Raw Seafood 101

Crudo, Ceviche, Tartare, Poke… Some of the very best, most luxurious seafood dishes are prepared with fish that never touches heat. Raw seafood preparations are not complicated, the real skill comes in knowing how to purchase, store and cut the fish and when those tasks are done with care and skill, the fish speaks for itself. Join Chef Gracie in a deep dive (pun intended) into the world of buying, cooking and eating raw seafood. 

MENU 

Scallop Crudo - Cherry Tomato, Calabrian Chili, Meyer Lemon, Fried Caper 

Trout Tostada a la Cala - Avocado Crema, Habanero, Soy Orange Marinade, Crispy Fried Leek

Ahi Poke - Seaweed, Toasted Sesame, Purple Daikon, Cucumber and Spicy Aioli 

Rockfish Ceviche - Charred Shallot, Tomatillo, Serrano, Cilantro 

Hamachi with Leche de Tigre, Pickled Melon, Blistered Scallion and Flowering Herbs 

Rice, fresh bread, crispy lettuce cups and chips will be served alongside the copious amounts of raw fish to catch the sauces and juices and mop up every last morsel. 

This menu is subject to change based on seasonal availability.