SMALL PLATES

Shrimp Ceviche*

Citrus-marinated shrimp with spicy pico de gallo and avocado. Served with house-made tortilla chips I 18

Crispy Calamari                

Seasoned calamari rings and tentacles served with achiote aioli | 18

Chef's Calamari*

Sautéed with tequila, serranos, cilantro, white wine, lemon juice, and served with garlic toast. Ordered by heat units. | 25

Seasonal Grilled Artichoke*

Topped with herb dressing and parmesan cheese. Served with garlic aioli l Market Price

Ahi Tuna Poke*  

Mixed with cucumber, tomato, avocado, toasted macadamia and sesame. Served with wasabi cream and wonton crisps | 21

Crab Cakes 

Sautéed Blue Claw Lump Crab cakes served with papaya & mint salsa and Thai chili aioli | 26

Coconut Shrimp

Coconut-battered wild prawns served with a Mandarin-chili sauce | 24

Jumbo Shrimp Cocktail*

White Mexican Prawns served with house cocktail sauce and lemon | 26

Oysters Rockefeller

Baked in the shell with spinach, bacon, hollandaise, and bread crumbs l 22

Steamed New Zealand Mussels*

With julienne vegetables in a Pernod cream broth. Topped with truffle fries | 25

Steamers

Little neck clams, steamed with white wine, garlic butter, and seasonal julienne vegetables. Served with garlic toast | 25

Bacon Wrapped Scallops*

Pan seared scallops wrapped in triple smoked apple wood bacon. Served with achiote aioli* | 30

Wild Alaskan Cod Fish Tacos* 

Grilled or blackened. Served with cabbage, pico de gallo, spicy aioli and queso fresco | 18

Add avocado $2

Shrimp Tacos* 

Grilled or blackened. Served with cabbage, pico de gallo, spicy aioli and queso fresco | 19

Add avocado $2

FISHERMAN’s PLATTERS

Beer battered and served with truffle fries and coleslaw

Fresh Fish & Chips

Anderson Valley ale battered | 26

Fried Shrimp Platter

Anderson Valley ale battered | 27

Fisherman's Deluxe Platter

Fried fresh catch, shrimp, and oysters | 27

SIDES 

Signature house scalloped potatoes* | 11

French fries* | 7

Forbidden wild rice* | 7

Cole slaw* | 7

Seasonal Vegetables* | 7

Asparagus or spinach* | 12

Saffron risotto* | 15

OYSTERS ON THE HALF SHELL

Served with raspberry mignonette, house cocktail sauce and horseradish

1/2 Dozen Fresh Oysters Hand-Shucked In-House*

Ask your server for today's selection | Market Price 

Pacific Oyster Shooters* | 4

With a shot of pepper infused vodka or
100% agave tequila | 10

Cold Seafood Platter For 2*

King crab, shrimp cocktail, premium oysters, served with accompanying sauces | Market Price

FRESH CATCH

Hand-cut, charbroiled and brushed with garlic butter. Served with choice of two sides: seasonal vegetables, truffle fries, forbidden wild rice or coleslaw. Substitute scalloped potatoes (5), saffron-bacon risotto (12), asparagus (8), broccoli (3), spinach (6), or side salad (2)

Alaskan Halibut* | 46

Mahi Mahi* | 36

Sea Bass* | 42

Swordfish* | 38

King Salmon* | 42

HOUSE SPECIALTIES

Colossal Alaskan King Crab Legs

2 lb. premium select Alaskan crab legs, locally grown asparagus, and choice of one side | Market Price

Miso-Glazed Wild Sea Bass

In shiitake, truffle, bok choy broth with forbidden wild rice l 44

Cedar Planked King Salmon*

Sesame, soy, ginger glaze, and grilled bok choy served with seasonal vegetables and choice of one side | 42

Cioppino*

A San Francisco favorite; shrimp, scallops, clams, mussels, calamari, crab, and fresh catch simmered in a zesty tomato red wine sauce. Served with garlic toast | 49

Saffron Bacon Risotto*

Pan seared scallops, sauteed Mexican Shrimp, basil pesto oil, and sugar snap peas | 40

