Daytime
Oyster Bar
HOOD CANAL* ……………………………………………………………………………………………
Western Hood Canal, WA
MIYAGI* ……………………………………………………………………………………………
Tomales Bay, Marin County
ST. SIMON* ……………………………………………………………………………………………
New Brunswick, Canada
EACH FOR 4 OR DOZEN FOR 42
CHEESE BOARD
FISCALINI – COW ……………………………………………………………………………………………
nutty, slightly smoky, earthy
HUMBOLDT FOG – GOAT ……………………………………………………………………………………………
vegetable ash, floral, clean citrus
NICASIO RESERVE – COW ……………………………………………………………………………………….
fruity, grassy, nutty
BAY BLUE – COW ……………………………………………………………………………………………
creamy, tangy, medium blue flavor
EACH FOR 7 OR ALL FOR 24
SNACKS
CALAMARI FRITTO MISTO lemon, leeks, shaved fennel, fried caper aioli,
spicy cocktail sauce – 16
GRILLED SPANISH OCTOPUS arugula, cherry tomatoes, pickled onions,
meyer lemon vinaigrette – 19
FRESH CATCH CEVICHE red snapper, red onion, avocado, cilantro, jalapeños & taro chips – 18
PORK RIBS cider and honey glazed, cabbage slaw, cilantro – 15
CRAB DOUGHNUTS fried lemon, kale chip, pepper jelly, powdered sugar – 18
WOOD FIRED FLATBREAD fontina cheese, roasted mushrooms,
butternut squash, walnuts, saba, espelette pepper, parmesan – 16
TARTARE TACOS three wonton tacos of ahi tuna or salmon tartare with avocado mousse, summer slaw, chili oil, soy lime vinaigrette, chili aioli – 15
WOOD FIRED ARTICHOKE DIP artichokes, mozzarella, jalapenos,
fresno peppers, bread crumbs – 14
SOUPS & SALADS
CREAMY MUSHROOM SOUP croutons, black truffle oil, boschetto al totufo
(truffle cheese) – 11
CLAM CHOWDER steamed manila clams, bacon, leeks,
creamer potatoes, cream – 13/17
BABY BEET SALAD arugula, cherry tomatoes, radishes, goat cheese,
toasted pepitas, meyer lemon vinaigrette – 14
CAESAR romaine lettuce, garlic croutons, shaved parmesan /
chicken +6 / blackened snapper +7 / prawns +8 – 13
BABY KALE SALAD grapefruit, oranges, sunflower seeds, slivered
almonds, dried cranberries, feta, lemon vinaigrette / chicken +6
/ prawns +8 / blackened snapper +7 – 14
ENTRÉES
GOAT CHEESE & ROASTED GARLIC RAVIOLI roasted mushrooms, arugula,
kale pesto & fiscalini white cheddar – 28
PEI MUSSELS & FRIES white wine, garlic, shallots, crema – 24
ORA KING SALMON pan seared, safron bomba rice, broccoli rabe,
brussel sprouts, salsa verde – 34
ROASTED HALF CHICKEN whipped yukon gold mashed, roasted butternut
squash, shallots & zucchinis with citrus cabernet reduction – 26
CRAB STUFFED PETRALE SOLE whipped yukon gold potatoes,
sauteed bloomsdale spinach, lemon caper beurre blanc – 36
MEDITERRANEAN CHICKPEA TAGINE caramelized sweet potatoes with
spinach, red bell pepper, cauliflower, mint yogurt, cilantro – 24
SANDWICHES
WOOD OVEN CHICKEN SANDWICH chicken thigh, calabrian chile aioli, crispy
onions, dressed lettuce on flatbread with fries – 19
ALBACORE TUNA MELT ol’ fashioned tuna salad, tillamook cheddar,
cherry tomatoes, shallot, arugula, served open faced on brioche – 18
GRILLED FLAT IRON STEAK SANDWICH pt. reyes blue cheese dressing,
arugula with balsamic vinaigrette, crispy onions on a ciabatta roll served
with fries – 20
TAVERN BURGER grass fed beef, butter lettuce, tomato, red onion, pickle,
toasted brioche bun, fries / garlic parmesan fries +3 / sweet potato fries +2
/ tillamook cheddar +2 bacon +3 / avocado +3 – 19
IMPOSSIBLE BURGER 100% plant based burger, lettuce, tomato, red onions,
