Saturday Lunch

OYSTER BAR


TODAY’S SELECTION OF OYSTERS

OYSTER SHOOTER
3 each / 17 – ½ dozen / 34 – dozen

PRAWN COCKTAIL 1/2 7.95 / full 14.50
cocktail sauce / horseradish

1/2 DUNGENESS CRAB 15.95
remoulade sauce / cocktail sauce / butter

AHI TUNA TARTARE “MOONS” 12.95
Fresno chili / walnut vinaigrette / aioli

GRAND PLATTER ½ 38 / full 72
blue point oysters / dungeness crab
prawn cocktail / smoked salmon / ahi tartare / condiments

STARTERS


COCONUT PRAWNS* 11.95
beer battered / petite frisee salad / pineapple guava sauce

CRISPY CALAMARI* 14.50
lemon / caper aioli / cocktail sauce

CROSTINI & BURRATA 9.75
tomato / basil / balsamic

DUNGENESS CRAB CAKES 16.95
arugala / fennel / caper aioli

OYSTER ROCKEFELLER 12.95
pernod spinach / panko bread crumbs / parmesan

 

SOUPS & SIDE SALADS


NICE LITTLE HOUSE SALAD* 8.95
romaine / organic mixed greens / radish / carrot / balsamic vinaigrette

LOBSTER BISQUE 12.95
sherry wine / smoked paprika / cream / buttered lobster claw

MUSHROOM SOUP*  9 bowl / 4 taste
sauteed mushrooms / truffle oil

HEARTS OF ROMAINE CAESAR 10.50
creamy Caesar dressing / crostinis / shaved parmesan cheese

ARUGALA & SPICED PECAN* 12.95
granny smith apple / goat cheese / walnut vinaigrette

CLAM CHOWDER 11 bowl / 5 taste
smoked bacon / yukon potato / leeks / cream / manila clams

SANDWICHES


CRAB CAKE BLT 16.95
brioche roll / shredded lettuce / tomato / bacon / lemon caper aioli

GRILLED CHICKEN 13.95
brioche roll / provolone cheese / lettuce / tomato

MAINE LOBSTER CLUB 21.95
avocado / tomato / smoked bacon / remoulade sauce

PHILLY CHEESE STEAK 15.95
mushrooms / peppers / onions / provolone cheese

FRESH CATCH & ENTREE SALADS


FILET OF PETRALE SOLE* 26.95
blue lake beans / oven dried tomato / mashed  potatoes / lemon caper sauce

DUNGENESS CRAB LOUIE* 22.95
dungeness crab / avocado / hard cooked egg / tomatoes / radish

PRAWN LOUIE* 20.95
prawns / avocado / hard cooked egg / tomatoes / radish

COMBO LOUIE* 21.95
dungeness crab / prwans / avocado / hard cooked egg / tomatoes / radish

WILD SALMON PINWHEEL* 28.95
artichoke stuffed / beluga lentils / braised greens / green goddess

CHICKEN CAESAR 15.95
sliced chicken breast / creamy caesar dressing / crostinis / shaved parmesan

 CHEF SPECIALTIES


ARTICHOKE RAVIOLI 15.50
beans / peas / lemon / basil

VEGETARIAN FARM PLATE* 15.95
roasted vegetables / broccolini / carrots / parsnip mash / beluga lentils

COCONUT PRAWNS* 18.95
mashed potatoes / petite frisee salad / pineapple guava sauce

BEER BATTERED FISH & CHIPS* 16.95
beer battered rock cod / duck fat fries / watercress frisee salad

LOBSTER MAC & CHEESE 17.95
cavatelli / fontina fondue / lobster tail / lobster claw / panko crumbs

STEAK FRITES* 29.95
grilled Kobe beef flat iron steak / duck fat truffle fries / chimichurri sauce

WILD BOAR BOLOGNESE 20.95
porcini & tomato braised ground boar / papperdelle pasta / rosemary

SEAFOOD PASTA 29.95
prawns / sea scallops / clams / calamari / rock cod / squid ink pasta / tomato broth

6 OZ. LOBSTER TAILS* 39.95 1/2 23.95
twin tails / roasted vegetables / anna potato / drawn butter / lemon

14OZ. RIBEYE* 38.95
grilled angus beef ribeye / mashed potatoes / broccolini / onion strings / red wine demi-glace

 

SURF & TURF


RIBEYE & LOBSTER MAC 47.95
garlic broccolini / crispy onions / demi-glace

LOBSTER TAIL & RIBEYE* 55.95
roasted fall vegetables / anna potatoes / garlic shallot butter

Whenever possible we use local and organic ingredients
that are free of hormones, antibiotics and are sustainable

*GLUTEN FREE

Executive Chef/Owner: Jason Yeafoli / Sous Chef: Joel Perez