Dinner

NV Prosecco di Valdobbiadene Extra Dry, Sorelle Bronca, Veneto (O) 8.

NV Gosset Brut Excellence Champagne  half bottle 40.

Oysters on the half shell 2.50

Hog Island Atlantic       Sweetwater      Hog Island Kumamoto
Buckley Bay                 Marin Miyagi                Fanny Bay

Dollar Oyster: Preston Point

Spicy Ketel One oyster shooter 6.

Smoked salmon 12.
Gulf shrimp 2/3.
Local Dungeness crab: whole 24. half 12.

Soup: A.Q. 7.
Housemade charcuterie plate: A.Q. 14.
Cheese plate: A.Q. 13.
Grilled artichoke with Meyer lemon garlic butter 9.
Steamed Manila clams with braised bacon, potatoes and fennel 13.
Fritto: broccoli Deciccio, potato croquettes and onion rings
with Worcestershire sauce 10.

Kale Caesar with garlic, Parmesan, anchovies and croutons 9.
Sliced mixed citrus with toasted hazelnuts, chipotle and spring onions 9.
Chopped salad: romaine, radicchio, smoked beef salami, Pt.Reyes Blue,
egg and pickled beets 11.
Gulf shrimp with cauliflower, butter beans and parsley salad 13.
Garden lettuces 7. with Pt. Reyes Blue cheese 9.

Sautéed rainbow trout with asparagus, Massa Farms brown rice
and Meyer lemon beurre blanc 20.
Berkshire pork pot pie with butternut squash, chestnuts
and winter root vegetables 21.
Baked rigatoni pasta with spinach, Wisconsin aged white cheddar cheese
and bread crumbs 14.
Spit-roasted chicken with thyme biscuit, gravy
and roasted root vegetables 18.

Grilled McCormack Ranch goat with saffron couscous, chickpeas, favas,
green olives and yogurt 26.
Braised and grilled short ribs with collard greens, house made mustard,
sweet potatoand celery root puree 24.
Grilled 16 oz. ribeye with red wine shallot butter and French fries 32.
Rouge hamburger and French fries 13.
with grilled onions .50             with cheddar cheese 1.
with bacon 1.25           with mushroom 1.

Bar ribs 6.
Bar meatballs 6.
Roasted beef marrow 7.
Marinated olives 4.
Spiced nuts 3.
French fries 6.
Sautéed greens with garlic and onions 6.

 

Menu items subject to change