Menu

oysters

• Birch Point (Dyer Bay, ME)

  EACH 4.5, HALF 27, DOZEN 54

• Chebooktook (Bouctouche Bay, N.B., CN)

  EACH 4, HALF 24, DOZEN 48

• Koronda (Totten Bay, WA)

  EACH 4, HALF 24, DOZEN 48

• Riptide (Westport River, MA)

  EACH 4, HALF 24, DOZEN 48

• Royal Miyagi (B.C., CN)

  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

• Razor Clams (Nantucket, MA )

  EACH 6, HALF 36, DOZEN 72

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

shellfish

• White Prawn Cocktail (Sea of Cortez)

  FOUR 16, EIGHT 32

• Lobster (Maine)

  HALF 45, WHOLE 90

• Dungeness Crab (Washington)

  HALF 40, WHOLE 80

• Plateaux de Fruits de Mer

  ROYALE 95, IMPERIAL 195

• caviar

• Tsar Nicoulai Estate

  .5 oz. 59

• Tsar Nicoulai Golden Osetra

  .5 oz. 83

• hand cut potato chips, crème fraîche

• Tonight we feature a 2013 Barbera from Seam Wines in El Dorado, California $17/glass or $45/carafe

• *

  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

• 23

  Lavender scented goat cheese baked on a fig leaf, fresh Mission fig aillade, crudité, rose endive, crostini

• Brandade

  25

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

• Santa Barbara smoked salmon

  25

  dill crème fraîche, farm egg, marinated little beets

premieres

• Chilled soup

  12

  roasted carrot velouté, crème fraîche, pistachio dukkah

• Sonoma baby lettuce

  16.5

  wild huckleberries, sherry-honey vinaigrette, puffed farro, Brabander

• Heirloom melon & San Daniele prosciutto

  21

  Arbosana olive oil, mint, cocoa nibs, saba

• Marinated sweet peppers

  18

  oil-cured olives, pinenuts, ricotta salata, herbs, olio verde

• Bluefin tuna crudo

  27

  citrus jus, Brokaw avocado, serrano, trout roe, basil oil

• Beef sirloin tartare

  24

  romesco, shallot, parsley, capers, Niçoise olivada, gaufrettes

• Plancha! Monterey Bay calamari

  25

  Oaxacan mole, shell beans, cilantro-lime mayo, totopos

main features

• Pacific swordfish

  44

  Italian white beans, sweet 100 tomatoes, haricot verts, radish, frisée, aioli

• Truffled Parisian gnocchi

  34

  golden chanterelles, garlic, fines herbes, breadcrumbs, Piave

• Summer Paella

  30

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

• Madras sesame fried chicken

  35

  hummus, cucumber & tomato salad, feta, pickled onions, sumac, spicy honey

• Five-spice duck breast

  45

  English pea purée, warm radicchio, toasted hazelnuts, Bing cherries, Cassis, quacklins

• Brined heritage pork chop

  44

  panzanella salad, Frog Hollow peaches, spring onions, roquette, Dijon butter, balsamic

• Grilled Akaushi Wagyu bavette

  46

  Brentwood corn, sungold tomatoes, red chermoula, cabernet jus

• 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 & rosemary focaccia

  6.5

  extra virgin olive oil

• Warm Acme levain bread

  5

  our cultured butter, flaky sea salt

• Film: 'Romancing the Stone', 1984