Menu2019-01-10T15:34:30+00:00

Daytime

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Oyster Bar

HOOD CANAL* ……………………………………………………………………………………………
Washington State

MIYAGI* ……………………………………………………………………………………………
Marin, CA

ST. SIMON* ……………………………………………………………………………………………
New Brunswick, Canada

4 EACH OR 42 DOZEN

CHEESE BOARD

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

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

SEASCAPE – GOAT/COW ……………………………………………………………………………………….
creamy, mild, hint of citrus

BAY BLUE – COW ……………………………………………………………………………………………
creamy, tangy, medium blue flavor

7 EACH OR ALL FOR 24

SNACKS

CALAMARI FRITTO MISTO lemon, leeks, shaved fennel, fried caper aioli,
spicy cocktail sauce – 15

FRESH CATCH CEVICHE red snapper, green garbanzo, pomelo,
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,
delicata 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 – 14

WOOD FIRED ARTICHOKE DIP artichokes, mozzarella, jalapenos,
fresno peppers, bread crumbs – 13

SOUPS & SALADS

ROASTED BUTTERNUT SQUASH SOUP croutons, olive oil, shaved
parmesan, fried sage – 10

CLAM CHOWDER steamed manila clams, bacon, leeks,
creamer potatoes, cream – 13/16

CAESAR romaine+ lettuce, garlic croutons, shaved parmesan /
chicken +6 / blackened snapper +7 / prawns +8 – 13

BABY KALE SALAD apples, red onion, slived almonds, sunflower seeds, dried cranberries, feta, lemon vinaigrette / chicken +6 / prawns +8
/ blackened snapper +7 – 14

ENTRÉES

RAVIOLI house made with ricotta cheese, butternut squash, brown butter, sage, pomegranate & pecorino-truffle cheese – 28

PEI MUSSELS & FRIES white wine, garlic, shallots, crema – 24

ORA KING SALMON farro, roasted corn, green onion, dill cream – 34

ROASTED HALF CHICKEN whipped yukon gold potatoes, sauteed spinach, pan au jus – 26

CRAB STUFFED PETRALE SOLE with whipped Yukon gold potatoes,
sauteed bloomsdale spinach, lemon caper beurre blanc – 36

MEDITERRANEAN CHICKPEA TAGINE caramelized sweet potatoes with
spinach, cauliflower, mint yogurt, cilantro – 24

SANDWICHES

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

ALBACORE TUNA MELT ol’ fashioned tuna salad, Tillamook cheddar,
cherry tomatoes, shallot, arugula, 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 / 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 / Tillamook cheddar +2 / bacon +3 / avocado +3 – 20

SIDES

MIXED LETTUCES with champagne vinaigrette – 7
BROCCOLI RABE garlic, shallots, olive oil – 8
GARLIC FRIES Gilroy garlic, grated parmesan, ketchup, aioli – 8
FIRE ROASTED LUCQUES OLIVES thyme, citrus, lavender – 7
WOOD FIRED SHISHITO PEPPERS grilled lemon, sea salt – 7
CRISPY BRUSSEL SPROUTS Calabrian chili aioli – 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,
bellwether farms jersey ricotta,
mixed lettuces,
home fries, and cumin sour cream
+ ham 3 // + crab 10
– 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 –

STUFFED FRENCH TOAST
nutella stuffed challah, brulee
banana, raspberry sauce
– 15 –

CHICKEN & WAFFLES
cornmeal 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

BARREL AGED

MANHATTAN – 12
Dickel Bourbon, Carpano Antica, Zaya, and Peychaud’s Bitters

NEGRONI – 12
Gin, Campari, and Carpano Antica

BOULEVARDIER – 12
Rye Whiskey, Campari, Carpano Antica

NON-ALCOHOLIC

KOMBUCHA – 7
Marin Kombucha Apple Juniper

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
Latte – 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

THE MALTESE FALCON – 12
Flor de Cana Rum, Licor 43, Bitters, Pomegranate

VERTIGO – 12
Tequila, Green Chartreuse, Sweet Lime, Soda

MRS. DOUBTFIRE – 12
Hangar 1 Vodka, Pear Liqueur, Elderflower Liqueur, Bubbles

THE ROOM – 12
Fords Gin, Apple Juniper Kombucha, hibiscus, Creme de Violette

ESCAPE FROM ALCATRAZ – 12
Old Forester Bourbon, Lairds Apple Jack Brandy, Apple Juice, Amaretto (served hot)

