First Courses
Six Hog Island Oysters on the Half Shell   17
House-Cured Local Herring with Deviled Eggs   13
Grilled Calamari, Butter Beans and Arugula with Aioli   14
Grilled Sardines with Peppers, Preserved Lemons, Olives, Harissa   13
1/2 Local Dungeness Crab (in the shell), Jalapeno Mayonnaise, Avocado, Beet and Orange Salad   19
Grilled Tolenas Farm Quail Salad with Winter Fruit  16.5
Hearts of Romaine with Buttermilk-Blue Cheese Dressing, Watermelon Radishes   11
Green Salad with Sherry-Shallot Vinaigrette  9
Warm Goat Cheese Salad with Toasted Pecans  12
Caesar Salad  11
Split Pea Soup with Hobbs Ham Hock   9


Grilled Sustainably Caught Fish
(with french fries and choice of sauce)

Washington Steelhead Salmon   28     Local Swordfish   28
Hawaiian Yellowfin Tuna   28     Gulf of Mexico Mahi Mahi   27  
Bodega Bay Albacore   24 (delicious served rare)   

Sichuan Peanut Sauce - Extra-Virgin Olive Oil - Tomatillo-Cilantro-Poblano Salsa
Beurre Blanc - Tartar Sauce - Herb Shallot Butter - Lemon and Caper Butter
Note: Braised  greens may be substituted for french fries or can be ordered a la carte   5

Other Main Courses

Grilled Maine Scallops with Celery Root Puree, Broccoli di Cicco, Brown Butter, Capers   29
Rob's Chowder with Wild Shrimp, Hog Island Clams, PEI Mussels, Local Cod, Hobbs' Bacon  27
Ft. Bragg  Petrale Sole with King Trumpet Mushrooms, Butter Ball Potatoes, Thyme   29
Pan Fried Drake's Estero Oysters with Cole Slaw, Tartar Sauce, French Fries   24

Grilled Meats

House-Made Sausages ( Boudin Blanc or Whiskey Fennel), Arugula and Frisee, French Fries   24
Grilled Niman Pork Chop with Mashed Potatoes, Romano Beans, Apple-Cherry Chutney  27
Grilled Sliced Niman Bavette Steak with Arugula, Salsa Verde, French Fries  28
Vegetable:  Brussels Sprouts with Ginger and Black Mustard Seed  8

Desserts 

Our Dessert Menu changes daily
Creme Brulee  9
Chocolate Silk Tort with Poached Cherries and Whipped Cream  9
Meyer Lemon Tart with Huckleberry Sauce   9
Citrus Ices and Frozen Straus Yogurt with a Salted Peanut Cookie   9
Hot Fudge Sundae with Toasted Pecans   9
Ice cream : Vanilla or Coffee   7

Corkage: 25 per bottle
Cake Service: 3 per person