The White Chowder Bowl
NE White - Award-winning traditional New England
white chowder swimming with surf clams, bacon,
potatoes, onion, celery and a special blend of
A Ribeira-styled red chowder made with
tomatoes, fresh linguica, clams, madeira, smoked
paprika, cilantro and local organic Sausalito
Battered with Anchor Steam beer and seasoned
flour, crispy and golden brown. Served with
wedge chips, lemon wedge and our house made
Alaskan True Cod $21
Cornmeal Crusted Oysters $16
Original house-made Louie dressing served over
crisp iceberg lettuce with hard-boiled egg and
Bay Shrimp $18
Dungeness Crab $36
Chilled & Shucked
Oysters on The
A selection of oysters (see raw bar menu),
shucked and served on a bed of crushed ice with
house made mignonette, Tabasco (on the table)
See Board for Daily Selection and Pricing
local oysters, grill-poached and finished with
our very own secret BBQ sauce, lemon and chives.
(Takes about 20 Minutes...)
3 for $9
Half Dozen $18
Baker's Dozen $36
The Big Cookie
A fresh house-baked Chocolate Chunk Cookie,
ready for milk.
Hot espresso over local organic gelato.
And Check Our
Chalkboard for more Desserts
Press $5 (serves two cups)
Single or Double $4
Single or Double $5
Marin's own Mighty Leaf Organic Teas (see
Organic black tea with fresh lemon.
Half Ice Tea-Half Lemonade
Purity Organic Juice
Coca Cola (real cane sugar)
Organic Lemon-Lime or Orange Maine Root Soda
Water (Italy) $4
The Daily Of The Day
Your choice of fresh oak-grilled fish served on
a Fresh Roll, or a bed of organic County Line
Harvest salad greens or atop house made linguine
aglio e olio.
See The Daily Fish board for selection.
Grilled marinated, wild salmon with a blend of
fresh carrot, jalapeno, cilantro and house made
Vietnamese ginger-scallion sauce atop a fresh
roll. Served with a choice of chili-lime
coleslaw, organic green salad or shoestring
The classic preparation of house made organic
pasta, with fresh clams, extra virgin olive oil,
white wine, chile flakes, parsley and garlic.
Three wood grilled fish tacos marinated in a red
chile salsa served on fresh organic tortillas
served with fresh radish and cilantro.
Served 3 tacos per plate.
See Server for
The Crab Roll
Our West coast rendition of the East coast
Sweet Dungeness Crab served atop a toasted
torpedo roll. With Clover organic butter and
chives. Served with a choice of shoestring
fries, organic salad greens or coleslaw.
The Hangtown Fry
Crispy Pacific oysters, bacon fried Petaluma
farm eggs, wild mushroom bread pudding and
The Tuna Melt
Organic cheddar cheese melted over our house
poached local Albacore Tuna salad stacked
on pain de mie. Served with chili lime coleslaw,
shoestring fries or green salad.
The Peacemaker Sandwich
Crispy cornmeal crusted oysters, sliced Fra'Mani
ham, shredded lettuce and Tabasco mayonnaise on
a peasant bun. Served with chili lime coleslaw,
shoestring fries or green salad.
The BIG Burger
A half-pound of Prather Ranch organic ground
beef served atop a fresh bun. Complete with
lettuce, onion, and pickle on the side. Served
with a side of shoestring fries or organic
or Without Cheese $15
Tuscan White Bean
and Tuna Salad
The version of
the old Italian classic, served with Iacopi
bombaloni beans, house-poached albacore tuna,
red onion, black olives, fresh lemon, olive oil
and aged red wine vinegar.
The Glad Hand Salad
A Sausalito tradition, house made Glad
Hand Pt. Reyes blue cheese dressing served
over a wedge of crisp head lettuce and
house-made sourdough croutons.
SALADS & SIDES
Traditional house made anchovy parmesan dressing
tossed with crisp romaine hearts and house made
House Green Salad
Marin Certified organic County Line Harvest
greens, carrot and seasonal garnish, with your
choice of dressing.
Iocopi Farms white butter beans slow cooked with
garlic, chile flakes and extra virgin olive
Traditional organic skinny fries dusted with
local rosemary and sea salt.
Garlic Sourdough Bread
Crispy rustica baguette with garlic butter and
Organic cabbage tossed with a chile, lime and
Wanna Do It Yourself?
Just pick up some Fish at our Fish Counter to
take with you and ask one of our fab staff what
the heck you should do with it...
Oh, they'll know.