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House-smoked trout, avocado, roasted beets, walnuts, charred meyer lemon and creme fraiche dressing.
A fisherman's stew with the daily catch, crab, clams, mussels, calamari, tomato and fennel.
Mole, garlic butter and toasted almond crumb.
Roasted peppers, mint, cilantro, nori and lime zest.
Bacon, wilted greens, garlic and St. Jorge cheese.
Carved Al Pastor, pickled onion, salsa verde and cilantro.
Beer battered fried rockfish, shaved cabbage, chipotle aioli, avocado and lime.
Poached calamari, grapefruit avocado, red onion, cilantro, mint, arbol chile aioli.
Fancy beans, avocado, St. Jorge cheese, salsa fresca, hippy slaw, crema.
Veggie patty. St. Jorge fonduta, iceberg, 1000 islandand spicy pickle relish on a toasted bun.
One-third pound organic beef burger (served medium with a touch of pink). St. Jorge fonduta, iceberg, 1000 islandand spicy pickle relish on a toasted bun.
McFarland springs trout, crunchy vegetables, arugula, tomatoand whole grain mustard on a toasted Bun.
Baja kanpachi crudi, charred romanesco, persimmon, arbol chili.
Pickled mustard seed, Fresno chiles, avocado crema, pistachio and pepita crumble.
1000 island or chipotle aioli dipping sauce.
Battered fried fish, ketchup, lemon.
Organic beef, St. Jorge fonduta, ketchup.
Organic chicken, fancy beans, avocado and St. Jorge cheese.
Melted St. Jorge cheese.
Vanilla. 4 barrel cold brew.
Vanilla soft serve. Devil's Canyon root beer.
Menu for Handline provided by Allmenus.com
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