Menu

oysters*

• Beau Soleil (Miramichi Bay, NB, 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

• Pickering Pass (Washington)

  4/24/48

• Pink Moon (Prince Edward Island, 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

  hand cut potato chips, crème fraîche

• Tsar Nicoulai Golden Osetra .5 oz.

  83

  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

• Full Belly Farm melons

  20

  San Daniele prosciutto, Mission figs, cocoa nibs, saba

• 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

• Saffron arancini

  16

  smoked tomato aioli, Reggiano shower

main features

• Khari Machi!

  44

  Scallop, Pacific cod, clams, robust early girl tomato broth, turmeric, curry leaf, chili, basmati, pad pad

• Spaghetti alla chitarra

  34

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

• Vegetable Plancha

  30

  crisp panisse, Romanos, snap peas, sweet 100s, sofrito, shell beans, beets, squash, pimentón toum

• 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 Edible Schoolyard bread

  5.5

  our cultured butter, flaky sea salt