First Courses
6 Hog Island Sweet Water Oysters on the Half Shell 16.5
Grilled Delta Asparagus with Extra Virgin Olive Oil and Shaved Reggiano 12
Grilled Shrimp, Mango and Cucumber Salad with Yougurt-Mustard Seed Dressing, Pappadum 13
Smoked Trout, Citrus and Fennel Salad with Meyer Lemon 12
Chopped Salad with Red Beets, Blue Cheese and Walnuts, Fennel Cream 12
Grilled Hoffman Quail Salad with Grilled Apples 16
Green Salad with Sherry-Shallot Vinaigrette 9
Caesar Salad 11
Warm Goat Cheese Salad with Toasted Pecans 12
Soup of the day 9
Grilled Sustainably Caught Fish
(with french fries and choice of sauce)
Santa Cruz King Salmon 29 Local Swordfish 28
Alaskan Halibut 290 Marinated Baja Yellowtail Jack 24 ( wild California hamachi)
Sichuan Peanut Sauce - Extra-Virgin Olive Oil - Tomatillo-Cilantro-Poblano Salsa
Beurre Blanc - Tartar Sauce - Herb Shallot Butter - Lemon and Caper Butter
Other Main Courses
Grilled Maine Scallops with Celery Root-Potato Puree, Kale, Brown Butter and Capers 29
Hog Island Clams with House Chorizo, Kale, Butter Beans, Grilled Bread 25
Half Moon Bay Petrale Sole with King Trumpet Mushrooms, Thyme and Fingerling Potatoes 29
Half Moon Bay Sand Dabs (on the bone) Meuniere, Watercress, French Fries 25
Pan Fried Drake's Estero Oysters, Tartar Sauce, Cole Slaw, French Fries 24
Grilled Meats
House-Made Sausages ( Boudin Blanc or Whiskey Fennel), Arugula and Frisee, French Fries 24
Niman Pork Chop with Mashed Potatoes, Spigarello, Apple-Cherry Chutney 27
Sliced Niman Bavette Steak with Salsa Verde, Arugula, French Fries 28
Desserts
Our Dessert Menu changes daily
Creme Brulee 9
Chocolate Silk Torte with Raspberries and Whipped Cream 9
Coconut-Lime Mousse with Magoes and Toasted Coconut 9
Pineapple-Ice, Blood Orange Ices and Frozen Straus Yogurt with a Pecan Cookie 9
Hot Fudge Sundae with Toasted Pecans 9
Ice cream : Vanilla or Coffee 7
