We continue to savor our recollections from last night, our first night of Oceanic Dinners, with its myriad perfumes of the sea. The menu rocks, sparkling with many delicacies. We particularly liked this cioppino, laden with rock cod, mussels, and cuttlefish, and lovingly and generously splashed with saffron aioli.
Other notes: the geoduck we have in for our frutti di mare is some of the best chef Jonah’s ever seen. This is served cold with Kushi oyster, monkfish torchon, house-smoked trout, cuttlefish, and Spanish mackerel. Accompanying are three sauces: a mignonette, a salsa rosa (a tomato-based cocktail sauce), and sea urchin aioli.
Also, our Oceanic Dinner dates have changed. This menu extends to Saturday! We hope to see you here soon.