pickle, with fries/ garlic parmesan fries +3 / sweet potato fries +2
/ tillamook cheddar +2 / bacon +3 avocado +3 – 20
BLACKENED SNAPPER SANDWICH ciabatta roll, pickled onions,
fried caper aioli, dressed lettuce served with fries – 19
SIDES
CRISPY BRUSSEL SPROUTS calabrian chili aioli – 8
DELTA ASPARAGUS olive oil, lemon zest, nicasio reserve cheese, sea salt – 11
GARLIC FRIES gilroy garlic, grated parmesan, ketchup, aioli – 8
SWEET POTATO FRIES calabrian chile aioli – 7
MIXED LETTUCES with champagne vinaigrette – 7
FIRE ROASTED LUCQUES OLIVES thyme, citrus, lavender – 8
WEEKEND BRUNCH
11am – 2pm
SMOKED PETALUMA CHICKEN HASH
sweet potatoes, poached eggs,
smoked white onions, red bell
peppers, red creamer potatoes, chili
hollandaise sauce
– 17 –
FARMERS OMELET
eggs, roasted mushrooms, chives,
bellweather farms jersey ricotta,
mixed lettuces,
home fries & cumin sour cream
+ ham 3
– 17 –
EGGS HOLLANDAISE
the following are served with
poached eggs, thick english muffin,
mixed greens, home fries
benedict – canadian bacon
florentine – wilted spinach
blackstone – tomato & bacon
– 18 –
THREE BERRY CREPE
cream cheese, yogurt, topped with
chantilly cream & blackberry sauce
– 18 –
CHICKEN & WAFFLES
corn meal waffle, fresh berries,
honey whipped butter, red
pepper jelly
– 16 –
VEGGIE HASH
sweet potatoes, smoked onions &
red bell peppers, creamer potatoes,
mushrooms, spinach, poached
eggs, hollandaise sauce
– 16 –
*Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
Beverages
FEATURED WINES
COPAIN ‘BROSSEAU’ CHARDONNAY – 20
‘14 Chalone
ABUNDANCE ‘MENCARINI’ CARIGNANEI – 12
‘13, Lodi
BARREL AGED
MANHATTAN – 12
Old Forester Bourbon, Carpano Antica,
Zaya, and Peychaud’s Bitters
NEGRONI – 12
Ford’s Gin, Campari,
& Carpano Antica
EL DUO – 12
Los Becinos Mezcal, Tequila reposado,
Lillet, Rosemary syrup
NON-ALCOHOLIC
KOMBUCHA – 7
GT’S Trilogy
POP & JUICE – 4
Coke, Diet Coke, Sprite, Housemade Ginger Beer,
Orange Juice, and Grapefruit Juice
COFFEE & TEA – 3.5
Decaf and Regular Organic Dipsea
Drip Coffee Blend, Earl Grey, English
Breakfast, Jasmine Green, Chamomile
and Peppermint
ORGANIC ESPRESSO – 3.5
Cappuccino – 4.5
Latte – 4.5
HOUSE FEATURES
We carefully source our food from local fisherman, farmers and fromagers to highlight the best California has to offer and proudly serve on Heath Ceramics, made locally in Sausalito since 1949.
HOUSE HOURS
MON – FRI 11:30am – 9pm SAT & SUN 11am – 9pm
HOUSE COCKTAILS
MUIR WOODS – 12
Tito’s Vodka, Honey, Lemon Juice, Orange Juice
OLOMPALI – 13
Tequila, Lime Juice, Raspberry, Trilogy Kombucha
ANGEL ISLAND – 12
Gin, Creme de Violette, Hibiscus, Lemon Juice, Soda
CHINA CAMP – 14
Bastiste Rum, Elderflower Liqueur, Lemon Juice, cointreau, Cherry
PRESIDIO – 14
Templeton Rye, Bulleit Bourbon, Lemon Juice, Cointreau, Apricot
HOUSE-MADE SODAS
APRICOT VANILLA SPRITZER – 5
CHERRY CREAM FIZZ – 5
RASPBERRY GINGER LEMON POP – 5
CRAFT BEERS
MARZEN AMBER LAGER Sudwerk 5.7% | 14oz Draft – 7
SCRIMSHAW PILSNER North Coast Brewing Co. 4.4% | 14oz Draft – 7
CELTIC RED ALE Ol’ Republic 6.3% | 14oz Draft – 7
IPA Drake’s Brewing 7% I 14oz Draft – 7
MIGHTY DRY CIDER Golden State 6.9% | 14oz Draft – 7
MT TAM PALE ALE Marin Brew 5.5% | 14oz Draft – 7
KSA KOLSCH ALE Fort Point 4.6% I 14oz Draft – 7
BRINEY MELON GOSE Anderson Valley 4.2% | 12oz Can – 7
