Dinner

Birch Point (Dyer Bay, ME)

4.5

Blue Devil (Baja, MX)

4

Chebooktook (Boutouche Bay, NB, CN)

4

Riptide (Westport River Estuary, MA)

4

Royal Miyagi (British Columbia, CN)

4

Saint Simon (Saint Simon Bay, N.B. CN)

4

Sea Cup (Charleston, SC)

4

Shigoku (Willapa Bay, WA)

4.5

Shio Tang (Skagit Bay, WA)

4.5

Razor Clams (Nantucket, MA) *

6

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

White Prawn Cocktail (Sea of Cortez)

16

Lobster (Maine)

45

Dungeness Crab (Washington)

40

Plateaux de Fruits de Mer

95

caviar

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, coastal huckleberries, 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

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 cauliflower, ginger scallion spoonbread, spiced honey

36

Five-spice duck breast, Sardinian fregola, toasted hazelnuts, Bronx grapes, Belgian endive, salsa verde

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 Edible Schoolyard bread, our cultured butter, flaky sea salt

5.5