Sample Menu
printable menu (pdf)
DINE ASSURED. Yankee Pier is committed to following sustainable practices that are healthy for ocean wildlife and the environment, as described by the Monterey Bay Aquarium’s SeafoodWatch Guide. For more information visit www.seafoodwatch.org.
RAW BAR
Select Oysters
1/2 Dozen 15.00 / Dozen 28.00
Premium Oysters
1/2 Dozen 19.50 / Dozen 37.00
Chilled Gulf Shrimp (6) 13.50
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WEEK DAY SPECIALS
Lunch all at Once
Daily Sandwich with a cup of Clam Chowder or small Yankee Salad 14.50
YP Favorites Dinner
Cup of Clam Chowder, or Yankee Salad or Caesar Salad, with 2 piece Fish & Chips or 2 Fish Tacos 17.00
Add Butterscotch Pudding 4.50
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SOUPS, SALADS & STARTERS
Classic New England Clam Chowder bacon, dill drop biscuit 5.50 / 7.50 / 10.00
Chilled Sweet Corn Soup basil oil, crispy green garlic 5.00 / 7.00 / 9.50 (vg)
Yankee Salad romaine, radicchio, fuji apple, basil, spicy walnuts, lemon vinaigrette and Shaft’s blue cheese 9.00 (v)
Roasted Beet Salad frisee, wild arugula, orange slices, toasted pumpkin seeds, lemon aioli crostini, goat cheese & sherry vinaigrette 9.50 (v)
Whole Leaf Caesar Salad Parmesan cheese & garlic croutons 8.50
Wedge of Iceberg Lettuce Shaft’s blue cheese dressing, scallions 8.00 (v)
Add to any Salad: market fish of the day 10.00 / Petaluma chicken breast 9.00 / chilled prawns 2.25 ea / chopped bacon 1.00
Fried Ipswich Whole Belly Clams “flown in just for us!” 3oz appetizer 14.00
Monterey Bay Fried Calamari cocktail & tartar sauce 9.50
Steamed Manila Clams white wine, onions & garlic thyme butter 13.00
Chile Lime Ceviche lime juice, jalapeno, bell pepper, red onion & avocado 10.00
SANDWICHES
Wild Salmon Burger griddled bun, caper dill sauce & kettle chips 13.00
Rubbed, Smoked & Grilled Tri-Tip Sandwich griddled bun, horseradish creme fraiche, Shaft’s blue cheese & hand cut Kennebec fries 14.50
Sloppy Pulled Chicken Sandwich cilantro slaw, avocado, java bbq sauce, hand-cut Kennebec fries & griddled bun 11.00
Seafood Tacos cumin-lime sour cream, tomatillo salsa, black beans & cilantro lime rice
--blackened rock cod or chili lime ceviche 13.50
--Gulf white shrimp 14.50
Grilled Hawaiian Tombo Tuna Sandwich griddled bun, lemon garlic aioli, arugula, fire roasted red bell pepper & kettle chips 14.50
Seafood Rolls griddled bun & kettle chips, served chilled or hot
--Live Maine lobster 22.50
--Dungeness crab 20.50
--Oregon Bay shrimp 15.00
Yankee Pier Half-Pound All Natural Burger hand-cut Kennebec fries 11.00 / add cheddar, blue cheese or avocado 1.00 / bacon 1.50
FISH & SHELLFISH FEATURES
Gulf Shrimp & Arugula Pesto Linguini wild arugula, toasted walnuts 17.00
Beer Battered Gulf Shrimp & Chips cocktail sauce, Kennebec fries & coleslaw 18.00
Dungeness Crab Louis Salad butter lettuce, avocado, sieved egg 20.00
Oregon Bay Shrimp Louis Salad butter lettuce, avocado, sieved egg 15.00
Linguini & Clams manila clams, white wine, onions & garlic thyme butter 16.00
Fried Ipswich Clam Platter 6oz. full belly clams, “flown in just for us!” coleslaw and hand-cut Kennebec fries 24.00
Beer Battered Fish & Chips hook and line rock cod, Kennebec fries, tartar sauce and coleslaw 15.5
OTHER THAN SEAFOOD
Summer Vegetable Linguini blue lake beans, spinach, red onion, summer squash, garlic, and parmesan 13.50 (v)
MARKET SIDES / 4.50 each / Any Three 13.00
Substitute for Kennebec Fries or Kettle Chips $1.00
Succotash of Corn with roasted peppers
Blue lake beans
oyster mushrooms, basil & garlic
Oven Roasted Summer Squash & Zucchini
with thyme & savory
Sauteed Spinach
with red onions & sherry vinaigrette
Steamed Broccoli
Creamy Coleslaw
Mixed Salad Greens
Kennebec Fries
Kettle Chips
Mashed Potatoes
HOUSE MADE DESSERTS
Our Famous Butterscotch Pudding 6.00
Chocolate Cream Pie 6.50
Lemon Meringue Pie 7.00
Strawberry Shortcake 7.00
Black & Tan Sundae 6.00
(v) vegetarian. (vg) vegan. Other items can be prepared vegetarian, vegan or gluten free, your server can assist you.
CHOWDER TO GO
Pint 10.00 / Quart 18.00
Consider Yankee Pier for your next Special Event!
Call CHERI PERLITE at (415) 924-7676
Free Valet Parking Available
Christopher Ball, Chef
Cheri Perlite, General Manager
06.29.10
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