Specials
Oregon Bay Shrimp, Corn and Avocado Salad. Herbed Buttermilk Dressing 18
Grilled Chicken, Nectarine, Goat Cheese and Almond Salad with Aged Sheryy Vinaigrette 17
Chesapeake Bay Soft Shell Crab BLT with Hobbs Bacon, Bill's Tomatoes, Cole Slaw 17
San Pedro Calamari with Lemon Caper Butter and French Fries 19
Grilled Hoffman Quail and Grilled Fig Salad 15.50
Salads and Soup
Greens with Sherry-Shallot Vinaigrette 8
Farmers Market Chopped Salad with Blue Cheese and Walnuts 9.00
Warm Goat Cheese Salad with Toasted Pecans 10
Caesar Salad 13.00
Baby Spinach and Feta Salad with Black Beans 9/14
Spicy Chinese Chicken Salad 15
Hoffman Smoked Chicken Salad 15
Red Lentil Soup with Indian Soices and Strus Yougurt 8
Grilled Fish
Wild Alaskan King Salmon 29
Alaskan Halibut 27
California White Sea Bass 27
Marinated San Diego Yellow Tail Jack 22 (wild hamachi)
(All sauces served on the side)
Herb-Shallot Butter - Extra Virgin Olive Oil - Tartar - Sichuan Peanut
Beurre Blanc - Green Chile Salsa - Lemon Caper Butter
Main Courses
Ft. Bragg Petrale Sole with King Trumpet Mushrooms, Favas, Fingerling Potatoes 26
Ft. Bragg Sand Dabs Meuniere (on the bone), French FRies 22
Grilled Meats
House Made Whiskey Fennel Sausages with Arugula-Frisee Salad, French Fries 20
Niman Hamburger with French Fries 14.50, with Grafton Cheddar 15.50
Niman Flatiron Steak with Mustard Butter, Sauteed Spinach and French Fries 26
Vegetable
Mariquita Savoy Spinach with Garlic, Olive oil 7
Today's vegetable may be substituted for French Fries for 3.00
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 Chefs: Clifford Schulman LeRhea O'Neal)
