Dinner

oysters

• Beau Soleil (Miramichi Bay, N. B. CN)

  4.5 / 27 / 54

• Birch Point (Dyer Bay, ME)

  4.5 / 27 / 54

• Blue Devil (Baja, MX)

  4 / 24 / 48

• Chebooktook (Bouctouche Bay, NB, CN)

  4 / 24 / 48

• Shigoku (Willapa Bay, WA)

  4.5 / 27 / 54

• Shio Tang (Skagit Bay, WA)

  4.5 / 27 / 54

• Skookum (Little Skookum Inlet, WA)

  4 / 24 / 48

• Razor Clams (Nantucket, MA )

  6 / 36 / 72

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

shellfish

• White Prawn Cocktail (Sea of Cortez)

  16 / 32

• Lobster (Maine)

  45 / 90

• Dungeness Crab (Washington)

  40 / 80

• Plateaux de Fruits de Mer

  95 / 195

• Tsar Nicoulai Estate .5 oz.

  59

• Tsar Nicoulai Golden Osetra .5 oz.

  83

• caviar

  hand cut potato chips, crème fraîche

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese

  23

  Lavender scented goat cheese baked on fig leaf, 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, farm egg, trout roe, crostini

• Chef's charcuterie board

  26

  finocchiona, tête de cochon, fig preserves, cornichon, grilled bread

premieres

• Soup

  12

  Brentwood corn veloute, crème fraîche, chili oil

• Heirloom chicory salad

  16.5

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

• Sonoma melon

  20

  Persian cucumber, peaches, 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 purée, 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 nectarines, 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