Fish Story Napa
Sustainable Seafood Restaurant
Dinner Menu
Sample Printable Dinner Menu (pdf)
At Fish Story, we source all of our
seafood in accord with the Monterey Bay Aquarium's Seafood Watch Guidelines. We are committed to the healthy future of the ocean and the seafood it provides us.
Three Course Dinner
38.00
Roasted Beet Salad - horseradish, pinenuts, goat cheese, buttermilk dressing
~
Dungeness Crab Glazed Petrale Sole - fingerling potatoes, Swiss chard, fennel, saffron broth
~
Lark Creek Butterscotch Pudding - whipped cream
Cold Seafood and Raw Bar
Florida White Shrimp Cocktail (6) 15.00
Canadian Rock Cod Ceviche - lime juice, jalapeno, red onion, avocado, taro chips 11.00
Hawaiian Ahi Tuna Tartar - Asian pear, chili, yuzu zest, ginger, shallot 15.50
Fresh Oysters served with cocktail sauce and Fish Story mignonette
~ Select: Hammersley, Washington; Fanny Bay, British Columbia; Drake's Bay, Point Reyes
(6) 15.00 / (12) 29.00
~ Premium: Kumamoto, Humbolt; Kusshi, British Columbia; Beausoleil, New Brunswick
(6) 19.50 / (12) 38.00
Oyster Wine Flight
1/3 glass each of:
~ Trafethen Dry Riesling
~ Honig Sauvignon Blanc
~ Oyster White Pinot Gris
11.50
Fish Story Towers
cocktail sauce, Fish Story mignonette, dijonnaise
~ Individual: 3 select oysters, 2 shrimp, 2 clams, half ceviche 21.00
~ Medium: 8 select oysters, 4 shrimp, 2 clams, ceviche 39.00
~ Large: half Maine lobster, half Dungeness crab, 6 select oysters, 6 premium oysters, 6 shrimp, 6 clams, ceviche 99.00
Starters, Soups & Salads
New England Clam Chowder - bacon, dill drop biscuit 6.50 / 10.00
Whole Leaf Romaine Caesar Salad - garlic croutons, parmesan, anchovy 9.00
Little Gem Salad - fennel, radish, green apple, candied hazelnuts, chives, parmesan (v) 10.50
Roasted Beet Salad - horseradish, pinenuts, goat cheese, buttermilk dressing 10.50
Fried Monterey Bay Calamari - peppers, lemons, roasted tomato aioli 12.00
Mains
Bouillabaisse - Dungeness crab, clams, breem, saffron, rouille 26.50
Seared Massachusetts Day Boat Scallops - pork cheeks, kabocha squash, hon shimeji mushrooms, spiced port wine reduction 27.00
Grilled California Swordfish - sunchokes, turnip, bitter orange purée, radish, meyer lemon 24.50
Canadian Rock Cod Fish & Chips - Fish Story Ale batter, Kennebec fries, cole slaw 17.50
Dungeness Crab Louie Salad - bib lettuce, egg, avocado, louie dressing 21.50
~ substitute oregon bay shrimp only 16.50
~ Dungeness crab and Oregon bay shrimp 18.50
Dungeness Crab Glazed Petrale Sole - fingerling potatoes, swiss chard, fennel, saffron broth 24.50
Whole Dungeness Crab Boil - meyer lemon aioli, drawn butter, served hot or cold 16.50 / lb.
Whole 1 1/4 pound Maine Lobster Boil - potatoes, broccoli rabe, drawn butter 39.00
Surf & Turf - grilled New York steak, half Maine lobster, watercress, mashed potatoes, lobster butter, cabernet sauce 48.00
Wine pairing - 1/2 glass each - 14.50
~ Patz & Hall Hudson Vineyard chardonnay, Carneros 2007
~ Robert Mondavi cabernet sauvignon, Napa Valley 2008
New York Steak - brussel sprouts, watercress,
mashed potatoes, shallot jus 29.00
All Natural Pork Chop - späetzle, braised cabbage, apple, natural jus 23.50
Pappardelle - roasted cauliflower, olives, meyer lemon (v) 16.00
Simply Grilled Fish
Idaho Trout - preserved lemon, fine herbs, shallot 20.50
Hawaiian Tombo Tuna - mire poix vegetables 24.50
Costa Rica Mahi Mahi - leeks, maple, bacon 24.50
Served with choice of one seasonal side from list below
Seasonal Sides
4.25 each, 3 for 12.00
Roasted rainbow carrots - coriander, (v)
Mashed potatoes (v)
Hand cut Kennebec fries (vg)
Sauteed spinach (vg)
Brussels sprouts - grapefruit, ginger (vg)
(v) = vegetarian
(vg) = vegan
Other items can be prepared vegetarian, vegan or gluten free. Your server can assist you.
An 18% gratuity will be added to groups of seven or more.
Dinner corkage $15 per 750 ml. One corkage waived per bottle purchased.
Fish Story is committed to sustainable practices that are healthy for ocean wildlife and the environment.
Fish Story, Napa
Reservations 707.251.5600
Private Parties 707.251.5651
Chef Clint Davies
General Manager Jeremiah Peck
01.19.12
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