Dinner Menu | Fog Harbor Fish House

7 Blue Cheese Garlic Bread: Fresh sourdough, topped with garlic, blue cheese and herbs
10 Sliders (mini burgers): 3 Niman Ranch All Natural beef burgers,caramelized onions,
tomato and a shallot aioli
11 Smoked Salmon Crostini: Red onions, capers, olive oil topped on sourdough toasts with dill cream
11 Crispy Lemon Calamari: Seasoned with lemon and served with lemon aioli
13 Popcorn Shrimp: Coated in seasoned flour and fried served with a roasted jalapeno aioli
12 Red Chili Garlic Prawns: Red chili paste, onions, peppers and garlic
16 Dungeness Crab Cakes: Served with tartar sauce
16 Steamed Clams: Roasted peppers, corn and chorizo butter served with garlic toast
12 Grilled Asparagus and Shrimp: Topped with a citrus buerre blanc
12 Red Curry Steamed Mussels: Garlic, onions, peppers and a coconut curry broth
16 Ahi Tuna 2 Ways: Sesame “poke” style with fried wonton and Cajun seared with cayenne aioli

The Best in San Francisco: 5
Cup

7
Bowl

9
Fresh House Baked Sourdough Bread Bowl

12 Jumbo Shrimp Cocktail: Large shrimp served with cocktail sauce
15 Dungeness Crab Cocktail: Served with cocktail sauce
10 Bay Shrimp Cocktail: Shrimp meat served with cocktail sauce
Cracked Dungeness Crab: Served cold with cocktail sauce

15
1/2 crab

26
Full crab
Oysters: Served with cocktail sauce

2
each

11
1/2 dozen
13 Baked Oysters: 1/2 dozen fresh oysters, spinach, bacon and a creamy parmesan sauce
15 Garlic Roasted Crab: Roasted 1/2 crab with a garlic herb butter

7 House Salad: Mixed greens tossed with our house vinaigrette or blue cheese dressing
10 Blue Cheese Wedge: Crisp iceberg lettuce, chunky blue cheese dressing, bacon and tomato relish
10 Caesar dressed leaves of romaine: Shaved parmesan and garlic croutons
10 Winter Chopped Salad: Greens, Romaine, cranberries, red onions, walnuts, cucumbers, butternut squash,
tomatoes, tossed in a creamy cranberry walnut dressing, topped with feta cheese
16 Salmon “Club” Salad: Mixed greens, bacon, tomatoes, red onions, with a lemon vinaigrette and
topped with a lemon ranch
18 Shrimp Louis: A San Francisco classic
20 Crab Louis: A San Francisco classic
16 Seared Tuna Salad: Bean sprouts, wontons, mixed greens, tossed with ginger vinaigrette,
sesame seeds and a cayenne aioli
14 Soup and Salad Combo: Mixed greens or Caesar with clam chowder in a bread bowl

4
Add grilled Chicken or Bay Shrimp to any salad

6
Add Prawns or Crab to any salad

All fish entrees are served with sautéed vegetables & choice of wild rice,
garlic mashed potatoes or french fries
19 Salmon: Lemon dill, honey mustard, teriyaki style, or mango
Market Fish of the Day: Ask server for daily selection
20 Seabass: Grilled, served over white beans, bacon, spinach and shallot aioli
21 Ahi Tuna: Seared “RARE” with a sesame seed crust, chili ponzu sauce
19 Mahi-Mahi: Grilled, with citrus butter and mango salsa
17 Trout: Grilled and served with tartar sauce
21 Swordfish: Grilled with a chimichurri sauce
22 Mixed Grill: Salmon, Mahi-Mahi and prawns served with tartar sauce
32 Lobster Tail: A grilled Canadian tail served with drawn butter

15 Fish & Chips: Hand dipped in “Anchor Steam” beer batter with cole slaw
15 Fried Calamari: Lightly fried calamari with french fries and cole slaw
17 Fried Prawns: Hand-breaded shrimp with french fries and cole slaw
20 Fried Combo: Hand-breaded fish, calamari, shrimp, french fries and cole slaw
20 Crab Cake Entree: 2 large cakes, tartar sauce, french fries and cole slaw
24 Seafood Cioppino: Crab, fresh fish, prawns, clams and mussels stewed in a tomato herb broth

2
Add pasta
19 Prawn Scampi: Garlic white wine butter sauce served with garlic
mashed potatoes and sautéed vegetables
29 Whole Dungeness Crab: Steamed or Garlic Roasted, choice of wild rice or garlic
mashed potatoes and sautéed vegetables
Market Live Whole Maine Lobster: Steamed and served with garlic mashed potatoes and
grilled corn on the cob with tarragon butter
Shellfish Platter: A 1/2 crab (cleaned), mussels, clams, shrimp, and corn,
oven roasted with olive oil, garlic and herbs

29
Shellfish Platter for 1

50
Shellfish Platter for 2

18 Seafood Penne: Fresh fish, clams and mussels in a tomato cream sauce
15 Chicken Penne: Sun dried tomatoes, garlic, olive oil and fresh basil
17 Steak & Shrimp Chow Mein: Fresh egg noodles stir fried
17 Seared Prawns Ravioli: Tossed with shallots, butternut squash, spinach and a citrus butter
20 1/2 Crab Linguini: Spinach, mushrooms, shallots, vodka cream sauce, topped with 1/2 crab and tomato relish

25 New York Steak, 12oz.: Whisky peppercorn sauce, garlic mashed potatoes and sautéed vegetables
17 Pan Seared Chicken Breast: Garlic mashed potatoes, shallots, mushrooms, bok choy and herb sauce
48 Surf & Turf: 8 oz. filet mignon and a whole Maine lobster, sautéed vegetables and
garlic mashed potatoes
27 Filet Mignon: Blue cheese demi sauce, garlic mashed potatoes and sautéed vegetables

All sandwiches are served with french fries & garnish
15 Crab Melt: Crab, green onions, mayonnaise on sourdough
14 Crab Cake Sandwich: A crispy cake, served on a toasted bun
13 Fog Harbor Burger: A fresh, 1/2 lb. patty, Anchor Steam caramelized onions, jack cheese,
bacon and Chipotle 1000 dressing
12 Cheeseburger: A fresh, 1/2 lb. patty with cheddar cheese
13 Salmon BLT: Served on a toasted french roll with a pesto aioli
13 Grilled Chicken Breast: Bacon, avocado and jack cheese with a shallot aioli
13 Crab & Shrimp Sandwich: Served on a soft roll

Sample menu items and prices may vary.
Eating raw or undercooked proteins may increase the risk of foodbourne illness.