Menu

oysters

• Island Creek

  4 EACH / 24 HALF / 48 DOZEN

  (Duxbury, MA)

• Marin Miyagi

  4 EACH / 24 HALF / 48 DOZEN

  (Tomales Bay, CA)

• Pacific Gold

  4 EACH / 24 HALF / 48 DOZEN

  (Morro Bay, CA)

• Riptide

  4 EACH / 24 HALF / 48 DOZEN

  (Westport River, MA)

• Royal Miyagi

  4 EACH / 24 HALF / 48 DOZEN

  (Baynes Sound, B.C.)

• Saint Simon

  4 EACH / 24 HALF / 48 DOZEN

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

• Razor Clams

  6 EACH / 36 HALF / 72 DOZEN

  (Nantucket, MA )

shellfish

• White Prawn Cocktail

  16 FOUR / 32 EIGHT

  (Sea of Cortez)

• Lobster

  45 HALF / 90 WHOLE

  (Maine)

• Dungeness Crab

  40 HALF / 80 WHOLE

  (Washington)

• Plateaux de Fruits de Mer

  95 ROYALE / 195 IMPERIAL

• Tsar Nicoulai Estate .5 oz.

  59

• Tsar Nicoulai Golden Osetra .5 oz.

  83

• caviar

  hand cut potato chips, crème fraîche

Tonight we feature

• 2013 Barbera from Seam Wines in El Dorado, California

  $17/glass or $45/carafe

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese baked on a fig leaf, Niçoise olivada, crudité, rose endive, crostini

  23

  Lavender scented goat cheese baked on a fig leaf, Niçoise olivada, crudité, rose endive, crostini

• Brandade

  25

  salt cod, whipped Yukon potatoes, garlic, Thai chili, crostini, pickles à la Grecque

• Santa Barbara smoked salmon

  25

  crème fraîche, marinated beets, farm egg, gaufrettes, cress

premieres

• Soup

  12

  Brentwood corn velouté, spiced crema, chive oil

• Sonoma baby lettuce salad

  16.5

  local strawberries, Chardonnay vinaigrette, toasted hazelnuts, Brabander Gouda

• Heirloom tomato & cucumbers

  20

  house pulled mozzarella, balsamic glaze, fresh basil

• Local halibut sashimi

  26

  ponzu, avosabi, serrano, trout roe, spring onion, shiso

• Charentais melon

  20

  San Daniele prosciutto, mint, salsa macha, olio verde

• Beef sirloin carpaccio

  24

  marinated zucchini, chili, lemon, breadcrumbs, Parmesan

• Plancha!

  23

  Monterey Bay calamari, Oaxacan mole, shelling beans, aioli, totopos

main features

• Ft. Bragg petrale sole à la Grenobloise

  45

  Romano beans, crispy russets, brown butter, croutons, capers, parsley, lemon

• Hand rolled cavatelli

  34

  cherry tomatoes, snap peas, Meyer lemon, chili flake, pangrattato, Pecorino

• Summer Paella

  30

  forbidden black rice, summer squash, little turnips, favas, soffritto, pimentón scented toum

• Za'atar scented roasted half chicken

  35

  hummus, harissa baby carrots, cucumber raita, jus

• Five-spice duck breast

  45

  Italian white beans, Castelfranco, yellow peaches, almonds, rich duck liver toast

• Brined heritage pork chop

  44

  Sardinian fregola, blistered shishito, Blue Lake beans, salsa verde

• Steak frites grilled Akaushi Wagyu bavette

  46

  hand cut fries, sauce béarnaise, field greens, cabernet jus

• 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 Acme levain bread

  5

  our cultured butter, flaky sea salt

• Film: 'Romancing the Stone', 1984