First Courses

6 Hog Island Sweet Water Oysters on the Half Shell   18

Local 1/2 Cracked Dungeness Crab with Aioli, Avocado and Bean Salad 25

Grilled Monterey Calamari, Butter Bean and Arugula Salad  15

Grilled Wild (GA) Shrimp and Braised Leeks with Sauce Ravigote 16

Grilled Monterey Sardines with Roasted Pepper-Frisee Salad 16

HSG Chopped Salad with Beets, Radishes, Walnuts, Blue Cheese  15

Fall Fruit Salad with Persimmons, Chicories and Smoked Trout  16

Green Salad with Sherry-Shallot Vinaigrette  10

Warm Goat Cheese Salad with Toasted Pecans  15

Caesar Salad  14

Mushroom and Celery Soup   11

Grilled Fish

(with french fries and choice of sauce)

Maryland Black Sea Bass   30

San Diego Opah   27 (buttery flesh, delicious!)

San Diego Yellow Fin Tuna   30

Local Swordfish 27

Sichuan Peanut Sauce – Seka Hills Extra-Virgin Olive Oil – Tomato 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 5

Other Main Dishes

Dungeness Crab Cakes with Beurre Blanc, Frisee, French Fries   32

HSG Paella with Wild (GA) Shrimp, Hog Island Clams, Sea of Cortez Mussels, House Made Chorizo and Saffron Rice   30

Grilled Maine Scallops with Cauliflower-Potato Puree, Spinach, New Olive Oil   32

Astoria (OR) Petrale Sole with Chanterelles, Fingerling Potatoes, Thyme   31

Astoria (OR) Rex Sole (on the bone) Meuniere, Watercress, French Fries 27

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

Grilled Meats

Grilled Niman Pork Chop with Mashed Potatoes, Green and Wax Beans, Apple-Cherry Chutney   30

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


Brussels Sprouts with Ginger and Mustard Seed   9

Braised Mariquita Farm Greens   7

Bowl of French Fries   7

Steamed White Rice   5


French Chocolate Cake (flourless) with Dark Rum Anglaise and Whipped Cream   12

Persimmon Spice Cake with Caramel Sauce and Whipped Cream  10
with Vanilla Ice Cream   12

Creme Brulee   10

Meyer Lemon Curd Tart with Candied Buddha’s Hand and Whipped Cream 10

Yerena Strawberry Ice and Frozen Straus Yogurt with a Fan Wafer   10

Hot Fudge Sundae with Toasted Pecans   10

Corkage: 30 per bottle
Cake Service: 3 per person

Prices and availability subject to change.