnips, bok choy raab, and charred cauliflower

Roasted chicken to share

organic, pasture raised chicken, by the . porcini dusted chicken, with frites, and tarragon-green garlic jus please allow 45 minutes

Cheese plate

Three cheeses with seasonal accompaniments and baguette

Meyer lemon tart

yoghurt mousse, toasted meringue, & vanilla infused olive oil

Brown butter beignets

dusted in lemon verbena sugar and served with apple sherbet, caramelized feuilletine, and oolong tea caramel