First Courses
Six Hog Island Sweet Water Oysters on the Half Shell   17
1/2 Local Dungeness Crab, Cracked, with Jalapeno Mayonnaise, Avocado and Citrus Salad  22
Grilled Monterey Calamari, Artichoke and Butter Bean Salad  14
Grilled Monterey Bay Sardine with Roasted Pepper-Frisee Salad  14
Fall Fruit Salad with Persimmons and Smoked Trout   13
Prince Edward Island Mussels Ravigote with Braised Mariquita Celery   13
Mariquita Early Girl Tomatoes with Pennyroyal Sheeps Milk Ricotta, EVOO, Basil, Grilled Bread   13
Tomales Bay Blue, Beet, Fennel and Walnut Salad   12
Green Salad with Sherry-Shallot Vinaigrette  9
Warm Goat Cheese Salad with Toasted Pecans  12
Caesar Salad  11
Butternut Squash Soup with Sage   10


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

Quinault (WA) Coho  Salmon   28          Local Swordfish   28    
San Diego Opah   27 (buttery firm white flesh--"moonfish")           Local Mahi Mahi   27
 
Sichuan Peanut Sauce - Extra-Virgin Olive Oil - Tomatillo-Cilantro-Poblano Salsa -  Beurre Blanc
Tartar Sauce - Herb Shallot Butter - 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

HSG Paella with Wild (GA) Shrimp, Hog Island Clams, Mussels, Local Cod, English Peas,  House Chorizo   28
Grilled Maine Scallops with Fall Vegetable Succotash, Chive Beurre Blanc   29
Half Moon Bay Petrale Sole with King Trumpet Mushrooms, Yukon Gold Potatoes, Thyme   29
Half Moon Bay Sand Dabs (on the bone) Meuniere, Watercress, French Fries   26
Pan Fried Willapa Bay (WA) Oysters with Cole Slaw, Tartar Sauce, French Fries   26

Grilled Meats

House-Made Boudin Blanc Sausages, Arugula and Frisee Salad, French Fries   26
Grilled Niman Pork Chop with Mashed Potatoes, Mariquita Carrots, Pear-Cherry Chutney  28
Grilled Sliced Niman Bavette Steak with Arugula, Salsa Verde, French Fries  30

Vegetable
Mariquita Summer Squashes with Basil  8

Desserts  10

Creme Brulee 
Chocolate Silk Torte with Wine-Poached Cherries, Creme Anglaise
Pumpkin-Mascarpone Tart with Maple Whipped Cream,
Meyer Lemon Chiffon Mousse with Yerena Berries
Concord Grape Ice, Satsuma Ice and Frozen Straus Yogurt with an Almond Cookie
Hot Fudge Sundae with Toasted Pecans 

Corkage: 25 per bottle
Cake Service: 3 per person