A Dozen Shigoku Oysters ($36)
At the oyster bar in the Little Gull Grocery, a dozen Shigoku oysters served up with fresh-ground horseradish and a pink peppercorn mignonette made with equal parts of Champagne vinegar and Banyuls vinegar.
Clam Dip with House-Made Potato Chips ($11)
For the Smoked Manila Clam Dip, clams are steamed then smoked in a wood oven. There’s Greek yogurt and house-made aioli in the dip, which is topped with smoked paprika to enhance the smokiness.
Wild Salmon Gravlax ($13)
The Wild Salmon Gravlax is a play on an everything bagel, with a smear of labneh topped with za’atar behind the salmon and beside the bread slices. Slices of beets and a streak of beet puree complete the dish.
Grilled Halloumi Cheese ($13)
Grilled Halloumi Cheese is like a watermelon and feta salad, but with halloumi (made from sheep’s and goat’s milk) replacing the feta and offering curd-like squishiness. Pistachios add crunch, and the dish rounds out with Urfa biber chili (from Turkey) and mint.
Day Boat Octopus Bolognese ($19)
In this version of the classic Italian dish, octopus is braised in white wine, chilled, and then ground and added to a savory sauce that includes marjoram, chili, and aioli. (You get more octopus flavor than texture with each bite of the house-made tagliatelle.)
Wood-Baked Gigantes Beans ($9)
Wood-Baked Gigantes Beans (made with large white lima beans that are rehydrated and braised) get their flavor from tomatoes, feta, marjoram oil, a topping of bread crumbs, and a “secret” ingredient: a touch of cinnamon.
Braised Oregon Lamb Shoulder ($28)
The Braised Oregon Lamb Shoulder platter is like a deconstructed gyro, arriving with grilled pita and a scoop of tzatziki. An herb and onion salad offers a fresh counterpoint to the meat.
Chocolate Olive Oil Cake ($8)
The Chocolate Olive Oil Cake is flavored with Amerena cherries, Theo Chocolate’s cocoa nibs, and a sprinkle of sea salt. A quenelle of whipped cream completes the plate.