Menu highlights include Crispy Chicken “Oyster,” an optical illusion of a dish made of a lightly breaded “grown-up version” of a chicken nugget, served in an oyster shell with nori green goddess dressing and pickled chili; Dry-Aged Swordfish T-Bone, swordfish steak aged 14-16 days in Ocean Social’s dry-aging locker, cut on the bone and topped with a mix of braised brisket, local maitake mushrooms, brassica, and Szechuan peppercorn; Mishima American Wagyu Strip with bone marrow croqueta, heirloom confit carrot, and tamarind red wine sauce.
Sweet creations from executive pastry chef Antonia Grandberry round out the menu, including the Calamansi Meringue Tart, a variation on the traditional key lime pie featuring calamansi “caviar” and served with pistachio praline, and pistachio ice cream; Valrhona Chocolate Torte with manjari mousse, praline, gianduja, and toasted milk ice cream; and a Winter Citrus & Strawberry Pavlova made with Swank Farms strawberries, blood orange coconut crème, car acara and butterfly pea sorbet.
