Dinner

oysters*

• Birch Point

  4.5 EACH / 27 HALF / 54 DOZEN

  Dyer Bay, ME

• Point Reyes Miyagi

  4 EACH / 24 HALF / 48 DOZEN

  Tomales Bay, CA

• Royal Miyagi

  4 EACH / 24 HALF / 48 DOZEN

  Baynes Sound, NB, CN

• Saint Simon

  4 EACH / 24 HALF / 48 DOZEN

  Saint Simon Bay, NB, CN

• Sea Cup

  4 EACH / 24 HALF / 48 DOZEN

  Charleston, SC

• Shigoku

  4.5 EACH / 27 HALF / 54 DOZEN

  Willapa Bay, WA

• Skookum

  4 EACH / 24 HALF / 48 DOZEN

  Little Skookum Inlet, WA

• Razor Clams

  6 EACH / 36 HALF / 72 DOZEN

  Nantucket, MA

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

shellfish*

• White Prawn Cocktail

  16 FOUR / 32 EIGHT

  Sea of Cortez

• 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

• hand cut potato chips, crème fraîche

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese baked on fig leaf, Red Flame grapes, crudité, rose endive, crostini

  23

• Brandade

  25

  salt cod, whipped Yukon potatoes, garlic, crostini, house pickled vegetables

• Santa Barbara smoked salmon

  25

  chive crema, pickled onions, farm egg, trout roe, crostini

premieres

• Chilled tomato velouté

  12

  basil oil, crème fraîche

• September Castelfranco salad

  16.5

  lemon-anchovy vinaigrette, shaved radishes, crispy tortilla, Manchego

• Sonoma heirloom tomatoes

  17

  garden cucumbers, opal basil essence, toum, Nicoise olives, levain wafer

• Hamachi crudo

  26

  cucumber aguachile, serrano, jicama, Brokaw avocado, shiso, fresh cucumber

• Spanish octopus carpaccio

  24

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

• Beef sirloin tartare

  24

  truffle horseradish cream, shallot, capers, parsley, fried rosemary, gaufrettes

• Steamed Manila clams

  21

  saffron-tomato broth, fennel, aioli, shoestring potatoes

main features

• Local petrale sole

  44

  sweet 100s, Romano beans, fingerlings, frisée, green goddess sauce

• Hand-cut tagliatelle pasta

  34

  golden chanterelles, zucchini, Early Girl tomato confit, pangrattato, Pecorino

• Eggplant Milanese

  30

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

• Madras curry sesame fried chicken

  36

  hummus, marinated baby beets, baby carrots, cucumber raita, ras honey

• Five-spice duck breast

  45

  shell bean purée, endive, turnips, roasted Bronx grape, cassis butter, quacklins

• Brined heritage pork chop

  45

  Brentwood corn, Mission figs, salsa verde, balsamic

• Grilled Akaushi Wagyu bavette

  46

  Italian white beans, torpedo onions, blistered shishito, Meyer lemon, salsa yerba y ajo

• 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