A P P E T I Z E R S
Oysters on the Half Shell • Cocktail sauce, lemon (Minimum of 6) Each 2.50
Steak Tartare • Shallots, Dijon mustard, capers, cornichons, Tabasco 11.75
House Cured Smoked Salmon • Golden beets, cucumber, red onion, horseradish cream 10.75
Crispy Salmon Cakes • Spicy avocado, micro cilantro 10.00
Fried Green Tomatoes • Corn relish, smoked paprika aioli 7.00
Chilled Jumbo Shrimp Cocktail • Cocktail sauce, lemon 13.75
Calamari Mixed Fry • Romano beans, summer squash, romesco sauce 11.50
Ahi Tuna Sashimi • Avocado, cashews, wasabi, daikon sprouts, ginger-soy sauce 13.00
S A L A D S
Arugula and Endive • Peaches, Marcona almonds, sherry vinaigrette 7.75
Warm Spinach • Smoked bacon, egg, mushrooms, croutons, sherry vinaigrette 8.25
Caesar • Garlic-anchovy dressing, Parmesan 8.00
Iceberg Wedge • Creamy blue cheese dressing, red onion, cherry tomato, radish 7.50
E N T R E E S A L A D S & S A N D W I C H E S
Dungeness Crab Louie • Romaine, watercress, avocado, red onions, cucumber, egg, capers 18.00
Seared Ahi Tuna • Napa cabbage, crispy wontons, toasted cashews, sesame soy vinaigrette 15.75
Cobb • Chicken, avocado, bacon, egg, blue cheese, cherry tomato……………………………..15.50
Sandwiches served with French Fries, Mashed, or Baked Red
NIMAN RANCH Angus Burger • House ground daily, fully dressed 12.50
New York Steak Sandwich • Chimichurri sauce, watercress 14.50
Smoked Chicken Breast Club • Smoked bacon, avocado, lettuce, tomato, mayonnaise 12.50
S E A F O O D & P O U L T R Y
Shrimp Fettuccine • Garlic, parsley, lemon, chili flakes 20.00
Chicken Breast (Petaluma) • Heirloom tomato and bread salad, Romano beans, arugula 18.50
Fettuccine • Sweet corn, heriloom tomatoes, basil, cream 14.00
Served with choice of potato: French Fries, Mashed, Baked Red
Grilled Salmon • Ginger-soy glaze 23.50
Pan Fried Petrale Sole (Half Moon Bay) • Lemon, parsley, capers 21.50
S T E A K S & C H O P S
Served with choice of potato: Mashed, French Fries, Baked Red
Pork Chop (Iowa) • Pickled peaches, watercress 24.50
Lamb Loin Chops (Grass Fed in Solano County) • Carrot puree, English peas, pearl 29.50
Grilled Skirt Steak • USDA Choice, caramelized onions, red wine sauce
• 5 ounce cut 15.00
• 10 ounce cut 23.50
Steaks served with choice of sauce:
Béarnaise, Blue Cheese Butter, Cabernet Reduction, Chimichurri
Cast Iron Roasted Filet of Beef • 8 ounce cut 32.00
New York Steak (Angus) • 10 ounce cut 29.50
V E G E T A B L E S & S I D E S
Organic Green Salad (Marin County) • Dijon vinaigrette 5.00
Garlic Spinach • Extra virgin olive oil 5.00
Sautéed Mushrooms • White wine, garlic, parsley, butter 5.00
Buttermilk Onion Rings • Green goddess dressing 5.00
Grilled Artichoke (Castroville) • Lemon buttermilk mayonnaise 6.00
Macaroni and Cheese • Parmesan, white cheddar, toasted bread crumbs 6.50
Executive Chef: Kurt Spataro • Chef: Scott Rose
Charge for splitting orders 2.00
Esquire Grill Gift Cards are Available
Private Party Facilities
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