4. Fruits de mer
One of the most awe-inspiring dishes to be paraded through the restaurant is the Fruits de Mer, a mass of seafood including oysters, clams, shrimp, lobster, and mussels overflowing from tiered silver platters. Created for two to share, a table of four would still have plenty to enjoy.
Oysters from around the country sit around the edge of the top platter, guarding small glass bowls of homemade white sturgeon caviar, sourced through a partnership with Deborah Keane of the California Caviar Company, which farms the sturgeon. Below is Maine lobster, Dungeness crab, shrimp – both big and small – ceviche, mesquite-smoked mussels, and locally foraged seaweed.
“It’s exciting to see it hit the table, and the most fun way to experience all we have to offer from our raw bar,” Ryczek said.
The ceviche is one of the restaurant's most popular raw bar items. The mezcal lime ceviche allows the restaurant to utilize all the pieces of fish that won’t be portionable for service. The dish comes resplendent with avocado mousse, mezcal and lime juice, red onions, serrano chiles, cilantro, fresh oregano, and a couple of spiced tostadas.
