Sustainable seafood
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Wild Shrimp, chilies, horseradish, lime, squid ink, Bloomsdale spinach
Gooseneck Barnacles, or Percebes, an delicious edible crustacean, with restrictive harvesting in many areas, Sonoma, CA
Jumbo Hokkaido scallops, warm late-summer vegetable salad, buttermilk & caramelized shallot dressing, sunflower sprouts
Milk poached sablefish, squid ink tuile, blood orange & lemon butter poached mussels, sablefish & mussel broth with butterfly pea flowers, changing color in the bowl
Spanish octopus terrine, fermented tomato vinaigrette, sungold salad, tomato skin confetti
Riverdog farm green garlic bisque, crème fraîche, salt spring island mussel escabeche on wood-fired pugliese toast
Delta asparagus, pickled wild shrimp, sauce gribiche, mitsuba & mizuna, jalapeño, crispy wild rice
Wild California Coast
Butter-poached lobster tail, meyer lemon, pickled walnut puree; lobster claw roll, lobster broth perfumed with fragrant herbs
Golden Kelp, San Mateo, CA
Rocky Point oysters, WA, wood fired & chilled, absinthe, fennel & toasted sesame butter, house pickled-walnut mignonette
Blue Mussels, Sonoma Coast, CA
Turban Snails, Half Moon Bay, CA
Spanish Octopus, ready to braise with herbs & citrus
Bull Kelp, one of many edible seaweeds, Marin, CA
Bull Kelp tubes, dehydrating
Wood-fired razor clams, bacon, preserved lemon, herb crust, pommes purée, chive oil, sorrel flowers
San Mateo Coast
Gooseneck Barnacles, Sonoma, CA
Jumbo Hokkaido scallops, grass valley heirloom grits, roasted cauliflower, pumpkin seed pesto
Sonoma Coast Mussels
Purple Sea Urchin, Mendocino, CA
Feather Boa Seaweed, Point Arena, CA