Daytime
*The menu and prices are subject to change without notice.
Oyster Bar
MIYAGI – TOMALES BAY, CA mild, nutty, briny
KUMAMOTO – HUMBOLDT, CA sweet, mild brine, melon finish
ST. SIMON – NEW BRUNSWICK, CANADA sweet, buttery, briny start
EACH FOR 4 OR DOZEN FOR 42
CHEESE BOARD
CYPRESS GROVE HUMBOLDT FOG green olive caramel & almonds goat – vegetable ash, creamy, clean
POINT REYES BLUE quince paste cow – creamy, tangy, medium blue flavor
TOMALES CREAMERY KENNE apricot harissa goat – dense, creamy, slightly earthy
POINT REYES TOMA honey hazelnut cow – semi-hard, creamy grassy finish
-EACH FOR 8 OR ALL FOR 28 –
ADD PROSCIUTTO – 8
STARTERS
CALAMARI FRITTI lemon,fried caper aioli, cocktail sauce 17
AHI CRUDO lemon, fresno pepper-garlic puree, avocado, peppercress 15
SLOW COOKED PORK RIBS calabrian chiles, pineapple glaze, meyer lemon vinaigrette dressed arugula & frisee 18
ORA KING SALMON CEVICHE tomatoes, onions, jalapeno, avocado, pomegranate, lemon vinaigrette & taro chips 18
CRAB DOUGHNUTS fried lemon, kale chip, pepper jelly, powdered sugar 18
PROSCIUTTO FLATBREAD green onions, roma tomatoes, mozzarella cheese, arugula, balsamic glaze 18
WOOD FIRED FLATBREAD roasted maitake mushrooms, mozzarella cheese, cherry tomatoes, dressed arugula, balsamic glaze 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
LIME-CILANTRO PRAWNS broccoli di ciccio & roasted pepper yogurt 17
WOOD FIRED ARTICHOKE DIP artichokes, mozzarella, jalapenos, fresno peppers, bread crumbs 14
PIRI PIRI MEATBALLS wood oven braised with burrata cheese fondue, bell pepper tomato sauce, arugula, olive oil
15
SOUPS & SALADS
CURRIED CAULIFLOWER SOUP black truffle oil, toasted almonds 11
CLAM CHOWDER steamed manila clams, bacon, leeks, creamer potatoes, cream 13/17
CAESAR little gem lettuce, garlic croutons, shaved parmesan / chicken +6 / blackened snapper +7 / prawns +8 13
BABY KALE SALAD pears, sunflower seeds, slivered almonds, dried cranberries, feta, lemon vinaigrette / chicken +6 / prawns +8 / blackened snapper +7 14
BABY BEET SALAD arugula, cherry tomatoes, radishes, goat cheese, toasted peptias, meyer lemon vinaigrette 14
ENTRÉES
MEDITERRANEAN CHICKPEA TAGINE caramelized sweet potatoes with spinach, red bell pepper, cauliflower, mint yogurt, cilantro 24
BUTTERNUT SQUASH RAVIOLI roasted mushrooms, spinach, pomegranate seeds, brown butter 28
WOOD OVEN ROASTED HALF CHICKEN lemon mustard marinade, broccoli di ciccio, roasted creamer potatoes, tomatillo salsa 29
ORA KING SALMON pan seared, brussel sprouts, spaghetti squash, pomegranate beurre blanc 34
CRAB STUFFED PETRALE SOLE whipped yukon gold potatoes, sauteed spinach, lemon caper beurre blanc 36
CIOPPINO dungesess crab, calamari, clams, fresh fish, prawns & mussels, fresh tomato white wine broth. garlic cheese bread 36
