Table 8 opens tonight. Yesterday, we gave you a look inside, and now you can browse the menu. Govind Armstrong will continue to add dishes to the lineup in the coming weeks, and some South Beach–style weather soon should help him find a nice groove.
SALT BAR
Prosciutto 5 Mortadella 4 Fluke 4 Striped Bass 4
Scallop 5 Country Pate 3 Serrano 4 Duck Prosciutto 3
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FLATBREAD
Fennel Honey, Mushroom, Goat Cheese, Thyme 4
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Grilled Octopus with Celery Heart Salad, Tomato and Moroccan Olives 9
Sweet Pea Salad with Seared Prawn and Pistachio Vinaigrette 12
Oak Leaf Salad with Roasted Beets, Sweet Onion, Feta and Black Olive Oil 8
Seared Cana de Cabra with Arugula, Avocado, Red Onion, and Balsamic 9
Sauteed Scallops on Wilted Spinach with Spring Succotash 12
Crisp Soft Shell Crab with Shaved Asparagus Salad and Ramp Aioli 12
Quail with Wild Leek Polenta and Spring Bean Salad 11
SMALL ACCENTS
Spinach with Grilled Watermelon and Red Onion 3
Pickled Vegetable Crudités with Garlic Aioli 5
Cauliflower a la Plancha with Dill, Capers and Parsley 4
Braised Turnips and Radishes with Warm Anchovy Vinaigrette 4
Grilled Broccolini with Chili and Garlic 3
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Linguine with Parsley, Lemon, Ricotta and Bread Crumbs 7/14
Halibut with Sugar Snap Peas, Artichokes, Mushrooms and Sorrel Sauce 22
Bone-in Skate with Steamed Cockles, Fregola Sarda in Spicy Saffron Broth 19
Wild Striped Bass with Warm Potato Salad and Lobster Sauce 25
Grilled Baby Chicken with Short Rib Hash, Cipollini Jus and Arugula Salad 22
Filet Mignon with Confit Baby Potatoes, Charred Leek and Horseradish 29
Duck with Sunchoke, Hazelnuts and Kumquat 24
