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BISTRO
DINNER MENU AND FRIDAY LUNCH
TO START
CRAB CAKES
americaine sauce, corn relish_________ 12
CRISPY SQUID
smoked paprika aioli_________ 10
SHRIMP COCKTAIL
shrimp, avocado, onion, cilantro, tomato_________ 9
OYSTERS “ROCKEFELLER”
four market oysters, traditionally prepared_________ 10
BBQ PORK SLIDERS
brioche buns, mustard, pickles, onion, tater tots_________ 9
BRUSCHETTA
toasted focaccia, farmer’s market toppings_________ 7
SCALLOPS
lobster mashed potatoes, white wine sauce_________ $14
BRAISED LAMB STUFFED PIQUILLOS
sherry vinegar, smoked paprika_________ 9
SEASONAL MARKET SOUP
_________ MP
FLAT BREADS
SCARBROUGH FARMS ARUGULA
mozzarella, parmesan, lemon vinaigrette_________ 12
LOCH DUART SMOKED SALMON
cream cheese béchamel, caper, dill, red onion_________ 12
PAMPLONA CHORIZO & ARTICHOKE
spicy tomato, mozzarella, olives, capers, red onion_________ 12
CHEESE PLATE
THREE / 10 or FIVE / 15
seasonal chutney, fruit, toasted walnut breadFARMS & FIELDS
ARUGULA
Roasted beets, pink lady apples, humbolt fog, pickled red onion, apple cider vinaigrette_________ 12
CAESAR
Baby romaine, parmesan-reggiano, crouton, crispy capers_________ 10
CALIFORNIA COBB
Avocado, cherry tomato, corn, chicken, bacon, blue cheese, egg, chive, red wine vinaigrette_________ 16
FOURME D'AMBERT WEDGES
Radish, red onion, french blue cheese dressing, balsamic reduction_________ 10
MIXED GREEN
red wine vinaigrette, Asian pear, goat cheese, hazelnuts_________ 10
ROASTED CARROTS
Orange supremes, Marcona almonds, red endive, frisee, citrus vinaigrette_________ 10
SCARBROUGH FARMS ORGANIC GREENS
red wine vinaigrette, Japanese pears, goat cheese, pomegrante seeds, hazelnuts_________ 10
ROASTED CARROT
orange supremes, marcona almonds, red endive, frisee, citrus vinaigrette
_________ 10
ROASTED CARROT
orange supremes, marcona almonds, red endive, frisee, citrus vinaigrette_________ 10
CAESAR
baby romaine, parmesan-reggiano crouton, crispy capers_________ 10
FOURME D' AMBERT WEDGE
radish, red onion, french blue cheese dressing, balsamic reduction_________ 10
ARUGULA
roasted beets, pink lady apples, Humboldt fog, pickled red onion, apple cider vinaigrette_________ 12
JALAPENO RANCH STEAK
hanger steak, cauliflower, red pepper, asparagus, onion, cheddar croutons, jalapeno ranch dressing_________ 15
CALIFORNIA COBB SALAD
avocado, cherry tomato, corn, chicken, bacon, blue cheese, egg, chive, red wine vinaigrette_________ 16
BURGER
challah bun, roast garlic aioli, caramelized onion(* add bacon, danish blue or aged cheddar /1)
_________ 13
GRILLED CHICKEN BLT
wheat toast, basil pesto aioli, applewood bacon_________ 15
CRISPY WHITEFISH SANDWICH
lemon caper aioli, coleslaw_________ 14
SOUP & SANDWICH
_________ MP
LAND AND SEA
MUSSELS & FRIES
white wine, garlic, shallot, roast garlic aioli_________ 15
FISH TACOS
grilled mahi-mahi, spicy aioli, napa cabbage slaw_________ 12
FISH & CHIPS
crispy white fish, lemon caper aioli_________ 14
BAKED TROUT
heirloom tomato, olive, cucumber tzatziki, tabouli_________ 19
KABOCHA SQUASH RAVIOLI
honshimiji mushrooms, butternut squash, sage, vermouth cream_________ 18
PAN ROASTED SALMON
catalini bean, cranberry bean, romano bean, carrot, foccacia toast point, lemon_________ 20
OYSTERS ON THE HALF SHELL
mignonette, lemon, cocktail sauce
½ dz _________ 15
1 dz _________ 30
SHRIMP COCKTAIL
cocktail sauce, lemon, spicy mustard aioli
½ dz _________ 16
1 dz _________ 32
KING CRAB
cocktail sauce, lemon, spicy mustard aioli
½ lb _________ 18
1 lb _________ 36
The sunset
½ dz oysters
½ dz shrimp
4 green lip mussels
½ lb king crab
On The Side
Roasted asparagus / 5
Brussels sprouts & carrots / 5
Butter whipped potatoes / 5
Catalini and cranberry bean ragout / 5
French fries / 5
Cucumber tzatziki / 5