Fra Diavolo

Linguine tossed in a lemon-tomato basil sauce with assorted fin fish, shrimp, scallops, mussels, clams, and calamari. Served with garlic toast | 49

Linguine Vongole 

Clams sauteed in a white wine, lemon-garlic butter tossed with linguine. Served with garlic toast | 29

Shrimp and Scallop Scampi*

Sauteed in white wine and garlic over forbidden wild rice. Served with garlic toast | 40

Macadamia Encrusted Halibut

Prepared with roasted fennel and grand marnier fumet. Served with seasonal vegetables and choice of one side | 48

New York Steak (U.S.D.A. prime)

Charbroiled 14 oz. aged angus beef garnished with a colossal buttermilk onion ring. Served with your choice of one side | Market Price

SOUPS AND SALADS

Made Fresh Daily

“Award Winning” New England Clam Chowder

Traditional creamy white chowder made with chopped clams, potatoes, bacon, and leeks | 10 cup / 14 bowl / 15 sourdough bread bowl

Watermelon, Feta, & Cajun Shrimp Salad*

Mixed greens, hearts of palm, and wild berry balsamic vinaigrette | 28
Substitute New Zealand King Salmon | 33
Substitute chicken, grilled or blackened | 23

House Salad

Mixed Greens, tomato, red onion, cucumber, carrots, and homemade croutons. Served with your choice of dressing | 9

Mary’s Herb Grilled Chicken Salad*

Mixed greens, spiced walnuts, shaved fennel, sliced apples, fresh berries, and crumbled bleu cheese tossed in a roasted pear balsamic vinaigrette | 22
Without chicken | 17

Traditional Caesar

Chopped romaine, shaved parmesan, and homemade croutons tossed in our own caesar dressing | 13
Add anchovies | 5
Add chicken, grilled or blackened | 13
Add New Zealand King Salmon | 26
Add shrimp, grilled or blackened | 25

Newport Seafood Salad*

North Atlantic wild crab & Bay shrimp over mixed lettuces with fresh asparagus, Roma tomato, Persian cucumbers, avocado, hardboiled egg and Louis dressing | 35

Gluten Free w/out Croutons

SANDWICHES & BURGERS

Can be served protein style
Served with your choice of one side: seasonal vegetables, truffle fries, forbidden wild rice or coleslaw. Substitute scalloped potatoes (5), saffron-bacon risotto (12), asparagus (8), broccoli (3), spinach (6), or side salad (2)

Mary’s Grilled Chicken Breast Sandwich

Citrus marinated non GMO chicken breast with grilled onion, avocado, bacon, tomato, Swiss cheese, and Louis dressing | 20

Grilled Mahi Mahi Sandwich

With lettuce, tomato, alfalfa sprouts, cucumber, red onion & tartar sauce | 26

Half-Pound Grilled Sirloin Burger

With lettuce, tomato, onion, and Louis dressing. Choice of American, Cheddar, Swiss or Pepper Jack | 20
*Add bacon or avocado | 3

Gluten Free w/out Bread

DESSERT

Vanilla Bean Ice Cream*

With fresh berries* | 10

Dark Chocolate Lava Cake | 13

A la mode

Warm Banana Chocolate Bread Pudding

A la mode with spiced cinnamon dark rum glaze | 12

Key Lime Pie

An American classic topped with house made whipped cream | 13

We serve only the freshest seafood available from only sustainable fisheries

*Gluten-free or can be made gluten-free

$5.00 Split Plate Charge

signature cocktails

Mai Tai 17

3 year & dark rums, curacao, orgeat, pineapple & orange

Peninsula Paloma 18

Mi Campo blanco, fresh grapefruit, lime juice

Newport Margarita 18

Hornitos Tequila, muddled citrus, Patron Citronge, Gran Marnier float

23rd St. Spicy Margarita 18

Mi Campo blanco, Patron Citronge, cucumber, serrano, lime

Blue Hawaiian 17

Coconut rum, pineapple juice, blue curacao, dark rum

Skinny Colada 15

Coconut rum, coconut water, pineapple, fresh lime

Prickly Pear Margarita 18

Mi Campo blanco, prickly pear, fresh lime