Wednesday through Saturday, June 10 through 13
Appetizers and Salads
Plates Expressing the Best Catch of the Day (Raw, Salted, Marinated, and Smoked)*
Various Salted, Marinated, and Smoked Fish
Platter of Oceanic terrines and preserves
Carpaccio of local swordfish with red miso maionese, Espelette pepper, and black mustard
Salade Niçoise: classic Provençal salad of fish, vegetables, olives, egg, and herbs
Seaweed salads (red and green tosaka)
Chilled octopus soppressata with Castelvetrano olives, celery heart, and Monte Iblei olive oil
Shaved Oliveto tuna bresaola with chilled spinach, roasted beets, and pine nuts
Green sea urchin flan with old aceto balsamico
Charcoal-grilled Chatham haddock wrapped in grape leaves
Fritto misto: soft shell crab, monkfish liver, steamer clam and wild fennel fritelle, and surf fish with Cecil Brunner rose vinegar sauce
Soup and Pasta
Maine lobster bisque
Hangtown fry omelet crêpe: classic San Francisco gold rush omelet with oysters and bacon
Porcini gnocchi with little Tomales Bay mussels
Cannelloni neri with cuttlefish, breadcrumbs, and Parmesan cheese
Pasticcio di lasagne of Dungeness crab, fish ragù, and Porcini mushrooms
Spaghetti with whole-roasted Ronde de Nice squash stuffed with tuna confit alla puttanesca
Corzetti with fish sugo and Castelvetrano olives
Mostaccioli rossi with shaved tuna “bloodline” and zucchini crema
Wild nettle tagliolini with geoduck clams and Nocellino olive oil
Whole wheat bucatini and wild sturgeon polpettini with Sicilian wild oregano and wild fennel
Grilled, Roasted, Sautéed, and Braised Fish
Cioppino: classic San Francisco fisherman’s stew of local rockfish, Manila clams, and Dungeness crab with garlic crostone
Maine sea scallops, Georgia white shrimp, and Monterey Bay squid poached in Regina olive oil with flageolet beans, fresh Ceci beans, and wild nettles
Grilled trap-caught green eel with panelle and salsa mora
Gratinata of sand dabs, new potatoes, and artichokes, salsa vasca
Triglia wrapped in pancetta with Bianca di Spagna beans, spinach, and amaranth al diavolo
Roast black cod in vin santo brodo with shaved tuna bottarga
Cornmeal-crusted deep-fried whole golden sea bream with spicy Calabrian pepper sauce and wild arugula
Wood-oven-roasted petrale sole with artichoke sauce
Charcoal-grilled Sierra mackerel with cherry tomatoes, Picholine olives, honey vinegar, and pine puts
Spit-roasted black bass stuffed with dried Italian sausage
Vegetable Side Dishes
Puglian Fava Beans
Gratin of new potatoes, leeks, and herbs
Garden lettuces
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*This is a new section for our Oceanic Menu. It is inspired by my recent trip to Japan where I was exposed to many new ways of thinking about and preparing fish. It is no accident that after Japanese cuisine, Italian cuisine is most favored in Japan. The best Italian cooking shares many aesthetic values with the best Japanese. The most important of these are:
- Clarity in conception, composition, and presentation.
- Ingredients that express the best of what is happening in the moment.
- Long traditions with raw fish and shellfish.
- Impeccable execution.
That experience has proved to be a great inspiration for this year’s Oceanic menu, and to represent this, we will set up a station in the dining room where we will produce dishes from the very best fish and shellfish Tom Worthington (of Monterey Fish Co.) has to offer each day. In addition, each item will be paired with a sauce or garnish based on what is coming in each day from our local farms.
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