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