The seasonal menu at Percy’s is divided into hot and cold small plates, large plates, and selections from the raw bar, with dishes championing local fishers and growers. For an intimate experience, guests can also pull up a seat at the impressive raw bar. At this spacious set-up, framed by large exposed boulder slabs, guests can enjoy champagne and oysters shucked to order. The mastermind behind the pass flexes his creative muscles with techniques such as dry aging and charcuterie, which showcase the full potential of seafood while also reflecting Percy’s minimal-waste approach.