Dinner

Blue Devil *(Baja, MX)*

4 each / 24 / 48 dozen

Pacific Cocktail *(Baynes Sound, B.C., CN)*

4 each / 24 / 48 dozen

Royal Miyagi *(British Columbia, CN)*

4 each / 24 / 48 dozen

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

4 each / 24 / 48 dozen

Samish Pearl *(Samish Bay, WA)*

4 each / 24 / 48 dozen

Shigoku *(Samish Bay, WA)*

4.5 each / 27 / 54 dozen

Shio Tang *(Skagit Bay, WA)*

4 each / 24 / 48 dozen

Razor Clams *(Nantucket, MA)*

6 each / 36 / 72 dozen

White Prawn Cocktail *(Sea of Cortez)*

16 four / 32 eight

Lobster *(Maine)*

half 45 / whole 90

Dungeness Crab *(Washington)*

40 four / 80 eight

Plateaux de Fruits de Mer

Royale 95 / Imperial 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

Herbed goat cheese baked on radicchio, Rose apple, crudité, rose endive, crostini

22

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

25

Santa Barbara smoked salmon, Meyer lemon crema, pickled onion, farm eggs, frisée, trout roe, baguette toast

26

Charcuterie: pork & duck terrine graisserons, foie gras pâté, rabbit rillettes, brandied grapes, prunes in Armagnac

28

Soup: rich chicken brodo, Sardinian fregola, fines herbes, Pecorino

12

October chicories: Castelfranco, Banyuls vinaigrette, Fuyu persimmon, spiced pepitas, Gruyère

16.5

Local halibut crudo, Shinko pear vinaigrette, Brokaw avocado, serrano chili, lime

17

Beef sirloin tartare, creamy horseradish, parsley, shallots, fried capers, chervil, waffle chips

26

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

24

New Zealand lamb lollipops, labneh, chermoula, pomegranate

24

*Le Grand Æioli*: swordfish, poached squid, Manila clams, blood oranges, little tomatoes, fingerlings, tapenade, aioli

44

House tagliatelle pasta, golden chanterelles, Early Girl tomato confit, 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, Pink Lady apple smash, white corn spoonbread, spiced honey

36

Five-spice duck breast, pommes persillade, glazed baby carrots, roasted grapes, frisée, Cassis

45

Grilled heritage lavender brined pork chop, soft polenta, creamy rainbow chard, grilled lemon

45

Grilled Akaushi Wagyu bavette, Italian white beans, grilled rabe, bone marrow butter, red onion jam

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 & Casteveltrano olive focaccia, extra virgin olive oil

6.5

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

5.5