HOUSE-MADE SODAS

VANILLA PEAR – 5
PUMPKIN SPICE CREAM FIZZ – 5
POMEGRANATE GINGER – 5

CRAFT BEERS

HEFEWEIZEN Drake’s Brewing 4.5% | 14oz Draft – 7
MT TAM PALE ALE Marin Brew 5.5% | 14oz Draft – 7
NEW RIDGE LAGER Woodfour Brewing 4.7% | 14oz Draft – 7
IPA Drake’s Brewing 7% I 14oz Draft – 7
MIGHTY DRY CIDER Golden State 6.9% | 14oz Draft – 7
SCRIMSHAW PILSNER North Coast 4.4% | 14oz Draft – 7
KSA KOLSCH ALE Fort Point 4.6% I 14oz Draft – 7
BLOOD ORANGE GOSE Anderson Valley 4.2% | 12oz Can – 7
RACER 5 IPA Bear Republic 7.5% | 12oz Bottle – 7
BROTHER THELONIOUS North Coast 9.4% | 12oz Bottle – 7
OATMEAL STOUT Anderson Valley 5.8% | 12oz Bottle – 7
SUMPIN’ EASY ALE Lagunitas 5.7% | 19.2oz Can – 9
RED SEAL ALE North Coast 5.4% | 12oz Bottle – 7

GLASS OF WINE

SPARKLING Brut, Mumm, Napa – 11
SPARKLING BRUT ROSE Brut Rose, Chandon, Napa – 12
SEMILLON ’15 Carpenter, Alexander Valley – 11
ROSE ’16 Angeline, Sonoma – 12
SAUVIGNON BLANC ‘13 Long Meadow Ranch, Napa Valley – 11
CHENIN BLANC ‘17 Dry Creek, Clarksburg – 10
CHARDONNAY ‘16 Martin Ray, Sonoma – 10
CHARDONNAY ’15 Mer Soleil, Santa Lucia Highlands – 16
PINOT NOIR ‘16 Saintsbury, Carneros – 13
MERLOT ’14, Clos Pegase Napa – 12
CABERNET SAUVIGNON ‘15 Broadside – 12
GRENACHE ‘15 Courtney Benham, Edna Valley – 12
ZINFANDEL ‘15 Dry Creek, Sonoma – 11
RED BLEND ‘16 Guenoc, North Coast – 11

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

Dinner

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OYSTERS

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

4 EACH OR 42 DOZEN

CHEESE BOARD

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

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

SEASCAPE – GOAT/COW ……………………………..
creamy, mild, hint of citrus

BAY BLUE – COW ………………………………………….
creamy, tangy, medium blue flavor

7 EACH 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

ROASTED BUTTERNUT SQUASH SOUP croutons, olive oil fried sage – 10

CRAB DOUGHNUTS fried lemon, kale chip, sweet and spicy pepper jelly – 18

CLAM CHOWDER steamed manila clams, bacon, leeks, fingerling
potatoes and cream – 13/16

CAESAR SALAD little gem lettuce, garlic croutons, parmesan
/ chicken +6 / prawns +8 – 13

BABY KALE SALAD apples, red onion, sliced almonds, sunflower seeds, 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 – 14

FRESH CATCH CEVICHE red snapper, green garbanzo, pomelo, red onion, avocado,
cilantro, jalapeno & taro chips – 18

FROM THE FIRE

FLATBREAD fontina cheese, roasted mushrooms, delicate
squash, walnuts, saba, espelette pepper, parmesan – 16

FIRE ROASTED LUCQUES OLIVES thyme, citrus, lavender – 7

WOOD FIRED ARTICHOKE DIP artichokes, mozzarella, Fresno
peppers, jalapenos, bread crumbs – 13

PORK RIBS cider and honey glazed, cabbage slaw, cilantro – 15

ENTRÉES

RAVIOLI house made with ricotta cheese, butternut squash, brown
butter, sage, pomegranate & pecorino-truffle cheese – 28

MEDITERRANEAN CHICKPEA TAGINE caramelized sweet potatoes
with tomato, spinach, 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 potatoes, sauteed
spinach & pan jus – 26

GRILLED NEW YORK STEAK wood oven roasted trumpet
mushrooms, roasted Yukon gold potatoes, blue cheese butter,
demi glaze – 36

WINE BRAISED SHORT RIB carrot puree, petite potatoes, swiss
chard, apple cream & crispy leeks – 32

IMPOSSIBLE BURGER 100% plant-based burger, lettuce,
tomato, red onion, toasted brioche bun, with fries /
garlic fries +3 / Tillamook cheddar +2 / avocado +3 – 18

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

SIDES

MIXED LETTUCES with champagne vinaigrette – 7
GARLIC FRIES Gilroy garlic, grated parmesan, ketchup, aioli – 8
BROCCOLI RABE garlic, shallots, olive oil – 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

Kid's Menu