MENU
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