First Course
Grilled Marinated Monterey Bay Sardines with Roasted Peppers & Frisee 11
Grilled Calamari, Baby Leek & Fresh Butter Bean Salad with Aioli 12
Little Gem Salad with Buttermilk Blue Cheese Dressing and Radishes 10
Green Salad with Sherry-Shallot Vinaigrette 8
Caesar Salad 10
Oregon Bay Shrimp, Avocado and Pea Salad with Herbed Buttermilk Dressing 12
Tomato, Belfiore Bocconcini, Summer Bean and Arugula Salad with Basil 12
Warm Goat Cheese Salad with Toasted Pecans 10
Daily Soup 9
Grilled Fish
California White Sea Bass 28
Marinated San Diego Yellow Tail Jack 24 (wild hamachi)
Alaskan King Salmon 31
Alaskan Halibut 28
(All sauces served on the side.)
Sichuan Peanut Sauce - Extra-Virgin Olive Oil - Lime-Cilantro-Jalepeño Salsa
Beurre Blanc - Tartar Sauce - Herb Shallot Butter - Lemon and Caper Butter
Main Course
HSG Paella with Local Cod, Shrimp, Mussels, Clams, Chorizo and Sffron Rice 26
Ft. Bragg Sand Dabs ( on the bone) Meuniere, Watercress, French Fries 23
Ft. Bragg Petrale Sole with Green Garlic, King Trumpet Mushrooms and New Potatoes 27
Pan Fried Hama Hama 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, Green Beans and Apple-Cherry Chutney 24
Niman Flatiron Steak with Mustard Butter, Balsamic Onions, French Fries 28
Vegetable
Fresh Seasonal Vegetable 8
Desserts
Hot Fudge Sundae with Toasted Pecans
Nectarine Crisp with Whipped Cream
Chocolate Cake
Creme Brulee
Ice Cream: Vanilla, Coffee
(Pastry Chefs: Clifford Shulman & LeRhea O'Neal)
