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

Sea Cup (*Charleston, SC*)

4 each / 24 / 48 dozen

Razor Clams (*Nantucket, MA*) *

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

6 each / 36 / 72 dozen

White Prawn Cocktail (Sea of Cortez)

16 four / 32 eight

Lobster (Maine)

45 half / 90 whole

Dungeness Crab (California)

40 four / 80 eight

Plateaux de Fruits de Mer

95 royale / 195 imperial

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

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

25

Santa Barbara smoked salmon, beet mimosa, farm egg, citrus vinaigrette, dill crema, trout roe

26

Soup: mushroom velouté, chive oil, fines herbs

12

Castelfranco chicory salad, Pink Lady apples, prosciutto lardons, Dijon vinaigrette, Gruyère

16.5

Cinema Caesar: Lacinato kale, anchovy, lemon, garlic croutons, Parmesan

17.5

Ahi tuna poke, citrus ponzu, avocado mousse, cucumber, scallions, taro chips

17

Beef sirloin carpaccio, Meyer lemon mayo, fried artichokes, Manchego

26

Ibérico pancetta & house mozzarella, Warren pear, pistachio dukkah, mint, saba

18

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

25

Seared local swordfish, crispy russets, almond romesco, arugula, tapenade, aioli, blood orange

44

Parisian-style truffled gnocchi, golden chanterelles, leek confit, sage, browned butter, Brabander

34

Acquerello autumn risotto, celery root, cranberry beans, delicata squash, mizuna, walnuts

32

Madras curry sesame fried chicken, parsnip purée, honey-coriander roasted baby carrots, ras honey

36

Five-spice duck breast, butternut squash purée, currants, roasted escarole, hazelnuts, cassis, foie gras butter

45

Grilled heritage lavender brined pork chop, Alsatian cabbage, smashed apples, Dijon butter, balsamic

45

Grilled Akaushi Wagyu bavette, Italian white beans, grilled rabe, Pecorino, salsa verde

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 Acme levain bread, our cultured butter, flaky sea salt

5