First Courses
Six Hog Island Sweet Water Oysters on the Half Shell   17
1/2 Local Dungeness Crab, Cracked, with Aioli, Roasted Cauliflower Salad  22
Grilled Wild Shrimp (GA), Butter Bean and Arugula  Salad  15
Crispy Fried Monterey Bay Sardines with Red Pepper Relish and Frisee Salad  14
Persimmon, Crimson Grape and Pomegranate Salad with Smoked Trout   13
Prince Edward Island Mussels Ravigote with Braised Celery   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
Turkish Red Lentil Soup with Mint-Marash Pepper Sizzle   10

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

Quinault (WA) Coho  Salmon   28          Local Swordfish   28     San Diego Yellow Tail Jack   26 (wild hamachi)   
Hawaiian Ono   28  (meaty white flesh)           Local Mahi Mahi   27
Sichuan Peanut Sauce - Extra-Virgin Olive Oil - Mexican Salsa Verde -  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

Nahcotta (WA) Clam and Local Cod Chowder with Fall Vegetables   27
Grilled Maine Scallops with Celery Root Puree, Shungiku (Chrysanthemum Greens), Chive Beurre Blanc   29
Astoria (OR) Petrale Sole with California Hedgehog Mushrooms, Yukon Gold Potatoes, Thyme   29
Santa Cruz Rex Sole  (on the bone) Meuniere, Watercress, French Fries   26
Pan Fried Willapa Bay (WA) Yearling Oysters with Cole Slaw, Tartar Sauce, French Fries   27

Grilled Meats

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

Half Moon Bay Brussels Sprouts with Fresh Ginger and Mustard Seed  8

Desserts  10

Creme Brulee 
Chocolate Silk Torte with Wine-Poached Cherries, Creme Anglaise
Pink Lady Apple Crisp with Whipped Cream
Meyer Lemon Chiffon Mousse with Candied Buddha's Hand
Straus Yogurt-Bearss Lime Ice and  Satsuma Mandarin Ice with a Pecan Cookie
Hot Fudge Sundae with Toasted Almonds

Corkage: 25 per bottle
Cake Service: 3 per person