First Courses
Six Hog Island Sweet Water Oysters on the Half Shell   17
Grilled Delta Asparagus with Arugula, Tuscan Olive Oil, Black Truffle Salt, Shaved Reggiano   15
Grilled Wild Shrimp (GA) Salad with Avocado, Citrus and Endive   16
Crispy Fried Monterey Bay Sardines Moroccan Salad, Charmoula  14
Smoked Trout Toasts with Grilled Escarole, Radishes, Calcotts   14
Tomales Bay Blue Cheese, Beet, Fennel and Walnut Salad   13
Green Salad with Sherry-Shallot Vinaigrette  10
Warm Goat Cheese Salad with Toasted Pecans  14
Caesar Salad  13
Mariquita Carrot Soup with Indian Spices, Straus Yogurt  10

Grilled Sustainable Fish
(with french fries and choice of sauce)

Quinault (WA) Steelhead Salmon   30          Local Swordfish   29
San Diego Yellow Tail Jack   28 (wild hamachi)          San Diego White Sea Bass   30  
Sichuan Peanut Sauce - Arbequina Extra-Virgin Olive Oil - Mexican Salsa Verde -  Beurre Blanc
Tartar Sauce - Lemon and Caper Butter

Note: Braised Mariquita greens may be substituted for french fries or can be ordered a la carte   5

Other Main Courses

Altamaha River (GA) Shad Roe with Hobbs, Bacon, Pan Fried Potatoes, Watercress   28
Nahcotta (WA) Clam and Atlantic Cod Chowder with Spring Vegetables   28
Grilled Maine Scallops with Celery Root Puree, Nettles, Brown Butter, Crispy Capers   29
Half Moon Bay Petrale Sole with Local Hedgehog Mushrooms, Fingerling Potatoes, Thyme   30
Eureka Rex Sole  (on the bone) Meuniere, Watercress, French Fries   26
Pan Fried Ekone (WA) Yearling Oysters with Cole Slaw, Tartar Sauce, French Fries   27

Grilled Meats

House-Made Boudin Blanc Sausages, Arugula and Frisee Salad, French Fries   26
Grilled Niman Pork Chop with Mashed Potatoes, Mariquita Carrots, Apple-Cherry Chutney  28
Grilled Niman New York Steak with Italian Salsa Verde, French Fries  35

Baby Bok Choy with Ginger, Soy Sauce, Sesame   9

Desserts  10

Creme Brulee 
Chocolate Mousse with Creme Fraiche and Pistachios
Pink Lady Apple Crisp with Whipped Cream
Meyer Lemon Curd Tart with Candied Pomelo
Frozen Straus Yogurt and Satsuma Mandarin Ice with a Salted Peanut Cookie
Hot Fudge Sundae with Toasted Almonds

Corkage: 25 per bottle
Cake Service: 3 per person