Dinner

Birch Point (*Baja, MX*)

4 each / 24 half / 48 dozen

Blue Devils (*Baja, MX*)

4 each / 24 half / 48 dozen

Ichiban (*Skagit Bay, WA*)

4 each / 24 half / 48 dozen

Island Creek (*Duxbury Bay, MA*)

4 each / 24 half / 48 dozen

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

4 each / 24 half / 48 dozen

Shigoku (*Willapa Bay, WA*)

4 each / 24 half / 48 dozen

Shio Tang (*Skagit Bay, WA*)

4.5 each / 27 half / 54 dozen

Skookum (*Little Skookum Inlet, WA*)

4.5 each / 27 half / 54 dozen

Standish Shore (*Duxbury Bay, MA*)

4.5 each / 27 half / 54 dozen

White Prawn Cocktail (*Sea of Cortez*)

16 four / 32 eight

Lobster (*Maine*)

HALF / WHOLE

45 half / 90 whole

Dungeness Crab (*California*)

40 four / 80 eight

Plateaux de Fruits de Mer

ROYALE / IMPERIAL

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 grape 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, dill crema, farm eggs, pickled onions, trout roe, cress, crostini

25

Soup: leek & cauliflower velouté, truffle cream, chives

12

September Castelfranco salad, Shinko pears, cider vinaigrette, spiced pepitas, ricotta salata

16.5

Roasted delicata squash, hummus, shaved radishes, Fuyu persimmon, salsa macha, mint

17

Bluefin tuna ceviche, lemon aguachile, Mission figs, avocado, taro chips

26

Beef sirloin tartare, horseradish sauce, fried capers & rosemary, shallots, parsley, gaufrettes

24

Plancha! Monterey Bay calamari, Oaxacan mole, shell beans, cilantro-lime mayo, totopos

24

Pacific mahi-mahi, Romano beans, heirloom tomato, avocado chutney, ginger basmati rice, Madras vinaigrette

44

House made tagliatelle, Genovese basil pesto, sweet 100s, zucchini julienne, Parmesan

34

Eggplant Milanese, crostata romanesco, tomato vinaigrette, pickled Nardello peppers, sungolds, snap peas, sultana relish

32

Za'atar scented roast half chicken, chickpea tagine, jeweled couscous, pistachio, rose petal sauce, cucumber raita

36

Five-spice duck breast, fingerling potato & roasted garlic hash, baby carrots, frisée, duck liver toast, quacklins

45

Grilled brined heritage pork chop, Brentwood corn, spring onions, shishitos, Kenya butter

45

Grilled Akaushi Wagyu bavette, Italian white beans, grilled kale, sauce chasseur

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 chicharrones, harissa spice, lime, sea salt

7.5

Rosemary & Niçoise olives focaccia, extra virgin olive oil

6.5

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

5