……The Best in San Fra the Best in San Francisco……

Fog Harbor is committed to the preservation of the ocean and its fisheries. We are proud to be the first restaurant on Fisherman's Wharf to offer a 100% sustainable seafood menu based on recommen dations by Monterey Bay Aquarium's Seafood Watch ® Program and Aquarium of the Bay. STARTERS FRESH FISH & SEAFOOD Blue Cheese Garlic Bread 8 g Salmon - Pearl couscous, toasted pine nuts, arugula, pesto, tomato coulis, 29 Fresh sourdough, topped with garlic, Pt. Reyes blue cheese and herbs balsamic glaze and a tomato relish Sliders (mini burgers) * - 3 fresh Angus chuck patties, 13 g Seared Pacific Cod - White beans, chorizo butter, roasted tomatoes, 28 caramelized onions, tomato and a shallot aioli spinach, basil, cilantro, topped with a garlic shallot aioli Crispy Calamari 15 g Grilled Shrimp Brochette - Sautéed spinach, butternut squash, 24 Fried jalapenos and onions, served with lemon aioli garlic mashed potatoes and garlic butter g Red Chili Garlic Shrimp 16 g Ahi Tuna * - Seared “RARE”, sesame seed crust, ginger soy glaze, 29 Red chili paste, onions , peppers and garlic wasabi aioli, stir fried vegetables and garlic jasmine rice Dungeness Crab Cakes 19 g Pacific Sole - Pan seared and served with roasted fingerling potatoes, 23 Two crab cakes, Cajun remoulade, arugula and mango spinach, peppers, tarragon and a caper beurre blanc g Steamed Clams 16 g Mixed Grill - Grilled salmon, Pacific cod and shrimp, 29 Roasted peppers, corn and chorizo butter served with garlic toast citrus be urre blanc, sautéed vegetables and garlic mashed potatoes g Mussel Fries 17 g Lobster Tails - Two 5 - 6 oz. tails, oven roasted and served with 49 Shallots, fennel, sambuca cream, garlic aioli drawn butter, sautéed vegetables and garlic mashed potatoes g Ahi Tuna Poke * 18 Marinated raw tuna, avocado, mango, sesame -soy sauce and wasabi aioli HOUSE SPECIALTIES g Cioppino - Crab, fresh fish, shrimp, clams , sca llops and mussels 34 stewed in a seafood tomato broth . A local classic. AWARD WINNING Lazy Cioppino add 6 CLAM CHOWDER g Whole Dungeness Crab - Steamed and served with vegetables and 45 …… The Best in San Francisco …… roasted fingerling potatoes Cup: 7 Bowl: 9 g Garlic Roasted Whole Dungeness Crab - Served with vegetables 45 and roasted fingerling potatoes and butter Fresh House Baked Sourdough Bread Bowl: 11 g Shellfish Platter - A ½ crab , mussels, clams, shrimp for 1 39 Add Dungeness Crab: 7 and fingerling potatoes , oven roasted with butter , garlic and herbs for 2 70 (Chowder contains bacon) Add Lobster Tail (5-6oz.) 24 FRIED FAVORITE S SEAFOOD COCKTAILS & SHELLFISH Fish & Chips - “Anchor Steam” beer batter ed with cole slaw 19 Fried Shrimp - Hand-breaded shrimp with french fries and cole slaw 21 g Jumbo Shrimp Cocktail - Large shrimp served with cocktail sauce 16 Fried Combo - Fish, calamari, shrimp, french fries and cole slaw 24 g Dungeness Crab Cocktail - Served with cocktail sauce 18 g Cracked Dungeness Crab ½ crab 23 PASTAS Served cold with cocktail sauce 24 g Oysters * ½ dozen 18 Seafood Penne - Fresh fish, shrimp, clams and mussels in a Served with cocktail sauce tomato cream sauce 19 g Baked Oysters * 19 Pesto Chicken Penne - Oven dried tomatoes, spinach, peppers, ½ dozen fresh oysters, spinach, bacon and a creamy parmesan sauce onions, garlic, basil pesto and parmesan 20 g Garlic Roasted Crab - Roasted ½ crab with a garlic herb butter 24 Linguini & Clams - Fresh clams, garlic, olive oil, tomatoes, white wine g Shellfish Tower *- ½ Maine lob ster, ½ cracked Dungeness crab , 88 and butter, topped with parmesan chee se 6 fresh shucked oysters, 6 jumbo shrimp, 6 mussels, Dungeness crab ceviche served Steak & S hrimp Chow Mein - Large shrimp, marinated petite filet , 28 with cocktail sauce and mignonette stir fried with broccoli, sn ow peas, cabbage, bok choy, fresh egg noodles, green onions, basil, cilantro, sesame seed s and lemongrass sriracha SALADS MEAT & POULTRY g House Salad 8 g Flat Iron Steak * - 10 oz. Angus steak, whisky peppercorn sauce, 29 Mixed g reens tossed with our house vin aigrette garlic mashed potatoes and sautéed vegetables g Blue Cheese Wedge 11 g New York Steak * - Creekstone Farms Angus steak, 10oz. 36 Crisp ice berg lettuce, Pt. Reyes blue cheese d ressing, bacon, and tomatoes whisky peppercorn sauce, garlic mashed potatoes and sautéed vegetables g Caesar dressed leaves of Romaine 10 g Pan Seared Chicken Breast - Garlic mashed potatoes, sautéed spinach, 19 Shaved parmesan and garlic croutons pearl onions and mushroom herb sauce g California Crab and Avocado Caesar Salad 29 g Surf & Turf * - 10 oz. NY steak and lobster tail (5 - 6 oz.), sautéed vegetables 54 Bacon, avocado, queso fresco, tortilla strips, cilantro leaves, and garlic mashed potatoes chop ped romaine topped with Dungeness crab meat g Filet Mignon * - Pt. Reyes blue cheese, mushroom demi sauce, gar lic mashed 43 g Salmon “Club” Salad - Mixed greens, bacon, tomatoes, red onions, 23 potatoes, pearl onions and sautéed spinach with a lemon vinaigrett e and topped with a lemon ranch g Dungeness Crab Louie - A San Francisco classic 29 SANDWICHES (All sandwiches are served with french fries & garnish) Soup and Salad Combo 16 Dungeness Crab Roll - Crab, celery, shallot aioli served on a buttered roll 27 Mixed greens or Caesar with clam chowder in a bread bowl Fog Harbor Burger * - A fresh Angus chuck patty, Anchor Steam 15 Add Grilled Chicken to any salad 5 caramelized onions, jack cheese, bacon, and Chipotle 1000 island dressing Add Grilled Shrimp to any salad 6 g The Beyond Burger - “Beyond Meat” patty made from 16 Add Dungeness Crab Meat to any salad 8 plant based ingredients, melted cheddar cheese, pesto aioli, on a egg bun Salmon BLT - Served on a toasted french roll with a pesto aioli 17 A 5 % surcharge is added to each check to help fund the San Francisco Employee Benefits Ordinances. *Eating raw or undercooked proteins may increase the risk of foodbourne illness. g=represents menu items th at may be prepared gluten free. Ask your server. .

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