Dinner

First Courses

6 Hog Island Sweet Water Oysters on the Half Shell   18

Grilled Monterey Calamari, Artichoke and Butter Bean Salad 15

Grilled Wild Shrimp, Mango and Cucumber Salad with Yogurt-Mustard Seed Dressing, Papadum 16

Winter Fruit Salad with Persimmons, Pomegranate, Grapes, New Walnuts, Meyer Lemon Cream 14

Smoked Trout Toasts with Beet, Orange and Fennel Salad 16

Little Gem Salad with Buttermilk-Blue Cheese Dressing, Radishes 15

Green Salad with Sherry-Shallot Vinaigrette  10

Warm Goat Cheese Salad with Toasted Pecans  14

Caesar Salad  14

Daily soup 10

Grilled Fish

(with french fries and choice of sauce)

 
San Diego Opah 28 (buttery flesh, delicious!)

San Diego Yellow Tail Jack 27

San Diego Swordfish 30

Quinault (WA) Steelhead Salmon 30

Sauces
Sichuan Peanut Sauce – Extra-Virgin Olive Oil –  Salsa Verde – 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 5

Other Main Dishes

Ft. Bragg Black Cod with Hog Island Clams, Shiitakes, Kabocha, Rice 30

Maine Peekytoe Crab Cakes with Frisee, Chive Beurre Blanc 30

Grilled Rhode Island Scallops with Celery Root Puree, Spinach, Crispy Capers, New Olive Oil 30

Half Moon Bay Petrale Sole with King Trumpet Mushrooms, Fingerling Potatoes, Thyme   31

Pan Fried Ekone (WA) Yearling Oysters with Cole Slaw, Tartar Sauce, French Fries   27

Grilled Meats

Grilled Niman Pork Chop with Mashed Potatoes, Savoy Spinach, Apple-Cherry Chutney 30

Grilled Niman New York Steak with Sauce Diable, French Fries  38

Sides

Brussels Sprouts with Ginger and Mustard Seed   9

Braised Mariquita Farm Greens   7

Bowl of French Fries   5

Desserts

Crispy Meringue with Coffee Ice Cream, Mocha Sauce, Toasted Almonds 12

Creme Brulee   10

Panna Cotta with Meyer Lemon Gelee 10

Cliff’s Pear-Zabaglione Trifle 10

Bete Noir (flourless chocolate cake) with Rum Anglaise, Whipped Cream 10

Blood Orange Ice and Frozen Straus Yogurt with a Pistachio Cookie   10

Hot Fudge Sundae with Toasted Pecans   10

Corkage: 25 per bottle
Cake Service: 3 per person

Prices and availability subject to change.