DINNER MENU

Locally Harvested Oysters
on the half shell, pink peppercorn mignonette
2.50 each

Shellfish Sampler
manila clams, pink scallops, penn cove mussels
spanish chorizo, baby chick peas, sweet fennel
13

Grand Marnier Prawns
mizuna salad, grand marnier aioli, citrus vinaigrette
13

Selection of Handcrafted Artisanal Cheeses
red wine figs, dates, salted almonds, toasted fennel lavash
12

Dungeness Crab Cocktail
cucumber, green papaya, mint, housemade sesame breadsticks
15

Hearts of Romaine
caesar dressing, spanish anchovies, herb croutons
9 / 15
add dungeness crab or grilled prawns
+ 8

Oakland Bay Farm's Seasonal Baby Lettuces
sweet 100 tomatoes, belgian endive
garnacha vinaigrette, chevre crostini
8.5

Pan Seared Alaskan Scallops
asparagus and beet hash, gerard's smoked salmon
black pepper crème fraichè, tender herbs
13

Incredible Spanish Anchovies
marinated olives, salted almonds, citrus salad
9

Alderbrook Clam Chowder
parsley ~ toasted garlic oil
5.5 / 7.5

Seasonal Soup
4.5 / 6.5



Troll Caught, Wild King Salmon
toasted semolina cous cous, english peas
fennel-olive tapenade, charred tomato vinaigrette
29

Manchester Farms Quail
harissa roasted sweet potatoes, wilted escarole
wild leeks, saffron vinaigrette, warm ginger honey
27

“Bone In” New York Strip Steak
pan fried heirloom potatoes, spring onions
green olive relish, rosemary-black pepper oil
39

Anderson Valley Lamb T-Bone Chops
fava bean puree, toasted garlic, arbequina olives
walnut-mint pesto, rich red wine sauce
39

Pan Roasted Oakland Bay Chicken
brown butter spatzle, cave aged gruyere, asparagus
herb butter, mustard seed jus
25

Open Faced Ravioli
thyme roasted tomatoes, artichoke confit, kalamata olives
herb and pinenut ricotta
21

Prime Aged Beef Tenderloin
caramelized leek and goat cheese roesti, bloomesdale spinach
bacon and sour cream dressing
45

Oven Roasted Alaskan Halibut
fingerling potatoes, penn cove mussels, spanish chorizo
sweet onions, toasted almond romesco
28

Pan Seared Dungeness Crab Cakes
spring onion farrotto, sugar snap peas, red pepper mustard
watercress salad, lemon olive oil
26


Executive Chef ~ Christopher Schwarz

An 18% Gratuity will be added for all parties of six or more.



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