Lunch

Grilled Steelhead Salmon Salad with Asparagus, Egg, Calcotts, Herb-Buttermillk Dressing 24

HSG Chopped Salad with Grilled Chicken, Beets, Avocado, Hobbs Bacon, Blue Cheese 22

Grilled Monterey Calamari with Lemon-Caper Butter, French Fries 20

Green Salad with Sherry-Shallot Vinaigrette 8

Warm Goat Cheese Salad with Toasted Pecans 14

Caesar Salad 12/17

Baby Spinach, Black Bean and Feta Salad 12/17

Spicy Sichuan Chicken Salad 20

Hoffman Smoked Chicken Salad 20

Daily Soup 9

Columbia River Steelhead Salmon 28

First of the season! Alaskan Halibut 30

Local Swordfish 28

San Diego Opah 27 (buttery, meaty flesh–delicious!)

Sauces:
Seka Hills Extra Virgin Olive Oil – Sichuan Peanut Sauce – Tomato Salsa – Beurre Blanc

Tartar Sauce -Herb Shallot Butter – Lemon and Caper Butter

Note: Additional sauces 1 each Additional side of french fries 5 each

Half Moon Bay Petrale Sole with King Trumpet Mushrooms, New Potatoes, Thyme 28

Half Moon Bay Sand Dabs (on the bone) Meuniere, Watercress, French Fries 26

Pan Fried Ekone (WA) Yearling Oysters with Tartar Sauce, Cole Slaw, French Fries 26

Niman Hamburger with French Fries 17, with Grafton Cheddar 18

Stemple Creek Grass Fed Flatiron Steak with Mustard Butter, French Fries 33

Everything Under the Sun Farm Spinach with Green Garlic and Olive Oil 7

Bowl of French Fries 5

Steamed White Rice 5

Vegetable may be substituted for french fries with grilled fish 3

Creme Brulee 10

Meyer Lemon Mousse with Candied Pomelo 10

Ricotta Cheese Cake with Almond Crust, Rhubarb Compote 10

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

Yerena Strawberry Ice and Frozen Straus Yogurt with a Pistachio Cookie 10

Hot Fudge Sundae with Toasted Pecans 10

Corkage: 20 per bottle
Cake Service: 2 per person

Prices and availability subject to change.