Masterpiece!

The finest seasonally available seafood, from healthy fisheries around the world, all responsibly caught, within an exceptional menu.

Reserve Online or Call 510.547.5356

MENU

Crudi
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

Other starters
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

Pasta
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

Main courses
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.
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This year marks our 18^thOceanic 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.