Shay and Ivy

GF items indicated on menu.

Raw Bar

• East & West Coast oysters
• citrus poached chilled shrimp w/ Serrano chile cocktail & charred lemon

Appetizers

• hummus & crudite with crispy chickpeas, EVOO, market vegetables
• black kale salad w/ goat cheese, roasted fennel, cured ham, gala apples, crispy shallots, cranberry jalapeno vinaigrette
• yellowfin tuna tartare w/ avocado mousse, tobiko, furikaka potato crisps
• burrata & buttercup squash w/ baby arugula, maple cider vinaigrette, candied pecans
• fire roasted vegetable bowl w/ seasonal market vegetables, red & gold quinoa, citrus pistachio gremolata
• chopped salad w/ grilled chicken breast, baby romaine, heirloom tomatoes, cucumbers, peppers, chickpeas, cotija, agave dijon dressing

Entrees

• spice rubbed yellowfin tuna w/ uni rice wine vinaigrette, sea bean edamame puree, Japanese eggplant, snap beans
• seared Hudson Valley duck breast w/ parsnip puree & plum sage chutney
• flat iron skillet steak w/ Oakwood mushroom, Anaheim chile, baked sweet potato
• whole roasted cauliflower w/ crushed chili flakes, garlic, olive oil
• fish & meat simply cooked such as herb rubbed Scottish salmon, jumbo shrimp, free range chicken breast, & ginger miso marinated skirt steak and served with wilted chard

Dessert

• assorted ice cream & sorbet