SANDWICHES
WOOD OVEN CHICKEN SANDWICH chicken thigh, calabrian chile aioli, crispy onions, dressed lettuce on flatbread with fries 19
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, 19 fries / garlic parmesan fries +3 / sweet potato fries +2 / tillamook cheddar +2 / bacon +3 / avocado +3
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 chile aioli 8
BROCCOLI DI CICCIO olive oil, sea salt, garlic 11
GARLIC FRIES gilroy garlic, parmesan 8
SWEET POTATO FRIES calabrian chile aioli 7
MIXED LETTUCES with champagne vinaigrette 7
WEEKEND BRUNCH
11am – 2pm
SMOKED PETALUMA CHICKEN HASH
sweet potatoes, poached eggs,
smoked white onions, red bell
peppers, 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 –
CORN MEAN WAFFLE
mixed berries chantilly cream,
maple syrup
– 12 –
CHICKEN & WAFFLES
corn meal waffle, fresh berries,
honey whipped butter, red
pepper jelly
– 16 –
ROASTED CHICKEN CREPES
mushrooms, spinach, apples,
feta cheese, garlic cream sauce,
kale
– 17 –
*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
BARREL AGED COCKTAILS
MANHATTAN – 12
OLD FORESTER BOURBON, TEMPLETON RYE,
CARPANO ANTICA, ZAYA, BITTERS
NEGRONI – 12
FORD’S GIN, CAMPARI, CARPANO ANTICA
SIDE CAR – 12
KORBEL BRANDY, COINTREAU, LEMON JUICE
SEASONAL COCKTAILS
ATHLETICS – 12
TEQUILA, CHIPOTLE HONEYDEW, CRANBERRY
NINERS – 12
RUM, TRILOGY KOMBUCHA, WATERMELON, MINT
WARRIORS – 13
TITO’S VODKA, COINTREAU, 43, ORANGE, VANILLA, CREAM
GIANTS – 14
GIN, CHERRY HEERING, CHAMBORD, BLACKBERRY, BUBBLES
SHARKS – 14
TEMPLETON RYE, BULLEIT BOURBON, PEACH, LEMON
CALIFORNIA CRAFT BEERS
DRAFT
AMERICAN LAGER: SUDWERK / 5.3% / 14oz DRAFT – 7
PALE ALE: MT. TAM MARIN BREW / 6.3% / 14oz DRAFT – 7
IPA: DRAKE’S BREWING / 7% / 14oz DRAFT – 7
HAZY IPA: HENHOUSE BREWING / 6.3% / 14oz DRAFT – 7
PILSNER: NORTH COAST SCRIMSHAW / 4.4% / 14oz DRAFT – 7
KOLSCH ALE: FORT POINT KSA / 4.6% / 14oz DRAFT – 7
CIDER: GOWAN’S 1876 HEIRLOOM CUVEE / 5.7% / 14oz DRAFT – 8
BOTTLE / CAN
OATMEAL STOUT: ANDERSON VALLEY / 5.8% / 12oz BOTTLE – 7
GOSE: BRINEY MELON ANDERSON VALLEY / 4.2% / 12oz CAN – 7
IPA: RACER 5 BEAR REPUBLIC / 7.5% / 12 oz BOTTLE – 7
HEFEWEIZEN: DRAKE’S BREWING / 4.6% / 12 oz BOTTLE – 7
PILSNER: FLYWAY DRAKE’S BREWING / 4.5% / 19.2oz CAN – 9
NON-ALCOHOL: ERDINGER / 0.5% / 12oz BOTTLE – 7
HOUSE MADE SODA
VANILLA & PEACH – 5
HONEYDEW & LEMONGRASS – 5
BALCKBERRY, GINGER & LEMON – 5
KOMBUCHA – 7
GT’S WATERMELON
POP & FRESH JUICE – 4
COKE, DIET COKE, SPRITE, HOUSEMADE GINGER BEER,
ORANGE JUICE, GRAPEFRUIT JUICE
COFFEE & TEA – 3.5
ORGANIC DIPSEA COFFEE
EARL GREY, ENGLISH BREAKFAST,
JASMINE GREEN, CHAMOMILE, PEPPERMINT – 3.5
ORGANIC ESPRESSO – 3.5
CAPPUCCINO – 4.5
LATTE – 4.5
