June 9, 10, 11, and 12mk_fish_big

Smaller items, soup, salumi, salads . . .

Crudo of local halibut, razor clams, blood clams, and Monterey Bay squid

Smoked local swordfish with Flavor Rosa and Flavorella pluots
and Espelette pepper

Terrina of brined king salmon, smoked sturgeon, and spring vegetables

Chilled octopus and pork ear soppressatas with Castelvetrano olive and smoky pimentón sauce

Yuzu and Prosecco-cured Boston mackerel
with pressed cucumbers and crême fraïche

Green urchin flan with old aceto balsamico
~
Roasted beets, orange cauliflower, and avocado with oenogarum and scallions

Salad of spring vegetables and sea beans with yellowtail jack botttarga maionese

Charcoal-grilled cuttlefish with preserved Meyer lemons and purslane
~
Soup: chilled squid ink soup with smoked sea scallops, white shrimp confit, and Monti Iblei olive oil
~
Polpettini of Monterey Bay squid with Fava beans and saffron

Fritto of steamer clam and wild fennel fritelle,
smoked trout croquettes, and frog’s legs

Pastas

Risotto alla pilota with baby octopus, asparagus, Fava beans, and crayfish butter

Ravioli of green sea urchin, fresh-dug Butterball potatoes, and leeks
with Riverdog Farm egg yolk

Rotolo di patate of salted black cod and squash blossoms with first-of-the-season bush Early Girl tomatoes

Goat’s milk ricotta cavatelli rigati with little Tomales Bay mussels, smoked bluefish, and English peas

Cannelloni rossi with lobster, local rockfish, and Morel mushrooms

Corzetti al sugo di pesce and Castelvetrano olives

Whole-milled Durum wheat spaghetti with Half Moon Bay sardines, Calabrian hot peppers, and wild fennel pollen

Wild nettle tagliolini with geoduck clams and Nocellino olive oil

Oceanic grills, roasts, sautées, and braises

Warm marinated yellowfin tuna with grilled piadina, wild arugula,
and new garlic aïoli

Gratinata of sand dabs, new potatoes, and artichokes; salsa vasca

Olive-oil-poached petrale sole alla ghiotta
with Tomales Bay Manila clams and Taggiasca olive panelle

Charcoal-grilled-rare yellowtail jack with Marin Miyagi oysters
and fried shoelace potatoes

Black sea bass in carozza stuffed with cuttlefish and first-of-the-season zucchini

Fried jumbo softshell crab and buttermilk biscuit sandwich with sauce remoulade and fennel slaw

Charcoal-grilled smoked shellfish and duck sausage with Ceci beans

DESSERTS

White peach-Prosecco Bellini sgroppino

Flavor Rosa plum gelato in almond tuile shells

Passion fruit soufflé with pink peppercorn crême anglaise

Mulberry-cornmeal cake with fig-leaf ice cream

Valrhona chocolate tart with fior di latte ice cream

Georgia whilte shrimp crema fritta

Hazelnut tozzetti