Dinner

oysters

• 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)

  4 EACH / 24 HALF / 48 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

shellfish

• 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

Razor Clams

• Razor Clams (Nantucket, MA)

  6 EACH / 36 HALF / 72 DOZEN

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

caviar

• Tsar Nicoulai Estate .5 oz.

  59

• Tsar Nicoulai Golden Osetra .5 oz.

  83

• *hand cut potato chips, crème fraîche*

  hand cut potato chips, crème fraîche

urban picnic

• Mixed Mediterranean olives

  7.5

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

  23

• Brandade

  25

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

• Fish & Chips!

  25

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

premieres

• Soup

  12

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

• August chicory salad

  16.5

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

• Heirloom tomato

  17

  summer cucumbers, house labneh, pistachio dukkah, Essex feta

• Hamachi crudo

  26

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

• Spanish octopus carpaccio

  24

  preserved lemon, capers, Aleppo chili, Alziari oil

• Beef sirloin tartare

  24

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

• Steamed Manila clams

  24

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

main features

• Maine sea scallops

  45

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

• Tagliatelle verde pasta

  34

  arrabiata sauce, golden chanterelles, snap peas, Calabrian chili, breadcrumbs

• Eggplant Milanese

  30

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

• Madras sesame fried chicken

  36

  hummus, honey-coriander carrots, pickled cauliflower, peach chutney, cilantro-feta sauce

• Five-spice duck breast

  45

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

• Brined heritage pork chop

  45

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

• Grilled Akaushi Wagyu bavette

  46

  Brentwood corn, heirloom tomato, Oaxacan mole, charred shishitos

• 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

• Achiote, cherry tomato, & rosemary focaccia

  6.5

  extra virgin olive oil

• Warm Acme levain bread

  5

  our cultured butter, flaky sea salt