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Lunch Menu

Raw Bar
West Coast Oysters
Church Point, CA 3.25
Miyagi, CA 3.25
Totten Inlet, WA 3.25
Kusshi, BC 3.5

East Coast Oysters
Wellfleet, MA 3.5
Cotuit, MA 3.5
Malpeque, PEI 3.5
Cape Cod Sweet Petite, MA 3.5

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

Summer vegetable soup, croutons, grana padano 9.5

Mixed cucumber salad, breakfast radish, melon, watermelon, feta, upland cress, white balsamic vinagrette 12.

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.

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

Shrimp & oyster po’ boy, heirloom tomato, little gem lettuce, tarragon-mustard aioli, shoestring potatoes 17.

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

Burger, herbed goat cheese, heirloom tomato, house pickles, 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.

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

P.E.I. mussels, coconut green curry, sake, shishito peppers, shallot, garlic, green onion, grilled bread, charred lime 17.

Chopped salad, little gem lettuce, kalamata olives, cherry tomatoes, avocado, parsley, grilled summer squash, oregano 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