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E A S T C OAST OYST ERS CR U DI TS RIBBONS OF FOIE GRAS

SPOT PRAW N R A W SEL ECT I O NS

small / large

trout roe sea urchin baeri golden ossetra

YEL L OWF IN T UNA ST R A CCI A T EL L A


harissa & olive shiso & pickled tomatillo

SPANISH ANCHOVY P O R T U GU ESE SA R DI NE


muscat raisins & salsa verde bone marrow & maple

SANT A B A R B A R A SEA U R CHI N


apple & mustard oil
CHILLED GAZPACHO SALAD SEA R ED L O B ST ER T A I L
lemon cucumbers, tristar strawberries & seabeans yuzu vinaigrette

RED BEET MILLE FEUILLE SHEEPS MILK RICOTTA GNUDI


yogurt, cherry, sicilian pistachio chamomile or caviar

TUNA CARPACCIO DUNGENESS CRAB RICE


artichoke relish olio verde, fresh bay laurel

C UR ED KING SAL M ON O CT O P U S A L A P L A NCH A


dressed potatoes aji dolce vinagrette, onion blossoms

HAWAIIAN WALU fennel sauce

MONTAUK STRIPED BASS banana pepper & mole spices

SCOTTISH SALMON smoked sungold mignonette

LOBSTER FLORIDIAN coconut & orange vinaigrette

DOVER SOLE meyer lemon grenobloise

PORTUGUESE TURBOT herb vinaigrette

NEW YORK STRIP

BLACK PEPPER DUCK

market availability

Maine scallop,
RACK OF LAMB, CUMIN

Anchovy Butter,
COTE DU BOEUF

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