Menu

oysters

• Baja Babe (San Quintin Bay, MX)

  EACH: 4 | HALF: 24 | DOZEN: 48

• Birch Point (Dyer Bay, ME)

  EACH: 4.5 | HALF: 27 | DOZEN: 54

• Chebooktook (Bouctouche Bay, NB, CN)

  EACH: 4 | HALF: 24 | DOZEN: 48

• Riptide (Westport River, MA)

  EACH: 4 | HALF: 24 | DOZEN: 48

• Shigoku (Willapa Bay, WA)

  EACH: 4.5 | HALF: 27 | DOZEN: 54

• Shio Tang (Skagit Bay, WA)

  EACH: 4.5 | HALF: 27 | DOZEN: 54

• Steamboat (Totten Inlet, WA)

  EACH: 4.5 | HALF: 27 | DOZEN: 54

shellfish

• Lobster (Maine)

  HALF: 45 | WHOLE: 90

• Dungeness Crab (Washington)

  HALF: 40 | WHOLE: 80

• Tsar Nicoulai Estate .5 oz.

  59

• Tsar Nicoulai Golden Osetra .5 oz.

  83

• caviar

  hand cut potato chips, crème fraiche

• Tonight we feature a 2013 Barbera from Seam Wines in El Dorado, California

  $17/glass or $45/carafe

• 2013 Barbera from Seam Wines in El Dorado, California (description)

  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

urban picnic

• Mixed Mediterranean olives

  7.5

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

  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

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

premieres

• Soup

  12

  flame roasted tomato velouté, crème fraiche, chili oil

• Castelfranco radicchio salad

  16.5

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

• Summer heirloom tomatoes

  19

  truffled croutons, house-cured local anchovies, Pecorino Sardo

• 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

• Hand rolled tagliatelle 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, Moroccan spiced baby carrots, pineapple chutney, hot honey

• Five-spice duck breast & crispy duck leg confit

  45

  Italian white beans, chicories, 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 & garam masala focaccia

  6.5

  extra virgin olive oil

• Warm Edible Schoolyard bread

  5.5

  our cultured butter, flaky sea salt

• Film: 'Romancing the Stone'

  1984