Dinner

oysters*

• 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

• 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* / caviar

• 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, Mission figs, 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

  heirloom tomato & zucchini velouté, Vermont cheddar, 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 toasts

  24

  truffled horseradish sauce, capers, fines herbes, black pepper pain de mie

• Steamed Manila clams Normandy style

  24

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

main features

• Maine sea scallops

  45

  herbed spätzle, golden chanterelles, charred snap peas, Romano beans, beurre blanc

• Handcut spaghetti pasta al nero

  34

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

• Eggplant Milanese

  30

  tomato vinaigrette, pickled Jimmy Nardellos, sungolds, shaved summer squash, sultana relish

• Madras sesame fried chicken

  36

  cabbage slaw, yellow nectarine, fresh zucchini spoonbread, spiced honey

• Five-spice duck breast

  45

  Moroccan spiced carrots, English pea purée, duck fat fingerlings

• Brined heritage pork chop

  45

  Bronx grapes, Brentwood corn, spring onion, chimichurri butter

• Grilled Akaushi Wagyu bavette

  46

  smoky beans, blistered shishitos, heirloom tomatoes, mojo verde

• 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 Edible Schoolyard bread

  5.5

  our cultured butter, flaky sea salt