Raw Hog Island Sweetwater oysters (half dozen) 23

Spot prawn aquachile with roe  28

Goat cheese tostadas with quelites and black beans 12

Trout tostadas with chipotle, avocado and fried leeks 18

Dungeness crab tostadas with celery root and habanero  19

Abalone tostada with trout roe and purple daikon  24

Kampachi ceviche with fennel and oro blanco grapefruit  23

King trumpet mushrooms with bottarga 18

Squid with naval orange, onion and chile piquin  19

Ensalada rallada with daikon, avocado, walnuts and cara cara orange  17

Chickory salad with anchovy vinaigrette and broncha cheese  16

Grilled oysters with black pepper and epazote (half dozen) 29

Sopes playeros with black beans, crema and ricotta salata 13

Sopes with smoked lingcod and pickled onion  18

Quesadillas with mushrooms, quelites and toma cheese 16

Camaronillas with bay shrimp and carnitas  20

Salish blue clams with butter beans and shrimp oil  18

Frito mixto with lingcod and squid and broccolini 21

Grilled little gems with domingo rojo beans 17

Mussel tamal with chile serrano and leeks 21

Tamal with pork en achiote 18

Fideo seco with manila clams, mussels and aioli  23

Sweet potato with bone marrow salsa negra 19

Opah salpicón with tomatillo and purslane 29

Black cod en pipián with spring onion 32

Rockfish a la talla (serves two) 42

DESSERTS  9

Blood orange sorbet

Grapefruit with bergamot curd and meringue

Flan de cajeta

Buñuelo with apples and ricotta

Palanqueta with chocolate ice cream

We add a 20% service charge and 5% SF mandate fee to pay a living wage 

+ provide full benefits to our staff