Dinner

Birch Point (Dyer Bay, ME)

4.5/27/54

Blue Devil (Baja, MX)

4.5/27/54

Riptide (Westport River, MA)

4/24/48

Saint Simon (Saint Simon Bay, N.B. CN)

4/24/48

Sea Cup (Stono River, SC)

4/24/48

Shigoku (Willapa Bay, WA)

4.5/27/54

Shio Tang (Skagit Bay, WA)

4.5/27/54

Steamboat (Totten Inlet, WA)

4.5/27/54

Razor Clams (Nantucket, MA)

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

6/36/72

White Prawn Cocktail (Sea of Cortez)

16/32

Lobster (Maine)

45/90

Dungeness Crab (Washington)

40/80

Plateaux de Fruits de Mer

95/195

Tsar Nicoulai Estate .5 oz.

hand cut potato chips, crème fraîche

Tsar Nicoulai Golden Osetra .5 oz.

hand cut potato chips, crème fraîche

Mixed Mediterranean olives

7.5

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, dill crème fraîche, egg salad crostini, pickled onion, black pepper

25

Gazpacho!

Heirloom tomato, garden cucumber, spring onion, Tabil essense

12

Castelfranco radicchio salad

Frog Hollow nectarines, za'atar vinaigrette, serpentine cucumber, Essex feta

16.5

Heirloom tomato crostini

whipped ricotta, basil pistou, house-cured anchovy

19

Charentias & Galia melons

fresh pulled mozzarella stracciatella, saba, cocoa nibs

18

Bluefin tuna tostadas

Fresno chili hot sauce, avocado mousse, cucumber, blue corn tortilla

26

Beef sirloin carpaccio

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

24

Plancha!

Monterey Bay calamari, Oaxacan mole, shelling beans, cilantro-lime mayo, totopos

26

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, snap peas, soffritto, crostata squash, little turnips, pimentón scented toum

30

Harissa-lime roasted half chicken

hummus, roasted baby carrots, pineapple chutney, chimichurri

35

Five-spice duck breast

Italian white beans, warm chicory salad, blackberries, Cassis butter, almonds

45

Brined heritage pork chop

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

44

Grilled Akaushi Wagyu bavette

fried russets, blistered shishitos, horseradish cream, sweet 100 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