Lunch

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

Grilled Steelhead Salmon Salad with Roasted Winter Vegetables, Salsa Verde 24

Chopped Salad with Grilled Chicken, Beets, Bay Blue Cheese, Hobbs’ Bacon, Walnuts 22

Grilled Monterey Calamari with Lemon-Caper Butter, French Fries 22

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

Smoked Chicken Salad 20

White Bean and Farro Soup 12

First Nation Quinault (WA) Steelhead Salmon 30

San Diego Yellow Tail Jack 28 (wild hamachi)

San Diego Opah 28 (buttery, meaty white flesh, delicious!)

Local Swordfish 28

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

Tartar Sauce -Herb Shallot Butter – Lemon and Caper Butter

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

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

Crescent City Petrale Sole with Oregon Hedge Hog Mushrooms, New Potatoes, Thyme 29

Ft. Bragg Rex Sole (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 18, with Grafton Cheddar 19

Stemple Creek Grass Fed Flatiron Steak with Mustard Butter, French Fries 36

Brussels Sprouts with Ginger and Mustard Seed 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 Chiffon Mousse with Candied Buddha’s Hand 12

Sticky Toffee Pudding with Creme Anglaise and Caramel Sauce 12

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

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

Hot Fudge Sundae with Toasted Pecans 10

Corkage: 20 per bottle
Cake Service: 2 per person

Prices and availability subject to change.