Menu

• Birch Point

  EACH 4.5, HALF 27, DOZEN 54 (Dyer Bay, ME)

• Blue Devil

  EACH 4.5, HALF 27, DOZEN 54 (Baja, MX)

• Riptide

  EACH 4, HALF 24, DOZEN 48 (Westport River, MA)

• Saint Simon

  EACH 4, HALF 24, DOZEN 48 (Saint Simon Bay, N.B. CN)

• Sea Cup

  EACH 4, HALF 24, DOZEN 48 (Stono River, SC)

• Shigoku

  EACH 4.5, HALF 27, DOZEN 54 (Willapa Bay, WA)

• Shio Tang

  EACH 4.5, HALF 27, DOZEN 54 (Skagit Bay, WA)

• Steamboat

  EACH 4.5, HALF 27, DOZEN 54 (Totten Inlet, WA)

• Razor Clams

  EACH 6, HALF 36, DOZEN 72 (Nantucket, MA)

• Razor Clams (description)

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

• White Prawn Cocktail

  FOUR 16, EIGHT 32 (Sea of Cortez)

• Lobster

  HALF 45, WHOLE 90 (Maine)

• Dungeness Crab

  HALF 40, WHOLE 80 (Washington)

• Plateaux de Fruits de Mer

  ROYALE 95, IMPERIAL 195

• caviar

  Tsar Nicoulai Estate .5 oz.

• caviar

  Tsar Nicoulai Golden Osetra .5 oz.

• caviar (accompaniments)

  hand cut potato chips, crème fraîche

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, dukkah

• Charentais melon

  18

  fresh mozzarella stracciatella, saba, basil pistou, cocoa nibs

• 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, olivada, aioli

• Hand rolled cavatelli

  34

  chanterelle mushrooms, summer squash, garlic, herbs, toasted hazelnuts, Piave

• 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, almonds

• Brined heritage pork chop

  44

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

• 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