Dinner

First Courses

First Course

6 Hog Island Sweetwater Oysters (Tomales Bay) on the half shell 26

Smoked Trout Toasts with Radishes 16

Grilled Calamari (Ventura), Iacopi Butter Beans and Arugula 17 

Chopped Winter Salad with Gold Beets, Fennel, Blue Cheese, Walnuts 16

Brokaw Avocado, Citrus and Endive Salad with Lime-Cilantro Vinaigrette 17 

Warm Goat Cheese Salad with Toasted Almonds 16

HSG Caesar Salad 16

Green Salad with Sherry-Shallot Vinaigrette 14

Split Pea Soup with Hobbs Ham Hock 15 

Grilled Meats

Grilled Fish

Cascade (WA) Steelhead Salmon 38

San Diego Swordfish 38

Baja Corvina (juicy white sea bass) 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

Local 1/2 Dungeness Crab with Aioli, Broccoli di Ciccio Salad 38 

Bistro-style Skate with Brown Butter, Capers, Scallions, Frites 38 

Ft. Bragg Petrale Sole with King Trumpet Mushrooms, Fingerling Potatoes 34 

Grilled Sake Kasu Black Cod (San Francisco) with Japanese Salad, Rice and Black Sesame Seeds 39 

HSG Paella with Wild Gulf Shrimp, Nahcotta Clams, PEI Mussels, Chorizo, Saffron Rice 34 

Grilled Scallops (Gloucester, MA) with Celery Root-Potato Puree, Spinach, Brown Butter, Crispy Capers 42 

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

Grilled Niman New York Steak-Frites with Mustard Butter and Spinach 48 

Grilled Meats

Sides

 Brussels Sprouts with Ginger and Indian 5 Spice     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