Daytime

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*The menu and prices are subject to change without notice.

Oyster Bar

HOOD CANAL* ……………………………………………………………………………………………
Western Hood Canal, Washington

MARIN 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, sweet

EACH FOR 7 OR ALL FOR 24

SNACKS

CALAMARI FRITTI lemon, fried caper aioli, spicy cocktail sauce – 17

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

CRAB DOUGHNUTS fried lemon, kale chip, pepper jelly, powdered sugar – 18

BALSAMIC FIG & CARAMELIZED ONION FLATBREAD arugula, toasted
walnuts, saba, espelette pepper, mozzarella & parmesan cheese – 16

PROSCIUTTO FLATBREAD green onions, roma tomatoes, fontina cheese, arugula, balsamic glaze – 18

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

CORN SOUP fried corn chips, espelette pepper, micro greens extra virgin olive oil – 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 / – 13
chicken +6 / blackened snapper +7 / prawns +8

BABY KALE SALAD peaches, plums, sunflower seeds, slivered – 14
almonds, dried cranberries, feta, lemon vinaigrette / chicken +6
/ prawns +8 / blackened snapper +7

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, roasted corn, red bell peppers, zuchinni,
cherry tomatoes, salsa verde – 34

WOOD OVEN ROASTED CHICKEN roasted cauliflower, red bell pepper, sautéed green beans, spring peas, leeks, mushrooms, green onions, meyer lemon vinaigrette – 29

CRAB STUFFED PETRALE SOLE whipped yukon gold potatoes,
sautéed bloomsdale spinach, lemon caper beurre blanc – 36

MEDITERRANEAN CHICKPEA TAGINE caramelized sweet potatoes with
spinach, red bell pepper, cauliflower, spring peas, mint yogurt, cilantro – 24

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, – 19
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, – 20
pickle, with fries / garlic parmesan fries +3 / sweet potato fries +2
/ tillamook cheddar +2 / avocado +3

BLACKENED SNAPPER SANDWICH ciabatta roll, pickled onions, fried caper aioli, dressed lettuce served with fries – 19

SIDES

FIRE ROASTED SHISHITO PEPPERS sea salt, grilled lemon – 8
WOOD ROASTED BLUE LAKE & YELLOW WAX BEANS olive oil, chilies, sea salt, nicasio reserve cheese – 11
GARLIC FRIES gilroy garlic, grated parmesan, ketchup, aioli – 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

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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

Barrel House Tavern Beverage

We celebrate local wine makers, artisan distillers and microbrewers to highlight the best that California has to offer.

Dinner

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*The menu and prices are subject to change without notice.

OYSTERS

OYSTERS ON THE HALF SHELL
St. Simon – New Brunswick, Canada
Marin Miyagi – Tomales Bay, Marin County
Hood Canal – Washington State

EACH FOR 4 OR DOZEN FOR 42

CHEESE BOARD

FISCALINI CHEDDAR – COW …………………………………………
nutty, slightly smoky, earthy

HUMBOLDT FOG – GOAT …………………………….
vegetable ash, floral, clean citrus

PT REYES BAY BLUE – COW ………………………………..
creamy, sweet

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

SUMMER CORN SOUP crispy corn chips, espelette pepper, micro greens, extra virgin olive oil – 11
CLAM CHOWDER steamed manila clams, bacon, leeks, fingerling
potatoes and cream – 13/17
BABY KALE SALAD grapefruit, oranges, sunflower seeds, slivered almonds, dried cranberries, feta, lemon vinaigrette
chicken +6/prawns +8 – 14
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
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
PEI MUSSELS chorizo, roasted mushrooms, tomato broth, shallots,
garlic, saffron aioli – 19
CALAMARI FRITTI lemon, fried caper aioli, spicy cocktail sauce – 17
GRILLED SPANISH OCTOPUS arugula, cherry tomatoes, pickled onions, meyer lemon vinaigrette – 19
CRAB DOUGHNUTS fried lemon, kale chip, sweet & spicy pepper jelly – 18

FROM THE FIRE

WOOD FIRED ARTICHOKE DIP artichokes, mozzarella, fresno peppers, jalapenos, bread crumbs – 14
SHISHITO PEPPERS sea salt, grilled lemon – 8
BALSAMIC FIG & CARAMELIZED ONION FLATBREAD arugula, toasted walnuts, espelette pepper, saba, mozzarella & parmesan cheese – 16
PROSCIUTTO FLATBREAD green onions, roma tomatoes, fontina cheese, arugula, balsamic glaze – 18
WOOD OVEN ROASTED BLUE LAKE & YELLOW WAX BEANS olive oil, calabrian chilis, sea salt, nicasio reserve cheese – 11

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, peas, 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, green beans, peas, salsa verde – 34
ROASTED HALF CHICKEN roasted cauliflower, red bell pepper, sautéed green beans, spring peas, leeks, mushrooms, green onions, meyer lemon vinaigrette – 29
GRILLED NEW YORK STEAK wood oven roasted trumpet
mushrooms, roasted yukon gold potatoes, blue cheese butter,
red wine 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, – 19
pickle, with fries / garlic parmesan fries +3 /
tillamook cheddar +2 / bacon +3 / avocado +3
IMPOSSIBLE BURGER 100% plant based burger, lettuce, tomato, – 20
red onion, pickle with fries // +3 garlic parmesan fries /
tillamook cheddar +2 / bacon +3 / avocado +3

SIDES

MIXED LETTUCES with champagne vinaigrette – 7
GARLIC FRIES gilroy garlic, grated parmesan, ketchup and aioli – 8
SWEET POTATO FRIES calabrian chile aioli – 7

*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

Kid's Menu