Dinner
First Courses
First Course
6 Hog Island Sweetwater Oysters (Tomales Bay) on the half shell 26
Smoked Trout Toasts with Radishes 16
Grilled Monterey Calamari, Butter Bean, and Arugula Salad 18
Brokaw Avocado, Citrus and Endive Salad with Lime-Cilantro Vinaigrette 17
First of the season! Summer Tomatoes, Pennyroyal Laychee (sheep and goat ricotta), Basil, Grilled Bread, EVOO 17
Warm Goat Cheese Salad with Toasted Almonds 16
HSG Caesar Salad 16
Green Salad with Sherry-Shallot Vinaigrette 14
Peach Farm Tomato Soup 15
Grilled Meats
Grilled Fish
Cascade (WA) Steelhead Salmon 38
San Diego White Sea Bass 39
San Diego Swordfish 38
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
Ft. Bragg Sand Dabs (on the bone) Meuniere, Watercress, French Fries 34
Ft. Bragg Petrale Sole with King Trumpet Mushrooms, Fingerling Potatoes 34
Grilled Sake Kasu Black Cod (San Francisco) with Japanese Salad and Rice with Black Sesame Seeds 39
Grilled Scallops (Gloucester, MA) with Brentwood White Corn Succotash, Chive Beurre Blanc 42
HSG Paella with Wild Gulf Shrimp, Nahcotta Clams, PEI Mussels, House Chorizo, Saffron Rice 34
Pan Fried Willapa (WA) Oysters with Tartar Sauce, Cole Slaw, French Fries 29
Grilled Niman New York Steak-Frites with Mustard Butter and Spinach 48
Grilled Meats
Sides
Everything Under the Sun Farm Zephyr Squash with Basil 9 · French Fries 7
Steamed Rice 5 · ACME Bread and Butter 4
Grilled Meats
Dessert
Meyer Lemon Chiffon Mousse with Blueberries 14
Poppyseed Cake with Strawberry Whipped Cream and Yerena Strawberries 14
Burnt Basque Cheesecake 14
Crème Brûlée 14
Hot Fudge Sundae with toasted pecans 14
Vanilla or Coffee Ice Cream 12