Menu

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)

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

Mixed Mediterranean olives

7.5

Lavender scented goat cheese baked on fig leaf

Lavender scented goat cheese baked on fig leaf, Bing cherry mostarda, crudité, rose endive, crostini

23

Brandade

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

25

Santa Barbara smoked salmon

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

25

Chef's charcuterie board

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

26

Soup

Brentwood corn velouté, crème fraîche, chili oil

12

Heirloom chicory salad

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

16.5

....

20

Bluefin tuna ceviche

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

26

Spanish octopus carpaccio

arugula, preserved lemon, capers, Aleppo chili

24

Beef sirloin tartare

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

24

Crisp chickpea panisse

smoked tomato aioli, Pecorino shower

16

Sea scallops

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

44

Spaghetti alla chittara

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

34

Summer vegetables

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

30

Madras sesame fried chicken

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

35

Five-spice duck breast

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

45

Brined Heritage pork chop

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

45

Grilled Akaushi Wagyu bavette

sauce gribiche, Jimmy Nardellos, sungolds, fried russets, Cabernet beef 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 Acme levain bread

our cultured butter, flaky sea salt

5