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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 FRITTO 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

WOOD FIRED FLATBREAD fontina cheese, roasted mushrooms,
butternut squash, walnuts, saba, espelette pepper, parmesan – 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

SPRING ASPARAGUS SOUP meyer lemon cream, fried leek, chives – 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 grapefruit, oranges, 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, safron bomba rice, broccoli rabe,
spring peas, green beans, 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

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, – 19
toasted brioche bun, fries // garlic parmesan fries +3 / sweet potato fries +2
/ tillamook cheddar +2 bacon +3 / avocado +3

BEYOND 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
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

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

FEATURED WINES

MATANZAS CREEK SAUVIGNON BLANC – 14
‘18 Sierra Foothills

TERRE ROUGE SYRAH – 13
‘14, California

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 Vecinos 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

ATHLETICS – 12
Tequila, Chipotle Honeydew, Cranberry Juice, Jalapeno

NINERS – 12
Batiste Rum, Trilogy Kombucha, Watermelon Juice, Mint

WARRIORS – 13
Tito’s Vodka, Cointreau, Licor 43, Orange Juice, Vanilla, Cream

GIANTS – 14
Gin, Cherry Heering, Chambord, Blackberry, Bubbles

SHARKS – 14
Templeton Rye, Bulleit Bourbon, Peach, Lemon Juice

HOUSE-MADE SODAS

CALIFORNIA GOLDEN BEARS – 5
Peach Vanilla

STANFORD CARDINAL – 5
Honeydew Lemongrass

San Jose STATE SPARTANS – 5
Blackberry Ginger Lemon

CRAFT BEERS

AMERICAN LAGER Sudwerk 5.3% | 14oz Draft – 7
SCRIMSHAW PILSNER North Coast Brewing Co. 4.4% | 14oz Draft – 7
HAZY IPA Hemhouse Brewing 6.3% | 14oz Draft – 7
IPA Drake’s Brewing 7% | 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% | 14oz Draft – 7
BRINEY MELON GOSE Anderson Valley 4.2% | 12oz Can – 7
RACER 5 IPA Bear Republic 7.5% | 12oz Bottle – 7
SUMMERFEST Sierra Nevada 5% | 12oz Bottle – 7
HEFEWEIZEN Drake’s Brewing 4.6% | 12oz Bottle – 7
OATMEAL STOUT Anderson Valley 5.8% | 12oz Bottle – 7
FLYWAY PILSNER Drake’s Brewing 4.5% | 19.12oz Can – 9
OATMEAL STOUT Anderson Valley 5.8% | 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 – 14
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 ’17, Alexander Valley Vineyards, Sonoma – 12
CABERNET SAUVIGNON ‘17 Louis Martini, California – 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

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FEATURED WINES

EASTON SAUVIGNON BLANC – 13
‘18 Sierra Foothills

TERRE ROUGE SYRAH – 13
‘14, California

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 ORIGINAL 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

ASPARAGUS SOUP meyer lemon cream, fried leeks, chives – 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
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
VEGGIE FLATBREAD fontina cheese, roasted mushrooms, butternut squash, walnuts, saba, espelette pepper, parmesan – 16
PROSCIUTTO FLATBREAD green onions, roma tomatoes, fontina cheese, arugula, balsamic glaze – 18
DELTA ASPARAGUS olive oil, lemon zest, 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
BEYOND BURGER 100% plant based burger, lettuce, tomato, – 20
red onions, pickle, with fries / garlic parmesan fries +3 /
sweet potato fries +2 / tillamook cheddar +2 / 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

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