— starters —

A play on traditional dishes that capture the flavors of the PNW

GARDEN

SOUP DU JOUR

CUP 8- BOWL 9- BREAD BOWL 14-

NORTH COAST CLAM CHOWDER

CUP 9- BOWL 11- BREAD BOWL 15-

H.B.B. FRENCH ONION AU GRATIN 9-

*ADDITIONAL PORTION 11- EACH*

TABLESIDE CAESAR SALAD FOR TWO 25-

ORGANIC ROMAINE LETTUCE, WHITE ANCHOVY, EGG, LEMON, PARMESAN, AND HOUSE CROUTONS

*ADDITIONAL PORTION 11- EACH*

SHALLOTS, STRAWBERRIES, ROQUEFORT, AND CANDIED PECANS (GF)

WILTED SPINACH SALAD 13-

ORGANIC SPINACH TOSSED WITH WARM BACON AND FIG DRESSING,

SHALLOTS, STRAWBERRIES, ROQUEFORT, AND CANDIED PECANS (GF)

ARUGULA SALAD 13-

ORGANIC ARUGULA, GRANNY SMITH APPLES, CYPRESS GROVE MIDNIGHT MOON,RED ONION, AND CROUTONS TOSSED IN BALSAMIC VINAIGRETTE

— entrées —

A play on traditional dishes that capture the flavors of the PNW

meats

CHICKEN MARSALA 33-

PAN-SEARED, FREE RANGE CHICKEN BREAST WITH MUSHROOMS IN A MARSALA WINE SAUCE, SERVED WITH YUKON GOLD WHIPPED POTATOES, AND SEASONAL VEGETABLES

H.B.B. DUCK 35-

PAN SEARED DUCK BREAST IN A BING CHERRY PORT REDUCTION, SERVED WITH SEASONAL VEGETABLES, AND BASMATI RICE (GF)

RIBEYE 45-

RIBEYE TOPPED WITH A MAITRE D’ BUTTER, SERVED WITH BACON BRAISED GREENS AND SMASHED FINGERLING POTATOES (GF)

FILET MIGNON 47-

PAN SEARED FILET MIGNON TOPPED WITH A ROASTED GARLIC COGNAC DEMI-GLACE, SERVED WITH YUKON GOLD WHIPPED POTATOES AND GRILLED ASPARAGUS (GF)

PAN-SEARED RACK OF LAMB 41-

HALF-RACK SERVED WITH A HONEY-MINT DEMI GLACE, SERVED WITH SMASHED FINGERLING POTATOES, AND BACON BRAISED GREENS (GF)

SURF & TURF MARKET PRICE-

FILET MIGNON AND LOBSTER TAIL SERVED WITH WHIPPED YUKON GOLD POTATOES, GRILLED ASPARAGUS, AND DRAWN BUTTER (GF)

vegetarian

VEGAN DINNER SPECIAL

ASK YOUR SERVER ABOUT OUR SEASONAL VEGAN DINNER OPTION FOR THE NIGHT

CAJUN FETTUCCINE 25-

FETTUCCINE TOSSED WITH SEASONAL VEGETABLES IN A SPICY ALFREDO SAUCE *CLASSIC ALFREDO AVAILABLE UPON REQUEST

Sides

SEASONAL VEGETABLES

WHIPPED YUKON GOLD POTATOES

BASMATI RICE

BACON BRAISED GREENS

FINGERLING POTATOES

** ADD CHICKEN, PRAWNS, OR SCALLOPS TO ANY ENTRÉE OR SALAD 15-

CHEF’S TABLE PRIX FIXE

CREATION BY OUR CHEFS EVAN AND BRETT, GREAT FOR LARGE EVENTS OR AN EVENING WITH THAT SPECIAL SOMEONE.
*PLEASE ALLOW AT LEAST 72 HOURS OF ADVANCE NOTICE IF YOU ARE CONSIDERING -PRICE VARIES-

SEA

MIGNONETTE, OR SERVED BROILED WITH CHOICE OF GARLIC BUTTER, SWEET CHILI, PONZU, OR BBQ SAUCE (GF)

HUMBOLDT BAY KUMAMOTO OYSTERS HALF DOZEN 19- DOZEN 31-

SERVED RAW WITH CHOICE OF COCKTAIL SAUCE, WASABI CRÈME FRAICHE, OR

MIGNONETTE, OR SERVED BROILED WITH CHOICE OF GARLIC BUTTER, SWEET CHILI, PONZU, OR BBQ SAUCE (GF)

H.B.B. OYSTERS HALF DOZEN 23-

BROILED AND TOPPED WITH LOCALLY-SOURCED SPINACH, BACON, CYPRESS GROVE LAMB CHOPPER, AND BUTTERED BREADCRUMBS

SERVED WITH COCKTAIL SAUCE AND SPICY AIOLI

CALAMARI FRIES 19-

TENDERIZED STEAK STRIPS COATED WITH LEMON BREADCRUMBS AND FLASH-FRIED

SERVED WITH COCKTAIL SAUCE AND SPICY AIOLI

COCKTAIL SAUCE AND SPICY AIOLI

CRAB CAKES 23-

DUNGENESS CRAB TOSSED IN HOUSE-SEASONED BREADCRUMBS, SERVED WITH

COCKTAIL SAUCE AND SPICY AIOLI

land

HONEY, SEASONAL FRUIT, AND CROSTINI. ASK YOUR SERVER ABOUT TONIGHT’S SELECTION

ARTISANAL CHEESE BOARD 26-

LOCAL AND IMPORTED CHEESES SERVED WITH CANDIED PECANS, TRUFFLE

HONEY, SEASONAL FRUIT, AND CROSTINI. ASK YOUR SERVER ABOUT TONIGHT’S SELECTION

POMME FRITES 11-

HOUSE-CUT POTATOES WITH CHOICE OF PARMESAN-GARLIC, SEA SALT, OR CAJUN SEASONING (GF)

CROSTINI *ADD IMPORTED FRENCH ROQUEFORT SHEEP’S MILK CHEESE 4-

ESCARGOT 15-

SAUTEED IN A GARLIC AND HERB COMPOUND BUTTER, SERVED WITH

CROSTINI *ADD IMPORTED FRENCH ROQUEFORT SHEEP’S MILK CHEESE 4-

seafood

FISH & CHIPS 25-

TEMPURA BATTERED COD SERVED WITH POMME FRITES, SPICY AIOLI, AND COCKTAIL SAUCE

FISH TACOS 23- or PRAWN TACOS 25-

YOUR CHOICE OF TEMPURA BATTERED OR GRILLED, TOPPED WITH SHREDDED CABBAGE SERVED WITH WASABI CRÈME FRAICHE AND PICO DE GALLO

FRESH CATCH (MARKET PRICE)

*ASK YOUR SERVER ABOUT TONIGHT’S PREPARATION

BUTTER-POACHED MAINE LOBSTER TAIL (MARKET PRICE)

SERVED WITH WHIPPED YUKON GOLD POTATOES, GRILLED ASPARAGUS, AND DRAWN BUTTER

DESSERT

11-

— New york style cheesecake —

— tahitian vanilla crème brulée —

— Chocolate espresso torte —

— grandma's pistachio bundt cake —

— fried vanilla or strawberry ice cream —

— starters —

— entrées —

DESSERT

Contact

Hours

Humboldt bay bistro