Tadich Grill

Warm marinated mixed olives infused with aromatic herbs and premium olive oil.

Tender bay shrimp served chilled with a classic zesty red cocktail sauce.

A delightful mix of fresh prawns and crab meat served in a traditional cocktail glass.

Jumbo prawns served chilled with a classic tangy cocktail sauce.

Chilled Dungeness crab legs artfully arranged on ice with dipping sauce.

Crispy fried calamari prepared Siciliano style or deep-fried to golden perfection.

Fresh Miyagi oysters served raw on the half shell with mignonette.

Tender Manila clams prepared steamed or tossed in a rich garlic butter broth.

Tender marinated calamari tossed in a zesty, herb-infused dressing.

Crispy fried clam strips served with two classic dipping sauces: tartar and cocktail.

Delicately smoked trout filet served with a classic caper and onion garnish.

Rich smoked king salmon served with traditional capers, lemon, and herbs.

Manhattan style tomato-based clam chowder with aromatic vegetables and fresh clams.

Clear, flavorful broth extracted from fresh clams, seasoned delicately.

Fresh mixed greens topped with tender crab meat and succulent shrimp.

Fresh greens topped with generous chunks of sweet Dungeness crab meat.

Fresh salad greens topped with succulent, perfectly cooked prawns.

Salad greens topped with sweet, tender bay shrimp.

A delightful combination of mixed seafood served over fresh garden greens.

Freshly sliced ripe red tomatoes seasoned with salt, pepper, and olive oil.

Ripe tomatoes topped with savory anchovies and dressed in a zesty vinaigrette.

Fresh sliced tomatoes topped with sweet bay shrimp and a light herb dressing.

Juicy sliced tomatoes crowned with your choice of Dungeness crab or prawns.

An artistic quartet of sliced tomatoes accompanied by prawns, crab, shrimp, and anchovies.

Classic Caesar salad with crisp romaine lettuce, crunchy croutons, and parmesan.

Fresh crisp lettuce tossed with creamy, perfectly ripe sliced avocado.

Crisp hearts of lettuce or romaine served fresh and chilled.

A simple, refreshing bowl of fresh mixed salad greens tossed in house vinaigrette.

A luxurious Cosmopolitan salad featuring vegetables, crab, prawns, bay shrimp, and anchovies.

Fresh garden salad topped with pristine sweet Dungeness crab legs.

Classic Louie salad piled high with crab or prawns, hard-boiled eggs, and Louie dressing.

Classic Louie salad featuring sweet bay shrimp, cucumbers, and creamy dressing.

Large mixed seafood salad overflowing with fresh seafood over crisp greens.

Large thick-sliced tomatoes topped with an abundant portion of Dungeness crab or prawns.

Large sliced tomatoes topped with a generous mound of sweet bay shrimp.

A large portion of crisp Caesar salad with garlic croutons and grated parmesan.

A hearty combination of fresh seasonal vegetables arranged artfully.

Fresh seasonal vegetables combined with a selection of cooked seafood.

A ripe avocado half generously stuffed with sweet Dungeness crab meat.

A ripe avocado half filled with tender bay shrimp and fresh herbs.

A whole fresh avocado served simply on a bed of greens with vinaigrette.

Tender braised short ribs served with rich gravy, potato, and vegetable.

Traditional braised pot roast served with tender root vegetables and savory pan gravy.

A flavorful chicken dish prepared specially by the chef, served with potatoes and vegetables.

Traditional tender corned beef brisket served alongside steamed cabbage and boiled potatoes.

Fall-off-the-bone braised lamb shanks served with potato and seasonal vegetables.

Dungeness crab and prawns baked a la Monza with rice in a casserole.

Savory corned beef hash served with egg, potato, and seasonal vegetable.

Breaded veal cutlet topped with marinara and melted cheese, served with pasta and vegetable.

Classic breakfast of bacon and eggs served with long branch or hash browned potatoes.

Flavorful 14 oz. New York strip steak broiled over mesquite.

Richly marbled 14 oz. rib eye steak cooked over mesquite charcoal.

4 oz. petit filet paired with two large prawns, potato, and vegetable.

Juicy half chicken broiled to golden perfection over mesquite.

Tender calf's liver steak served with caramelized onions and crispy bacon.

Savory hamburger steak with your choice of mushroom sauce, fried onions, or pasta.

Succulent lamb rib chops served as a single or double cut with potatoes and vegetables.

Juicy sterling pork chops grilled over mesquite, served with applesauce.

