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Prices as of November 20, 2009 (Subject to Availability)

* Gluten Free Dishes - Please let your server know about any allergies or special dietary needs.
Cold Appetizers  Hot Appetizers  Risottos  Louis & Salads  Soups  Scoma's Pastas  Shellfish  Scoma's Sautes  House Favorites  Meats  Grilled Broiled Fish  Sandwiches  Sides

CRAB SPECIALS

CRAB-STUFFED PORTOBELLO MUSHROOM - 16 DUNGENESS CRABCAKES - 19 with Scoma’s Remoulade sauce *ORGANIC BUTTERNUT SQUASH & CRAB SOUP - 19 Creme Fraiche and Toasted Pumpkin Seeds SCOMA’S CRABCAKE SANDWICH - 17 On a Toasted Onion Roll, Scoma’s Remoulade Sauce *HEART OF ROMAINE & CRAB SALAD - 25 Roasted Fresh Beets, Crumbled Buttermilk Blue Cheese, Toasted Hazelnuts, Balsamic Dressing *CRACKED DUNGENESS CRAB Served on Crushed Ice with Lemon, Mayonnaise, and Cocktail Sauce. Or Served Hot with Drawn Butter and Lemon HALF 16/ WHOLE 26 CRAB RAVIOLI - 28 House-made Ravioli with a Champagne Beurre Blanc, Swiss Chard and Fried Leekss DUNGENESS CRABCAKE DINNER - 30 with Scoma’s Remoulade Sauce *ROASTED WHOLE CRACKED DUNGENESS CRAB - 32 Olive Oil, Garlic, and Fresh Lemon *CRAB RISOTTO - 27 Mushroom Ragout, Tomatoes, and Sweet Peas *DUNGENESS CRAB COCKTAIL - 17 (Top)

COLD  APPETIZERS

*OYSTERS ON THE HALF SHELL- Half Dozen - 17 A Selection of Three Types of Oysters *CLAMS ON THE HALF SHELL - Half Dozen - 17 *CALAMARI VINAIGRETTE - 15 *MIXED SHELLFISH PLATTER FOR TWO/FOUR - 25/50 Pacific Oysters and Clams on the Half Shell,  Prawns, and Dungeness Crab Legs * "BLACK'N BLU "AHI - 18 Spice-Crusted and Seared Rare, with Watercress Salad *BAY SHRIMP COCKTAIL - 14 *PRAWN COCKTAIL - 16 *DUNGENESS CRAB AND PRAWN COCKTAIL - 19 SMOKED WILD SOCKEYE SALMON PLATE - 18 Capers, Red Onion, Tomato, Mascarpone, and Crostini (Top)

HOT  APPETIZERS

SAMPLER PLATE - 26 Mini Crabcakes, Calamari Fritti, and Laughing Bird Caribbean Shrimp Scampi FRIED OYSTERS - 16 With Wasabi Aioli OYSTER ROCKEFELLER ALLA SCOMA - 16 CALAMARI FRITTI - 14 CALAMARI FRITTI CALABRESE - 15 *STEAMED CLAMS BORDELAISE - 18 *STEAMED MUSSELS BORDELAISE - 16 FIRECRACKER POPCORN SHRIMP -16 Rock  Shrimp Tossed in our Spicy Tomato Sauce LAUGHING BIRD CARIBBEAN SHRIMP SCAMPI -16 Sauteed with Garlic, White Wine & Tomatoes SALMON SHRIMP CAKES - 16 Spring Lettuces, Lemon, and Dijon Mustard Sauce BAKED FRESH MOZZARELLA - 10 Fresh Mozzarella with our Spicy Marinara Sauce topped with Pesto (Top)

RISOTTOS

*VEGETABLE RISOTTO - 23 Seasonal Selection *GRILLED SEA SCALLOPS RISOTTO - 30 Peas, Red Bell Peppers, Zucchini, & Pancetta (Top)

LOUIS& SALADS

*DUNGENESS CRAB LOUIS - 32 *BAY SHRIMP LOUIS - 29 *PRAWN LOUIS - 32 *DUNGENESS CRAB & BAY SHRIMP LOUIS - 32 *SEAFOOD SALAD - 33 Smoked Salmon, Prawns, Dungeness Crabmeat, and Bay Shrimp *BABY SPINACH SALAD - 15 Goat Cheese, Pinenuts, Pancetta, Broild Egg, Kalamata Olives, Tomatoes and Lemon Vinaigrette, CAESAR SALAD - 12 *DINNER SALAD -7 *add BAY SHRIMP - 7 *add DUNGENESS CRABMEAT - 9 *add AVOCADO or ANCHOVY FILLETS - 4 *add CRUMBLED BUTTERMILK  BLUE CHEESE - 4

SOUPS

CLAM CHOWDER Cup- 6  / Bowl - 8 LOBSTER BISQUE Cup - 8 / Bowl - 10 (Top)

SCOMA’S  PASTAS

LOBSTER RAVIOLI - 29 House-made ravioli in a Lemon and Saffron Cream Sauce,   Spinach, and Fresh Tomato PASTA DI CASA - 25 Pancetta, Mushrooms, and Onion in a Tomato Sauce PASTA DIPLOMATICA - 34 Petit Lobster Tails, Prawns, Clams, and Sea Scallops in a Cream Sauce SEAFOOD CANNELONI - 31 Crabmeat and Bay Shrimp in Crêpes on Tomato Sauce with Melted Provolone Cheese FETTUCINE WITH SMOKED SALMON &  ROCK SHRIMP - 30 Sliced Red Onion in a Dill Cream Sauce PASTA POMODORO - 23 Fresh Tomato, Extra Virgin Olive Oil, Garlic, and Basil BROILED PRAWNS ON LINGUINE POMODORO - 30 Wild Gulf Prawns, Fresh Tomato, Garlic, and Basil PASTA FISHERMAN'S STYLE - 32 Crabmeat, Bay Shrimp, Onions and Mushrooms in Tomato Sauce PASTA ALLA SCOMA - 26 Clams in the Shell, White Wine,  and Lemon-Garlic Butter in a Clear Sauce PASTA PESTO - 24 with LAUGHING BIRD CARIBBEAN SHRIMP - 29 PENNE PASTA  BOLOGNESE - 24 House-Made Meat Sauce with Ground Pork and Beef (Top)

