Dinner

• Birch Point (Dyer Bay, ME)

  4.5/27/54

• Blue Devil (Baja, MX)

  4/24/48

• Island Creek (Duxbury, MA)

  4/24/48

• Pickering Pass (Washington)

  4/24/48

• Saint Simon (Saint Simon Bay, N.B. 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

• 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, local strawberries, crudité, rose endive, crostini

  23

• Dungeness crab brandade

  25

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

• Santa Barbara smoked salmon

  25

  Dijonaise, farm egg, trout roe, cress, crostini

• Full Belly Farm melons

  20

  San Daniele prosciutto, Adriatic figs, cocoa nibs, saba

premieres

• Soup

  12

  roasted zucchini velouté, Tabil crema, chili oil

• Heirloom chicory salad

  16.5

  lemon-anchovy vinaigrette, garlic croutons, radishes, manchego

• Garden cucumber salad

  17

  sungolds, salsa macha, spring onions, Essex feta, mint

• Bluefin tuna ceviche

  26

  avocado sauce, citrus essence, jicama, habanero, cilantro, tortilla whiskers

• Spanish octopus carpaccio

  24

  red shisho, preserved lemon, capers, Aleppo chili, Alziari oil

• Beef sirloin tartare

  24

  French style mayo, shallots, capers, parsley, waffle chips, Mezzo Secco

• Steamed Manila clams Normandy style

  24

  shallot, parsley, white white, crème fraîche, grilled levain

main features

• Pacific seared swordfish

  44

  Italian white beans, tiny tomatoes, romano, frisée, picholine tapenade, aioli, beef jus

• Homemade spaghetti pasta

  34

  chanterelles, snap peas, Meyer lemon, chili, garlic, breadcrumbs, Parmesan

• Summer veg curry

  30

  roasted eggplant, Summer squash, Yukon potato, broad bean, yellow curry, opal basil, cilantro

• Madras sesame fried chicken

  36

  hummus, Moroccan spiced carrots & cauliflower, kishmish, spiced honey

• Five-spice duck breast

  45

  Beluga lentil purée, warm endive salad, Tokyo turnips, Bing cherries, quacklins, Cassis

• Brined Heritage pork chop

  45

  summer panzanella, rucola, nectarines, spring onions, Dijon butter, balsamic

• Grilled Akaushi Wagyu bavette

  46

  Brentwood corn, sweet peppers, heirloom tomatoes, Argentina salsa

• 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

• Roasted garlic & rosemary focaccia

  6.5

  extra virgin olive oil

• Warm Acme levain bread

  5

  our cultured butter, flaky sea salt