The following is a sample menu only…
The menu changes often due to availability, seasonality and the Chef’s creative inspirations!

Asparagus Soup   12
snow crab | meyer lemon | piquillo pepper

Grilled Treviso and Baby Spinach Salad   14
satsuma mandarin | sunflower seeds bacon-sherry vinaigrette
phyllo crusted goat cheese

House smoked Sturgeon   16
asparagus | arugula | lemon vinaigrette

Petite Romaine Caesar Salad   12
boquerones | croutons | reggiano parmesan

Braised Mussels*   15
harissa | caramelized onions
anchor steam beer | grilled herb bread

Pacific Oysters on the Half Shell*   15
champagne mignonette

Ahi Tuna Tartare*   18
asian pear | chili infused sesame oil |pine nuts | quail egg

Dungeness Crab Cakes   16
blood orange-fennel salad | old bay spice aioli

Shrimp Tempura   15
wasabi aioli | yuzu

Sutro’s Shellfish Platter*   55
dungeness crab | oysters | scallop ceviche
prawns | trio of sauces | wakame salad

Children’s menu is available on request. 
Menu items change seasonally. Prices are subject to change.
The Federal Department of Health requires us to inform you that consuming
raw or undercooked meats, poultry, seafood or eggs may increase your risk
of food borne illness. * All such items can be cooked to your order.