Dinner

oysters / shellfish / caviar

• Birch Point (Dyer Bay, ME)

  4.5 EACH / 27 DOZEN / 54 DOZEN

• Point Reyes Miyagi (Tomales Bay, CA)

  4 EACH / 24 DOZEN / 48 DOZEN

• Royal Miyagi (Baynes Sound, NB, CN)

  4 EACH / 24 DOZEN / 48 DOZEN

• Saint Simon (Saint Simon Bay, NB, CN)

  4 EACH / 24 DOZEN / 48 DOZEN

• Sea Cup (Charleston, SC)

  4 EACH / 24 DOZEN / 48 DOZEN

• Shigoku (Willapa Bay, WA)

  4.5 EACH / 27 DOZEN / 54 DOZEN

• Skookum (Little Skookum Inlet, WA)

  4 EACH / 24 DOZEN / 48 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

• Razor Clams (Nantucket, MA)

  6 EACH / 36 DOZEN / 72 DOZEN

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

• Tsar Nicoulai Estate .5 oz.

  59

  hand cut potato chips, crème fraiche

• Tsar Nicoulai Golden Osetra .5 oz.

  83

  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

• Santa Barbara smoked salmon rilettes

  25

  trout caviar, kettle chips, herb salad

premieres

• Soup

  12

  Brentwood corn velouté, chili oil

• September chicory salad

  16.5

  baby beets, fried almonds, blackberry vinaigrette, fines herbes

• Sonoma heirloom tomatoes

  17

  tonnato sauce, crispy chickpeas, tabil, opal basil

• Hamachi crudo

  26

  coconut leche de tigre, yellow nectarine, serrano chile, finger lime, red shiso

• Spanish octopus carpaccio

  24

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

• Beef sirloin tartare

  24

  baba ganoush, Medjool date, roasted red peppers, pickled turnip, za'atar flatbread

• Niloufer's Parsi lamb meatballs

  21

  zhoug yogurt, toasted pistachio, mint

main features

• Local white sea bass

  44

  heirloom tomato acqua pazza, sweet 100s, olives, Romanos, aioli, basil, Fresno chile

• Hand-cut spaghettini pasta

  34

  golden chanterelles, zuchinni, fresh oregano, Early Girl tomato confit, pangrattato

• Eggplant Milanese

  30

  tomato vinaigrette, shaved squash, sungold cherry tomatoes, pickled Nardello peppers, sultana relish

• Madras curry sesame fried chicken

  36

  hummus, Calabrian chili snap peas, baby carrots, avocado chutney

• Crisp duck leg confit

  45

  five-spice duck breast, Mission figs, hazelnuts, salsa rustica, Tuscan white beans

• Heritage porchetta

  42

  roasted Bronx grapes, Sardinian fregola, spring onions, salsa verde, pork jus

• Grilled Akaushi Wagyu bavette

  46

  cranberry beans, blistered shishitos, cowboy onions, smoked tomato 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 Acme levain bread

  5

  our cultured butter, flaky sea salt