Dinner

oysters*

• oysters*

  4.5

  Birch Point (Dyer Bay, ME)

• oysters*

  27

  Birch Point (Dyer Bay, ME)

• oysters*

  54

  Birch Point (Dyer Bay, ME)

• oysters*

  4

  Blue Devil (Baja, MX)

• oysters*

  24

  Blue Devil (Baja, MX)

• oysters*

  48

  Blue Devil (Baja, MX)

• oysters*

  4

  Chebooktook (Bouctouche Bay, NB, CN)

• oysters*

  24

  Chebooktook (Bouctouche Bay, NB, CN)

• oysters*

  48

  Chebooktook (Bouctouche Bay, NB, CN)

• oysters*

  4.5

  Shigoku (Willapa Bay, WA)

• oysters*

  27

  Shigoku (Willapa Bay, WA)

• oysters*

  54

  Shigoku (Willapa Bay, WA)

• oysters*

  4.5

  Shio Tang (Skagit Bay, WA)

• oysters*

  27

  Shio Tang (Skagit Bay, WA)

• oysters*

  54

  Shio Tang (Skagit Bay, WA)

• oysters*

  4

  Skookum (Little Skookum Inlet, WA)

• oysters*

  24

  Skookum (Little Skookum Inlet, WA)

• oysters*

  48

  Skookum (Little Skookum Inlet, WA)

• Razor Clams (Nantucket, MA)*

  6

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

• Razor Clams (Nantucket, MA)*

  36

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

• Razor Clams (Nantucket, MA)*

  72

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

shellfish*

• shellfish*

  16

  White Prawn Cocktail (Sea of Cortez)

• shellfish*

  32

  White Prawn Cocktail (Sea of Cortez)

• shellfish*

  45

  Lobster (Maine)

• shellfish*

  90

  Lobster (Maine)

• shellfish*

  40

  Dungeness Crab (Washington)

• shellfish*

  80

  Dungeness Crab (Washington)

• shellfish*

  95

  Plateaux de Fruits de Mer

• shellfish*

  195

  Plateaux de Fruits de Mer

• caviar

  59

  Tsar Nicoulai Estate .5 oz.

• caviar

  83

  Tsar Nicoulai Golden Osetra .5 oz.

• caviar

  hand cut potato chips, crème fraîche

• 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 $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

• Lavender scented goat cheese baked on radicchio, black Mission figs, crudité, rose endive, crostini

  23

  Lavender scented goat cheese baked on radicchio, black Mission figs, 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, pickle onion, trout roe, crostini

• Chef's charcuterie board

  26

  finocchiona, duck liver mousse, tête de cochon, fig preserves, cornichon, grilled bread

premieres

• Chilled soup

  12

  roasted carrot velouté, crème fraîche, pistachio dukkah

• Heirloom chicory salad

  16.5

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

• Sonoma melon

  20

  Persian cucumber, nectarines, slivered red onion, mint, Essex feta, olio verde

• Bluefin tuna ceviche

  26

  avocado mousse, yuzu jus, spring onion, habanero, jicama, taro chips, shisho

• Spanish octopus carpaccio

  24

  arugula, preserved lemon, capers, Aleppo chili

• Beef sirloin tartare

  24

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

• 'Plancha! Monterey Bay calamari

  18.5

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

main features

• Saffron broth

  44

  sea scallops, Pacific cod, Manilla clams, Yukon potatoes, braised fennel, aioli, Castelvetrano, chervil

• Tagliatelle pasta

  34

  golden chanterelles, English peas, Meyer lemon, garlic, basil, chili flake, Reggiano

• Summer veg

  30

  Romanos, snap peas, sweet 100s, Tuscan bean puree, baby beets, shaved squash, radish, olivada, toum

• Madras sesame fried chicken

  35

  hummus, heirloom tomato & cucumber salad, za'atar vinaigrette, ras honey

• Five-spice duck breast

  45

  jeweled couscous, roasted baby carrots, raita, rose petal sauce, pistachio, cassis

• Brined Heritage pork chop

  45

  Umbrian farro, grilled Frog Hollow peaches, spring onions, salsa verde, balsamic

• Grilled Akaushi Wagyu bavette

  46

  sauce gribiche, crispy russets, sungold, sweet pepper, 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