Menu

oysters & shellfish

• Birch Point (Dyer Bay, ME)

  4.5

• Birch Point (Dyer Bay, ME)

  27

• Birch Point (Dyer Bay, ME)

  54

• Blue Devil (Baja, MX)

  4.5

• Blue Devil (Baja, MX)

  27

• Blue Devil (Baja, MX)

  54

• Riptide (Westport River, MA)

  4

• Riptide (Westport River, MA)

  24

• Riptide (Westport River, MA)

  48

• Sea Cup (Stono River, SC)

  4

• Sea Cup (Stono River, SC)

  24

• Sea Cup (Stono River, SC)

  48

• Shigoku (Willapa Bay, WA)

  4.5

• Shigoku (Willapa Bay, WA)

  27

• Shigoku (Willapa Bay, WA)

  54

• Shio Tang (Skagit Bay, WA)

  4.5

• Shio Tang (Skagit Bay, WA)

  27

• Shio Tang (Skagit Bay, WA)

  54

• Steamboat (Washington)

  4.5

• Steamboat (Washington)

  27

• Steamboat (Washington)

  54

• Razor Clams (Nantucket, MA)

  6

• Razor Clams (Nantucket, MA)

  36

• Razor Clams (Nantucket, MA)

  72

• Oysters and Razor Clams Preparation

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

• White Prawn Cocktail (Sea of Cortez)

  16

• White Prawn Cocktail (Sea of Cortez)

  32

• Lobster (Maine)

  45

• Lobster (Maine)

  90

• Dungeness Crab (Washington)

  40

• Dungeness Crab (Washington)

  80

• Plateaux de Fruits de Mer

  95

• Plateaux de Fruits de Mer

  195

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, mixed olives, crudité, rose endive, crostini

• Brandade

  25

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

• Santa Barbara smoked salmon

  25

  Santa Barbara smoked salmon, dill crème fraîche, egg salad crostini, pickled onion, black pepper, cress

premieres

• Chilled tomato soup

  12

  tabil crema, basil oil

• Castelfranco radicchio salad

  16.5

  lemon-anchovy vinaigrette, garlic, tortilla crisps, Manchego

• Heirloom cucumber & sweet 100 tomato salad

  19

  red onion, house labneh, mint, za'atar vinaigrette

• Charantais melon

  18

  fresh mozzarella straciatella, saba, basil, pistachio dukkah

• Ahi tuna crudo

  26

  yuzu jus, avocado, serrano, pickled ginger, Meyer lemon, trout roe, red shiso

• Beef sirloin carpaccio

  24

  sauce gribiche, fried capers, gaufrettes, chervil, mezzo secco

• Plancha! Monterey Bay calamari

  26

  Oaxacan mole, chickpeas, cilantro-lime mayo, totopos

main features

• Grilled pacific swordfish

  44

  almond romesco, romano beans, sungold tomatoes, oilvada, aioli

• Hand rolled cavatelli

  34

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

• Summer Paella

  30

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

• Harissa-lime roasted half chicken

  35

  hummus, roasted baby carrots, nectarine chutney, chimichurri

• Five-spice duck breast

  45

  Italian white beans, warm chicory salad, blackberries, quacklins, rich duck liver toast

• Brined heritage pork chop

  44

  sautéed Brentwood white corn, spring onions, gypsy peppers, Kenya butter

• Grilled Akaushi Wagyu bavette

  46

  fried russets, heirloom tomato, horseradish cream, salsa verde

• 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 Acme levain bread

  5

  our cultured butter, flaky sea salt

• Tonight's featured wine

  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

• Film

  Film: 'Romancing the Stone', 1984