Snapper with peaches, green almonds, Jalapeño pepper, and basil pesto
Scallop in its shell with plums, black truffle, buttermilk, and chocolate-mint
Coon-stripe shrimp with strawberries, horseradish, pickled ramps, and old aceto balsamico
Tuna-stuffed cannoli with figs, mascarpone, chili, and avocado purée
Swordfish carpaccio with artichokes, sweet corn, and basil
Tuscan-style monkfish liver pâté
Cod tripe brasato with Butter beans, breadcrumbs pangrattato, and salsa verde
Smoked salmon, squid ink brioche, black garlic aïoli, and dill
Fried smelt with lardo and romesco sauce
Garden lettuces vinaigrette
White gazpacho with sardines and capers
Spinach linguine with shrimp, chili, corn, and basil
Acquerello Carnaroli risotto with lobster, Chanterelle mushrooms, and hazelnuts
Parsnip tortelli with razor clams, pancetta, parsley, and potato
Seaweed trenette with bigeye tuna, citrus preserves, oregano, and cured egg yolk
Green almond casoncelli with sand dabs, nectarines, and old aceto balsamico
Squid ink gnocchi with beef “merguez,” anchovy, and ricotta salata
White sea bass cioppino
Seared bay halibut with pancetta potato cake and truffle salsa
Shrimp with polenta, hollandaise sauce, and egg yolk
Petrale sole with potatoes alla livornese
Merguez-stuffed squid with eggplant caponata, basil, and smoked Parmigiano
Summer vegetable main course tba
Menu is a la carte, priced consistant with our regular menus.
This year marks our 18thOceanic Dinner event. Despite the general news about the oceans— global warming, overfishing, increased acidity, and pollution—our excellent fishmonger, Tom Worthington, of Monterey Fish Market—tells us that the supply and variety of sustainable fish is very good this year.
This can only e so because of the practices of Tom and Monterey Fish owner (since 1979) Paul Johnson, who source fish from well-regulated fisheries, from boats that fish sustainably, in season, and cleaning the catch immediately and handling them gently.
Chef Brian’s work from Tom’s list of available sea foods has produced this year’s menu—a creatively and well-thought-out mix of the fish and shellfish that excited him most.