For this tartare, hunks of trout are tossed with edamame, buttermilk and dill oil. It’s crowned with trout roe and dill sprigs. $22 This tangy scallop tartare is made with Cabernet Sauvignon ...

French 75: champagne, cognac (or gin), lemon and sugar. $20. Pine nut old fashioned: toasted pine nut bourbon, sugar, chocolate bitters. $18.