| | Dinner Menu
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| | Oyster Bar |
| | | each | 1/2 dozen | 1 dozen |
| | Beau Soleil (New Brunswick) | 2.50 | 15 | 28 |
| | Chelsea Gem (WA) | 2.50 | 15 | 28 |
| | Drakes Bay (Point Reyes, CA) | 2.50 | 15 | 28 |
| | Effingham (B.C) | 2.50 | 15 | 28 |
| | Hog Island Sweets (Point Reyes) | 2.50 | 15 | 28 |
| | Island Creek (MA) | 3 | 18 | 35 |
| | Kumamoto (WA) | 3 | 18 | 35 |
| | Kusshi (B.C.) | 2.50 | 15 | 28 |
| | Long Island Blue Point (CT) | 2.25 | 13 | 24 |
| | Miyagi (BC) | 2.50 | 15 | 28 |
| | Shigoku (WA) | 3 | 18 | 35 |
| | Totten Virginica (WA) | 2.25 | 13 | 24 |
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| | White Florida Prawns | 2.25 | 13 | 24 |
| | Littleneck Clams (R.I.) | 2 | 12 | 20 |
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| | West coast Dungeness crab | half 16 | whole 28 | |
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| | Fruits de mer: assorted raw & cooked shellfish & fresh crab | "Mini" mer | 30 | |
| | | Medium | 48 | |
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| | Urban Picnic (unleash the appetite!) |
| | Warm marinated Mediterranean olives | 4 |
| | Baked goat cheese on fig leaf with walnut toasts, green olive tapenade | 11 |
| | Dungeness crab brandade gratin: baked with chilies, garlic, whipped potatoes | 11 |
| | Smoked salmon, white grapefruit, fennel, watercress, crème fraiche | 12 |
| | Oyster chowder: Hama Hamas in white wine, cream, Pernod, mirepoix, croutons | 11 |
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| | Premieres |
| | Asparagus & cauliflower veloutè | 7.5 |
| | Martin's arugula & rose petal salad with fromage blanc | 10.75 |
| | Escarole & little gem romaine, fresh cherries, hazelnuts, balsamic | 10.75 |
| | Beef carpaccio, horseradish sauce, fried capers & herbs, straw potaotes | 12 |
| | House cured local sardines, white beans, romesco, fried almonds, Manchego | 9.50 |
| | Grilled lamb skewers, hummus, avocado chutney | 12.50 |
| | Local white tuna tartare, ginger-lime, cucumber, radish, mojo verde | 10.50 |
| | Baked Chelsea gem clams, shallots, garlic, breadcrumbs, olive oil | 11 |
| | Fried scallops and local squid, roasted rabe, Meyer lemon mayo | 12 |
| | Organic fava beans, baby beets, mizuna salad greens | 11 |
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| | Features |
| | Alaskan halibut, English peas, baby carrots, nasturtium butter, Champagne sauce | 25 |
| | Grilled yellowtail jack, white fig & walnut aillade, grilled potatoes | 23 |
| | Sauteed risotto galettes, asparagus, mushroom sugo, shaved Pepato, lemon oil | 18 |
| | Madras curry roast chicken, fingerling potato-kale gratin, red mustards | 20 |
| | Tunisian spiced duck breast, warm apriums, farro, spinach, preserved lemon, pate crostini | 24.50 |
| | Harissa roast pork tenderloin, basmati rice, mint, tomato chutney, spring onion raita | 23 |
| | Bavette steak "frites" with ajwaan & cocoa nib dry rub; Kennebec fries, Bèarnaise | 27 |
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