Menu

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

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

Mixed Mediterranean olives

7.5

Lavender scented goat cheese baked on a fig leaf, fresh Mission fig aillade, 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, farm egg, marinated little beets

25

Chilled soup

roasted carrot velouté, crème fraîche, pistachio dukkah

12

Sonoma baby lettuce

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

16.5

Heirloom melon & San Daniele prosciutto

Arbosana olive oil, mint, cocoa nibs, saba

21

Marinated sweet peppers

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

18

Bluefin tuna crudo

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

27

Beef sirloin tartare

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

24

Plancha! Monterey Bay calamari

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

25

Pacific swordfish

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

44

Truffled Parisian gnocchi

golden chanterelles, garlic, fines herbes, breadcrumbs, Piave

34

Summer Paella

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

30

Madras sesame fried chicken

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

35

Five-spice duck breast

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

45

Brined heritage pork chop

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

44

Grilled Akaushi Wagyu bavette

Brentwood corn, sungold tomatoes, red chermoula, cabernet jus

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 & rosemary focaccia

extra virgin olive oil

6.5

Warm Acme levain bread

our cultured butter, flaky sea salt

5

Film: 'Romancing the Stone', 1984