Dinner

Baja Babe (San Quintín, Baja, MX)

4 EACH / 24 HALF / 48 DOZEN

Birch Point (Dyer Bay, MN)

4 EACH / 24 HALF / 48 DOZEN

Blue Devil (Baja, MX)

4 EACH / 24 HALF / 48 DOZEN

Riptide (Westport River Estuary, MA)

4 EACH / 24 HALF / 48 DOZEN

Royal Miyagi (Baynes Sound, B.C. CN)

4 EACH / 24 HALF / 48 DOZEN

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

4.5 EACH / 27 HALF / 54 DOZEN

Samish Pearl (Samish Bay, WA)

4 EACH / 24 HALF / 48 DOZEN

Sea Cup (Baja, MX)

4 EACH / 24 HALF / 48 DOZEN

Shigoku (Willapa Bay, WA)

4.5 EACH / 27 HALF / 54 DOZEN

White Prawn Cocktail (Sea of Cortez)

16 FOUR / 32 EIGHT

Lobster (Maine)

45 HALF / 90 WHOLE

Dungeness Crab (California)

40 HALF / 80 WHOLE

Plateaux de Fruits de Mer

95 ROYALE / 195 IMPERIAL

Tsar Nicoulai Estate .5 oz.

hand cut potato chips, crème fraîche

59

Tsar Nicoulai Golden Osetra .5 oz.

hand cut potato chips, crème fraîche

83

Mixed Mediterranean olives

7.5

Goat cheese baked on radicchio, Crimson 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, dill cream, farm egg, trout roe, wispy potato chips

26

Soup: rich duck brodo, Meyer lemon, orecchiette, Pecorino shower

12

Castelfranco chicory salad, d'Anjou pears, Comté, pumpkin seed brittle, Banyuls vinaigrette, saba

16.5

Blood oranges, Shinko pears, charred Medjool dates, whipped feta, garam masala

17

Pacific bluefin tuna crudo, Buddha's hand, Fresno chili, avocado mousse, fennel pollen

26

Beef sirloin carpaccio, crispy lentils, lemon, broccoli rabe, Spanish Mitica-herb salsa

25

Autumn vegetables: Romanesco, baby beets, parsnips, artichokes, Tunisian spices

18

Grilled Monterey Bay calamari, coconut, Thai chili, fresh curry leaf, crispy chickpeas, lime mayo

24

Pacific mahi-mahi, herbed spätzle, caramelized Brussels, butternut squash, citrus-caper gremolata

44

Autumn Paella: forbidden black rice, delicata, celery root, snap peas, maitakes, soffritto, pimentón toum

32

Spaghetti alle vongole, Manila clams, Calabrian chili butter, parsley, garlic, pangrattato

33

Poppy seed fried chicken, Creole spices, poblano-cheddar cornbread, braised kale, pomegranates, spiced honey

34

Five-spice duck breast, fresh chestnut purée, wilted escarole, Red Flame grapes, quacklins, almond aillade

44

Grilled Heritage lavender brined pork chop, Pink Lady apples, baby carrots, fingerlings, sauce au poivre

45

Grilled Akaushi Wagyu bavette, Yukon potato gratin, glazed cipollini onions, Chasseur sauce

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