WINE BY THE GLASS
SPARKLING BRUT: MUMM / NAPA – 12
SPARKLING BRUT ROSE: CHANDON / CALIFORNIA – 12
SAUVIGNON BLANC: TANGENT ’17 / EDNA VALLEY – 11
PINOT GRIS: LAIRD COLD CREEK RANCH ’17 / CARNEROS – 11
CHENIN BLANC: DRY CREEEK ’17 / CLARKSBURG – 10
CHARDONNAY: MARTIN RAY ’16 / SONOMA – 10
CHARDONNAY: MER SOLEIL ‘17 / SANTA LUCIA HIGHLANDS – 16
ROSE OF PINOT NOIR: ANGELINE ‘16 / SONOMA – 12
ROSE OF PINOT NOIR, CABERNET: EMERALD HARE ‘18/ NAPA – 14
PINOT NOIR: SAINTSBURY ‘16 / CARNEROS – 13
MERLOT: ALEXANDER VALLEY VINEYARDS ‘17 / NAPA – 12
CABERNET: LOUIS MARTINI ‘17 / CALIFORNIA – 14
TEMPRANILLO: BOKISH / LODI – 13
ZINFANDEL: DRY CREEK / SONOMA – 11
RED BLEND: MARIETTA CELLARS LOT 68 / MENDOCINO – 12
WINE BY THE BOTTLE
SPARKLING
BRUT: MUMM / CALIFORNIA – 54
BRUT: DOMAINE CARNEROS / CALIFORNIA – 84
BLANC DE BLANCS: SCHRAMSBERG ‘14 / NORTH COAST – 90
BRUT ROSE: ROEDERER / ANDERSON VALLEY – 66
BRUT ROSE: CHANDON / NAPA – 54
WHITE
SAUVIGNON BLANC: MATANZAS CREEK ‘17 / SONOMA – 42
SAUVIGNON BLANC: GAMBLE ‘17 / NAPA – 63
SAUVIGNON BLANC: QUINTESSA ‘ILLUMINATION’ ‘16 / NAPA – 125
SAUVIGNON BLANC: STONESTREET ‘ESTATE’ ‘15 / SONOMA – 63
CHARDONNAY: KISTLER ‘LES NOISETIERS’ ’16 / SONOMA – 135
CHARDONNAY: SONOMA-CUTRER ’16 / RUSSIAN RIVER – 59
CHARDONNAY: MER SOLEIL ‘17 / SANTA LUCIA HIGHLANDS – 64
REISLING: ZOCKER PARAGON VINEYARD ’14 / SANTA LUCIA – 42
GRENACHE BLANC: EPIPHANY ’16 / SANTA BARBARA – 58
CHENIN BLANC: CHAPPELLET ‘18 / NAPA – 98
ROSE
ROSE OF PINOT NOIR: EMERALD HARE ‘18 / NAPA – 56
ROSE OF PINOT NOIR: COUNTY LINE ‘18/ ANDERSON VALLEY – 60
ROSE OF CABERNET FRANC: CENYTH ’18 / SONOMA – 55
RED
PINOT NOIR: PALI WINE CO. ‘RIVIERA ‘17 / SONOMA – 42
PINOT NOIR: CHAMP DE REVES ‘14 / MENDOCINO – 72
PINOT NOIR: LYNMAR ’17 / SONOMA – 115
PINOT NOIR: LA CREMA ’15 / SONOMA – 65
CABERNET SAUVIGNON: DRY CREEK ’16 / SONOMA – 57
CABERNET SAUVIGNON: SEAN MINOR ‘16 / NAPA – 53
CABERNET SAUVIGNON: ARROWOOD ‘16 / SONOMA – 56
CABERNET SAUVIGNON: CHATEAU MONTELENA ‘09 / NAPA – 115
CABERNET SAUVIGNON: BUEHLER ‘16 / NAPA – 69
CABERNET SAUVIGNON: INGLENOOK RESERVE ‘14 / NAPA – 120
ZINFANDEL: FRANK FAMILY ’16 / NAPA – 85
ZINFANDEL: ABUNDANCE ‘OLD VINE’ ‘15 / LODI – 53
ZINFANDEL: BIALE ‘BLACK CHICKEN’ ‘16/ NAPA – 115
MERLOT: MATANZAS CREEK ’13 / NAPA – 53
MERLOT: ALEXANDER VALLEY VINEYARDS ‘17 / SONOMA – 48
MERLOT: FREEMARK ABBEY ’13 / NAPA – 70
SYRAH, PETITE SIRAH: ENKIDU ‘HUMBABA ‘17 / SONOMA – 60
MERITAGE: MARINER ’14 / DRY CREEK VALLEY / NAPA – 70
BARBERA: SEGHESIO ’13 / ALEXANDER VALLEY – 63
GRENACHE: BURGESS ’13 / NAPA – 65
We celebrate local wine makers, artisan distillers and microbrewers to highlight the best that California has to offer.
Dinner
*The menu and prices are subject to change without notice.
