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

• Sea Cup

  4 EACH / 24 HALF / 48 DOZEN

  Charleston, SC

• Shigoku

  4.5 EACH / 27 HALF / 54 DOZEN

  Willapa Bay, WA

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 .5 oz.

  59

• Tsar Nicoulai Golden Osetra .5 oz.

  83

• caviar

  hand cut potato chips, crème fraîche

• 2013 Barbera from Seam Wines

  17/glass or 45/carafe

  We feature a 2013 Barbera from Seam Wines in El Dorado, California $17/glass or $45/carafe The Sierra Foothills of California are known for gold towns, old wine vines, and noteworthy vineyards that rival those of Europe. Italian red grape varietals, like the medium-bodied Barbera settled-in straight away. Age has brought complexity, with flavors of dark fruit, molasses, licorice, and forest floor. Pairs well with the Duck Breast

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, kettle chips, farm egg, trout roe

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

  30

premieres

• Soup

  12

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

• August chicory salad

  16.5

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

• Heirloom tomato

  17

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

• Hamachi crudo

  26

  coconut leche de tigre, yellow peach, serrano chili, opal basil, finger lime

• Spanish octopus carpaccio

  24

  preserved lemon, capers, Aleppo chili, Grecian Spanish Alziari virgin olive oil

• Beef sirloin tartare

  24

  tahina sauce, black olives, English cucumber, pepper relish, pine nuts, flatbread

• Steamed Manila clams

  24

  fragrant tomato-saffron broth, rouille, angel hair potatoes

main features

• East Coast sea scallops

  45

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

• Tagliatelle Verde

  34

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

• Eggplant Milanese

  30

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

• Madras curry sesame fried chicken

  36

  sweet & sour heirloom wax beans, ginger scallion spoonbread, spiced honey

• Five-spice duck breast

  45

  English pea purée, toasted hazelnuts, coastal huckleberries, Belgian endive, 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

• Rosemary & Niçoise olive focaccia

  6.5

  extra virgin olive oil

• Warm Acme levain bread

  5

  our cultured butter, flaky sea salt