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. .