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fruits of the sea oysters 1/2 dozen 15 / dozen 30 littleneck/cherrystone clams 2/each in the shell 1/2 lb peel n’ eat shrimp you peel 'em /16 we peel em'/ 18 local rock crab 10 for 1/2 or 20 for whole alaskan king crab claws 1/2 lb/20 or 1lb/40 florida stone crab claws 1/2 lb/22 or 1 lb/44 spiny lobster 22 for ½ or 44 for whole sea urchin mp caviar by the ounce & 1/2 ounce spanish trout roe 40 or 20 paddlefish 50 or 25 sturgeon 70 or 35 caviar sampler 1/2 oz of all three 75
platters small 45/ one tier medium 90/ two tier 90 grand 150/ three tier
dinner local tuna, arugula, pomegranate and shaved turnips 14
cured hamachi loin, satsumas, shaved fennel, radish and daikon sprout 14 market lettuces, shallots, avocado, egg and pecorino 9 “the fall salad”, grilled radicchio, chicory, kabocha squash point, reyes blue cheese and pumpkin seeds 12
oyster & celery root chowder, fingerling potatoes and garlic croutons 12 roasted local yellowtail, bok choy, grilled shishito peppers, pickled french beans, citrus soy vinaigrette 14 wood grilled flatbread, braised cabbage, salted black cod, apples 16 chorizo and braised clams, sofrito, shell beans and toast 21 blue nose grouper, chanterelle mushroom pierogi, pancetta, brussel sprouts and pink lady apples 26
wild striped bass, sunchoke puree, braised tuscan kale, fingerling potato and sunflower sprouts 24 wood grilled whole fish with persimmons, basmati and pomegranate agridoux mp the pug burger - bacon, avocado and blue cheese with french fries 16
sides french fries 5 onion rings 5 grilled ciabatta 2 due to the seasonal nature of our products no substitutions or modifications please refrain from cell phone use please inform your sever of any food allergies a 20 % gratuity will be added to parties of 6 or more
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