Dinner

Blue Devil (*Baja, MX*)

4 / 24 / 48

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

4 / 24 / 48

Royal Miyagi (*British Columbia, CN*)

4 / 24 / 48

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

4 / 24 / 48

Samish Pearl (*Samish Bay, WA*)

4 / 24 / 48

Sea Cup (*Charleston, SC*)

4 / 24 / 48

Lobster (*Maine*)

45 / 90

Dungeness Crab (*Washington*)

40 / 80

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

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

12

Castelfranco chicories, Banyuls vinaigrette, Red Flame grapes, 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

Fresh pulled mozzarella, Warren pear, toasted hazelnuts, basil

18

Chef's charcuterie: rich duck liver mousse, Ibérico pancetta, pork & duck paté, brandied grapes, prunes in Armagnac

28

House boudin blanc sausages, parsnip soubise, mustard jus

25

Le Grand Aioli: swordfish, Manila clams, mussels, blood oranges, baby atichokes, little tomatoes, fingerlings, tapenade, aioli

44

House tagliatelle pasta, golden chanterelles, Lacinato kale, 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, Oregon huckleberries, frisée, Cassis

45

Grilled heritage lavender brined pork chop, panzanella, Fuyu persimmon, rainbow chard, grilled lemon

45

Grilled Akaushi Wagyu bavette, Italian white beans, grilled rabe, apple 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 & Niçoise olive focaccia, extra virgin olive oil

6.5

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

5.5