8 oz. New York cut minute steak served simply with potatoes and vegetables.

Fresh Rex sole broiled over mesquite charcoal with herbed new potatoes.

Whole Mediterranean white branzino broiled over mesquite wood with herbs.

Fresh Petrale sole filet broiled to perfection over mesquite charcoal.

Fresh Pacific rockfish filet broiled over mesquite with herbed potatoes.

Fresh rainbow trout broiled over mesquite with lemon and parsley.

Thick halibut steak broiled over mesquite charcoal with new potatoes.

Fresh salmon filet broiled over mesquite with herbed new potatoes.

Hearty swordfish steak broiled over mesquite wood with tartar sauce.

Fresh Rex sole pan-fried with herbed new potatoes and lemon butter.

Fresh sand dabs pan-fried to golden perfection with lemon wedges.

Fresh Petrale sole filet pan-fried with a golden crust.

Pan-fried Pacific rockfish filet served with lemon butter sauce.

Pan-fried rockfish topped with sautéed bay shrimp and lemon butter sauce.

Pan-fried rockfish topped with sweet sautéed crab meat and new potatoes.

Pan-fried rainbow trout with a crispy golden skin and lemon butter.

Tender calamari steak pan-fried with a rich garlic butter sauce.

Classic pan-fried filet of sole served with lemon butter and herbed potatoes.

Filet of sole served all' agro with a simple boiled potato and lemon.

Tender sea scallops sautéed with mushrooms in a delicate white wine sauce.

Succulent prawns sautéed with mushrooms and white wine over fluffy rice.

Fresh Dungeness crab legs sautéed in white wine, butter, and mushrooms.

Tender poached salmon fillet topped with a creamy chopped egg sauce and boiled potatoes.

Delicate poached halibut steak resting in a fragrant soy ginger broth with green onions.

Crispy deep-fried golden sea scallops served with tartar sauce and lemon.

Crispy, golden-brown deep-fried prawns served with cocktail sauce and lemon.

Crispy deep-fried Dungeness crab legs served with lemon wedges and cocktail sauce.

Crispy fried Blue Point oysters paired with strips of savory bacon.

Crispy deep-fried calamari rings served with marinara and lemon.

Baked halibut Florentine nestled in spinach and smothered in bubbly cheese sauce.

Salmon and bay shrimp baked in a spicy Creole sauce served over rice.

Blue Point oysters and bay shrimp baked in a rich Creole sauce with rice.

Avocado and bay shrimp baked in a spicy red Diablo sauce, served with rice.

Stuffed Petrale sole filled with crab and bay shrimp in a rich Newburg sauce with rice.

Salmon and sweet crab baked in a velvety Newburg sauce, served with rice.

Tender bay shrimp simmered in a fragrant curry sauce, served over rice.

Baked deviled crab with a seasoned breadcrumb crust, served with a side of rice.

A rich seafood curry featuring crab, bay shrimp, and prawns, served with rice.

Crab and lobster meat baked in a creamy Thermidor sauce with cheese crust, served with potato.

Fresh steamed asparagus spears drizzled lightly with olive oil.

Fresh whole steamed artichoke served with drawn butter or dipping sauce.

Savory mushrooms sautéed in butter, garlic, and fresh herbs.

Tender sweet green peas tossed lightly in butter.

Fresh spinach prepared plain, creamed, or sautéed with garlic.

Tender Blue Lake string beans lightly sautéed with minced garlic.

Chef's selection of fresh seasonal vegetables, lightly steamed.

Choice of potato preparation: long branch, shoestring, boiled, or hash browned.

Simple plain pasta tossed with olive oil and parmesan cheese.

Simple plain pasta tossed with olive oil, parmesan, and herbs.

Pasta coated in a rich, savory meat sauce and topped with grated cheese.

Pasta smothered in a rich, meaty tomato sauce, garnished with fresh basil.

Tender meat ravioli covered in a savory meat sauce and parmesan cheese.

Handmade ravioli served in a rich meat sauce with parmesan cheese.

Neat mound of fluffy, well-seasoned white rice garnished with parsley.

Fluffy rice topped with a rich, savory mushroom gravy.

A vibrant bowl of fresh mixed seasonal berries including strawberries and blueberries.

Rich and decadent Belgian chocolate cake with glossy chocolate frosting.

Classic creamy slice of cheesecake, garnished with a fresh strawberry.

Moist carrot cake layered with rich cream cheese frosting.

Service charge for outside celebration cakes brought into the restaurant.

Freshly brewed espresso, regular or decaf, with rich crema.

