Dinner Menu

We are the first Gastropub in the Peninsula, bringing locally influenced pub fare to Downtown Redwood City. We are lucky to have the best produce, farms and sustainable fish within our reach. Our Chef uses these ingredients to create innovative globally inspired dishes for our guests to enjoy for any occasion in a laid back, warm and comfortable environment. Due to the seasonal inspiration of our dishes, the menu is often changed, so please contact us for the most up to date version of our menu. (Last Updated September 27th, 2016)

Shareable Plates

SPICED PORK RIBS

lime, espelette chile, pear.

13

PORK BELLY BUTTYS

scotch cured, apple, fennel, frisee

12

PLATE ‘O’ PICKLES

pickled and cured seasonal vegetables

7

PASTIES

15 vegetables, crescenza cheese

9

HAGGIS ON A STICK

rutabaga-apricot mustard

8

SCOTCH QUAIL EGGS

8

LEEKS IN VINAIGRETTE

cracked hazelnuts, broccoli skordalia

10

MAC ‘N’ CHEESE

bacon breadcrumbs

11

SUMMER SQUASH CROQUETTES

basque pepper stew, blossom chimichurri

10

OYSTERS{½ DOZEN}

mignonette

19

HEARTS OF ROMAINE

parmesan crisp, Worcestershire bread crumbs, white anchovy dressing

13

THE DAY’S SOUP

the best of what is farmed or foraged locally, to our pots, then your table

A/Q

BURRATA

rutabaga-apricot puree, apple mostarda nasturtium, khorasan wheat bread

14

HEIRLOOM TOMATOES

basil coulis, whipped mozzarella, balsamic-leek ash pain de mie

15

GRILLED OCTOPUS

sofrito braised heirloom potatoes, french beans, frisée, crispy prosciutto

17

BONE MARROW

spice glazed, baguette soldier, kohlrabi, radish & mustard salad

14

POUTINE

osso bucco gravy, cheese béchamel, fresh horseradish gremolata

16

 

Charcuterie

7/ea or | Platter of 5: 33

Terrines and Pates

duck liver mousse, smoked rabbit, berbere spiced lamb, braised oxtail, rustic pork, duck rillettes

Salamis

wild fennel, agean, beef, Calabria chile, landjaeger, salt, whiskey, wild boar, venison, lamb chorizo, antelope,

 

 

Artisan Cheese

6/each | Platter of 3: 17

Cow

st. george, matos cheese factory (r)

Buffalo

buff blue, bleating heart (r)

Sheep

morcella, shepherds way farms (p)

Goat

humbolt fog, cypress grove chevre (p)

Goat

freya’s wheel, briar rose creamery (p)

 

Market Fare

GRILLED FLAT IRON STEAK

peanut romesco, roasted root vegetables, salsa verde

28

FOREST MUSHROOM HAGGIS

red cabbage, riesling, little potatoes, romanesco broccoli, parmesan crisp

20

CHICKEN BREAST

white pudding, chanterelles, pear and thyme velouté, preserved lemon pistou

21

ROASTED TOMATO PUDDING

shitake“bacon”, braised lettuce, avocado mousseline, tomato gel, bread ash

19

THE DAY’S FISH

market driven, seasonally inspired

A/Q

 

Pub Fare

FISH & CHIPS

oskar blues “little yella pils”, battered pacific cod, tandoori fries, celery root tartar sauce

19

BURGER

grass fed beef, onion-bacon confit, pickle, house made whole wheat bun

16

LAMB BURGER

mince mayonnaise, fennel pickle, arugula, house made whole wheat bun

17

BANGER

traditional pork sausage, parsley root puree, fresh and pickled celery

17

Martins West supports local & sustainable farms and fisheries

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