Dinner

oysters

• Birch Point

  4.5 EACH / 27 HALF / 54 DOZEN

  (Dyer Bay, ME)

• Blue Devil

  4.5 EACH / 27 HALF / 54 DOZEN

  (Baja, MX)

• Island Creek

  4 EACH / 24 HALF / 48 DOZEN

  (Duxbury, MA)

• Marin Miyagi

  4 EACH / 24 HALF / 48 DOZEN

  (Tomales Bay, CA)

• Riptide

  4 EACH / 24 HALF / 48 DOZEN

  (Westport River, MA)

• Royal Miyagi

  4 EACH / 24 HALF / 48 DOZEN

  (B.C., CN)

• Saint Simon

  4 EACH / 24 HALF / 48 DOZEN

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

• Shigoku

  4.5 EACH / 27 HALF / 54 DOZEN

  (Willapa Bay, WA)

• Shio Tang

  4.5 EACH / 27 HALF / 54 DOZEN

  (Skagit Bay, WA)

• Razor Clams

  6 EACH / 36 HALF / 72 DOZEN

  (Nantucket, MA) served ceviche style with sangre de tigre, cucumber, trout roe

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 a 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

  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, house pickles

• Santa Barbara smoked salmon

  25

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

• Duck charcuterie

  26

  duck breast prosciutto, rillettes, rich liver mousse, peach preserves, grilled bread

premieres

• Soup

  12

  chilled Brentwood corn "gazpacho", tomato-zucchini relish

• July chicories

  16.5

  shaved summer squash, mint, mizuna, toasted hazelnuts, Pecorino

• Heirloom tomatoes & garden cucumbers

  19

  Egyptian dukkha, garlic croutons

• Sonoma Galia melon

  18

  fresh mozzarella straciatella, balsamic glaze, basil

• Local halibut crudo

  26

  Bing cherry, sumac, Fresno chili, Meyer lemon, radish

• Beef sirloin tartare

  24

  Caesar dressing, Dijon, chervil, cured egg yolk, black pepper crostini

• Green coconut curry

  26

  Monterey Bay calamari, Manila clams, mussels, angel hair potatoes

• Fried San Francisco anchovies

  19

  smoked tomato aioli, lemon

main features

• Fort Bragg petrale sole

  44

  sweet 100 tomatoes, herbed spätzle, Blue Lake beans, beurre blanc, fried garlic

• Hand rolled potato gnocchi

  34

  Sierra morels, summer squash, Meyer lemon, breadcrumbs, Piave shower

• Summer Paella

  30

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

• Harissa-lime roasted half chicken

  33

  Brentwood corn, blistered shishitos, charred nectarines, chimichurri

• Crisp duck leg confit

  45

  five-spice duck breast, duck fat potatoes, Romano beans, mixed blackberry mostarda

• Brined heritage pork chop

  44

  Calabrian chili snap peas, Sardinian fregola, arugula, tarragon butter

• Grilled Akaushi Wagyu bavette

  46

  sungold tomatoes, salsa macha, Italian white beans, gypsy peppers

• 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

• Cherry tomato & garam masala focaccia

  6.5

  extra virgin olive oil

• Warm Edible Schoolyard bread

  5.5

  our cultured butter, flaky sea salt