Classic espresso combined with steamed milk and delicate foam.

Fresh coffee or a warm pot of orange pekoe tea.

Selection of soothing herbal teas.

Refreshing chilled iced tea with a lemon wedge.

Choice of milk, soft drinks, or fruit juices.

Freshly squeezed vibrant orange juice with pulp.

Liter bottle of refreshing mineral or spring water.

Chardonnay half bottle from Napa Valley.

Wente Riva Ranch Reserve Chardonnay from Arroyo Seco.

Crisp Chardonnay from Santa Maria Valley.

MacRostie Chardonnay from Sonoma Coast.

Morgan Metallico unoaked Chardonnay from Santa Lucia Highlands.

Hartford Court Chardonnay from Russian River.

Frank Family Vineyards Chardonnay from Carneros.

Nickel and Nickel Chardonnay from Napa Valley.

Prestigious Far Niente Chardonnay from Napa Valley.

Kistler Les Noisetiers Chardonnay from Russian River Valley.

Murphy Goode Sauvignon Blanc half bottle from North Coast.

J. Lohr Estate Sauvignon Blanc from Arroyo Seco, Monterey.

Rombauer Sauvignon Blanc from Napa and Sonoma.

Honig Sauvignon Blanc from Napa Valley.

Duckhorn Sauvignon Blanc from Napa Valley.

Frog's Leap Sauvignon Blanc from Napa Valley.

La Crema Pinot Noir Rosé from Monterey.

Alma de Cattleya rosé from Sonoma.

Claiborne & Churchill Gewurztraminer from Central Coast.

Erben Von Beulwitz Trocken Riesling.

Pine Ridge Chenin Blanc and Viognier blend from Napa.

Tangent Albariño from Central Coast.

Castello Banfi Pinot Grigio from Toscana.

Au Bon Climat Pinot Gris and Pinot Blanc from Santa Barbara.

Saintsbury Chenin Blanc from Mendocino.

Tablas Creek Esprit Blanc from Paso Robles.

Gloria Ferrer Brut sparkling wine from Sonoma.

Riverbench sparkling rosé from Santa Maria.

Mumm Blanc de Blancs sparkling wine from Napa.

Domaine Carneros Brut sparkling wine from Carneros.

Moet and Chandon Imperial Brut Champagne from France.

Beringer Cabernet Sauvignon half bottle from Knight's Valley, Sonoma.

Sean Minor Cabernet Sauvignon from North Coast.

Beringer Knight's Valley Cabernet Sauvignon from Sonoma.

Jax Y3 Cabernet Sauvignon from North Coast.

Peju Legacy Cabernet Sauvignon from Napa Valley.

Eleve Cabernet Sauvignon from Coombsville, Napa Valley.

Trefethen Cabernet Sauvignon from Napa Valley.

Jordan Cabernet Sauvignon from Sonoma County.

Silver Oak Cabernet Sauvignon from Alexander Valley.

Markham Merlot half bottle from Napa Valley.

St. Francis Merlot from Sonoma County.

Markham Merlot from Napa Valley.

Rutherford Hill Merlot from Napa Valley.

Duckhorn Merlot from Napa Valley.

Hartford Court Pinot Noir half bottle from Russian River.

Rodney Strong Pinot Noir from Russian River Valley.

Erath Resplendent Pinot Noir from Oregon.

Baileyana Firepeak Pinot Noir from Edna Valley.

Siduri Pinot Noir from Anderson Valley.

Lucia by Pisoni Estate Cuvee Pinot Noir from Santa Lucia Highlands.

Patz & Hall Pinot Noir from Sonoma Coast.

Lynmar Estate Quail Hill Pinot Noir from Russian River.

Hendry Zinfandel from Blocks 7 & 22, Napa Valley.

Robert Biale Black Chicken Zinfandel from Napa Valley.

Grgich Hills Zinfandel from Napa Valley.

Skylark Syrah from Rodgers Creek, Sonoma Coast.

Daou Pessimist red blend from Paso Robles.

Clendenen The Pip red blend from Central Coast.

Caymus Walking Fool red blend from Suisun Valley.

Stag's Leap Petite Sirah from Napa Valley.

Crisp draught pilsner beer with a thick white head.

Classic American pale ale served on tap.

Juicy and aromatic hazy IPA served on tap.

Bold and hoppy IPA served on tap.

Refreshing light American lager in a chilled can.

Rich Irish dry stout.

Classic European pale lager in a green glass bottle.

Non-alcoholic European lager.