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Lunch Menu

Raw Bar
West Coast Oysters
Hammersley Inlet, WA 3.25
Miyagi, CA 3.25
Summerset, WA 3.25
Kusshi, BC 3.75

East Coast Oysters
Cotuit, MA 3.75
Martha’s Vineyard, MA 3.75
Cape Cod Sweet Petite, MA 3.75
Fisher Island, NY 3.75

Shrimp Cocktail- 6/18. or 12/32.
Dungeness Crab Rémoulade 21.
Little Necks 1.50/ea

Small Shellfish Plateau – MARKET PRICE
Half Dozen Oysters, Six Shrimp Cocktail, Five Little Neck Clams, Crab Rémoulade, Ceviche

Large Shellfish Plateau – MARKET PRICE
Dozen Oysters, Twelve Shrimp Cocktail, Eight Little Neck Clams, Crab Rémoulade, Ceviche

Appetizers
New England clam chowder, smoked bacon, oyster crackers 10.5

Roasted Fall squash & hazelnut soup, crispy brussels sprouts leaves, extra virgin olive oil 9.5

Persimmon & quinoa salad, arugula, herb goat cheese, pomegranate vinaigrette 13.

Heirloom tomato salad, burrata, croutons, purslane, sherry vinegar 14.

Rockfish ceviche, pluots, pink peppercorn, micro basil, fried wonton 14.

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

Crispy calamari, green papaya salad, basil, mint, Thai chili dressing 14.

Sandwiches
Cheddar cheese & avocado sandwich, today’s soup, mixed greens 16.

Grilled chicken sandwich, swiss cheese, gypsy pepper relish, lemon aioli, house cut fries 15.

Anchor & Hope lobster roll, pan de mie bun, tater tots, Stevie’s coleslaw 26.

Pan seared curried salmon, apples, jicama, arugula, raita sauce, shoestring potatoes 18.

Burger, swiss cheese, thousand island dressing, tomato, house pickles, butter lettuce, house cut fries 15.

Entrees
Pan seared rock cod, braised butter beans, lemon, fresh herbs, braised kale 22.

Smithwick’s beer battered flounder, tartar sauce, fries 24.

Red spotted trout, fingerling potatoes, kabocha squash, grapes, spinach, almonds, capers, brown butter 20.

Gulf shrimp and Anson Mills grits, Creole sauce, scallions 24.

P.E.I. mussels, chorizo tomato broth, shallot, garlic, grilled bread, charred lemon 17.

Chopped salad, kale, carrots, fingerling potatoes, mixed greens, feta croutons, balsamic vinaigrette 14.
Add grilled chicken 6.
Add grilled shrimp 8.

Crab Louis, heirloom beans, olives, butter lettuce, rémoulade 23.

Shrimp Louis, heirloom beans, olives, butter lettuce, rémoulade 21.

4% surcharge is added for San Francisco Employee Mandates

SAMPLE MENU