Menu

Oysters 2.5/piece

Point Reyes, Marin
Kusshi, British Columbia
Sinku, British Columbia
Effingham, British Columbia
Beausoleil, New Brunswick
Sisters Point, Washtingon

Raw

4 pieces per plate $12

Artic Char

horseradish cream, wasabi tobiko, dill

Hokkaido Scallops

celery root and roasted apple puree, truffle salt

Tombo Tuna

pear, hazelnut, pomegranate reduction

Butterfish

olive, orange vinaigrette, black garlic, shiso

Rhode Island Fluke

jalapeno, basil, mint, citrus, coconut milk, chicharrones

Spicy Yellowfin Tuna

sriracha, soy sauce, ginger, green onion

Mackerel

fava beans, mint, strawberries, aged balsamic

Crudo Sampler

arctic char, tombo tuna, scallop, butterfish
4 piece 12 / 8 piece 23

Shellfish

Littleneck Clams, Washington 1.5
Marinated Mussels, Nova Scotia 1.5
Peel and Eat Gulf Prawns 2
Maine Lobster half/ 18 whole/ 32
Dungeness Crab half/ 14 whole/ 26

Cold

Lobster Beet Salad

gold and chiogga beets, burrata, mache, pistachios, banyuls vinaigrette 17

San Sebastian

tuna confit, asparagus, roasted red peppers, arbequina olives,
caper berries, manchego, tomato bread 13

Uni Avocado Toast

Sudachi, frisee and herb salad 10

Artisan Cheese Plate

cheeses, seasonal fruit, nuts, wildflower honey, walnut bread 15

Platters

Small

6 oysters. 3 shrimp. 3 mussels. 3 clams. 1/2 crab 40

Large

12 oysters. 6 shrimp. 6 mussels. 6 clams.
1/2 crab. 1/2 lobster 80

Hot

Head-On Louisiana “Devil” Prawns

shishito peppers, basil, cilantro, red chile brodo 13

Seafood Chowder

fish, mussels, shrimp, squid, potatoes, applewood smoked bacon 7/14

Seared Hokkaido Scallop

spicy coconut curry, shrimp, peppers, pea greens 13

Hamachi Collar

oyster mushrrom, cannellini beans, rainbow chard, spicy mustard oil 13

Linguine and Clams

smoked papricka ragu, beech mushrooms, black kale, queso cotija 16

Idaho Red Trout

blue lake beans, fingerling potatoes, violet mustard buerre rouge 17