The Menu
Tonight’s menu — written every afternoon after the boats land, printed at four, gone by ten. Starters, mains, and the salted honey pie.
Tonight
The menu, the way we got it. Nothing frozen, nothing faked.
Written every afternoon after the boats land and the garden is picked — printed at four, gone by ten.
Starters
- Pier oysters$18
Six, shucked to order — mignonette, lemon, seaweed salt.
- Smoked bluefish paté$14
House-smoked on the driftwood grill, grilled sourdough, pickled shallot.
- Garden beet salad$13
Roasted beets, whipped goat cheese, hazelnut, sherry vinaigrette.
Mains
- The catch of the day$34
Whatever the F/V Winter Harbor landed — wood-fired, brown butter, lemon. Ask your server what it was this morning.
- Saltline cioppino$29
The cannery’s original recipe: mussels, clams, prawns, and day-boat fish in a tomato-saffron broth.
- Ricotta gnocchi$24
Sunday-slow ragu, basil oil, aged parmesan — the vegetarian plate that orders like a steak.
Desserts
- Salted honey pie$11
The one people drive back for. Crème fraîche on top, sea salt from the harbor.
- Dark chocolate torte$12
Flourless, dense, with olive oil and smoked salt.
The tables say it
What the harbor thinks of the kitchen.
“The menu said the fish was landed that morning by a boat I could see out the window. It tasted like it too.”
“We booked the window table for our anniversary and they remembered the year before. The salted honey pie did the rest.”
“Best cioppino on this coast, and I have eaten my way up and down it.”
The window tables go first. Book the water.
Dinner Tuesday through Sunday from five until the kitchen sings last call. The counter is always walk-in.
Text confirmations · Free Pier 4 parking after 5pm