Dinner

Sample Menu

First Courses

First Course

6 Hog Island Sweetwater Oysters (Tomales Bay) on the half shell 26 

Smoked Trout Toasts with Radishes 16

Grilled Calamari (San Pedro), Iacopi Butter Bean and Arugula Salad 18 

Brokaw Avocado, Citrus and Endive Salad, Lime-Cilantro Vinaigrette 17

Gold Beet, Fennel and Walnut Salad with Chicories, Pt. Reyes Bay Blue Cheese 17 

Warm Goat Cheese Salad with Toasted Almonds 16

HSG Caesar Salad 16

Green Salad with Sherry-Shallot Vinaigrette 14

Turkish Red Lentil Soup with Straus Yogurt 15 

Grilled Meats

Grilled Fish

Cascade (WA) Steelhead Salmon 38 

Baja Corvina (a juicy sea bass) 42 

Ventura Swordfish 39 

Beurre Blanc  ·  Sichuan Peanut Sauce  ·  Seka Hills Extra Virgin Olive Oil  ·   Tartar Sauce  ·  Cilantro-Lime Salsa  ·  Lemon-Caper Butter  ·  Additional Sauces  2 each

Grilled Meats

Main Course

Bistro-style Skate (Gloucester, MA) with Brown Butter, Capers, Scallions, French Fries 38 

Ft. Bragg Petrale Sole with King Trumpet Mushrooms, Fingerling Potatoes 35 

Grilled Sake Kasu Black Cod (San Francisco) with Japanese Salad and Rice with Black Sesame Seeds 39 

HSG Paella with Wild Shrimp (GA), Nahcotta Clams, PEI Mussels, House Chorizo, Saffron Rice 34 

Grilled Scallops (Gloucester, MA) with Celery Root-Potato Puree, Spinach, Brown Butter, Crispy Capers 42 

Pan Fried Willapa (WA) Oysters with Tartar Sauce, Cole Slaw, French Fries 29 

Grilled Niman Pork Chop with Mashed Potatoes and Spinach 38 

Grilled Meats

Sides

 McGinnis Farm Brussels Sprouts with Ginger and Brown Mustard Seed 9 · French Fries 8

Steamed Rice 5 · ACME Bread and Butter 4

Grilled Meats

Dessert

Meyer Lemon Chiffon Mousse with Kumquats 14

Strawberry Pavlova 14

Dorie Greenspan’s Carrot Cake with Cream Cheese Frosting 14

Burnt Basque Cheesecake 14

Crème Brûlée 14

Hot Fudge Sundae with toasted pecans 14

Vanilla or Coffee Ice Cream 12