The Walrus and the Carpenter menu — United States

These are fresh, sustainably farmed oysters harvested from Hammersley Inlet in Washington state by the Hama Hama Oyster Company.

These are fresh oysters harvested by Hama Hama Oyster Co. from Eld Inlet, Washington.

These are fresh, sustainably harvested oysters sourced from the Hama Hama Oyster Company in Lilliwaup, Washington.

These are Rock Point oysters harvested by Hama Hama Oyster Co. from Dabob Bay, Washington.

These fresh oysters are harvested from the Perkins Family Farm in Henderson Inlet, Washington.

These are small, fresh oysters harvested by the Island Creek Oyster Company from Eel Lake, Nova Scotia.

A selection of olives cured in a blend of oil, herbs, and spices.

Freshly baked Sea Wolf sourdough bread served with a side of whipped butter.

Fresh stone fruit served with basil, aged Piave cheese, and cracked black pepper.

Fresh tomatoes served with a tangy Banyuls vinegar dressing, smoky morita chili, and creamy yogurt.

Thinly sliced raw zucchini tossed with parmesan cheese and crunchy garlic breadcrumbs.

Grilled summer beans served with chanterelle mushrooms, toasted almonds, and a savory mushroom butter.

Thinly sliced raw albacore tuna served with sungold tomatoes, fresh chives, and green peppercorns.

Thinly sliced raw halibut served with a vibrant green herb sauce, spicy serrano peppers, lime, and crunchy nigella seeds.

Crispy fried oysters served with a creamy cilantro-infused garlic sauce.

Grilled sardines served with a topping of walnuts, fresh parsley, and shallots.

Fresh Hama Hama clams served in a creamy corn soup infused with lime leaf, accompanied by grilled bread.

Pan-seared petrale sole served with a light sauce of olive oil, lemon, herbs, and sweet sungold tomatoes.

Fresh Dungeness crab meat served in a roll with lemon butter and chives.

Finely chopped raw beef served with a fresh egg yolk and crispy rye crackers.

This is a locally produced cheese from a farm in Eatonville, Washington, served with wild honey and black pepper.

This is a creamy cow's milk blue cheese from Rogue Creamery in Oregon, served with pickled currants.

This is a fresh goat cheese from Mountain Lodge Farm in Eatonville, Washington, served with nectarine jam.

A crisp, light meringue topped with tart lemon curd and fresh raspberries.

Warm Medjool dates drizzled with vanilla-infused olive oil and finished with a sprinkle of sea salt.

A thin French pancake filled with fresh peaches and preserves, topped with a caramelized sugar crust.

This is a sweet, golden dessert wine from the Pacherenc du Vic-Bilh region of France, known for its rich honey and stone fruit flavors.

This is a sweet, fortified dessert wine from the Charentes region of France, typically served chilled.