Dinner

First Courses

First Course

6 Hog Island Sweetwater Oysters (Tomales Bay) on the half shell 26

Smoked Trout Toasts with Radishes 16

Grilled Half Moon Bay Calamari, Iacopi Butter Bean and Arugula Salad 18 

Wild Shrimp (Darien, GA), Brokaw Avocado and Grapefruit Salad, Lime-Cilantro Vinaigrette 18 

Dirty Girl Tomatoes, Pennyroyal Laychee (sheep and goat ricotta), Basil, Grilled Bread, EVOO 17 

Fall Fruit Salad with Chicories and Hosfelt Farm Walnuts 17

Warm Goat Cheese Salad with Toasted Almonds 16

HSG Caesar Salad 16

Green Salad with Sherry-Shallot Vinaigrette 14

Roasted Butternut Squash Soup 15 

Grilled Meats

Grilled Fish

Cascade (WA) Steelhead Salmon 38

Baja Corvina (a juicy sea bass) 39 

Swordfish (San Pedro) 38 

Beurre Blanc  ·  Sichuan Peanut Sauce  ·  Seka Hills Extra Virgin Olive Oil  ·   Tartar Sauce  ·  Cilantro-Lime Salsa  ·  Lemon-Caper Butter  ·  Additional Sauces  2 each

Grilled Meats

Main Course

Half Moon Bay Skate with Brown Butter, Capers, Scallions, French Fries 38 

Half Moon Bay Petrale Sole with King Trumpet Mushrooms, Fingerling Potatoes 34

Grilled Sake Kasu Black Cod (San Francisco) with Japanese Salad and Rice with Sesame Seeds 39

HSG Paella with Wild Gulf Shrimp,, Nahcotta Clams, PEI Mussels, House Chorizo, Saffron Rice 34

Grilled Scallops (Gloucester, MA) with Celery Root-Potato Puree, Spinach, Brown Butter, Crispy Capers 42

Pan Fried Willapa (WA) Oysters with Tartar Sauce, Cole Slaw, French Fries 29 

Grilled Niman Pork Chop with Mashed Potatoes, Spinach 38 

Grilled Meats

Sides

 Baby Bok Choy with Ginger      9     ·     French Fries    7

Steamed Rice    5     ·     ACME Bread and Butter    4 

Grilled Meats

Dessert

Meyer Lemon Chiffon Mousse with Candied Buddha’s Hand 14

Raspberry Pavlova 14

Bosc Pears Poached in Red Wine with Creme Fraiche 15

Burnt Basque Cheesecake 14

Crème Brûlée 14

Hot Fudge Sundae with toasted pecans 14

Vanilla or Coffee Ice Cream 12