Jewels From The Coast
HAMACHI CRUDO — 18.
pineapple, onion, olive oil
TUNA TARTARE — 17.
chorizo spice, rice chips, cilantro
OYSTERS — 21/36.
hot sauce, mignonette | half or dozen
A GRAND START | for 2 or 4 — 85/165.
oysters, poached shrimp, scallop crudo, half chilled lobster, accompaniments
Second Wave
MILK BUN — 8.
togarashi butter
BIBB SALAD — 14.
black garlic vinaigrette, shallot, basil, crispy rice
STRAWBERRY SALAD — 14.
radicchio, arugula, candied mustard, caramelized honey vinaigrette
BLISTERED SHISHITOS — 14.
miso aioli, sesame
AVOCADO & CRAB — 18.
tomato, cucumber, serrano, tostadas
MUSSELS — 19.
yucatan sauce, butter, onions, grilled toast
ROASTED OYSTERS — 24.
mignonette butter, bread crumbs
ROASTED OCTOPUS — 21.
potatoes, caper-olive tapenade, smoked tomato sauce, pickled peppers
Mains
WHOLE LOBSTER — 52.
grilled lemon, herbs, brioche crumbs
DIVER SCALLOPS — 42.
meyer lemon risotto, garlic aioli, pearl onion, sunflower seeds
REDFISH — 38.
artichoke, green garlic, white wine
GRILLED SWORDFISH — 39.
brown butter, spring onion, fines herbes
HALIBUT — 41.
braised greens, anchovy-caper sauce
GREEN CIRCLE ROASTED CHICKEN — 34.
tamarind glaze, pistachio, sea island red peas
NY STRIP — 49 .
10oz, sauce au poivre
45-DAY DRY AGED PRIME RIB — 165.
40 oz, jus
Sides
CAVIAR FRIES — 19.
crème fraiche
BROCCOLINI — 12.
salsa verde, breadcrumbs
ROASTED POTATOES — 12.
aioli, chili oil
POTATO PUREE — 14.
black truffles
SWEET POTATOES — 12.
furikake, pilon glaze
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.