Dinner

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

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)

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

6 EACH / 36 HALF / 72 DOZEN

2013 Barbera from Seam Wines (El Dorado, California)

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

17/glass or 45/carafe

Mixed Mediterranean olives

7.5

Lavender scented goat cheese baked on a fig leaf

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

25

Duck charcuterie

duck breast prosciutto, 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

tabil vinaigrette, garlic croutons, mint, feta

19

Charantais melon

fresh mozzarella straciatella, saba, basil, pistachio dukkah

18

Ceviche de pulpo!

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

26

Beef sirloin tartare

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

24

Green coconut curry

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

26

Fort Bragg petrale sole

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

44

Hand rolled cavatelli

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

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

33

Five-spice duck breast

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

45

Brined heritage pork chop

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

44

Grilled Akaushi Wagyu bavette

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

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 & ras el hanout focaccia

extra virgin olive oil

6.5

Warm Edible Schoolyard bread

our cultured butter, flaky sea salt

5.5