Menu

Birch Point (Dyer Bay, ME)

4.5/EACH 27/HALF 54/DOZEN

Chebooktook (Bouctouche Bay, NB, CN)

4/EACH 24/HALF 48/DOZEN

Riptide (Westport River, MA)

4/EACH 24/HALF 48/DOZEN

Shigoku (Willapa Bay, WA)

4.5/EACH 27/HALF 54/DOZEN

Shio Tang (Skagit Bay, WA)

4.5/EACH 27/HALF 54/DOZEN

White Prawn Cocktail (Sea of Cortez)

16/FOUR 32/EIGHT

Lobster (Maine)

45/HALF 90/WHOLE

Dungeness Crab (Washington)

40/HALF 80/WHOLE

Plateaux de Fruits de Mer

95/ROYALE 195/IMPERIAL

Tsar Nicoulai Estate .5 oz.

hand cut potato chips, crème fraiche

59

Tsar Nicoulai Golden Osetra .5 oz.

hand cut potato chips, crème fraiche

83

Mixed Mediterranean olives

7.5

Lavender scented goat cheese baked on a fig leaf

Lavender scented goat cheese baked on a fig leaf, black Mission figs, crudité, rose endive, crostini

23

Brandade

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

25

Santa Barbara smoked salmon

dill crème fraiche, lemon cucumbers, marinated baby beets, puffed farro

25

Chilled soup

roasted carrot velouté, crème fraiche, pistachio dukkah

12

August chicory salad

green goddess dressing, shaved zucchini, toasted seeds, tortilla hearts, Pasqualino cheese

16.5

Sonoma melon

heirloom tomatoes, chilled tomato brodo, turmeric shallots, smoked salt

20

Bluefin tuna crudo

Santa Rosa plum ponzu, cucamelon, Meyer lemon kosho, togarashi, avosabi, trout roe

26

Spanish octopus carpaccio

arugula, preserved lemon, capers, Aleppo chili

24

Beef sirloin tartare

house sauerkraut, Dijonnaise sauce, crispy capers, fines herbes, gaufrettes

24

Pommes dauphines

black truffle sauce, Reggiano, chives

20

Meen Moilee

sea scallops, Pacific cod in Kerala style coconut-turmeric curry, little tomatoes, green beans, couscous

44

Tagliatelle alla vongole

Manila clams, lemon, white wine, breadcrumbs, garlic, Calabrian chili

34

Summer Paella

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

30

Madras sesame fried chicken

summer tabbouleh, hummus, herb salad, Essex feta, sumac, spiced honey

35

Crisp duck leg confit

five-spice duck breast, English pea purée, Bing cherries, hazelnut relish, Cassis, quacklins

45

Brined heritage pork chop

grilled Frog Hollow peaches, spring onions, salsa verde, Sardinian fregola, balsamic jus

45

Grilled Akaushi Wagyu bavette

peperonata, Italian white beans, olivada, pickled onion, 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 Edible Schoolyard bread

our cultured butter, flaky sea salt

5.5