. .

with some exciting new dishes that we can't wait for you to try. 

HAPPY HAPPY HOUR

We've expanded our Happy Hour both in length and in what we offer.
Happy Hour is now from 3pm - 6pm every day of the week

We offer Chef's Choice $1 oysters as well as
$5 Well Cocktails, $5 House Wine by the glass & $3 Draft Beer

We have also unveiled our new Bar Menu that features
lots of crunchy, tasty treats for you to enjoy
with our beautifully crafted cocktails.

 Also, keep in mind that  we have a beautiful private room
that could be perfect for your private party.
The room can accommodate up to 50 people and
we can cater a menu specific to your event.
Whether it's some simple hors d'oeuvres and cocktails
or a full 5-course sit down dinner with wine pairing
and everything in between. 

If you are interested in booking our private room,
please call (510) 883-1720

Found in the Southern hemisphere, southern bluefin tuna are a large and fast-swimming open ocean fish.  The particular type that we have been getting from Clean Seas Tuna Co. congregate in the coastal waters off Australia. 

They spawn between September and April each year in the only known spawning grounds in the Indian Ocean, between the northwest coast of Australia and Indonesia.  The eggs are estimated to hatch within two to three days.  

After only twenty days, the southern bluefin tuna larvae become fingerlings, which feast on a wide range of food--including fish larvae and juvenile fish.  They continue to grow to 15 kilograms over the next two years and this size is the principal wild catch of the bluefin tuna industry.  

The population has decreased over the past 50 years due to the increasing demand from overseas markets.  Improved refrigeration techniques in the mid-1960's paved the way for the transportation of fresh bluefin tuna across the world.  

The world southern bluefin tuna catch was approximately 80,000 tons per year in the early 1960's  --  and by the mid-1960's it had plummeted to 60,000 tons.  During 1980, the catch had declined even futher to 40,000 tons per year.  Japan, Australia and New Zealand soon recognized this sharp decline and a voluntary catch quota was enforced.  Despite these protective measures, numbers still continued to decline and in 1989 the three countries reduced the quotas even further to their current levels of 11,750 tons between them. 

Clean Seas Tuna Limited is a company that has been working over the past number of years in delivering their stated goal of "growing out southern bluefin tuna fingerlings produced from their own brood stock to sizes required by the rapidly expanding world seafood markets, enabling year round production of southern bluefin tuna and lowering the overall cost of production." 

Their breeding breakthrough should give Clean Seas the ability to at least duplicate Australia's southern bluefin tuna annual quota within the next few years and to dramatically grow the aquaculture industry in Australia without impacting on wild tuna stocks.  

Until the fingerlings are mature enough for harvesting, Clean Seas will continue to provide tuna as they have for a number of years--the tuna are captured wild, then fattened up with natural feed on a "ranch" before being harvested.  Since there are no brood-stock or hatchlings as yet, they are labelled wild.  However, from a global perspective, successfully recreating the natural breeding cycle of one of the world's premier pelagic (open ocean) fish species is a key step towards ensuring sustainability of this species at a time when wild stocks are under significant pressure.  Hopefully, that will translate to a better quality fish that costs less and that will contine to thrive for years to come. 

Also called: European oyster, flat oyster
In England: Dorset, Whitstable
In America: they have been successfully cultivated, especially in Blue Hill (Maine) and in the Pacific Northwest
In France: Belon -- the classic example of Ostrea edulis and, for some, the epitome of oyster eating. The Belon is native to Brittany.

Marennes -- the famous green-tinged oysters are raised in claires, with a high concentration of the cholorophyll-containing diatom Navicula ostrearia (a tiny algae). They are grouped as fines de claires, which, according to the rather complicated French system of classification, means they are designated as the most superior in quality of oysters.

Also called: Atlantic oyster, Eastern oyster
Regional names (just a few of many): Bluepoint (Long Island), Box Oyster (Long Island), Chesapeake Bay, Chincoteague (Virginia), Cotuit (Nantucket), Kent Island (Maryland), Malpeque (PE Island, Canada), Patuxent (Maryland)

Apalachicola (Florida) -- Plump and sweet, with a hint of copper flavor, these oysters have a greenish, deep shell. This may have been the oyster that was used for Oysters Rockefeller, a dish created at the New Orleans restaurant, Antoine's, during the Gilded Age. It was named after John D. Rockefeller, Sr., because they were both so "rich."

Breton Sound (Louisiana) -- These gulf oysters grow wild in the reefs of Louisiana. They vary in saltiness according to the season, becoming sweetest in the spring when the marshes are flooded with fresh water.

