RAW BAR

oysters, clams, king crab legs, shrimp

PLATEAU DE MER 40

EAST & WEST COAST OYSTERS
P/A

KING CRAB LEGS P/A
fine herb lemon aioli

ginger-sriracha cocktail sauce

SHRIMP COCKTAIL 10

oysters, clams, king crab legs, lobster, market crab, shrimp, crudo oysters, clams, king crab legs, lobster, market crab, shrimp, crudo

GRANDE PLATEAU DE MER 65

LOBSTER P/A CLAMS P/A

ROYALE PLATEAU DE MER 105

APPETIZERS
roasted root vegetables, anchovy-herb vinaigrette and toasted almonds

ENTREES
FISH OF THE DAY P/A HANGER STEAK 23
roasted onions, fingerling potatoes and green peppercorn sauce tomato, tarragon and parmesan hericot verts, white asparagus and mustard green salad baby artichokes, watercress, cauliflower and carrot vinaigrette red beet-horseradish slaw and muenster cheese on toasted sourdough

WARM GOAT CHEESE TOAST 14

FINGERLING POTATOES AND MUSSELS 11
scallions, sriracha aioli and smoked paprika

roasted beets, thyme gastrique and cauliflower puree avocado and herb yogurt dressing, szechuan pepper and balsamic charred scallion, macadamia and preserved lemon shiitake-carrot-bean sprout slaw and lime vinaigrette salt cod, potato and red pepper relish spanish tuna, capers, shallots and crispy garlic

SMOKED TROUT 14

LOBSTER SPAGHETTI 30

BABY LETTUCE AND RADISH SALAD 10 RAW HAMACHI 13

ROASTED WHOLE POUSSIN 21 SEARED TUNA SALAD 20 BRAISED BRISKET 15

OXTAIL TERRINE 13

PETIT OMELETTE 12

DUCK CARPACCIO 15

CURED SCOTTISH SALMON CRUDO 12
avocado, blood orange and sambal oelek

black olive, sourdough croutons and soft boiled egg

OCTOPUS AND CHICKPEAS 13

Tuesday–Sunday, 8am–5.00 pm Saturday & Sunday, 11 am–3.30 pm

CAFÉ

BRUNCH LUNCH

EXECUTIVE CHEF
Eric Milley Eric Tran

duck confit and shrimp cakes

PHO 13

Tuesday–Friday, 12 pm–3.30 pm Monday–Sunday, 5.30 pm–12 am

SOUS CHEF

DINNER

Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.

Sign up to vote on this title
UsefulNot useful