Dinner

oysters

• Birch Point

  4.5 EACH / 27 HALF / 54 DOZEN

  Dyer Bay, ME

• Blue Devil

  4 EACH / 24 HALF / 48 DOZEN

  Baja, MX

• Island Creek

  4 EACH / 24 HALF / 48 DOZEN

  Duxbury, MA

• Pickering Pass

  4 EACH / 24 HALF / 48 DOZEN

  Washington

• Saint Simon

  4 EACH / 24 HALF / 48 DOZEN

  Saint Simon Bay, N.B. CN

• Sea Cup

  4 EACH / 24 HALF / 48 DOZEN

  Charleston, SC

• Shio Tang

  4.5 EACH / 27 HALF / 54 DOZEN

  Skagit Bay, WA

• Skookum

  4 EACH / 24 HALF / 48 DOZEN

  Little Skookum Inlet, WA

shellfish & caviar

• White Prawn Cocktail

  16 FOUR / 32 EIGHT

  Sea of Cortez

• Lobster

  45 HALF / 90 WHOLE

  Maine

• Dungeness Crab

  40 HALF / 80 WHOLE

  Washington

• Plateaux de Fruits de Mer

  95 ROYALE / 195 IMPERIAL

• Tsar Nicoulai Estate .5 oz.

  59

• Tsar Nicoulai Golden Osetra .5 oz.

  83

• caviar

  hand cut potato chips, crème fraîche

• Tonight we feature a 2013 Barbera

  $17/glass or $45/carafe

  2013 Barbera from Seam Wines in El Dorado, California. The Sierra Foothills of California are known for gold towns, old wine vines, and noteworthy vineyards that rival those of Europe. Italian red grape varietals, like the medium-bodied Barbera settled-in straight away. Age has brought complexity, with flavors of dark fruit, molasses, licorice, and forest floor. Pairs well with the Grilled Wagyu bavette

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese baked on fig leaf

  23

  Lavender scented goat cheese baked on fig leaf, local strawberries, crudité, rose endive, crostini

• Brandade

  25

  salt cod, whipped Yukon potatoes, garlic, crostini, house pickled vegetables

• Santa Barbara smoked salmon

  25

  Dijonnaise, farm egg, trout roe, cress, crostini

premieres

• Soup

  12

  roasted zucchini velouté, Tabil crema, chili oil

• Heirloom chicory salad

  16.5

  lemon-anchovy vinaigrette, tortilla crisps, radishes, manchego

• Yumi watermelon

  17

  opal basil vinaigrette, salsa macha, Essex feta, mint

• Bluefin tuna ceviche

  26

  serpentine cucumber, Castelvetrano olive relish, spring onion, chili

• Spanish octopus carpaccio

  24

  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, Adriatic figs, picholine tapenade, aioli, beef jus

• Handcut spaghetti pasta al nero

  34

  rock shrimp, sweet 100s, Calabrian chili, Meyer lemon, garlic, breadcrumbs

• Summer Thai coconut curry

  30

  roasted eggplant, Summer squash, Yukon potato, broad bean, fragrant basmati rice, 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, Argentine 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

• Film: 'Mrs. Doubtfire'

  1993, 35mm