RACER 5 IPA Bear Republic 7.5% | 12oz Bottle – 7
DARK WING IPA Drake’s Brewing 7.5% | 12oz Bottle – 7
SUMPIN’ EASY ALE Sierra Nevada 5.7% | 19.12oz Can – 9
OATMEAL STOUT Anderson Valley 5.8% | 12oz Bottle – 7
BRUT IPA Drake’s Brewing 7.0% | 12oz Bottle – 7
GLASS OF WINE
SPARKLING Brut, Mumm, Napa – 12
SPARKLING BRUT ROSE Brut Rose, Chandon, California – 12
PINOT GRIGIO ’17 Laird, Cold Creek – 11
ROSE ’16 Angeline, Sonoma – 12
ROSE ’18 Emerald Hare, Napa – 15
CHENIN BLANC ‘17 Dry Creek, Clarksburg – 10
CHARDONNAY ‘16 Martin Ray, Sonoma – 10
CHARDONNAY ’16 Mer Soleil, Santa Lucia Highlands – 16
SAUVINGNON BLANC ‘17 Tangent, Paragon Vineyard, Edna Valley – 11
MERLOT ’14, Clos Pegase Napa – 12
CABERNET SAUVIGNON ‘16 True Myth. Paso Robles – 14
TEMPRANILLO ‘15 Bokisch, Lodi – 13
ZINFANDEL ‘15 Dry Creek, Sonoma – 11
RED BLEND Marietta Cellars, Lot 68, Sonoma, Mendocino – 12
PINOT NOIR ‘16 Saintsbury, Carneros – 13
We celebrate local wine makers, artisan distillers and microbrewers to highlight the best that California has to offer.
Dinner
FEATURED WINES
COPAIN “BROSSEAU’ CHARDONNAY – 20
‘14 Chalone
ABUNDANCE ‘MENCARINI’ CARIGNANE – 19
‘14, Lodi
OYSTERS
OYSTERS ON THE HALF SHELL
St. Simon – New Brunswick, Canada
Hood Canal – Washington State
Miyagi – Tomales Bay, Marin County
EACH FOR 4 OR DOZEN FOR 42
CHEESE BOARD
FISCALINI CHEDDAR – COW …………………………………………
nutty, slightly smoky, earthy
HUMBOLDT FOG – GOAT …………………………….
vegetable ash, floral, clean citrus
BAY BLUE – COW ………………………………………….
full bodied, hard, butty
NICASIO RESERVE – COW ……………………………..
fruity, grassy, nutty
EACH FOR 7 OR ALL FOR 24
HOUSE FEATURES
We carefully source our food from local fisherman, farmers and fromagers to highlight the best California has to offer and proudly serve on Heath Ceramics, made locally in Sausalito since 1949.
TO BEGIN
GRILLED SPANISH OCTOPUS arugula, cherry tomatoes,
pickled onions, meyer lemon vinaigrette – 19
CREAMY MUSHROOM SOUP croutons, black truffle oil,
boschetto al tarttufo (truffle cheese) – 11
CALAMARI FRITO MISTO lemon, leeks, shaved fennel,
fried caper aioli, spicy cocktail sauce – 16
CRAB DOUGHNUTS fried lemon, kale chip,
sweet and spicy pepper jelly – 18
CLAM CHOWDER steamed manila clams, bacon, leeks, fingerling
potatoes and cream – 13/17
BABY BEET SALAD arugula, cherry tomatoes, radishes, goat cheese,
toasted pepitas, meyer lemon vinaigrette – 13
CAESAR SALAD romaine lettuce, garlic croutons, parmesan
/ chicken +6 / prawns +8 – 13
BABY KALE SALAD grapefruit, oranges, sunflower seeds, slivered
almonds, dried cranberries, feta, lemon vinaigrette
chicken + 6 / prawns +8 – 14
PEI MUSSELS chorizo, roasted mushrooms, tomato broth, shallots,
garlic, saffron aioli – 19
TARTARE TACOS three wonton tacos of ahi tuna or salmon tartare
with avocado mousse, slaw, chili oil, calabrian chili aoioli,
soy lime vinaigrette – 15
FRESH CATCH CEVICHE red snapper, red onion, avocado, cilantro,
jalapeno & taro chips – 18
FROM THE FIRE
FLATBREAD fontina cheese, roasted mushrooms, delicate
squash, walnuts, saba, espelette pepper, parmesan – 16
DELTA ASPARAGUS olive oil, lemon zest, sea salt, nicasio reserve cheese – 11
FIRE ROASTED LUCQUES OLIVES thyme, citrus, lavender – 8
PORK RIBS cider and honey glazed, cabbage slaw, cilantro – 15
ENTRÉES
GOAT CHEESE & ROASTED GARLIC RAVIOLI roasted mushrooms,
