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The following is a sample menu only…
The menu changes often due to availability, seasonality and the Chef’s creative inspirations! |
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Asparagus Soup snow crab | meyer lemon | piquillo pepper |
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12 |
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House Smoked Sturgeon asparagus | arugula | preserved lemon vinaigrette |
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55 |
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Petite Romaine Caesar Salad boquerones | reggiano parmesan |pan de mie croutons |
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12 |
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Pacific Oysters on the Half Shell* — cucumber-shallot mignonette |
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15 |
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Ahi Tuna Tartare* — pine nuts | asian pears | mint |
habanero infused sesame oil
quail egg |
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18 |
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Dungeness Crab Cakes — cara cara orange-fennel salad | old bay aioli |
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16 |
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Grilled Treviso & Baby Spinach Salad satsuma mandarin | bacon-sherry vinaigrette sunflower seeds | phyllo crusted goat cheese |
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14 |
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Shrimp Tempura — wasabi aioli | yuzu |
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15 |
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Sutro’s Shellfish Platter* — dungeness crab | oysters | scallop ceviche | prawns trio of sauces | wakame salad |
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55 |
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Children’s menu is available on request.
Menu items change seasonally. Prices are subject to change.
THE FEDERAL DEPT 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.
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