Wellfleet (Massachusetts) -- The salt marshes of Wellfleet in Cape Cod, fed as they are by springs, are the perfect environment for raising oysters. Although the oysters native to the region were depleted by the settlers there in the late 18th century, the area was quickly and successfully restocked with oysters from nearby areas and has remained a strong producer ever since.

Also called: Pacific Oyster, Japanese Oyster

Popular varieties for serving raw include: Mad River and Tomales Bay (California) and Totten (Puget Sound, Washington)

Kumamoto oyster -- This variation of the Japanese oyster is sometimes given its own species name, Crassostrea kumamoto. It was originally cultured on the island of Kyushu in Japan and is now raised in America from the Gulf of Mexico to British Columbia. It has a distinctive, frilly black shell, and the meat is praised as being delicate, even buttery.

we can now accommodate up to 50 people

for your next event.

We can create a menu that is specific

to your party.  For more details,

you can reach us at (510) 883-1720 

 See Menu Below

What business does a seafood restaurant have throwing a Barolo dinner?!

Well, Barolo dinners started a few years back when my friends and I would go out to dinner once every few months and bring some wines from our own cellars for everyone to try out.  In my case it meant  that I would go to Lalime's and grab a bottle of wine to bring with me.  In return, I would end up sampling my friends wine--Stephen Singer bringing Bordeaux that I still have dreams about, Dr. Mark with his wonderful selection of Rieslings, Rhones and, of course, Trockenbeerenauslese.  When my brother Hratch started his wine cellar, he appropriately had to start with Barolos.  What else!  My brother-in-law Barry wanted to come and bring his beer selection, but we turned him into a wine snob as well. 

As time went by, Dan Baedeker, our wine aficionado, joined us and brought his wines as well.  The word went out as far as L.A., where our friend Steve Stathatos decided to join us.  The group kept getting bigger--my brother's friend (and now our friend) Fred joined in and for him it was, "OK, it's Barolo night...I'm heading to the wine store."  It was easy for Fred, he would walk into the wine shop and say "I'm going to dinner with 8 or 9 wine snobs who call themselves the Barolo Knights...what do you recommend?"  After spending a few hefty dollars, Fred would invariably come to dinner with everyone's favorite wine of the evening.  And let's not forget my friend Souren and a slew of his brothers, from L.A. and Germany, as well as the occasional sighting of my friend David with his older vintage Burgundies.  

The dinners are never just Barolo oriented, but we are still the "Barolo Knights".  It's the camaraderie that's most important but also the wonderful meals at restaurants like Oliveto, Chez Panisse, Acquerello, Pizzaiolo and, of course, Lalime's and now Sea Salt.

 So come join the Barolo Knights at Sea Salt on Tuesday October 23rd, and enjoy Anthony Paone's "Not Only Seafood" dinner and some great wine selections by Stephen Singer. 

Haig Krikorian

MENU

Amuse - Bouche.
*
Tuna Kibbeh. Beets. Yogurt. Tahini.
*
Octopus Terrine. Clam Vinaigrette.
or
Rabbit and Foie Gras Terrine. Chicken Gelee.
*
Halibut. Winter Vegetables. Fish Broth. Pistou.
or
"Carpetbagger" Filet of Beef. Roasted Oysters.
Devonshire Cream. Veal-Chanterelle Jus.
*
Brian's Ricotta. Star Thistle Honey.  Dukkah.
*
Semifreddo.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Wine

2006 Massone Gavi, Piemonte
2003 Bruciata Barbaresco, Piemonte
1998 Germano Barolo 'Cerretta', Piemonte
1999 Molino Barolo 'Conca', Piemonte
 

Menu Subject to Change Without Notice

Dinner  75
Wine Pairing  50

FOR RESERVATIONS, PLEASE CALL (510) 883 - 1720

The weather has been beautiful lately and
our outdoor garden patio has been packed
with people enjoying our food, a nice glass
of wine and pleasant company.

We look forward to seeing you soon 

We can offer a variety of menu options
to cater to the specific needs of your group.

In addition to our dining room,
we also have our beautiful outdoor garden patio
that can accomadate  groups of up to 30 people.

For further inquiries or to make reservations, call (510) 883-1720

For Reservations Call (510) 883-1720
Take a look at our sample brunch menu above.

We have also begun to harvest our
first vegetables of the season from our garden,
including arugula and chicories,
which we are now featuring on our menu.

In the coming weeks and months we will also have
peas, shelling beans, herbs, lettuces and cherry tomatoes
--all of which are coming in very nicely
and we can't wait for you to try them.