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Dinner Menu

Raw Bar
West Coast Oysters
Grassy Bar, CA 3.75
Summerset, WA 3.25
Barron Point, WA 3.5
Kusshi, BC 3.75

East Coast Oysters
Fisher Island, NY 3.75
Duxbury, MA 3.5
Beausoleil, NB 3.75
Malpeque, PEI 3.75



Shrimp Cocktail 6/18. or 12/32.
Dungeness Crab Rémoulade 23.
Little Neck Clams, 1.5 each


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
Whole Chilled Lobster, Dozen Oysters, Fourteen Shrimp, Eight Little Neck Clams, Crab Rémoulade, Ceviche, Dozen Pickled Mussels

SEASONAL SPOTLIGHT
Pacific Halibut
~ 3 presentations ~

Crudo 16.
Avocado, lemon gremolata, Thai chilies, castelveltrano olives, fines herbs

Ceviche 16.
Leche de tigre, aji amarillo, sweet potato, Peruvian corn

Pan Roasted 36.
Fava beans, king trumpet mushrooms, English peas, pea tendrils, chimichurri

Appetizers
Roasted tomato soup, country bread croutons, parmesan cheese 10.5.

New England clam chowder, smoked bacon, oyster crackers 9/15.

Spring salad, little gem lettuce, shaved spring vegetables, English peas, charred avocado 15.

Asparagus salad, fennel, green apple, feta cheese, spicy pepitas, creamy herb dressing 14.

Spring vegetable gnocchi, fava beans, English peas, pea tendrils, lemon agrumato, grana padano 17.

Pacific halibut crudo, avocado, lemon gremolata, Thai chilies, castelveltrano olives, fines herbs 16.

Pacific halibut ceviche, Leche de tigre, aji amarillo, sweet potato, Peruvian corn 16.

Grilled mixto, head on Gulf prawn, baby octopus, fennel, castelvetrano olives, chimichurri 19.

Crispy calamari, pickled vegetables, jalapeno, micro cilantro, Thai chili dressing 16.

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

Entrees
Chilled whole Dungeness crab, drawn butter, cocktail sauce, lemon 35.

*Red spotted trout, fava bean purée, king trumpet mushrooms, French carrots, pea tendrils, chimichurri 30.

*Skuna Bay salmon, English peas, Parisian ham, Spring onion soubise, pistachios, honey mustard glaze 32.

*Grilled rock cod, sautéed calamari, beluga lentils, truffle oil, fines herbs 30.

Bucatini pasta, Dungeness crab, English peas, asparagus, grana padano, white wine sauce 27.

Anchor & Hope lobster roll, pain de mie bun, tater tots, Stevie’s coleslaw 29.

Smithwick’s beer-battered Louisiana flounder, tartar sauce, house-cut fries 26.

*New York strip steak, mashed potato, sautéed spring vegetables, red wine demi-glace 32.

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 4/29/16

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