SHELLFISH

*WESTERN AUSTRALIAN LOBSTER TAIL - 57 Drawn Butter and Lemon *STEAMED CLAMS BORDELAISE - 24 *STEAMED MUSSELS - 22 White Wine, Tomato, and Thyme FRENCH FRIED COMBINATION SEAFOOD PLATE - 29 Prawns, Sea Scallops, and Pollock FRENCH FRIED PRAWNS - 29 FRENCH FRIED SCALLOPS - 29 LOBSTER NEWBURG ALLA SCOMA - 36 Topped with Melted Provolone Cheese LOBSTER THERMIDOR ALLA SCOMA -36 Topped with Hollandaise Sauce PRAWNS ANNUZZI - 28 Pan Fried, Doré in Egg Batter; Garlic-Lemon Butter (Top)

SCOMA’S  SAUTÉS Sautéed with Onions, Mushrooms and Garlic in a White Wine and Butter Sauce

SHELLFISH SAUTÉ SEC -36 Prawns, Scallops, Lobster, and Crab Legs PRAWNS SAUTÉ SEC - 29 SCALLOPS SAUTÉ SEC - 30 Dry-Pack Sea Scallops (Top)

HOUSE FAVORITES

CALAMONE ALLA ANNA - 24 Egg Battered, Grilled, in Lemon Cream Sauce CALAMARI FRITTI - 23 Fried and Tossed with Lemon and Oregano CALAMARI CALABRESE - 24 CIOPPINO ALLA PESCATORE - 32 A San Francisco Fisherman's Wharf Original. Prawns, Shrimp, Clams, Sea Scallops, Fresh Fish, and a 1/2 Dungeness Crab cracked in the Shell in a rich tomato broth. LAZY MAN’S CIOPPINO - 35 Same as above but with the Crabmeat out of the shell *AGED PRIME FILET MIGNON AND WESTERN AUSTRALIAN LOBSTER TAIL - 75 *BROILED PETIT N.Y. STEAK & COLOSSAL PRAWNS - 35 *BROILED COLOSSAL PRAWNS & SEARED DRY-PACK SEA SCALLOPS ALLA GANNON - 35 *PRAWNS ONLY - 37 *SCALLOPS ONLY - 37 (Top)

NATURALLY RAISED BEEF Broiled with our House Rub

*22 oz. BONE-IN COWBOY RIBEYE STEAK - 46 *AGED NEW YORK STEAK - 38 *AGED PETIT NEW YORK STEAK - 28 *AGED FILET MIGNON - 44 *AGED PETIT FILET MIGNON - 34 All Steaks are Available Blackened with our House Made Spice Mix, Add $1.00 (Top)

GRILLED  &  BROILED FISH Wild-Caught, Nothing Farm Raised Served with our Roasted Garlic- Lemon Butter Sauce

GRILLED PACIFIC RED SNAPPER - 27 Alla Tarragon or Garlic-Lemon Butter GRILLED LOCAL SAND DABS - 25 with Amandine Sauce - 26 PETRALE DORÉ - 29 Egg Battered, Pan-Fried, and Garlic-Lemon Butter BAKED FILET OF PETRALE - 30 Topped with Mushroom and White Wine Sauce GRILLED FILET OF PETRALE - 27 *SEARED AHI TUNA - 32 Ginger-Soy Butter Sauce *BROILED SWORDFISH - 31 SWORDFISH PICCATA - 33 *SWORDFISH CON FAGIOLI - 33 Broiled, with White Beans, Swiss Chard and Pancetta *BROILED KING SALMON - 36 BROILED KING SALMON ON CRAB RAVIOLI - 38 With Swiss Chard and Tomato coulis All Broiled & Pan-Seared Fish are Available Blackened with our Cajun Spice Mix, Add $1.00 (Top)

SANDWICHES Served with Salad and French Fries

DUNGENESS CRAB - 19 BAY SHRIMP - 16 DUNGENESS CRAB AND SHRIMP - 17

(The Above Served Open-Face on Boudin Sourdoughwith Mayonnaise )

SEARED AHI TUNA - 17 On a Toasted Onion Roll, Wasabi Mayonnaise, and Daikon Sprouts NEW YORK STEAK SANDWICH - 20 an 8 oz. Aged New York Steak on Toasted Garlic Bread BROILED HAMBURGER - 15 1/2 Pound of Fresh House-Ground Chuck, Prime Filet Mignon, and N.Y. Strip BROILED CHEESEBURGER - 16 SCOMA’S B. L. T. - 14 Made with Hobb’s Applewood Smoked Bacon (Top)

ADDITIONAL SIDES *GARLIC BREAD - 7 *SAUTÉED MUSHROOMS - 8 *SAUTÉED SWISS CHARD - 7 *SAUTÉED SPINACH - 8 *FRENCH FRIES - 7

* Gluten Free Dishes - Please let your server know about any allergies or special dietary needs.

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