Dinner

First Courses

6 Chelsea Gem Oysters on the Half Shell  19

1/2 Cracked Local Dungeness Crab with Lime-Green Chile Mayonnaise, Avocado and Citrus Salad   26

House Pickled San Francisco Bay Herring with Creme Fraiche, Rye Crisps 15

Crispy Fried Eureka Night Smelt with Pimenton Aioli  15

Grilled Monterey Calamari and Butter Bean Salad   16

Smoked Trout Toasts with Radishes   16

Avocado and Citrus Salad with Butter Lettuce  16

HSG Chopped Salad with Beets, Fennel, Walnuts, Pt. Reyes Bay Blue Cheese   15

Green Salad with Sherry-Shallot Vinaigrette  10

Warm Goat Cheese Salad with Toasted Pecans  15

Caesar Salad  14

White Bean and Farro Soup    12

Grilled Fish

(with french fries and choice of sauce)

First Nation Quinault (WA) Steelhead Salmon   30

San Diego Yellow Tail Jack   29

San Diego Opah   29  (meaty, buttery, delicious!)

Local Swordfish  29

Sauces
Sichuan Peanut Sauce – Seka Hills Extra-Virgin Olive Oil – Cilantro Lime Salsa – Beurre Blanc

Tartar Sauce – Lemon and Caper Butter

Note: Braised Mariquita greens may be substituted for french fries or can be ordered a la carte  7

Other Main Dishes

Shad Roe (Bull River, GA) with Hobbs Bacon, Watercress, Pan Roasted Potatoes   33

Grilled Scallops  (NJ) with Butternut Squash-Potato Puree, Spinach, Brown Butter, Crispy Capers  33

Black Cod (WA) and Hog Island Clams, Kabocha, Shiitakes, Shungiku, Dashi, Rice   33

Crescent City Petrale Sole with Oregon Hedge Hog Mushrooms, Fingerling Potatoes, Thyme   32

Ft. Bragg Rex Sole (on the bone) Meuniere, Watercress, French Fries   28

Pan Fried Ekone (WA) Yearling Oysters with Tartar Sauce, Cole Slaw, French Fires.  28

Grilled Meats

Grilled Niman Pork Chop with Mashed Potatoes, Purple Haze Carrots, Apple-Cherry Chutney   30

Grilled Stemple Creek Pasture Fed Flatiron Steak with Mustard Butter, French Fries  38

Sides

Baby Bok Choy with Ginger  9

Braised Mariquita Farm Greens   7

Bowl of French Fries   7

Steamed White Rice   5

Desserts

Fuji Apple-Huckleberry Crisp with Whipped Cream   12

Old Fashioned Devil’s Food Cake with Mocha Buttercream, Coffee Ice Cream  14

Creme Brulee   10

Meyer Lemon Chiffon Mousse with Candied Buddha’s Hand   12

Sticky Pudding with Creme Anglaise and Caramel   12

Hot Fudge Sundae with Toasted Pecans   10

Yerena Strawberry Ice and Frozen Straus Yogurt with an Orange- Nutmeg Cookie    10

Vanilla or Coffee Ice Cream 8

Corkage: 30 per bottle
Cake Service: 3 per person

Prices and availability subject to change.