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

Mixed Mediterranean olives

7.5

Lavender scented goat cheese baked on a fig leaf

Lavender scented goat cheese baked on a fig leaf, mixed olives, crudité, rose endive, crostini

23

Brandade

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

25

Santa Barbara smoked salmon

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

25

Chilled tomato soup

tabil crema, basil oil

12

Castelfranco radicchio salad

lemon-anchovy vinaigrette, garlic, tortilla crisps, Manchego

16.5

Heirloom cucumber & sweet 100 tomato salad

red onion, house labneh, mint, dukkah

19

Charentais melon

fresh mozzarella stracciatella, saba, basil pistou, cocoa nibs

18

Ahi tuna crudo

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

26

Beef sirloin carpaccio

sauce gribiche, fried capers, gaufrettes, chervil, Mezzo Secco

24

Plancha! Monterey Bay calamari

Oaxacan mole, chickpeas, cilantro-lime mayo, totopos

26

Grilled Pacific swordfish

almond romesco, Romano beans, sungold tomatoes, olivada, aioli

44

Hand rolled cavatelli

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

34

Summer Paella

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

30

Harissa-lime roasted half chicken

hummus, roasted baby carrots, nectarine chutney, chimichurri

35

Five-spice duck breast

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

45

Brined heritage pork chop

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

44

Grilled Akaushi Wagyu bavette

fried russets, heirloom tomato, horseradish cream, salsa verde

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 Acme levain bread

our cultured butter, flaky sea salt

5