DINNER MENU
FROM THE SEA
SEAFOOD TOWER*
whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp
250
CHILLED 1/2 LB ALASKAN KING CRAB LEGS
100
(gf)
OYSTERS ON THE HALF SHELL*
half dozen 27 | one dozen 50
(gf)
FRIED CALAMARI
lightly fried calamari, herb aioli, fresh lemon
26
HASHBROWNS & CAVIAR
crispy hashbrowns served with 20g osetra caviar, fresh chives, and crème fraîche
90
GREENS & STARTERS
SOUP OF THE DAY
16
SOUPE DE POISSON
rich provençal fish stock with rouille, croutons, and grated parmigiano reggiano
23
FOCACCIA & BUTTER
warm rosemary focaccia served with creamy vermont butter
14
(v)
WHIPPED RICOTTA DIP
silky whipped ricotta, olive oil, topped with maldon sea salt, and served with grilled sourdough
24
(v)
MARINATED OLIVES
mediterranean olives with lemon, guajillo, garlic, and juniper berries
14
(pb)
GRILLED AVOCADO
charred haas avocado topped with sweet & tangy tunisian relish, toasted pistachio, and currants
24
(pb)(gf)
CBC BURRATA
creamy burrata served with roasted peppers, white anchovies, marcona almonds, and grilled sourdough
24
LITTLE GEM CAESAR
crisp little gem lettuce, parmigiano reggiano, spanish anchovies, croutons
19
ROASTED GARLIC & ARTICHOKE PASSATO
roasted garlic and artichoke purée, served with crisp cucumbers, castelvetrano olives, watermelon radish, and toasted focaccia
19
(v)
FARMER’S SALAD
mixed greens with seasonal fruits & vegetables, fresh herbs, and a bright lemon vinaigrette
18
(pb) (gf) (v)
MAINS
MEZZO CANNOLICHI
cannolichi pasta with tender braised short rib and tangy horseradish cream sauce, topped with fresh chives
30
SPINACH TAGLIETTELE MUSHROOM RAGU
ragu with morels, porcini, roasted hen-of-the-woods mushrooms, garlic, red wine, and a hint of rosemary
34
(v)
LINGUINE ALLE VONGOLE
clams in a white wine sauce with chili flakes and fresh parsley
30
SEA BASS
delicate sea bass paired with manila clams, slow-braised leeks, and a vibrant parsley purée
48
SAFFRON SPAGHETTI
saffron spaghetti tossed with sweet santa barbara uni, zesty gremolata, and golden toasted breadcrumbs
45
PAELLA
saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas
42
(gf)
WHOLE BRANZINO A LA PLANCHA FOR TWO
crisp-skinned mediterranean branzino, carefully deboned and presented whole, served with shaved fennel, peppery arugula, chives, grilled lemon, and chili oil
95
(gf)
ORA KING SALMON*
miso-honey glazed salmon with tender broccolini and a charred lemon for a bright, savory finish
40
STEAK FRITES
22 oz creekstone ribeye steak served with golden fries
85
(gf)
CIDER BRAISED PORK SHANKS FOR TWO
tender pork shanks slow-braised in apple cider, served with pink lady apples and creamy polenta
90
SIDES
FRENCH FRIES
traditional | sweet potato
12
(pb)
TRUFFLE FRIES
14
(v)
ROASTED ROMANESCO CAULIFLOWER
oven-roasted cauliflower served with yogurt, fresh mint, and cucumber
14
BRAISED LENTILS
french green lentils slow-braised with carrots and red wine
14
(pb)
BRAISED GREENS
rainbow chard braised with garlic, tomato, and a touch of hot pepper
12
(pb)
SIDE SALAD
10
(pb)(gf)