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Lunch Menu

Raw Bar
West Coast Oysters
Miyagi, CA 3.5
Summerset, WA 3.25
Church Point, WA 3.75
Kusshi, BC 3.75

East Coast Oysters
Duxbury, MA 3.75
Wellfleet, MA 3.5
Malpeque, PEI 3.75
Beau Soleil, NB 3.75

Shrimp Cocktail 6/18. or 12/32.
Dungeness Crab Rémoulade 23.
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
Roasted Tomato soup, country bread croutons, parmesan 9.5

New England clam chowder, smoked bacon, oyster crackers 8/14

Tuscan kale salad, grilled corn, cherry tomatoes, feta, country bread croutons, lemon vinaigrette 13.

Tartare, tuna, salmon, mango, avocado mousse, passion fruit vinaigrette, taro chips 15.

Heirloom tomato and watermelon salad, watercress, marinated feta, sherry vinaigrette 14.

Ceviche mixto, grilled pineapple shoyu sauce, cilantro, shallot, sweet potato chips 15.

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

Frito mixto, calamari, lemon, fennel, tarragon aioli 14.

Sandwiches and Salads
Blackened cod sandwich, avocado, cucumber relish, sriracha aioli, mixed greens 17.

Anchor & Hope lobster roll, pan de mie bun, tater tots,
Stevie’s coleslaw 27.

Buttermilk fried chicken sandwich, jalapeño slaw, chipotle aioli, mixed greens 15.

Anchor burger, house sauce, American cheese, tomato,
house pickles, fries 15.

Braised short rib sandwich, horseradish créme, arugula, mixed greens 15.

Crab Louis, cherry tomatoes, butter lettuce,
rémoulade 23.

Shrimp Louis, cherry tomatoes, butter lettuce,
rémoulade 23.

Entrees
Gulf prawn scampi, savory clams, aleppo, white wine sauce, grilled levain 18.

Shrimp primavera, tagliatelle pasta, baby squash, spinach, toybox cherry tomatoes 20.

Grilled trout Lyonnaise, fried egg, lardons, frisée, pea tendrils, banyuls vinaigrette 22.

Moules Frites, PEI mussels, white wine, herbsaint, parsely, house-cut fries 18.

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

Skuna Bay Salmon, heirloom tomato gazpacho, baby squash, pea tendrils, caselveltrano olive tapenade 27.

Branzino, rainbow quinoa salad, grilled corn, cherry tomatoes, dried cranberries, herb pistou 24.

4% surcharge is added for San Francisco Employee Mandates

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