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

• Sea Cup (Charleston, SC)

  4/24/48

• 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

Tonight we feature

• 2013 Barbera from Seam Wines (El Dorado, California)

  17/glass or 45/carafe

  A 2013 Barbera from Seam Wines in El Dorado, California. 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 fig leaf

  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

  truffled olive remoulade, farm egg, trout roe, cress, crostini

• Chef's charcuterie board

  26

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

premieres

• Soup

  12

  Brentwood corn velouté, crème fraîche, chili oil

• Heirloom chicory salad

  16.5

  green goddess dressing, toasted seeds, tortilla hearts, ricotta salata

• Sonoma melon

  20

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

• Fresh pulled mozarella

  20

  eggplant caponata, blistered shishito, breadcrumbs, pinenuts, saba

• Bluefin tuna ceviche

  26

  watermelon dashi, trout roe, togarashi, avosabi, taro chip

• Beef sirloin tartare

  24

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

• Plancha!

  18.5

  Monterey Bay calamari, Oaxacan mole, shell beans, cilantro-lime mayo, totopos

main features

• Sea scallops

  44

  Pacific cod, Manila clams, saffron broth, Yukon potatoes, braised fennel, aioli, Castelvetrano, chervil

• Spaghetti alla chittara

  34

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

• Summer veggies

  30

  Romanos, snap peas, sweet 100s, cranberry beans, 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

• Film: 'Romancing the Stone'

  1984, 35mm