First Courses
Six Hog Island Cliffside (WA) Oysters on the Half Shell   17
Grilled Monterey Calamari, Artichoke and Butter Bean Salad  14
Oregon Bay Shrimp Salad with  Avocado, French Beans, Cucumbers   14
Pan Fried Monterey Bay Sardines with Moroccan Salad and Charmoula 13
Late Summer Tomatoes with Pennyroyal Sheeps Milk Ricotta, EVOO, Basil, Grilled Bread   13
Organic Ice Berg Salad with Radishes, Blue Cheese Dressing   12
Green Salad with Sherry-Shallot Vinaigrette  9
Warm Goat Cheese Salad with Toasted Pecans  12
Caesar Salad  11
Mushroom and Celery Soup  10

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

Half Moon Bay King Salmon   28     Half Moon Bay White Sea Bass   29
San Pedro Opah   26 (buttery firm white flesh--"moonfish")     Oregon Albacore   26
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, PEI Mussels, Half Moon Bay Cod, House Chorizo   27
Grilled Maine Scallops with Brentwood Corn 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, Cress, French Fries   25
Pan Fried Willapa Bay (WA) Oysters with Cole Slaw, Tartar Sauce, French Fries   25

Grilled Meats

House-Made Boudin Blanc Sausages, Arugula and Frisee, French Fries   24
Grilled Niman Pork Chop with Mashed Potatoes, Mariquita Carrots, Pear-Cherry Chutney  27
Grilled Sliced Niman Bavette Steak with Arugula, Salsa Verde, French Fries  28

Mariquita Summer Squashes with Basil  8

Desserts  9

Creme Brulee 
Chocolate-Sour Cream Cake with Coffee Ice Cream, Candied Almonds
Yerena Berries with Cornmeal Poundcake, Creme Fraiche
Santa Rosa Flavorella Plum-Blackberry Crisp with Whipped Cream
Melon-Mint Ice and Frozen Straus Yogurt with a Pecan Meringue
Hot Fudge Sundae with Toasted Pecans 

Corkage: 25 per bottle
Cake Service: 3 per person