Dinner

oysters*

• Birch Point

  4.5 EACH / 27 HALF / 54 DOZEN

  (Dyer Bay, ME)

• Blue Devil

  4 EACH / 24 HALF / 48 DOZEN

  (Baja, MX)

• Chebooktook

  4 EACH / 24 HALF / 48 DOZEN

  (Boutouche Bay, NB, CN)

• Marin Miyagi

  4 EACH / 24 HALF / 48 DOZEN

  (Tomales Bay, CA)

• Riptide

  4 EACH / 24 HALF / 48 DOZEN

  (Westport River Estuary, MA)

• Saint Simon

  4 EACH / 24 HALF / 48 DOZEN

  (Saint Simon Bay, NB, CN)

• Shigoku

  4.5 EACH / 27 HALF / 54 DOZEN

  (Willapa Bay, WA)

• Sea Cup

  4 EACH / 24 HALF / 48 DOZEN

  (Charleston, SC)

• Razor Clams

  6 EACH / 36 HALF / 72 DOZEN

  (Nantucket, MA) * served ceviche style with sangre de tigre, cucumber, trout roe

shellfish*

• 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

  59

  .5 oz.

• Tsar Nicoulai Golden Osetra

  83

  .5 oz.

• caviar

  hand cut potato chips, crème fraîche

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese

  23

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

• 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

• Ibérico prosciutto

  28

  16-month house-aged Foreign Cinema Ibérico prosciutto, warm torta fritta

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, crispy garlic-chili crunch, spring onion, Essex feta

• Hamachi crudo

  26

  Bing cherry ponzu, 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

  golden chanterelles, Romano beans, sweet 100s, crispy Yukons, pil pil sauce

• Tagliatelle verde pasta

  34

  walnut pesto, slivered snap peas, Calabrian chili, grilled torpedo onion, Pecorino

• Eggplant Milanese

  30

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

• Madras sesame fried chicken

  36

  hummus, honey-coriander carrots, 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 shishito butter

• 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

  6.5

  cherry tomato & rosemary focaccia, extra virgin olive oil

• Warm Acme levain bread

  5

  our cultured butter, flaky sea salt