Dinner

Beau Soleil (*Prince Edward Island, CN*)

4 EACH / 24 HALF / 48 DOZEN

Riptide (*Westport River Estuary, MA*)

4 EACH / 24 HALF / 48 DOZEN

Saint Simon (*Saint Simon Bay, N.B., CN*)

4 EACH / 24 HALF / 48 DOZEN

Samish Pearl (*Samish Bay, WA*)

4 EACH / 24 HALF / 48 DOZEN

Shigoku (*Samish Bay, WA*)

4.5 EACH / 27 HALF / 54 DOZEN

Shio Tang (*Skagit Bay, 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

Razor Clams (*Nantucket, MA*)

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

6 / 36 / 72

Tsar Nicoulai Estate .5 oz.

59

Tsar Nicoulai Golden Osetra .5 oz.

83

hand cut potato chips, crème fraîche

Mixed Mediterranean olives

7.5

Herbed goat cheese baked on radicchio, roasted grapes, crudité, rose endive, crostini

22

Santa Barbara smoked salmon, torta fritta, trout roe, Meyer lemon mayo, fines herbes

26

Brandade: salt cod, whipped Yukon potatoes, garlic, green chili, crostini, vegetables à la Grecque

25

Soup: tomato & zucchini bisque, Tunisian spiced olio, crème fraîche

12

October chicories: Castelfranco, green goddess dressing, croutons, pomegranates, pepitas, ricotta salata

16.5

Fresh pulled mozzarella, Fuyu persimmon, basil pistou, saba, Aleppo, mint

20

Local halibut ceviche, leche de tigre, Brokaw avocado, mango, spring onion, crispy plantains, Fresno chilies

26

Beef sirloin tartare, shallots, parsley, cornichon, farm egg, Dijonnaise, waffle chips

24

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

24

Pommes dauphine stuffed with Dungeness crab, Meyer lemon remoulade, chives

21

Pacific swordfish, Valencia orange, French caviar lentils, artichokes Provençal, baby carrots, frisée, aioli

44

House tagliatelle pasta, golden chanterelles, cherry tomatoes, lemon, Reggiano shower, chili flakes

34

Acquerello autumn risotto, celery root, cranberry beans, butternut squash confit, fried sage, walnuts

32

Madras curry sesame fried chicken, marinated chickpea salad, blistered shishitos & snap peas, ras el hanout honey

36

Crisp duck leg confit, sliced five-spice duck breast, parsnips, almond aillade, pear butter, endive, Cassis-duck jus

45

Grilled heritage lavender brined pork chop, Tuscan farro, broccoli rabe, pecorino salsa, grilled lemon

45

Grilled Akaushi Wagyu bavette, Italian white beans, Meyer lemon bagna càuda, Early Girl tomato, breadcrumbs

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 olive focaccia, extra virgin olive oil

6.5

Warm Edible Schoolyard bread, our cultured butter, flaky sea salt

5.5