Menu changes daily.

First Course

Six Hog Island Oysters on the Half Shell   14.50
Crab and Avocado Salad with Green Goddess   12.50
Grilled Calamari, Baby Leek and Fresh Butter Bean Salad with Pimenton Aioli  11.50
Delta Asparagus with Shaved Parmesan, Arugula   10.00
Hearts of Romaine with Buttermilk-Blue Cheese Dressing 10.00
Green Salad with Sherry-Shallot Vinaigrette  7.75
Caesar Salad  10.00
Grilled Hoffman Quail Salad with Grilled Figs  14.50
Warm Goat Cheese Salad with Toasted Pecans  9.50
Red Bean and Andouille Soup  8.00
Miguel's Summer Tomato Salad  11.00

Grilled Fish

Hawaiian Yellowfin Tuna 26.75
Ventura Swordfish 26.75
Pacific Bluenose Sea Bass 26.75
Wild Quinault River Steelhead (an ocean trout with delicate salmon color and flavor)  26.75
Wild Quinault River Sturgeon 25.75
Marinated Sierra Mackerel with Spinach   21.75
 
(All sauces served on the side.)
Sichuan Peanut Sauce - Extra-Virgin Olive Oil - Fresh Tomato Salsa
Beurre Blanc - Tartar Sauce - Herb Shallot Butter - Lemon and Caper Butter

Main Course

Vietnamese Style Hawaiian Mahi with Glass Noodles, Baby Spinach, Peanuts 25.75
Grilled Rhode Island Scallops with Mexican Slaw, Pineapple Salsa, Black Beans, Crema and Tostadas   26.75
HSG Paella with Shrimp, Calamari, Rock Cod, Chorizo and Roasted Tomatoes   22.75
Ft. Bragg Petrale Sole with Green Garlic, King Trumpet Mushrooms and New Potatoes 25.75 

Grilled Meats

Asian-Marinated Hoffman Poussin with Cucumber Pickles and Basmati Rice Pilaf 21.50
House-Made Boudin Blanc Sausages, Arugula and Frisee, French Fries 21.50
Estancia Grass Fed Steak with Mustard Butter, Balsamic Onions, French Fries 27.50
Niman Flatiron Steak with Mustard Butter, Balsamic Onions, French Fries 27.50
Niman Pork Chop with Mashed Potatoes, Green Beans, Apple-Cherry Chutney 22.50

Vegetable

Mariquita Escarole with Olive Oil, Garlic and Maras Pepper 7.00

Desserts

Dessert menu changes daily.
Desserts 8.00, a la mode 10.00

Copa Mista with Orange-Mint and Mango Sorbetti, Vanilla Ice Cream
Pecan Meringue Cookie, Mocha-Almond Cream Cake with Chocolate Ice Cream
Creme Brulee, Pear-Ginger Crumble Tartlette with Creme Fraiche
Apple-Raisin Crisp, Hot Fudge Sundae with Toasted Pecans
Ice Cream: Vanilla, Coffee or Chocolate

(Pastry Chef: Clifford Schulman)
Cake service $2.50 per person.

Notes

Please understand that during pre-performance seatings special requests cannot be accommodated.
Our French fries are cooked in cholesterol-free rice bran oil.

Prix Fixe Dinner

Choice of two salad, Grilled or Sauteed Fish (chef's choice), Dessert Served Sunday through Thursday after 7:30 p.m. $31. 

This online menu is only a representation of what we serve daily.