Dinner

Birch Point (Dyer Bay, ME)

4.5 EACH / 27 HALF / 54 DOZEN

Blue Devil (Baja, MX)

4 EACH / 24 HALF / 48 DOZEN

Chebooktook (Boutouche Bay, NB, CN)

4 EACH / 24 HALF / 48 DOZEN

Marin Miyagi (Tomales Bay, CA)

4 EACH / 24 HALF / 48 DOZEN

Riptide (Westport River Estuary, MA)

3.5 EACH / 21 HALF / 42 DOZEN

Saint Simon (Saint Simon Bay, NB, CN)

4 EACH / 24 HALF / 48 DOZEN

Shigoku (Willapa Bay, WA)

4.5 EACH / 27 HALF / 54 DOZEN

Sea Cup (Charleston, SC)

4 EACH / 24 HALF / 48 DOZEN

Razor Clams (Nantucket, MA)

served ceviche style with sangre de tigre, cucumber, trout roe

6 EACH / 36 HALF / 72 DOZEN

White Prawn Cocktail (Sea of Cortez)

16 FOUR / 32 EIGHT

Lobster (Maine)

45 HALF / 90 WHOLE

Dungeness Crab (Washington)

40 HALF / 80 WHOLE

Plateaux de Fruits de Mer

95 ROYALE / 195 IMPERIAL

Tsar Nicoulai Estate .5 oz.

59

Tsar Nicoulai Golden Osetra .5 oz.

83

hand cut potato chips, crème fraîche

Mixed Mediterranean olives

7.5

Lavender scented goat cheese baked on fig leaf, Bronx grapes, crudité, rose endive, crostini

23

Brandade

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

25

Fish & Chips!

Santa Barbara smoked salmon, Meyer lemon ranch, farm egg, trout roe, kettle chips

25

Soup

Early Girl tomato & zucchini velouté, Vermont cheddar, chili oil

12

Heirloom chicory salad

green goddess dressing, marinated beets, toasted seeds, ricotta salata

16.5

Heirloom tomato

summer cucumbers, house labneh, pistachio dukkah, Essex feta

17

Hamachi crudo

Bing cherry yuzu, red shiso, avosabi, toasted sesame, serrano, radish

26

Spanish octopus carpaccio

preserved lemon, capers, Aleppo chili, Alziari oil

24

Beef sirloin tartare

tahina sauce, black olive, cucumber, pepper relish, pine nuts, flatbread

24

Steamed Manila clams

coconut green Thai curry, snap peas, purple basil, angel hair frites

24

Maine sea scallops

romesco sauce, patatas bravas, Romanos, sweet 100s, mojo verde, aioli, tapenade

45

Tagliatelle nero pasta

spicy tomato sauce, golden chanterelles, snap peas, Calabrian chili, breadcrumbs

34

Eggplant Milanese

tomato vinaigrette, pickled Nardello peppers, sungolds, shaved zucchini, sultana relish

30

Madras sesame fried chicken

hummus, honey-coriander carrots, stone fruit chutney, cilantro-feta sauce

36

Five-spice duck breast

English pea purée, endive, toasted hazelnuts, coastal huckleberries, pâté butter

45

Brined heritage pork chop

Tuscan white beans, roasted Mission figs, grilled radicchio, Umbrian sauce

45

Grilled Akaushi Wagyu bavette

Brentwood corn, heirloom tomato, Oaxacan mole, charred shishitos

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