arugula, kale pesto & fiscalini white cheddar – 28
MEDITERRANEAN CHICKPEA TAGINE caramelized sweet potatoes
with tomato, spinach, bell pepper, cauliflower, mint yogurt, cilantro – 24
CRAB STUFFED PETRALE SOLE locally caught, served with whipped
yukon gold potatoes and sauteed bloomsdale spinach with lemon
caper beurre blanc – 36
ORA KING SALMON pan seared, safron bomba rice,
broccoli rabe, brussel sprouts, salsa verde – 34
ROASTED HALF CHICKEN whipped yukon gold mashed, roasted
butternut squash, shallots & zuchinni with citrus cabernet reduction – 32
GRILLED NEW YORK STEAK wood oven roasted trumpet
mushrooms, roasted yukon gold potatoes, blue cheese butter,
demi glace – 36
LAMB SHANK braised with aromatic vegetables served over creamy
polenta with swiss chard – 36
TAVERN BURGER grass fed beef, butter lettuce, tomato, red onions,
pickle, with fries / garlic parmesan fries +3 /
tillamook cheddar +2 / bacon +3 / avocado +3 – 19
IMPOSSIBLE BURGER 100% plant based burger, lettuce, tomato,
red onion, toasted brioche bun, fries / garlic fries +3 / tillamook
cheddar +2/ avocado +3 – 20
SIDES
MIXED LETTUCES with champagne vinaigrette – 7
GARLIC FRIES gilroy garlic, grated parmesan, ketchup and aioli – 8
SWEET POTATO FRIES calabrian chile aioli – 7
CRISPY BRUSSEL SPROUTS calabrian chili aioli – 8
*Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition. Consuming too much mercury which is found in fish may be harmful to your health.
HOUSE DESSERTS
APPLE CRISP – 9
pink pearl apples, Gravenstein apples, vanilla ice cream
BUTTERSCOTCH BREAD PUDDING – 9
Strawberry Sauce, Buttermilk Ice Cream
CREME BRULEE – 9
Anise Cranberry Biscotti
BLACK FOREST MOUSSE – 9
Chocolate Mousse, Brandied Cherries, Toasted Walnuts & Chocolate Tuille *Gluten Free
BLACK AND TAN SUNDAE – 9
Banana Brulee, Bourbon Caramel, Chocolate Sauce, Candied Walnuts, Whipped Cream
ICE CREAM SANDWICH – 8
Classic Chocolate Chip Cookies, Maldon Sea Salt And Vanilla Ice Cream
HOUSEMADE ICE CREAM – 5
Buttermilk, Vanilla, Chocolate, Chocolate Chip
HOUSEMADE SORBET – 5
Strawberry
LOCAL CHEESE PLATE & ACCOMPANIMENTS – 24
Bay Blue, Seascape, Humboldt Fog, Fiscalini Cheddar
COFFEE – 3.5
Organic Dipsea Drip Blend
LOOSE LEAF TEAS – 3.5
Earl Grey, English Breakfast, Jasmine Green, Chamomile, Peppermint
ESPRESSO – 3.5
LATTE – 5
CAPPUCCINO – 4
Organic Espresso
PORT
FONSECA BIN 27 – 8
TAYLOR TAWNY 10 YR – 9
TAYLOR TAWNY 20 YR – 15
DESSERT WINES
BOUCHAINE – 10
CHARDONNAY ’13, ‘BOUCHE D’OR’, CARNEROS
BIALE – 16
PETITE SYRAH ’14, NAPA
ROYAL TOKAJI – 15
WHITE BLEND ’13, 5 PUTTONYOS ASZU, HUNGARY
J WILKES – 13
LATE HARVEST PINOT BLANC ’12, SANTA MARIA VALLEY
COGNAC
COURVOISIER VS – 11
HENNESSY VS – 12
REMY MARTIN VSOP – 16
REMY MARTIN 1738 – 19
REMY MARTIN XO – 59
HENNESSY XO – 59
SINGLE MALT SCOTCH
MACALLAN 12 YR – 16
MACALLAN 18 YR – 65
HIGHLAND PARK 15 YR – 20
GLENLIVET 12 YR – 12
GLENMORANGIE 12 YR SHERRY CASK – 14
GLEN FIDDICH 14 YR BOURBON CASK – 14
OBAN 14 YR – 20
BLENDED SCOTCH
JOHNNY WALKER BLACK – 12
JOHNNY WALKER BLUE – 39
KID’S MENU
PANKO CRUSTED CHICKEN TENDERS
served with fries and ranch dressing
11
CHEESE FLATBREAD
wood-fired flatbread with tomato sauce and
mozzarella cheese
9
add pepperoni 2.50
PARMESAN BUTTER PASTA
spaghetti noodles tossed with butter
9
KID’S CHEESEBURGER
served with fries
14
