Lunch Menu

Our culinary philosophy is to use as many locally sourced ingredients as possible including locally collected mushrooms, local produce and All-Natural Beef. We also use sustainably harvested seafood and Food Alliance Certified Produce.

Lunch hours are 12 pm – 3 pm, Tuesday – Saturday

Starters
Seafood Martini ~ Lobster/Crab/Shrimp/Scallop/Caviar
Sweet Vermouth Cream Sauce ~ 20
*Beef Tenderloin Skewers ~ Shoyu Butter Sauce/Jasmine Rice ~ 18
*Light Crispy Judith Point Calamari ~ Three Asian-Inspired Sauces ~ 15
Crab Cake and Prawns ~ Lemongrass Beurre Blanc ~ 20
Hot Artichoke Dungeness Crab Dip ~ 19
*NW Elk Rib Eye Carpaccio ~ Juniper Berries/Arugula/Fresh Tomato Juice ~ 16
*Oysters on the Half Shell ~ Pear Mignonette/Cocktail Sauce
(1 Dozen ~ 32, ½ Dozen ~ 18)
Artisanal Cheese & Charcuterie Platter ~ 22
Eggroll (4) ~ Carrot & Daikon Pickled/ Nuoc Cham ~ 14
Fried Shrimp Roll (4) ~ Carrot & Daikon Pickle/ Nuoc Cham ~ 16

Soups & Salads
Soup Du Jour ~ 12
*Caesar Salad ~ House Croutons/Parmesan Cheese ~ 12 – add Dungeness Crab ~ 6 (varies)
Dockside Salad ~ Organic Mixed Greens/Garlic Rosemary Pommes Frites
Tomatoes/Herb Vinaigrette ~ 12
Roasted Beets ~ Fried Chèvre/Arugula/Candied Pecans ~ 14
Humboldt Fog Goat Cheese Salad ~ Organic Mixed Greens/Seasonal Fruit/ Candied Hazelnuts/Flat Bread/Honey Vinaigrette ~ 15

Entrées
Pear Gorgonzola Fiocchi ~ Gorgonzola Cream Sauce, Seasonal Vegetables ~ 22
Fish Tacos ~ Fish of the day, Mango Salsa, Cilantro Aioli, Radish and Carrot Pickled, Mixed Greens ~ 18/20

Fish & Chip Lemon Caper Aioli, Pomme Frites or Salad ~ 20/24

Chicken Tacos ~ Mango Salsa, Cilantro Aioli, Radish and Carrot Pickled, Mixed Greens ~ 16
Burger ~ ½ lb American Wagyu, Tomato, Onion, Choice of House Salad or Pommes Frits ~ 18 Add Bacon ~ 3 Cheese ~ 2
Beyond Meat Burger ~ 1/4lb Plant-Based Meat, Tomato, Onion, Choice of House Salad or Pomes Frits ~ 16
Seared Salmon ~ Roasted Fingerlings/Grilled Vegetables/Pesto Cream Sauce ~ 27

*A friendly reminder from your local Health Department: Consuming raw or under-cooked meats, poultry, shellfish or eggs may increase your risk of food borne illness especially in the young & elderly. A $4 charge will be added to any SPLIT dish. Parties the size of six or more are subject to an automatic gratuity of 18%, this applies to separate checks as well. Split checks are not allowed for parties larger than 8.
Menu is subject to Seasonal availability.