Dinner

Blue Devil (*Baja, MX*)

4 each / 24 / 48 dozen

Beau Soleil (*Miramichi Bay, N. B. CN*)

4.5 each / 27 / 54 dozen

Riptide (*Westport River Estuary, MA*)

3.5 each / 21 / 42 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

White Prawn Cocktail (*Sea of Cortez*)

16 four / 32 eight

Lobster (*Maine*)

HALF / WHOLE

45 half / 90 whole

Dungeness Crab (*California*)

40 four / 80 eight

Plateaux de Fruits de Mer

ROYALE / IMPERIAL

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, Pink Lady apples, 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

Moroccan harrira lentil soup, labneh, meshwaya

12

Castelfranco chicory salad, Comté, Red Flame grapes, verjus vinaigrette, candied walnuts

16.5

Roasted delicata squash, whipped Essex feta, blood oranges, garam masala scented molasses

17

Pacific Bluefin tuna crudo, apple dashi, toasted sesame, serrano chilies, fennel, sumac

26

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

25

House cured Ibérico pancetta, fresh pulled mozzarella, Warren pear, pistachio dukkah, mint, saba

20

Grilled Monterey Bay calamari, chickpeas, salsa macha, cilantro-lime mayo

24

Kerala-style Pacific cod, mussels, clams, coconut turmeric curry, sweet 100s, basmati, Romanesco, padpad

44

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

32

Parisian-style gnocchi, golden chanterelles, leek confit, sage, brown butter, Brabander cheese

33

Poppy seed fried chicken, Creole spices, braised Lacinato kale, smokey beans, piccalilli

35

Five-spice duck breast, parsnip purée, tart cherry salsa, roasted escarole, hazelnuts, duck liver mousse, Cassis-duck jus

45

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

45

Grilled Akaushi Wagyu bavette, duck fat fingerling potatoes, cippolini onions, baby carrots, mustard Béarnaise

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