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Specials of the week.
Fish & Chips
Two filets of local wild rock cod, local organic russet chips, house tartar sauce.
Monterey Bay sablefish with crispy skin, shiitake puree, roasted radishes, bok choy.
South Moss Landing caught Rock Cod, slashed, seasoned, stuffed with aromatics, roasted, drizzled with house chimmichurri, roasted corolla potatoes, aioli.
Wild King Salmon
Crispy skin, medium-rare, honey mustard glaze, asparagus, fingerlings tossed in fresh herbs.
Seared chorizo spiced ahi, corn tortilla, avocado mousse, French radish, scallions, lime.
Corn tortillas, either baked or battered & fried local wild rock cod, slaw, avocado, Calabrian chile aioli (Suggested pairing: Gowan’s Heirloom Cider $15/btl )
Rich fish stock broth with saffron and aromatics, prawns, local squid, Salt Spring mussels, local wild fish, crouton, roasted red pepper rouille.
Sesame encrusted west coast ahi, tamari glaze, try colored carrots, parsnips, bok choy.
Sole - PETRALE
Half Moon Bay Petrale Sole in parchment with Borba Farms vegetables, aromatics, white wine. Side of sabayon.
House buttermilk ricotta, red lettuce, snap peas (Borba Organic Farm), green onions.
Half Moon Bay Halibut filet, organic chard & cauliflower (Alberto's Farm), "Greek Goddess" dressing.
Wild Fish Burger
Succulent burger of local cod, fresh herbs and lemon, topped with calabrian chile aioli, lettuce, tomato, onion, on a brioche bun. Thick cut russet chips or Blue Heron Farm salad.
Arugula Strawberry Salad
Prevedelli Farms' apples, Monterey jack cheese, arugula, toasted hazelnuts, black pepper, balsamic vinaigrette