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.

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, local strawberries, crudité, rose endive, crostini

23

Dungeness crab brandade

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

25

Santa Barbara smoked salmon

Dijonaise, farm egg, trout roe, cress, crostini

25

Full Belly Farm melons

San Daniele prosciutto, Adriatic figs, cocoa nibs, saba

20

Soup

roasted zucchini velouté, Tabil crema, chili oil

12

Heirloom chicory salad

lemon-anchovy vinaigrette, garlic croutons, radishes, manchego

16.5

Garden cucumber salad

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

17

Bluefin tuna ceviche

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

26

Spanish octopus carpaccio

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

24

Beef sirloin tartare

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

24

Steamed Manila clams Normandy style

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

24

Pacific seared swordfish

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

44

Homemade spaghetti pasta

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

34

Summer veg curry

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

30

Madras sesame fried chicken

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

36

Five-spice duck breast

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

45

Brined Heritage pork chop

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

45

Grilled Akaushi Wagyu bavette

Brentwood corn, sweet peppers, heirloom tomatoes, Argentina salsa

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

Roasted garlic & rosemary focaccia

extra virgin olive oil

6.5

Warm Acme levain bread

our cultured butter, flaky sea salt

5