Dinner

Blue Devils (*Baja, MX*)

4 / 24 / 48

Island Creek (*Duxbury Bay, MA*)

4 / 24 / 48

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

4 / 24 / 48

Sea Cup (*Charleston, SC*)

4 / 24 / 48

Shigoku (*Samish Bay, WA*)

4.5 / 27 / 54

Shio Tang (*Skagit Bay, WA*)

4 / 24 / 48

Standish Shore (*Duxbury Bay, MA*)

4 / 24 / 48

Steamboat (*Totten Inlet, WA*)

4.5 / 27 / 54

Razor Clams (*Nantucket, MA*)

6 / 36 / 72

White Prawn Cocktail (*Sea of Cortez*)

16 / 32

Lobster (*Maine*)

HALF / WHOLE

45 / 90

Dungeness Crab (*California*)

40 / 80

Plateaux de Fruits de Mer

ROYALE / IMPERIAL

95 / 195

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 radicchio, red flame grapes, crudité, rose endive, crostini

22

Santa Barbara smoked salmon, celery root remoulade, toasted walnuts, pickled mustard seed, trout roe, cress, crostini

25

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

23

Soup: cauliflower velouté, chive oil, crème fraîche

12

Castelfranco salad, Dijon vinaigrette, Gala apple, garlic croutons, bacon lardon, Gruyère

16.5

House-cured anchovy toast, heirloom tomato, basil butter, balsamic, opal basil

17

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

24

Bluefin tuna ceviche, yuzu jus, Brokaw avocado, pineapple, habanero, red onion, cilantro, plantain chips

26

Beef sirloin tartare, Meyer lemon mayo, shallots, parsley, red wine vinaigrette, fried artichokes, chervil

24

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

23

Pacific seared swordfish, Italian white beans, Tokyo turnips, frisée salad, sweet 100s, salsa verde, gastrique

44

House tagliatelle pasta, local chanterelle sugo, tarragon, breadcrumbs, Pecorino Sardo

34

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

32

Madras curry sesame fried chicken, hummus, Bhaji greens, baby carrots, spiced honey

36

Five-spice duck breast, couscous, roasted delicata squash, pomegranate, endive salad, rose petal sauce, quacklins

45

Grilled brined heritage pork chop, Brentwood corn, charred shishito, spanish onions, mojo verde

45

Grilled Akaushi Wagyu bavette, roasted fingerlings, grilled rabe, sauce gribiche, 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 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