Executive chef Grant Rico's menu includes Dungeness crab custard, uni French toast, Chinook salmon crudo, sablefish, a "seacuterie" platter, wood-fired halibut, whole roasted yelloweye rockfish, and king salmon, with desserts like seaweed ice cream (!) and honey sorbet with milk granita. The restaurant also features a raw bar with local oysters, spot prawns, geoduck, green sea urchin, Dungeness crab, and more. Drinks range from the "Seabird Old Fashioned" (rye whiskey, sorghum syrup, and wild cherry bark and kombu bitters) to the "Parabolic Martini" (shellfish-rested Highside gin, vermouth blend, and Suze).