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BRUNCH COCKTAILS BOTTLES
SMALL PLATES
Oysters (6 or 12)
Classic champagne vinegar mignonette, lemon— 18 or 34
Burrata
Rainbow cherry tomatoes, home-made hummus, bell peppers coulis, pesto vinaigrette— 25
Salad Niçoise
Batavia lettuce + micro greens mix, boiled eggs, fingerling potato, classic Dijon and basil vinaigrette, Ahi tuna tataki— 25
Beetroot Salad
Goat cheese, pickled cipollini onion + cucumber, radish, caramelized nuts, avocado vinaigrette— 19
Crispy Calamari
212 spice mix, habanero mayonnaise, red cabbage, grilled lime— 17
CRUDOS & TARTARES
Salmon Crudo
Green peas & Asian pear puree, goat cheese, strawberry + basil consommé, crispy shallots— 24
Beef Tartar
Homemade saffron mayonnaise, sour pickles, French shallots, green olives, balsamic reduction temperate egg yolk— 24
Tuna Tartar
Avocado puree, diced jalapeños, French shallots, lime + lemon zest, ginger + ponzu bath, sesame oil— 25
Ceviche
Sea bream, citrus supreme, leche de tigre, red onions, baby cilantro leaves, chulpe corn— 23
MAINS
212 Cut - Rib Steak
Pan seared, grilled, and braised, Jerusalemartichoke puree, cognac truffle and foie gras sauce
— 160
½ — 85
Lobster Linguine
Fresh linguine, bisque, saffron, 1 to 1.5 lb shelled lobster— MP
Duck confit Caramelli
Porto and blueberries reduction, parmesan cream— 37
Catch of the Day
Grilled citrus beurre blanc, Toscane ratatouille.— 40
212 Style Burger
Freshly ground patty stuffed with foie gras, aged Quebec cheddar, Canadian bacon, truffle mayonnaise, micro greens, pickled cucumber— 35
Roasted Cauliflower (VEG)
Spicy vadouvan yogurt, almonds + pistachio crust— 25
DESSERTS
Chocolate Sphere
— 11
Berries Crème Brûlée
— 9
L’art Glacier
Ice Cream of the Moment — 10
SIDES