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 Louie with Avocado, Pear Tomatoes,  Cukes   14
Pan Fried Monterey Bay Sardines with Moroccan Salad and Charmoula 13
Smoked Trout Toasts with French Bean, Fennel and Endive Salad   13
Grilled Tolenas Farm Quail Salad with Grilled Cherries   17
Choppped Salad with Blue Cheese, Beets, Walnuts and Radishes   12
Green Salad with Sherry-Shallot Vinaigrette  9
Warm Goat Cheese Salad with Toasted Pecans  12
Caesar Salad  11
Red Bean and Andouille Soup  9


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

Local King Salmon   28     Local Swordfish   29
San Diego White Sea Bass   28     Baja Yellowtail Jack   24 (wild hamachi)   

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

Chesapeake Bay Soft Shell Crabs Meuniere, Cress, French Fries  28
Grilled Maine Scallops with Brentwood Corn Succotash, Chive Beurre Blanc   29
Bolinas Black Cod, Hog Island Clams, Wild (GA) Shrimp, Summer Vegetables, Fenugreek, Saffron Sauce  27
Half Moon Bay Petrale Sole with King Trumpet Mushrooms, Fingerling Potatoes, Thyme   29
Half Moon Bay Sand Dabs (on the bone) Meuniere, Cress, French Fries   25
Pan Fried Drake's Estero Oysters with Cole Slaw, Tartar Sauce, French Fries   25

Grilled Meats

House-Made Boudin Blanc Sausages or Italian 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
Vegetable: Mariquita Summer Squashes with Basil  8

Desserts  9

Creme Brulee 
Chocolate Silk Torte with Raspberries
White Nectarine and Tayberry Crisp with Whipped Cream
Buttermilk Panna Cotta with Blueberry Compote
Strawberry-Blackberry Ice, Tangello Ice and Frozen Straus Yogurt with a Coconut Cookie
Hot Fudge Sundae with Toasted Pecans 

Corkage: 25 per bottle
Cake Service: 3 per person