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STARTERS & CHOWDER

GROTTO CHOWDER – 9 CUP, 12 BOWL, 16 BREAD

traditional new england style- leeks, bacon, herbs, chopped clams

CRAB DOUGHNUTS 18

sweet pepper jelly, crispy kale, powdered sugar

SALT & PEPPER CALAMARI 16

red fresno chilies & green onions

POPCORN SHRIMP 16

tartar sauce & grotto cocktail sauce

STEAMED MANILA CLAMS 20

white wine, shallot, herbs, garlic bread

STEAMED MUSSELS 18

white wine, garlic, Italian sausage, shaved fennel

CRAB CAKES 20

mixed greens, tartar sauce, lemon

RAW BAR & SEAFOOD COCKTAILS

SHRIMP COCKTAIL 16

poached prawns, grotto cocktail sauce

DUNGENESS CRAB COCKTAIL 20

avocado, crisp lettuce, lemon

LITTLE FISHERMAN PLATEAU 48

4 oysters, 4 shrimp, 6 mussels, 2 crab legs

GOLDEN GATE PLATEAU 75

8 oysters, 8 shrimp, 8 mussels, 4 crab legs

LOCAL FRESH FISH

BLACKENED SNAPPER 28

braised greens, lemon-herb rice, bell pepper coulis

GRILLED SALMON BOWL 32

lemon-herb rice, seasonal vegetables, crispy leeks & soy sauce

PETRALE SOLE 36

mashed potato, grilled asparagus with a beurre blanc sauce,
sherry tomatoes potatoes, asparagus, tomato gremolata

MAHI-MAHI 33

salsa “a la veracruzana,” black beans, lemon-herb rice, chillies

GRILLED FISH TACOS 22

snapper, pico de gallo, cotija,  creama, cilantro lime rice, black beans

FISH & CHIPS 22

beer battered snapper, fries, coleslaw, old bay tartar sauce

FISHERMAN’S PLATTER 32

fried calamari, popcorn shrimp, crab cake, rockfish

CHARCOAL MEATS

NEW YORK STEAK 43

roasted seasonal vegetables, fingerling potatoes with garlic and rosemary, blue cheese, horseradish

ROASTED HALF CHICKEN 35

half free range chicken, seasonal vegetables, fingerling potatoes, corn on the cob, gravy

PORK CHOP 35

potato gratin , sauted green beans, red wine mustard reduction

SURF & TURF

new york steak, mashed potatoes, seasonal vegetables, chimichurri

Choice of Seafood:

grilled shrimp 48, grilled scallops 58 or with steamed 1/2 crab MP

SALADS

GROTTO LOUIS

iceberg, avocado, egg, tomato, olive, carrot, louis dressing,

dungeness crab + small 28 | large 45 | +bay shrimp 25 | +combo 42

WEDGE SALAD 12

iceberg, bacon, egg, blue cheese, chive, cherry tomato,

blue cheese dressing

CAESAR SALAD 13

chopped romaine, croutons, lemon anchovy dressing

SPRING BEET SALAD 16

spinach, arugula, frisee, beets, blood orange, goat cheese, balsamic dressing

DUNGENESS CRAB & LOBSTER

WHOLE OR HALF MKT PRICE

chilled or steamed

WOK TOSSED GARLIC CRAB MKT

white wine, herbs

CIOPPINO SEAFOOD STEW 39

local crab in shell, clams, mussles, shrimp, scallops, local

fish, light tomato broth, garlic bread

+ sub conveniently picked crab meat 5

ROASTED MAINE LOBSTER MKT PRICE

1 ¼ pound lobster, roasted potatoes, sautéed spinach, melted butter

PASTA

+ADD TO ANY PASTA

crab 14 | grilled chicken 9 | grilled prawns 13 |  salmon 12

PESTO ALFREDO 26

penne, cream, pesto, snap peas, asparagus

SHRIMP SCAMPI 30

linguine, spinach, tomatoes, white wine, garlic

LINGUINE & CLAMS 26

manila clams, white wine, garlic, herbs, and butter

SEAFOOD LINGUINE 34

mussels, clams, shrimp, fish, scallops spicy marinara

MEZZALUNA PENNE PASTA 26

garlic, basil, butter, fresh mezzaluna, parmesan cheese

SANDWICHES

SERVED WITH FRIES, SOUP OF THE DAY OR HOUSE SALAD (SUB CHOWDER 2)

DUNGENESS CRAB MELT 25

griddled sourdough, dungeness crab meat, tillamook cheddar, old bay aïoli, pickle

SOFT SHELL CRAB 22

chipotle sour cream, coleslaw, tomato

MAHI MAHI 22

tartar, lettuce, tomato, onion

CHICKEN BLT 19

lettuce, tomato, onion, lemon-aioli, bacon

BURGER 19

grass fed beef, aïoli, bermuda onions, lettuce, tomato, pickle, brioche bun

PORTOBELLO BURGER 19

grilled portobello mushroom, pesto, lettuce, tomato, onion, bell pepper slaw

+ add cheddar 2 or bacon, add avocado 3

Four and one half percent charge added for San Francisco Employer Mandates. Consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of foodborne illness. Min imum $15 per person purchase required

The grotto is a proud partner with the monterey bay aquarium’s sustainable seafood watch program