|
| |
The following is a sample menu only…
The menu changes often due to availability, seasonality and the Chef’s creative inspirations! |
|
|
| |
Asparagus Soup snow crab | meyer lemon | piquillo pepper |
|
12 |
| |
Grilled Treviso and Baby Spinach Salad satsuma mandarin | sunflower seeds bacon-sherry vinaigrette |phyllo crusted goat cheese |
|
14 |
| |
Pacific Oysters on the Half Shell* — cucumber-shallot mignonette |
|
15 |
| |
Ahi Tuna Tartare* — pine nuts | asian pears | mint |
habanero infused sesame oil
quail egg |
|
18 |
| |
Dungeness Crab Cakes — cara cara orange-fennel salad | old bay aioli |
|
16 |
| |
Shrimp Tempura — wasabi aioli | yuzu |
|
15 |
| |
Braised Penn Cove Mussels with House-Made Harissa — caramelized onions anchor steam beer | grilled herb bread |
|
15 |
| |
House smoked Sturgeon asparagus | arugula | lemon vinaigrette |
|
16 |
| |
Trio Beet Salad — pomegranate & persimmon relish | chèvre | lemon-marjoram vinaigrette |
|
14 |
| |
Petite Romaine Caesar Salad boquerones | croutons | reggiano parmesan |
|
12 |
| |
Sutro’s Shellfish Platter* — dungeness crab | oysters | scallop ceviche | prawns trio of sauces | wakame salad |
|
55 |
| |
Children’s menu is available on request.
Menu items change seasonally. Prices are subject to change.
THE FEDERAL DEPT OF HEALTH REQUIRES US TO INFORM YOU THAT CONSUMING RAW OR UNDERCOOKED
MEATS,POULTRY, SEAFOOD OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. * ALL SUCH
ITEMS CAN BE COOKED TO YOUR ORDER.
|
