Menu

oysters

• Beau Soleil

  EACH 4.5, HALF 27, DOZEN 54 (Miramichi Bay, NB, CN)

• Birch Point

  EACH 4.5, HALF 27, DOZEN 54 (Dyer Bay, ME)

• Blue Devil

  EACH 4, HALF 24, DOZEN 48 (Baja, MX)

• Chebooktook

  EACH 4, HALF 24, DOZEN 48 (Bouctouche Bay, NB, CN)

• Sea Cup

  EACH 4, HALF 24, DOZEN 48 (Charleston, SC)

• Shio Tang

  EACH 4.5, HALF 27, DOZEN 54 (Skagit Bay, WA)

• Skookum

  EACH 4, HALF 24, DOZEN 48 (Little Skookum Inlet, WA)

shellfish & caviar

• White Prawn Cocktail

  FOUR 16, EIGHT 32 (Sea of Cortez)

• Lobster

  HALF 45, WHOLE 90 (Maine)

• Dungeness Crab

  HALF 40, WHOLE 80 (Washington)

• Plateaux de Fruits de Mer

  ROYALE 95, IMPERIAL 195

• Tsar Nicoulai Estate

  .5 oz. 59

• Tsar Nicoulai Golden Osetra

  .5 oz. 83

• hand cut potato chips, crème fraîche

  hand cut potato chips, crème fraîche

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese baked on fig leaf

  23

  Lavender scented goat cheese baked on fig leaf, Bing cherry mostarda, 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, duck liver mousse, 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

• ....

  20

• Bluefin tuna ceviche

  26

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

• Spanish octopus carpaccio

  24

  arugula, preserved lemon, capers, Aleppo chili

• Beef sirloin tartare

  24

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

• Crisp chickpea panisse

  16

  smoked tomato aioli, Pecorino shower

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, Reggiano, garlic, basil, chili flake

• Summer vegetables

  30

  Romanos, snap peas, sweet 100s, olivada, toum, cranberry beans, baby beets, squash, radish

• Madras sesame fried chicken

  35

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

• Five-spice duck breast

  45

  jeweled couscous, blistered shishitos, raita, rose petal sauce, pistachios, Cassis duck jus

• Brined Heritage pork chop

  45

  grilled nectarines, Umbrian farro, spring onions, eggplant caponata, balsamic

• Grilled Akaushi Wagyu bavette

  46

  sauce gribiche, Jimmy Nardellos, sungolds, fried russets, Cabernet beef 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