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Dinner Menu

Raw Bar
West Coast Oysters
Miyagi, WA 4
Pickering Pass, WA 3.75
Eld Inlet, WA 3.5
Fanny Bay, BC 3.5

East Coast Oysters
Rappahannock, VA 3.75
Fisher Island, NY 4
Cape Cod, MA 3.5

Shrimp Cocktail 6/19. or 12/36.
Dungeness Crab Rémoulade 23.
Little Necks Clams 1.50 ea.

Seafood Plateaux
[MARKET PRICE]
SMALL
Half Dozen Oysters, Six Shrimp, Five Little Neck Clams, Crab Rémoulade, Ceviche

LARGE
Dozen Oysters, Twelve Shrimp, Eight Little Neck Clams, Crab Rémoulade, Ceviche


GRAND
Dozen Oysters, Fourteen Shrimp, Eight Little Neck Clams, Crab Rémoulade, Ceviche, Whole Lobster

Charcoal Grill
Marinated octopus, blood orange, almonds, salsa verde 15
.
Head on prawns, micro cilantro, charred lemon 14.

Pork belly, Thai chili sauce, yuzu aioli, cabbage 12.

Grilled asparagus, olive vinaigrette, grana Padano 9.

Appetizers
New England clam chowder, smoked bacon,
oyster crackers 10/15.

Potato leek soup, croutons, extra virgin olive oil 9.

Spring salad, radish, snap peas, carrots, mixed greens, Meyer lemon vinaigrette 12.

*Rock cod ceviche, shallots, peppers, orange, thai chili, Meyer lemon vinaigrette, sweet potato chips 16.



Grilled artichoke, green garlic aioli 14.

“Angels on horseback” smoked bacon wrapped oysters,
rémoulade 15.

Crispy calamari, green curry sauce, lime, micro cilantro 16.

Rhode Island clam cakes, rémoulade 10.

Steamed mussels, saffron cream, garlic, parsley 16.

Entrees
Crab or shrimp Louis, iceberg lettuce, avocado, hardboiled egg, rémoulade 29.

* White California sea bass, lobster butter, roasted vegetables, Dino kale, vadouvan yogurt 29.

*Fisherman’s stew, rock fish, shrimp, mussels, calamari, grilled bread 28.

*Petrale sole, roasted cauliflower, currants,
almond agrodolce 26.

*Skuna Bay salmon, asparagus, butter beans, herb salad, spring garlic, preserved Meyer lemon, cured egg yolk 33.

A&H lobster roll, pain de mie bun, tater tots, Stevie’s coleslaw, choice of drawn butter or aioli 29.

Smithwick’s beer-battered flounder, tartar sauce, house-cut fries 27.

*Grilled flat iron steak, pickled spring onions, oyster aioli, broccoli di cicco, red wine bone marrow butter, fried oyster 33.

5% surcharge is added for San Francisco Employee Mandates

*CALIFORNIA LAW ADVISES PATRONS THAT “CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGG MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS”.

SAMPLE MENU
UPDATED 10/25/16

*California Law advises patrons that “consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of foodborne illness”.