Weekend Brunch

Saturday - Sunday 11am-4pm

Fresh Oysters

freshly shucked, served with house hot sauce & mignonette
8 for 28.
16 for 55.
Oyster selection changes daily

MURDER POINT — 3.25 EA.
sandy bay, al
plump, rich, buttery
PINK MOON — 3.75 EA.
creamy, briny, mineral
new london bay, pei
BEAUSOLEIL — 3.75 EA.
miramichi bay, nb
crisp, hazelnut, sweet
BAYWATER INDIGO — 4.25 EA.
north hood canal, wa
saline, umami, cucumber finish

GRILLED OYSTERS

OYSTERS ROCKEFELLER — 26.
smoked bacon, spinach, shallot, garlic
GRILLED OYSTERS — 24.
mignonette butter, bread crumbs

RAW & CHILLED

CAVIAR SERVICE — 135 | 175.
28 gr. Osetra, house-made chips & blinis, accompaniments
Platinum Osetra 135. | Dutch Golden Osetra 175.
CAVIAR FRIES — 22.
béarnaise sauce, crème fraîche
HAMACHI CRUDO — 18.
passion fruit, morita chil, orange
TUNA TARTARE — 18.
green tomato, pink peppercorn, avocado mousse
SEAFOOD TOWER — 85 | 165.
chilled lobster, poached shrimp, scallop crudo, raw oysters
for two 85. | for four 165.

BEGINNINGS

MILK BUN
togarashi butter 8 | caviar butter 18
AVOCADO CRAB SALAD — 24.
jumbo lump crab, ponzu, scallion mayo, greens, cucumber, puffed rice crackers
BIBB SALAD — 16.
black garlic vinaigrette, shallot, basil, crispy rice
CAESAR SALAD — 18.
bottarga, anchovy, bread crumbs
add grilled chicken 12. | add grilled salmon 20.
SHRIMP SCAMPI — 24.
garlic & parsley butter, lemon
MUSSELS — 18.
applewood smoked bacon, shallots, grilled bread
OCTOPUS — 26.
capperino peppers, crisp potatoes, romesco
LOBSTER TEMPURA — 32.
meyer lemon aioli, fine herbs

MAINS

GRILLED WHOLE BRANZINO — 62.
herb-caper sauce, fennel salad, plum tomatoes, grilled lemon
REDFISH — 38.
garlic white wine sauce, cipollini onion
FLOUNDER — 36.
panko-herb crust, brown butter, lemon, capers, delicata squash
SALMON — 37.
lobster bisque, wilted spinach
WHOLE LOBSTER — 48.
beurre blanc, brioche crumbs
LOBSTER ROLL — 34.
chilled or warm buttery lobster, tarragon aioli, fine herbs, seasoned fries
CARMEL'S BURGER — 32.
aioli, half sour pickles, red onions, aged cheddar, brioche bun, petit caviar fries
HEARTH ROASTED CHICKEN — 36.
sunchokes, shitake, scallion, chimichurri

BRUNCH

CHALLAH FRENCH TOAST — 19.
whipped cream cheese, hazelnut crumble, buttermilk syrup
STEAK & EGG — 36.
crispy potatoes, aioli, preserved mushrooms, fried egg
FRENCH OMELETTE — 22.
caviar, boursin cheese, chives, petite greens
LOBSTER BENEDICT — 32.
béarnaise, poached egg, spinach
SHRIMP & GRITS — 28.
soft egg, tomato, green onion, ciabatta
AVOCADO TOAST — 26.
lump crab, grilled sourdough, fried egg, pickled shallots, chili butter
SMOKED SALMON LATKE — 24.
potato pancake, capers, sumac onions, crème fraîche

Pairings

BRINE TIME MARTINI — 19.
dirty vodka, house made, brine, caviar stuffed olives
POMMERY POP SPLIT — 30.
extra dry champagne. citrus, white peach, brioche
PLAIMONT SAINT MONT LES CEPAGES — 13.
gascogne white blend. dried herbs, apple, good salinity
MILLER HIGHLIFE — 6.
the champagne of beers

Desserts

PAVLOVA — 12.
passionfruit, pine apple, black lime
SEARED MILK CAKE — 12.
preserved strawberry, whipped mascarpone, streusel
DARK CHOCOLATE GANACHE — 14.
dulce de leche, chocolate soil, toasted milk ice cream
SEASONAL SORBET — 10.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.