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

4 EACH / 24 HALF / 48 DOZEN

Sea Cup

Charleston, SC

4 EACH / 24 HALF / 48 DOZEN

Shigoku

Willapa Bay, WA

4.5 EACH / 27 HALF / 54 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

caviar

hand cut potato chips, crème fraîche

2013 Barbera from Seam Wines

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

17/glass or 45/carafe

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, kettle chips, farm egg, trout roe

25

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

30

Soup

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

12

August chicory salad

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

16.5

Heirloom tomato

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

17

Hamachi crudo

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

26

Spanish octopus carpaccio

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

24

Beef sirloin tartare

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

24

Steamed Manila clams

fragrant tomato-saffron broth, rouille, angel hair potatoes

24

East Coast sea scallops

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

45

Tagliatelle Verde

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

34

Eggplant Milanese

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

30

Madras curry sesame fried chicken

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

36

Five-spice duck breast

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

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

Rosemary & Niçoise olive focaccia

extra virgin olive oil

6.5

Warm Acme levain bread

our cultured butter, flaky sea salt

5