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Birch Point (*Baja, MX*)

4

Blue Devils (*Baja, MX*)

4

Ichiban (*Skagit Bay, WA*)

4

Island Creek (*Duxbury Bay, MA*)

4

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

4

Shigoku (*Willapa Bay, WA*)

4

Skookum (*Little Skookum Inlet, WA*)

4.5

Standish Shore (*Duxbury Bay, MA*)

4.5

Steamboat (*Totten Inlet, WA*)

4.5

White Prawn Cocktail (*Sea of Cortez*)

16

Lobster (*Maine*)

**HALF** | **WHOLE**

45

Dungeness Crab (*California*)

40

Plateaux de Fruits de Mer

**ROYALE** | **IMPERIAL**

95

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, sauce gribiche, house pickles, baguette crostini

25

Rich duck liver mousse, Shinko pear, Dijon mustard, field greens, grilled bread

21

Soup: flame roasted Early Girl tomato velouté, aged cheddar, chili oil

12

Castelfranco salad, Warren pears, creamy Meyer lemon dressing, spiced pepitas, Gruyère

16.5

Roasted delicata squash, labneh, shaved radishes, Fuyu persimmon, salsa macha, Essex feta, mint

17

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

26

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

24

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

24

Fluffy pommes dauphines, estate caviar remoulade, Parmigiano Reggiano, chives

19

Pacific swordfish, Romano beans, broccoli rabe, avocado chutney, ginger basmati rice, Madras vinaigrette

44

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

34

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

32

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

36

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

45

Grilled brined heritage pork chop, Brentwood corn, spring onions, shishitos, Argentine salsa

45

Grilled Akaushi Wagyu bavette, Italian white beans, grilled kale, bagnà càuda butter, 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 Edible Schoolyard bread, our cultured butter, flaky sea salt

5.5