OYSTERS
OYSTERS ON THE HALF SHELL
MIYAGI – TOMALES BAY, CA mild, nutty, briny
KUMAMOTO – HUMBOLDT, CA sweet, mild brine, melon finish
ST. SIMON – NEW BRUNSWICK, CANADA sweet, buttery, briny start
-EACH FOR 4 OR DOZEN FOR 42 –
CHEESE BOARD
CYPRESS GROVE HUMBOLDT FOG
caramel green olive & almond goat – vegetable ash, creamy, clean citrus
POINT REYES BLUE
quince paste cow – creamy, tangy, medium blue flavor
TOMALES CREAMERY KENNE
apricot harissa goat – dense, creamy, slightly earthy
POINT REYES TOMA
honey hazelnut cow – semi-hard, creamy, grassy finish
– 8 EACH OR ALL FOR 28 –
Add PROSCIUTTO 8
TO BEGIN
CLAM CHOWDER steamed manila clams, bacon, leeks, creamer potatoes & cream 13/17
CURRIED CAULIFLOWER SOUP black truffle oil, toasted almonds 11
CRISPY BRUSSEL SPROUTS calabrian chile aioli 8
BABY BEET SALAD arugula, cherry tomatoes, radishes, goat cheese, toasted pepitas, meyer lemon vinagrette 14
BABY KALE SALAD pears, sunflower seeds, slivered almonds, dried cranberries, feta, lemon vinaigrette chicken +6, prawns +8 14
CAESAR SALAD romaine lettuce, garlic croutons, parmesan chicken +6, prawns +8 13
AHI CRUDO lemon, fresno pepper-garlic puree, avocado, peppercress 15
TARTARE TACOS three wonton tacos of ahi tuna or salmon tartare with avocado mousse, slaw, chili oil, calabrian chili aoili, soy lime vinagrette 15
CALAMARI FRITTI lemon,fried caper aioli, cocktail sauce 17
ORA KING SALMON CEVICHE tomatoes, onions, jalepeno pepper, avocado, pomegranate, lemon vinaigrette, taro chips 18
CRAB DOUGHNUTS fried lemon, kale chip, pepper jelly, powdered sugar 18
PIRI PIRI MEATBALLS wood oven braised with burrata cheese fondue, bell pepper tomato sauce, arugula, olive oil 15
FROM THE FIRE
WOOD FIRED ARTICHOKE DIP artichokes, mozzarella, jalapenos, fresno peppers, bread crumbs 14
WOOD FIRED FLATBREAD roasted maitake mushrooms, mozzarella cheese, cherry tomatoes, dressed arugula, balsamic glaze 16
PROSCIUTTO FLATBREAD green onions, roma tomatoes, mozzarella cheese, arugula, balsamic glaze 18
CILANTRO-LIME PRAWNS grilled broccoli di ciccio, roasted pepper yogurt 17
SLOW COOKED PORK RIBS calabrian chiles, pineapple glaze & arugula, frisee salad dressed with meyer lemon vinaigrette 18
ENTRÉES
BUTTERNUT SQUASH RAVIOLI roasted mushrooms, spinach, pomegranate seeds, brown butter 28
MEDITERRANEAN CHICKPEA TAGINE caramelized sweet potatoes, tomato, spinach, bell pepper, cauliflower, peas, mint yogurt, cilantro 24
CIOPPINO dungeness crab, calamari, clams, white fish, prawns & mussels, fresh tomato white wine broth & garlic cheese bread 36
CRAB STUFFED PETRALE SOLE locally caught, with sauteed spinach, whipped yukon gold potatoes, lemon caper beurre blanc 36
ORA KING SALMON pan seared, brussel sprouts, spaghetti squash, pomegranate beurre blanc 34
WOOD OVEN ROASTED HALF CHICKEN lemon mustard marinade, broccoli di ciccio, roasted creamer potatoes, tomatillo salsa 29
GRILLED NEW YORK STEAK roasted fingerling potatoes, spinach, roasted mushrooms, red wine demi-glace, blue cheese butter 36
BRAISED SHORT RIB with aromatic vegetables served over creamy polenta with swiss chard 36
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
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
SIDES
GARLIC FRIES gilroy garlic, parmesan 8
SWEET POTATO FRIES calabrian chile aioli 7
MIXED LETTUCES with champagne vinaigrette 7
BROCCOLI DI CICCIO olive oil, sea salt, garlic 9
*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
PEACH COBBLER – 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
