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

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, Mission figs, crudité, rose endive, crostini

23

Brandade

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

25

Santa Barbara smoked salmon

Dijonnaise, farm egg, trout roe, cress, crostini

25

Soup

heirloom tomato & zucchini velouté, Vermont cheddar, chili oil

12

Heirloom chicory salad

lemon-anchovy vinaigrette, tortilla crisps, radishes, manchego

16.5

Yumi watermelon

opal basil vinaigrette, salsa macha, Essex feta, mint

17

Bluefin tuna ceviche

serpentine cucumber, Castelvetrano olive relish, spring onion, chili

26

Spanish octopus carpaccio

preserved lemon, capers, Aleppo chili, Alziari oil

24

Beef sirloin tartare toasts

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

24

Steamed Manila clams Normandy style

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

24

Maine sea scallops

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

45

Handcut spaghetti pasta al nero

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

34

Eggplant Milanese

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

30

Madras sesame fried chicken

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

36

Five-spice duck breast

Moroccan spiced carrots, English pea purée, duck fat fingerlings

45

Brined heritage pork chop

Bronx grapes, Brentwood corn, spring onion, chimichurri butter

45

Grilled Akaushi Wagyu bavette

smoky beans, blistered shishitos, heirloom tomatoes, mojo verde

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 Edible Schoolyard bread

our cultured butter, flaky sea salt

5.5