Lunch Menu

Raw Bar
West Coast Oysters
Grassy Bar, CA 3.75
Rocky Point, WA 3.25
Evening Cove, WA 3.25
Kusshi, BC 3.75

East Coast Oysters
Barnstable, MA 3.5
Cotuit, MA 3.75
Blue Point, NY 3.75
Cape Cod Petite, MA 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

Roasted heirloom Tomato soup, country bread croutons, parmesan 9.5

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

Tuscan kale, herbed croutons, heirloom tomatoes, roasted garlic Caesar dressing, grana padano 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, gulf prawns, calamari, rock cod, octopus, jalapeño, jicama, tortilla chips 15.

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

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

Sandwiches and Salads
Fried cod sandwich, avocado mousse, pico de gallo, pineapple, mixed greens 18.

Tuna melt, castelveltrano olive tapenade, deviled egg, white cheddar, grilled levain bread, mixed greens 17.

Anchor & Hope lobster roll, pan de mie bun, tater tots, Stevie’s coleslaw 28.

Grilled chicken sandwich, fried green tomatoes, pepper-jack cheese, sriracha aioli, mixed greens 16.

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

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

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

Gulf shrimp, bucatini pasta, cherry tomatoes, anchovy garlic sauce, grana padano 23.

Petrale sole, yellow wax beans, haricot vert, spinach, cilantro chutney 25.

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

Moules frites, PEI mussels, white wine, herbsaint, parsley, house-cut fries 18.

Smithwick’s beer battered flounder, tartar sauce, fries 25.

Skuna Bay salmon, heirloom tomato gazpacho, baby squash, pea tendrils, castelveltrano olive tapenade 27.

4% surcharge is added for San Francisco Employee Mandates