Menu

Baja Babe (Baja, MX)

4 EACH / 24 HALF / 48 DOZEN

Hood Canal (Hood Canal, WA)

4 EACH / 24 HALF / 48 DOZEN

Point Reyes Miyagi (Tomales Bay, CA)

4 EACH / 24 HALF / 48 DOZEN

Royal Miyagi (Baynes Sound, BC, CN)

4 EACH / 24 HALF / 48 DOZEN

Saint Simon (Saint Simon Bay, NB, CN)

4 EACH / 24 HALF / 48 DOZEN

Shigoku (Willapa Bay, WA)

4.5 EACH / 27 HALF / 54 DOZEN

Shio Tang (Skagit Bay, WA)

4.5 EACH / 27 HALF / 54 DOZEN

Razor Clams (Nantucket, MA)*

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

6 EACH / 36 HALF / 72 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.

hand cut potato chips, crème fraîche

59

Tsar Nicoulai Golden Osetra .5 oz.

hand cut potato chips, crème fraîche

83

Mixed Mediterranean olives

7.5

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

22

Provençal Brandade: salt cod, green chili, whipped Yukon potatoes, garlic, crostini, house pickled vegetables

23

Santa Barbara smoked salmon, chive crema, pickled onions, farm egg, trout roe, crostini

25

Chef's Charcuterie, rich duck liver mousse, finnocchiona, pluot, frisée, blackberry, grilled bread

25

Soup: leek velouté, truffled cream, chives

12

September Castelfranco salad, little beets, charred Romanesco, green goddess dressing, spiced seeds, mezzo secco

16.5

Heirloom tomatoes, house fermented kimchi, remoulade, togarashi, sesame crumble, fresh dill

17

Hamachi crudo, coconut-lemon verbena brodo, radish, serrano, trout roe, finger lime

26

Spanish octopus carpaccio, red pepper relish, toasted pine nuts, capers, Alziari virgin olive oil

24

Beef sirloin tartare, sumac scented waffle chips, hummus, Warren pear, Medjool date, pickled shallot

24

Seared east coast sea scallops, cauliflower soubise, almond salsa rustica

25

Pacific yellowfin tuna seared rare, za'atar, sweet 100s, cucumbers, shell bean purée, opal basil vinaigrette, aioli

44

Hand-rolled saffron cavatelli pasta, snap peas, slivered shishitos, basil, Meyer lemon fonduta, Reggiano

34

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

32

Madras curry sesame fried chicken, Romano beans, mango-cabbage slaw, avocado, hot passion fruit honey

36

Five-spice duck breast, soft greens polenta, Tokyo turnips, roasted Red Flame grapes, Belgian endive, walnut aillade

45

Grilled brined heritage pork chop, Brentwood corn, gold chanterelle & spring onions, grilled radicchio, salsa verde

45

Grilled Akaushi Wagyu bavette, cherry tomatoes, smoky Italian white beans, grilled squash, tomato butter, Cab jus

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 Acme levain bread, our cultured butter, flaky sea salt

5