Dinner

FROM THE FARMER

 

Vegetable Spring Roll | 11

Shiitake Mushrooms, Pickled Ginger,
Soy Mustard

 

Baby Arugula Salad | 12

Candy Cane Beets, Potato Chips,
Pistachio Pesto, White Balsamic Vinaigrette

 

Agnolotti | 13

Mascarpone, Red Pearl Onions,
Carrot Puree, English Pea Cream Sauce

 

Quinoa “Trail Mix” Bar | 23

Grilled Asparagus, Smoked Hummus, Tzatziki

 

 

Sides:

 

Parker House Roll | 1.5

 

Shishito Peppers | 6

 

Asparagus | 7

 

Brie Bites | 8

Crostini, strawberry jam, toasted peanut butter

FROM THE FISHERMAN

 

Crudo of the Day | M/P

Chef’s Daily Raw Fish Preparation

 

Asparagus Salad | 16

Smoked Trout Roe, Buttermilk Biscuit,
Cured Yolk, Crab ‘Gumbo’

 

Grilled Spanish Octopus | 21

Blistered Shishito Peppers,
Potato Mille Feuille,
Buttermilk Ranch, Chili Oil

 

Lobster Toast | 25

Fiddleheads, Artichokes,
Smoked Lemon Aioli, Saffron Butter

 

OHS Pots

Spring Garlic, Jersey Tomato Sauce,
Smoked Paprika Butter
– Mussel Pot | 16/28
– Clam Pot | 18/31

 

Barnegat Scallops | 21/35

Red Potato, Shiitake Mushrooms,
Snap Peas, Spiced Coconut Broth

 

Catch of the Day | M/P

Chef’s Choice Chosen At
The Fish Market This morning,
Along with the Chef’s Seasonal Side

 

Yellowtail Tuna | 35

Marinated Cucumbers, White Bean Puree,
Miso Vinaigrette, Cilantro, Sesame Powder

FROM THE BUTCHER

 

Fava Bean Falafel | 14

Duck Confit, Feta Cheese,
Organic Pea Greens, Black Olive Puree

 

Lamb Rillette | 15

Pickled Quail Eggs, Snap Peas,
Baba Ganoush, Grilled Sourdough

 

Niman Ranch Pork Chop | 33

Crispy Polenta, Eggplant Caponata,
Pickled Mustard Seeds, Caraway Pork Jus

 

Long Island Duck Breast | 36

Mushroom Terrine, Grilled Spring Onion,
Watercress Salad, Duck Jus

A 20% gratuity is included for all parties of 5 or more. Please let your waiter know if you have food allergies or concerns.
As advised by the local health department, consuming raw or undercooked meat, seafood + eggs may increase your risk of foodborne illness.