Dinner

oysters

• Birch Point (Dyer Bay, ME)

  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

• Sea Cup (Stono River, SC)

  4 EACH / 24 HALF / 48 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

• Razor Clams (Nantucket, MA)

  6 EACH / 36 HALF / 72 DOZEN

  served ceviche style with sangre de tigre, cucumber, trout roe

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

  17/glass or 45/carafe

  Tonight we feature a 2013 Barbera from Seam Wines in El Dorado, California $17/glass or $45/carafe 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 fig leaf

  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 fraiche, marinated beets, farm egg, trout roe, gaufrettes, cress

• Duck charcuterie

  26

  duck breast prosciutto, 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

  tabil vinaigrette, garlic croutons, mint, feta

• Charantais melon

  18

  fresh mozzarella straciatella, saba, basil, pistachio dukkah

• Ceviche de pulpo!

  26

  yuzu jus, avocado, spring onions, habanero, pineapple, totopos, cilantro

• Beef sirloin tartare

  24

  Caesar dressing, Dijon, chervil, cured egg yolk, black pepper kettle chips

• Green coconut curry

  26

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

main features

• Fort Bragg petrale sole

  44

  sauce gribiche, sweet 100 tomatoes, crispy Yukons, Blue Lake beans, radishes

• Hand rolled cavatelli

  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

  hummus, roasted baby carrots, blistered shishitos, nectarine chutney, chimichurri

• Five-spice duck breast

  45

  herbed spätzle, Romano beans, endive, quacklins, huckleberry jus

• Brined heritage pork chop

  44

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

• Grilled Akaushi Wagyu bavette

  46

  sungold tomatoes, Italian white beans, gypsy peppers, salsa hierba y ajo, cress

• 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 & ras el hanout focaccia

  6.5

  extra virgin olive oil

• Warm Edible Schoolyard bread

  5.5

  our cultured butter, flaky sea salt