STARTERS

Salmon Belly Crudo 16.

cucumber, lemon oil, chive, sel gris

Maine Mussels 17.

panang curry, coconut milk, lemongrass, cilantro

House-Made Cavatelli 19.

jumbo lump crab, shiitake, whole grain mustard sauce

Spanish Octopus 18.

smoked potato, pickled poblano, poached egg vinaigrette

ENTREES

Swordfish "Au Poivre" 32.

black pepper, barley, spinach, meyer lemon-caper cream

Wild Isles Salmon 31.

chickpea, roasted eggplant, olive salad, saffron yogurt

Barramundi 32.

white bean, broccoli rabe, romesco, tomato jam

Tuna 32.

sumac, jasmine rice, cauliflower, 

harissa vinaigrette, raisin agrodolce

*changes seasonally as ingredients become available at their peak.