Dinner

• Birch Point (Dyer Bay, ME)

  4.5

  EACH

• Birch Point (Dyer Bay, ME)

  27

  HALF

• Birch Point (Dyer Bay, ME)

  54

  DOZEN

• Blue Devil (Baja, CA)

  4

  EACH

• Blue Devil (Baja, CA)

  24

  HALF

• Blue Devil (Baja, CA)

  48

  DOZEN

• Point Reyes Miyagi (Tomales Bay, CA)

  4

  EACH

• Point Reyes Miyagi (Tomales Bay, CA)

  24

  HALF

• Point Reyes Miyagi (Tomales Bay, CA)

  48

  DOZEN

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

  4

  EACH

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

  24

  HALF

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

  48

  DOZEN

• Sea Cup (Charleston, SC)

  4

  EACH

• Sea Cup (Charleston, SC)

  24

  HALF

• Sea Cup (Charleston, SC)

  48

  DOZEN

• Shigoku (Willapa Bay, WA)

  4.5

  EACH

• Shigoku (Willapa Bay, WA)

  27

  HALF

• Shigoku (Willapa Bay, WA)

  54

  DOZEN

• Skookum (Little Skookum Inlet, WA)

  4

  EACH

• Skookum (Little Skookum Inlet, WA)

  24

  HALF

• Skookum (Little Skookum Inlet, WA)

  48

  DOZEN

• White Prawn Cocktail (Sea of Cortez)

  16

  HALF

• White Prawn Cocktail (Sea of Cortez)

  32

  WHOLE

• Lobster (Maine)

  45

  HALF

• Lobster (Maine)

  90

  WHOLE

• Dungeness Crab (Washington)

  40

  HALF

• Dungeness Crab (Washington)

  80

  WHOLE

• Plateaux de Fruits de Mer

  95

  ROYALE

• Plateaux de Fruits de Mer

  195

  IMPERIAL

• Tsar Nicoulai Estate

  59

  .5 oz.

• Tsar Nicoulai Golden Osetra

  83

  .5 oz.

• caviar

  hand cut potato chips, crème fraîche

urban picnic

• Mixed Mediterranean olives

  7.5

• Lavender scented goat cheese baked on fig leaf

  22

  Lavender scented goat cheese baked on fig leaf, figs, crudité, rose endive, crostini

• Provençal Brandade

  23

  salt cod, whipped Yukon potatoes, garlic; baguette 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

  Red Flame grapes, opal basil vinaigrette, spiced seeds, shaved Manchego curls

• Sonoma heirloom tomatoes

  17

  garden cucumbers, Warren pears, whipped feta, salsa macha

• Hamachi crudo

  26

  passionfruit aguachile, charred Brokaw avocado, pickled jicama, serrano

• Spanish octopus carpaccio

  24

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

• Beef sirloin tartare

  24

  house fermented kimchi, kewpie mayo, togarashi, toasted sesame, cured farm egg

• Seared east coast sea scallops

  25

  cauliflower soubise, citrus gremolata

main features

• Pacific yellowfin tuna seared rare

  44

  za'atar, sweet 100s, Romano beans, fingerling potatoes, toum, hummus

• Hand-cut tagliatelle pasta

  34

  slivered snap peas, Early Girl tomato confit, zucchini, pangrattato, Pecorino shower

• Eggplant Milanese

  32

  heirloom zucchini, tomato vinaigrette, pickled Nardello peppers, sungolds, squash, sultana relish

• Madras curry sesame fried chicken

  36

  marinated baby beets, cucumber raita, baby carrots, ras el hanout honey

• Five-spice duck breast

  45

  Tokyo turnip purée, roasted Bronx grapes, Belgian endive, walnut aillade, duck quacklins

• Brined heritage pork chop

  45

  plums, Italian white beans, salsa yerba y ajo, grilled lemon, au jus

• Grilled Akaushi Wagyu bavette

  46

  charred corn salsa, mojo verde, blistered shishitos, refried lentils, Cabernet beef jus

• 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