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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 3.5

East Coast Oysters
Malpeque, PEI 3.5
Salutation Cove, PEI 3.5
Wellfleet, MA 3.5
Cape Cod Sweet Petite, 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, paprika oil, crispy parsley 9.5

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

Roasted beets, arugula, upland cress, pistachios, goat cheese, sherry vinaigrette 12.

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

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

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

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

Anchor & Hope lobster roll, pan de mie bun, tater tots, Stevie’s coleslaw 25.

Maryland soft shell crab, mango aioli, fresno chili &napa cabbage slaw 17.

Chicken bánh mì, pickled carrot & daikon, cucumber, fresno chiles, hoisin, house cut fries 16.

Burger, herbed goat cheese, heirloom tomato, pickle spear, butter lettuce, house cut fries 15.

Entrees
Pan seared rockfish, summer squash, agrodolce sauce, herb favada 22.

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

Red spotted trout, bacon, corn & shishito pepper hash, smoked red pepper coulis, grilled peach chutney, upland cress 20.

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

P.E.I. mussels, chili garlic sauce, shaoxing rice wine, green onion, grilled bread, sesame seeds, charred lime 17.

Chopped salad, little gem lettuce, carrots, lemon cucumber, corn, 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