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Lunch Menu

Raw Bar
West Coast Oysters
Rocky Point, WA 2.75
Summerset, WA 3.25
Miyagi, CA 3.25
Kusshi, BC 3.50

East Coast Oysters
Bagaduce Falls, ME 3.5
Blue Point, NY 3.5
Cape Cod Sweet Petite, MA 3.5
Martha’s Vineyard, MA 3.5

Shrimp Cocktail- 6/18. or 12/30.
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 corn soup, piquillo pepper coulis 9.5

Butter lettuce, radish, cherry tomato, blue cheese, candied walnuts, honey mustard vinaigrette 12.

Roasted beets, mizuna, watercress, pistachios, goat cheese, sherry vinaigrette 12.

Zuckerman’s asparagus, house smoked salmon pastrami, mâche, chive crème fraîche dressing 15.

Peruvian style ceviche, scallops, Gulf shrimp, halibut, choclo, aji Amarillo, leche de tigre, fresno chiles, red onion, sweet potato chips 13.

“Angels on horseback” ~ smoked bacon wrapped oysters, rémoulade 14.

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

Sandwiches
Cornmeal fried green tomatoes, jicama slaw, Tabasco aioli , mixed greens 12.

Crispy shrimp & oyster roll, tabasco aioli, pickled okra, tater tots, Stevie’s coleslaw 16.

Achiote salmon, avocado purée, mojo cabbage relish, pickled jalapeño, plantain chips 17.

Crispy chicken breast, fava bean purèe, pickled turnips, watercress, citrus vinaigrette, house cut fries 15.

Grilled pork loin, piquillo peppers, manchego cheese, arugula, romesco, crispy potatoes 16.

Burger, herb goat cheese, oven dried cherry tomato, house made pickles, butter lettuce, house cut fries 15.

Entrees
Pan seared halibut, Hobb’s bacon, English peas, pea tendrils, green garlic soubise, almond picada 25.

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

Red spotted trout, spring onion, farro, grilled asparagus, chermoula 19.

P.E.I. mussels, chorizo, fingerling potato, green onion, romesco, charred lemon 17.

Bucatini and clams, fresh herbs, white wine, garlic, chili de arbol 23.

Chopped salad, little gem lettuce, carrots, radish, English peas, avocado, green goddess dressing 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