First Courses
1/2 Local Dungeness Crab, Cracked, with Aioli, Gold Beet and Fennel Salad 19
6 Hog Island Sweet Water Oysters on the Half Shell 15.5
Grilled Calamari, Baby Artichoke and Butter Bean Salad with Aioli 13
Grilled Marinated Monterey Sardines with Roasted Peppers and Frisee 12
Grilled Wild Shrimp, Avocado, Orange and Endive Salad 13
Organic Iceberg Salad with Radishes, Rob's Blue Cheese Dressing 10
Fall Fruit Salad with Persimmons, Pomegranates, Grapes, Feta and Almonds 11
Green Salad with Sherry-Shallot Vinaigrette 8
Caesar Salad 10
Warm Goat Cheese Salad with Toasted Pecans 12
Roasted Butternut Squash Soup 9
Grilled Sustainably Caught Fish
(with french fries and choice of sauce)
Quinault River Steelhead Salmon 28 Marinated San Diego Yellow Tail Jack (wild hamachi) 23
Wild Quinault River Sturgeon 27 Local Swordfish 28 Baja Mahi Mahi 24
Sichuan Peanut Sauce - Extra-Virgin Olive Oil - Avocado Chile Salsa
Beurre Blanc - Tartar Sauce - Herb Shallot Butter - Lemon and Caper Butter
Other Main Courses
Grilled Sake Kasu Bolinas Black Cod with Kabocha, Shiitakes, Japanese Rice and Daikon Pickle 29
Cataplana with Wild GA Shrimp, Hog Island Clams, Tomales Mussels, House Chorizo, Chickpeas, Romesco 26
Grilled Maine Scallops with Fennel-Celery Puree, Spigarello, Brown Butter, Fried Capers 27
Local Petrale Sole with Mendocino Yellow Feet Mushrooms, Thyme and Fingerling Potatoes 28
Eureka Rex Sole (on the bone) Meuniere, Watercress, French Fries 24
Pan Fried Drake's Estero Oysters, Tartar Sauce, Cole Slaw, French Fries 22
Grilled Meats
House-Made Sausages, Arugula and Frisee, French Fries 22
Niman Pork Chop with Mashed Potatoes, Snap Peas, Apple-Cherry Chutney 25
Sliced Niman Bavette Steak with Herb-Shallot Butter, Arugula, French Fries 28
Vegetable
Baby Bok Choy with Ginger 8
Desserts
Creme Brulee 9
Pear-Ginger Cake with Vanilla Ice Cream and Caramel Sauce 9
Chocolate Silk Torte with Whipped Cream 9
Meyer Lemon Chiffon Mousse with Candied Citron 9
Apple-Raisin Crisp with Whipped Cream 9
Coppa Mista: Frozen Straus Yogurt, Mandarin Ice and Concord Grape Ice with a Coconut
Cookie 9
Hot Fudge Sundae with Toasted Pecans 9
After 7:30 p.m.
3 Course Prix Fixe
$35
