Dinner

Birch Point

(Dyer Bay, ME)

4.5 EACH / 27 HALF / 54 DOZEN

Blue Devil

(Baja, MX)

4.5 EACH / 27 HALF / 54 DOZEN

Island Creek

(Duxbury, MA)

4 EACH / 24 HALF / 48 DOZEN

Marin Miyagi

(Tomales Bay, CA)

4 EACH / 24 HALF / 48 DOZEN

Riptide

(Westport River, MA)

4 EACH / 24 HALF / 48 DOZEN

Royal Miyagi

(B.C., CN)

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

Razor Clams

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

6 EACH / 36 HALF / 72 DOZEN

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

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

Mixed Mediterranean olives

7.5

Lavender scented goat cheese

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

23

Brandade

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

25

Santa Barbara smoked salmon

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

25

Duck charcuterie

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

26

Soup

chilled Brentwood corn "gazpacho", tomato-zucchini relish

12

July chicories

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

16.5

Heirloom tomatoes & garden cucumbers

Egyptian dukkha, garlic croutons

19

Sonoma Galia melon

fresh mozzarella straciatella, balsamic glaze, basil

18

Local halibut crudo

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

26

Beef sirloin tartare

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

24

Green coconut curry

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

26

Fried San Francisco anchovies

smoked tomato aioli, lemon

19

Fort Bragg petrale sole

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

44

Hand rolled potato gnocchi

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

34

Summer Paella

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

30

Harissa-lime roasted half chicken

Brentwood corn, blistered shishitos, charred nectarines, chimichurri

33

Crisp duck leg confit

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

45

Brined heritage pork chop

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

44

Grilled Akaushi Wagyu bavette

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

46

Grilled 28-day aged Wagyu rib-eye steak

served with the above accompaniments

85

Fried anchovy-stuffed green olives

lemon

7.5

Ibérico pork chicharrónes

harissa spice, lime, sea salt

7.5

Cherry tomato & garam masala focaccia

extra virgin olive oil

6.5

Warm Edible Schoolyard bread

our cultured butter, flaky sea salt

5.5