a bay area tradition since 1956

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SPECIALTY COCKTAILS                                                 

Moscow Mule with stolichnaya vodka & ginger beer; fresh lime    12

French 75 with beefeater 24 gin, citrus, and sparkling wine   12

Holy Gimlet with Denham's Sonoma gin, st. germain, and lime   12

Caprice Cosmopolitan with grey goose vodka, lime, triple sec, and cranberry   11

Persuasion with sparkling wine, cointreau, and pomegranate juice   12

Marin Manhattan with bulleit rye, carpano antiqua sweet vermouth, luxardo cherry, and bitters   12

Sailor's Delight with mt.gay rum, king's ginger liqueur, lime, and ginger ale   12

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FIRST COURSE

Oysters on the half shell with champagne mignonette   18

Crispy calamari with cocktail sauce and remoulade   14

Creamy mac & cheese with fontina, gruyere, black forest ham, and asparagus  11

Carpaccio of beef tenderloin w/sesame, lime, cilantro, & toasted brown rice   12

Brentwood corn soup with lemon grass oil   9

Escargots with garlic, butter, and brandied mushrooms    13

Dungeness crab cakes with tropical salsa 18

Butter lettuce salad with apple cider vinaigrette, goat cheese croquette, plums, and toasted pecans     11

Roasted beet tower with herb goat cheese, asparagus tips, and whole grain mustard     11

Caesar salad with traditional dressing, reggiano parmesan crisp, & croutons     11

ENTRÉES

Pappardelle with prawns, white wine, grana padano, & fennel-salsify sauce    24

Filet mignon with zinfandel sauce, truffle oil, potato gratin, & green beans     35

Alaskan halibut filet with dill-caper sauce, quinoa, and corn salad     32

Herb encrusted rack of lamb  with mint-balsamic sauce, potato gratin, & swiss chard     38

add a double chop     12

Seared dayboat scallops with galangal beurre blanc, lemon mashed potatoes, & asparagus     29

Saffron risotto with chorizo, day boat scallops, prawns, mussels, & clams     34

Petrale sole almandine with marcona almonds, brussels sprouts,  jasmine & wild rice    25

Wienerschnitzel with potato pancake, green beans & baby carrots   24

Pan roasted duck breast with orange reduction, soft polenta, and vegetables     28

Filet and lobster (turf and surf) with drawn butter, potato gratin, and spinach sauté    63

Beluga lentils with ginger-pumpkin-coconut sauce, swiss chard, and shiitakes    19

SIDES     

sautéed mushrooms ♦ creamed spinach ♦ lemon mashed potatoes ♦ 

potato gratin ♦ brussels sprouts ♦  asparagus

 

DESSERTS and CHEESE

Butterscotch crème brulee

Peach Crisp with vanilla ice cream

Chocolate trio with flourless warm chocolate cake, chocolate pot de creme, and chocolate ice cream

Sorbet duet with berries and berry sauce

Meyer lemon tart with shortbread and swiss meringue

Tahitian vanilla cheesecake with berry compote

Chef's cheese plate with red grape preserves, pistachios, and local honey

menu is subject to change

 

18% gratuity added to parties of 5 or more

corkage: 25/ 750 ml bottle (one bottle maximum per each two guests)