Dinner

Birch Point (Baja, MX)

4 EACH / 24 HALF / 48 DOZEN

Blue Devils (Baja, MX)

4 EACH / 24 HALF / 48 DOZEN

Royal Miyagi (Baynes Sound, BC, 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

Shio Tang (Skagit Bay, WA)

4.5 EACH / 27 HALF / 54 DOZEN

Steamboat (Puget Sound, WA)

4 EACH / 24 HALF / 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

Tsar Nicoulai Estate .5 oz.

59

Tsar Nicoulai Golden Osetra .5 oz.

83

hand cut potato chips, crème fraîche

Mixed Mediterranean olives

7.5

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

22

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

23

Santa Barbara smoked salmon rilettes, house pickles, field greens, levain wafers

25

Soup: chilled cucumber gazpacho, crispy chickpeas, Aleppo chili

12

September Castelfranco salad, little beets, lemon-anchovy vinaigrette, radishes, tortilla crisps, Manchego

16.5

Piel De Sapo melon, freshly pulled mozzarella, heirloom cucumbers, opal basil vinaigrette, breadcrumbs

17

Bluefin tuna crudo, Warren pear, salsa macha, pickled shallot, finger lime

26

Spanish octopus carpaccio, toum, Castelvetrano olives, capers, parsley

24

Beef sirloin tartare, charred shishito remoulade, spring onion, pickled radish, chives, spiced totopos

24

Romano bean tempura, Meyer lemon mayo, togarashi, shiso

18

Local black cod, scallops & Manila clams, white wine fumet, Yukons, mirepoix, fines herbes, crème fraîche

44

Hand cut pappardelle pasta, duck leg confit ragù, chanterelles, Early Girl tomatoes, breadcrumbs, Pecorino Sardo

34

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

32

Poulet frites! Za'atar scented roast chicken, hand cut French fries, cilantro feta sauce, labneh, zhoug

36

Five-spice duck breast, cranberry beans, Tokyo turnips, Belgian endive, Cassis butter, quacklins, huckleberry

45

Grilled brined heritage pork chop, soft greens polenta, Mission figs, baby carrots, salsa verde

45

Grilled Akaushi Wagyu bavette, Italian white beans, grilled rabe, horseradish cream, pickled onion, Cabernet 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 & Brentwood corn focaccia, extra virgin olive oil

6.5

Warm Acme levain bread, our cultured butter, flaky sea salt

5