As promised, chef Mike Stollenwerk sent over a sample menu for fish, his new seafood-centric restaurant scheduled to open September 9 at 1708 Lombard Street. There’s also a separate lounge menu in the works with an additional eight items that will be served until 1 a.m. How does pasta with sea urchin cream sound? How about rock shrimp with artichoke, piquillo peppers and chick peas? Click through to see the full menu, broken down into raw, cold and hot sections (no desserts yet).
Raw.
Oysters
East coast
Classic migonette
West coast
Cucumber-tamari migonette
Fluke Ceviche
Green curry, coconut, lime, shaved cashew
Black Bass Crudo
Himalayan salt, lemon, basil
Fennel Cured Salmon
Pumpernickel panade, egg yolk, shallot
Smoked Salmon Roe
Celery root mousse, cider gasttrique, walnut
Cold.
Hiramasa Proscuitto
Pear, cress, mustard seed
Octopus Carpaccio
Tangerine, radish, pistachio crema
“Surf & Turf”
Porcini, pea tendril, truffle, Worcestershire
King Crab
Akudjura vinaigrette, pine nut, arugula
Roasted Baby Beets
Chicken skin, fresh chevre, mache
Rock Shrimp
Artichoke, piquillo peppers, ceci
Hot.
Pasta Chitarra
Sea urchin cream, fennel, tarragon, orange dust
Loch Duart Salmon
Brussel leaves, oyster mushroom, bacon, grain mustard, apple
Skate Wing
Truffle spaetzle, Parmesan broth, melted leeks
Striped Bass
Orzo, wild clam, chile, preserved lemon, celery leaf
Escolar
Parsnip, autumn vegetables, roasted chicken jus
Red Drum
White bean, escarole, chorizo broth
Monkfish
Butternut squash, sunflower, curried lobster nage
Maine Scallops
Cauliflower, caper, brown butter
Painted Hills Prime Strip
Turnip hash, marrow, pickled shallots
fish, 1708 Lombard St.
