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)

 

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