Dinner

oysters, shellfish & caviar

• 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)

  6 / 36 / 72

• Razor Clams (Nantucket, MA) - preparation

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

• 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.

  59

• Tsar Nicoulai Golden Osetra .5 oz.

  83

• 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

• William's pâté en croûte

  24

  duck liver, pork, octopus, Bing cherry, cornichon, Dijon mustard, field greens

premieres

• Gazpacho!

  12

  Chilled heirloom tomato, garden cucumber, spring onion, Tunisian spices

• Castelfranco radicchio salad

  16.5

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

• Summer tomato crostini

  19

  whipped ricotta, basil pistou, house-cured local anchovies

• Charentais & Galia melons

  18

  fresh pulled mozzarella stracciatella, saba, cocoa nibs

• Bluefin tuna tostadas

  27

  Fresno chili hot sauce, trout roe, avocado mousse, cucumber, blue corn tortillas

• Beef sirloin carpaccio

  24

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

• Fried Monterey Bay calamari

  25

  smoked tomato aioli, lemon

main features

• Pacific swordfish

  44

  sungold tomatoes, Niçoise olivada, sauce romesco, Romano beans, crispy lentils

• English pea caramelle pasta

  34

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

• Summer Paella

  30

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

• Harissa-lime roasted half chicken

  35

  hummus, chimichurri, roasted baby carrots, pineapple chutney

• Five-spice duck breast

  45

  Italian white beans, warm chicory salad, fresh Zante currants, Cassis butter, quacklins

• Brined heritage pork chop

  44

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

• Grilled Akaushi Wagyu bavette

  46

  fried russets, blistered shishitos, horseradish cream, sweet 100 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