Dinner

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• OYSTERS ON THE HALF SHELL

  *
  Eld Inlet Chelsea Gems, Champagne, and Shallot Mignonette
  3.25 ea
• PRAWN COCKTAIL
  Wild Gulf Prawns, Cocktail Sauce, Lemon, Crushed Ice
  25.
• CRISPY CRAB CAKE
  Dungeness Crab, Green Goddess, Pickled Fennel
  18.
• YELLOWFIN AHI TUNA TARTARE

  *
  Jalapeno, Scallion, Mint, Basil, Avocado, Wonton, Ponzu
  18.
• OX + ANCHOR EGGROLLS
  Braised Chicken, Hen of The Woods Mushrooms, Caramelized Onion, Scallion Salad, Sweet Chili Sauce.
  16.
• GOAT CHEESE CROQUETTES
  Laura Chenel Chevre, Tomato Marmalade, Lavender Honey
  12.
• GRILLED ARTICHOKE
  Lemon, Garlic Aioli, Drawn Butter
  16.
• Bone Marrow Tater “Tots”
  Our version of the tater tot made with Russet Potato, Bone Marrow, Scallions, Horseradish Creme Fraiche
  14.

First Courses

• Asparagus Soup
  Lobster Croquette, Bacon, Saffron, Chive Creme Fraiche, Virgin Olive Oil
  15.
• Crisp Butter Lettuce Salad
  Tarragon, Grapefruit Supremes, Sparrow Lane Champagne Vinaigrette
  13.
• Chopped Salad
  Hearts of romaine, Blue Cheese, Bacon, Apple, Avocado, Tomato, Radish, Garlic Crouton
  14.
• CAESAR
  Little Gems Lettuce, Crostini, Shaved Pecorino, Boquerones
  12.
• Baby Beet Salad
  Herbed Goat Cheese, Local Strawberry, Local Lettuces, Candied Walnut
  14.

Fresh

Seafood + Etc

• Tuna Nicoise
  Olive Oil Smashed Potato, Saffron Aioli, Tomato Confit, Quail Egg, Calabrian Chili
  34.
• Caramelized Day Boat Scallops
  Cauliflower, Poached Golden Raisins, Toasted Almond, Sage, Fried Caper, Red Wine Reduction
  38.
• Dungeness Crab stuffed Local Sole
  Grilled Artichoke, Old Bay Breadcrumbs, Lemon Zest, Caper, Parsley Butter
  36.
• GRILLED LOBSTER TAIL
  7oz. Lobster Tail, Parmesan, Scallion & Yukon Gold Potato Puree, Caviar Crème Fraiche, Bautista Farms Sautéed Spinach, Gaufrette Potato Chips
  48.
• ROSEMARY ROASTED CHICKEN
  Caramelized Onion & Potato Tart, Bacon, Belwether Farms Ricotta, Frisee Lardon, Natural Jus
  28.
• Grilled Lamb Saddle
  Fingerling Potatoes, English Peas, Fava Beans,
  Tomato, Sauce Bearnaise
  42.
• OX BURGER
  10oz Ground Filet, Aged Cheddar, Aioli, Tomato Marmalade
  20.

Signature Steaks

• FILET MIGNON
  8 ounces
  47.
• RIBEYE
  12 ounces
  49.
• PRIME NEW YORK
  12 ounces
  47.
• PORTERHOUSE
  24 ounces
  66.
• BONE IN COWBOY RIBEYE STEAK
  28 ounces
  Served Sliced
  89.

the

Butcher’s Cut

• HANGER STEAK
  10 ounces
  37.
• BAVETTE STEAK
  10 ounces
  32.

Enhance Your Steak

• BACON + BLUE
  Pt. Reyes Blue Cheese, Hobbs Bacon, Carmelized Onion
  5.
• OSCAR STYLE
  Dungeness Crab, Asparagus and Bearnaise
  15.
• Add a Surf
  7oz Grilled Maine Lobster Tail, Drawn Butter, Lemon
  46.

Comp

limentary

Sauce of Choice

Classic Bearnaise

Red Wine Bordelaise

Chimichurri

Ox + Anchor Steak Sauce

On the Side

• “LOADED” BAKED POTATO
  Caramelized Onion, Bacon, Sour Cream
  14.
• YUKON GOLD PUREE
  Yukon Potato, Creme Fraiche, Chive
  14.
• LOBSTER RISOTTO
  Maine Lobster, Creamy Carnaroli Rice
  24.
• CREAMED SPINACH
  Crispy Onion Crust
  12.
• Sauteed Button Mushrooms
  Olive Oil, Shallot, Thyme
  12.
• MAC + CHEESE
  Elbow Mac, Mornay Gratin
  12.
• Truffle Fries
  Rosemary, Pecorino
  12.
• SWEET RED “ONION RINGS”
  Crispy Sweet Onion Fritto Misto, Buttermilk Aioli
  12.
• Roasted Brussels Sprouts
  Bacon, Pickled Red Onion, Fines Herbs
  14.
• Roasted Asparagus
  Garlic Butter, Fines Herbs, Bearnaise
  14.

Dessert

• Cheesecake
  Strawberry, Citrus, Honey
  14.
• Chocolate Mousse
  Dark Chocolate, Banana, Caramelized White Chocoate
  14.
• Campfire
  Baked Alaska, Graham Cracker, Cinnamon, Chocolate, Bourbon, Fire
  
  (Not Available as a Complimentary Dessert)
  21.
• Profiteroles
  Vanilla Ice Cream, Fresh Local Berries, Chocolate Sauce, Lavender
  14.