Dinner

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

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

Mixed Mediterranean olives

7.5

Lavender scented goat cheese baked on fig leaf

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

45

Tagliatelle Verde

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

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

creamed 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