Menu

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)

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

6/36/72

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.

hand cut potato chips, crème fraîche

59

Tsar Nicoulai Golden Osetra .5 oz.

hand cut potato chips, crème fraîche

83

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

Full Belly Farm melons

San Daniele prosciutto, Mission figs, cocoa nibs, saba

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

Saffron arancini

smoked tomato aioli, Reggiano shower

16

Khari Machi!

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

44

Spaghetti alla chitarra

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

34

Vegetable Plancha

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

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 Edible Schoolyard bread

our cultured butter, flaky sea salt

5.5