OYSTERS
BLUE POINT         Long Island

ISLAND CREEK    Massachusetts

KUMAMOTO         California

ON ICE
ALASKAN KING CRAB

PEELED JUMBO SHRIMP

STONE CRAB CLAWS

PACIFICA PLATEAU     

RAW & ALMOST RAW
AHI TUNA TARTARE | SESAME SOY, GINGER, WASABI, RED TOBIKO | 16

WAGYU BEEF TARTARE | CAPERS, EGG YOLK, SHALLOTS, TOASTED POTATO BREAD | 22

HIRAMASA SASHIMI | ASIAN PEAR, JALAPENO, GRAPEFRUIT, SHISO, TOASTED RICE | 19

SCALLOP CEVICHE | JICAMA, RADISH, AVOCADO, CILANTRO, YUZU | 15

SEA BASS POKE  | HEARTS OF PALM, PINEAPPLE, COCONUT WATER, RUM, MINT | 19

SMALL PLATES
PACIFICA CLAM CHOWDER | SMOKED BACON, CREAM, CHIVE OIL  | 15

WARM LOBSTER | SPINACH, CAULIFLOWER, CURRY CARROT RAISIN EMULSION | 19/36

GLAZED PORK BELLY | TURNIP AND APPLE CONSERVE, SWEET SOY GLAZE | 16

SCALLOP & FOIE GRAS | PARSNIPS, CHANTERELLES, ALMOND TUILE, KOLA BERRY  | 23/39

VEAL SWEETBREADS | BUTTERNUT SQUASH, APPLES, PECANS, BLACK TRUMPETS | 18

WINTER SQUASH AGNOLITTI | MELTED LEEKS, CABRA BLANCA, RED GRAPES | 14

PHEASANT TEMPURA | CIPPOLINI ONION, SWISS CHARD, PLUM SAUCE | 15

COCONUT PRAWN | TROPICAL FRUIT, KIMCHI, KOREAN BBQ SAUCE  | 19

CAVIAR & FRIED EGG | POTATO, AMERICAN STURGEON CAVIAR | 12

GRILLED OCTOPUS | CHORIZO POWDER, ENDVIE, WATERCRESS, PIQUILLO PEPPERS  | 16

MAIN PLATES
KING SALMON | SALSIFY, CAPERS,MEYER LEMON, PARSLEY CELERY ROOT PUREE | 32

BEEF TENDERLOIN | FINGERLING POTATOES, FOREST MUSHROOMS, BORDELAISE SAUCE | 39

HAWAIIAN AHI TUNA | BOK CHOY, PARSNIP POTATOES, RADISH SPROUTS, MISO GLACE  | 35

WHOLE COLORADO STRIPED BASS | RICE STICK NOODLES, SWEET CHILI GARLIC SAUCE  |  35

HAWAIIAN SEA BASS | EDAMAME, HEARTS OF PALM, WAKAMI, BLOOD ORANGE TERIYAKI  |  36

BRAISED PHEASANT | BLACK TRUFFLE RISOTTO, POMEGRANATE REDUCTION | 35

SHELLFISH TAGLIATELLE | LOBSTER, SCALLOPS, SHRIMP, MUSSELS, SAFRON BROTH | 34

THAI GREEN COCONUT CURRY | UDON NOODLES, SHIITAKE MUSHROOMS, CILANTRO | 29

VENISON FILLET | BRUSSELS SPROUT,SWEET POTATO PIE, HUCKLEBERRY JAM | 41

GREENS
WATERCRESS & ARUGULA | BARTLETT PEAR, CANDIED WALNUTS,  BLUE CHEESE DRESSING | 11

CAESAR | WHITE ANCHOVIES, PARMESAN CHEESE, GARLIC POLENTA CROUTON |  13

KALE | FRISEE, SMOKED BACON, FRIED EGG, PUMPKIN SEEDS, APPLE CIDER  | 15

VEGETABLE SALAD | BEETS, FENNEL, RADISH, BLOOD ORANGE, GOAT CHEESE  |  12

SIDES
TRUFFLE FRENCH FRIES | GARLIC SPINACH | BABY BOK CHOY | BRUSSELS SPROUT

FINGERLING POTATOES | COCONUT BLACK RICE | WILD MUSHROOMS  | SIMPLE GREENS