Dinner

oysters

• Birch Point (Dyer Bay, ME)

  4.5 EACH / 27 HALF / 54 DOZEN

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

  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

shellfish & caviar

• 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 fraiche

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese baked on fig leaf

  23

  Lavender scented goat cheese baked on fig leaf, coastal huckleberries, 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, kettle chips, farm egg, trout roe

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, baby carrots, sweet 100s, fried Yukons, pil pil sauce

• Tagliatelle Verde

  34

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

• Eggplant Milanese

  30

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

• Madras curry sesame fried chicken

  36

  sweet & sour cauliflower, ginger scallion spoonbread, spiced honey

• Five-spice duck breast

  45

  Sardinian fregola, toasted hazelnuts, Bronx grapes, Belgian endive, salsa verde

• Brined heritage pork chop

  45

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

• Grilled Akaushi Wagyu bavette

  46

  creamed 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 Edible Schoolyard bread

  5.5

  our cultured butter, flaky sea salt