Dinner

• Birch Point (Dyer Bay, ME)

  4.5 EACH / 27 HALF / 54 DOZEN

• Blue Devil (Baja, MX)

  4 EACH / 24 HALF / 48 DOZEN

• Riptide (Westport River Estuary, MA)

  4 EACH / 24 HALF / 48 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

• Razor Clams (Nantucket, MA)

  6 EACH / 36 HALF / 72 DOZEN

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

• 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

  hand cut potato chips, crème fraîche

• Tsar Nicoulai Golden Osetra .5 oz.

  83

  hand cut potato chips, crème fraîche

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese baked on raddichio

  23

  Lavender scented goat cheese baked on raddichio, 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

  Parmesan brodo, rich chicken broth, fregola

• August chicory salad

  16.5

  za'atar vinaigrette, lemon cucumbers, early girl tomato, Essex feta

• Galia melon & heirloom tomato

  17

  red shiso jus, Brokaw avocado, serrano chile

• Hamachi crudo

  26

  acqua pazza, sweet 100s, olivada, Fresno chile, basil oil

• Spanish octopus carpaccio

  24

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

• Beef sirloin tartare

  24

  green goddess sauce, spring onion, Gala apple, waffle chip

• Steamed Manila clam "chowder"

  24

  Pilsner broth, yukons, crème fraîche, grilled bread

main features

• Maine sea scallops

  45

  Brentwood corn, golden chanterelles, Romanos, Mission figs, champagne gastrique

• Tagliatelle pasta

  34

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

• Eggplant Milanese

  30

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

• Madras curry sesame fried chicken

  36

  hummus, summer cucumber salad, salsa macha, ras honey

• Five-spice duck breast

  45

  white beans, warm endive, spiced baby carrots, red flame grapes, salsa hazelnut rustica

• Brined heritage pork chop

  45

  heirloom tomato, panzanella, grilled onions, bagna càuda

• Grilled Akaushi Wagyu bavette

  46

  romesco sauce, papas bravas, charred shishitos, Castelveltrano olives, aioli

• Grilled 28-day aged Wagyu rib-eye steak

  85

  served with the above accompaniments

• 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