Dinner

oysters

• Island Creek (MAs)

  4 EACH / 24 HALF / 48 DOZEN

• Koronda (Totten Inlet, WA)

  4 EACH / 24 HALF / 48 DOZEN

• Royal Miyagi (Baynes Sound, B.C.)

  4 EACH / 24 HALF / 48 DOZEN

• Riptide (Westport River, MA)

  4 EACH / 24 HALF / 48 DOZEN

• Saint Simon (Saint Simon Bay, N.B. CN)

  4 EACH / 24 HALF / 48 DOZEN

• Shigoku (Willapa Bay, WA)

  4.5 EACH / 27 HALF / 54 DOZEN

• Shio Tang (Skagit Bay, WA)

  4.5 EACH / 27 HALF / 54 DOZEN

• Standish Shore (Duxbury Bay, MA)

  4.5 EACH / 27 HALF / 54 DOZEN

• Steamboat (Puget Sound, WA)

  4.5 EACH / 27 HALF / 54 DOZEN

shellfish

• White Prawn Cocktail (Sea of Cortez)

  16 FOUR / 32 EIGHT

• Lobster (Maine)

  45 HALF / 90 WHOLE

• Dungeness Crab (Washington)

  40 HALF / 80 WHOLE

• Plateaux de Fruits de Mer

  95 ROYALE / 195 IMPERIAL

caviar

• Tsar Nicoulai Estate .5 oz.

  59

  house made potato chips, crème fraîche

• Tsar Nicoulai Golden Osetra .5 oz.

  83

  house made potato chips, crème fraîche

wine feature

• 2013 Barbera from Seam Wines (El Dorado, California)

  $17/glass or $45/carafe

  2013 Barbera from Seam Wines in El Dorado, California. The Sierra Foothills of California are known for gold towns, old wine vines, and noteworthy vineyards that rival those of Europe. Italian red grape varietals, like the medium-bodied Barbera settled-in straight away. Age has brought complexity, with flavors of dark fruit, molasses, licorice, and forest floor. Pairs well with the Grilled Wagyu bavette

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese baked on a radicchio

  23

  Lavender scented goat cheese baked on a radicchio, with plum, nectarine, crudité, rose endive, crostini

• Brandade

  25

  salt cod, whipped Yukon potatoes, garlic, Thai chili, crostini, house pickles

• Santa Barbara smoked salmon

  26

  garden cucumbers, farm egg, pickled onions, shiso, fresh dill vinaigrette

premieres

• Creamy potato soup

  12

  lemon agrumato, parsley

• Sonoma baby lettuces

  16.5

  Frog Hollow peaches, puffed farro, ricotta salata, red wine vinaigrette

• Harissa roasted baby carrots

  18

  house labneh, salsa macha, radish, Essex feta, mint

• Yellowtail jack crudo

  26

  Full Belly Farm melon, aguachile, serranos, Brokaw avocado, trout roe

• Beef sirloin tartare

  24

  tonnato sauce, fried capers, shallot, parsley, waffle chips

• Broccoli di ciccio tempura

  16

  anchovy mayo, togarashi, fresh basil

main features

• Pacific caught local halibut Milanese

  44

  English pea purée, Romanos, sungold tomato salsa, shaved summer squash

• Pappardelle pasta

  34

  Mt. Shasta morels, squash blossoms, fresh burrata, Meyer lemon, garlic, Fresno chili

• Summer Paella

  30

  forbidden black rice, snap peas, little turnips, favas, soffritto, pimentón toum

• Madras curry-sesame fried chicken

  33

  Moroccan spiced yellow & green beans, hummus, kishmish, spiced honey

• Five-spice duck breast

  45

  Italian white beans, roasted Bing cherries, endive, rich duck liver toast

• Brined heritage pork chop

  44

  sweet corn succotash, zucchini, slivered shishitos, Calabrian chili butter

• Grilled Akaushi Wagyu bavette

  46

  gypsy peppers, breadcrumb-herb salsa, shelling beans, grilled Treviso

• Grilled 28-day aged, Wagyu rib-eye steak

  85

  served with the above accompaniments

• Fried anchovy-stuffed green olives

  7.5

  lemon

• Ibérico pork chicharrónes

  7.5

  harissa spice, lime, sea salt

• Rosemary & Castelvetrano focaccia

  6.5

  extra virgin olive oil

• Warm Edible Schoolyard bread

  5.5

  our cultured butter, flaky sea salt