Dinner

First Courses

First Course

6 Hog Island Sweetwater Oysters (Tomales Bay) on the half shell 25

Grilled Calamari (Ventura), Butter Bean and Arugula Salad 16 

Luscious Fall Tomatoes with “Laychee” (Sheep and Goat Ricotta), XVOO, Basil, Grilled Bread 16

Smoked Trout Toasts with Radishes 16

Peach Farm Melon, Cucumber and Feta Salad 16 

Warm Goat Cheese Salad with Toasted Almonds 15

HSG Caesar Salad 15

Green Salad with Sherry-Shallot Vinaigrette 13

Turkish Red Lentil Soup with Yogurt 14 

Grilled Meats

Grilled Fish

Served with french fries, choice of sauce

Wild Coho (WA) Salmon 36

Alaskan Halibut 38 

Beurre Blanc  ·  Sichuan Peanut Sauce  ·  Seka Hills Extra Virgin Olive Oil  ·   Tartar Sauce  ·  Cilantro-Lime Salsa  ·  Lemon-Caper Butter  ·  Additional Sauces  2 each

Grilled Meats

Main Course

Grilled Sake Kasu Black Cod (San Francisco) with Japanese Salad, Black Sesame Rice 38

Grilled Scallops (MA) with White Corn Succotash, Chive Beurre Blanc 38 

Half Moon Bay Petrale Sole with King Trumpet Mushrooms, Fingerling Potatoes 33

Pan Fried Willapa (WA) Oysters with Tartar Sauce, Cole Slaw, French Fries 29 

Grilled Niman New York Steak with Mustard Butter, Spinach, French Fries 45 

Grilled Meats

Sides

Everything Under the Sun Zephyr Squash with Garlic and Basil     9     ·     French Fries    7

Steamed Rice    5     ·     ACME Bread and Butter    4 

Grilled Meats

Dessert

Walnut Sponge Cake with Strawberries, Blackberries and Whipped Cream 14

Burnt Basque Cheesecake 14

Crème Brûlée 14

Hot Fudge Sundae with toasted pecans 14

Vanilla or Coffee Ice Cream 12