Dinner

Appetizers

OYSTERS ROCKEFELLER | 14
our all time favorite, baked blue point oysters with a melt of spinach, bacon, and parmesan

SMOKED SCALLOP SOPAPILLA | 12
slaw, radish, pico de gallo, queso fresco, black bean, spicy aioli and lemon aioli

TUNA POKE | 13
tossed in a Hawaiian marinade with avocado, cucumber salad, crispy wontons, jalapeno oil, and wasabi cream

CHEESE PLATE | 16
a variety of local and international cheeses

MARGHERITA FLATBREAD | 10
burrata, pesto, sliced tomatoes balsamic reduction, micro basil

COCKTAIL | 11
classic shrimp cocktail served in a martini glass

THE SPREADS | 13
roasted tomato, pesto and cream cheese, artichoke, spinach and curry, black bean and roasted pepper hummus

SAUSAGE & BACON JAM FLATBREAD | 11
mushrooms, caramelized onions, arugula, and parmesan

BACON WRAPPED SCALLOPS | 14
fried Brussels sprouts, sautéed mushrooms, goat cheese, bacon jam and gremolata

BEEF CARPACCIO | 12
thinly sliced uncooked filet mignon with cream of horseradish, grated parmesan, capers, lemon and mustard

Soup & Salad

CLAM CHOWDER | 8
Pismo Beach Clam Festival Winner

QUINOA | 10
peppers, arugula, almonds, artichokes, onions, peppadews, asparagus, beans and roasted garlic lemon dressing

CHOPPED WARM SHRIMP SALAD | 15
mixed field greens tossed with avocado, red onion, bacon, asparagus, corn, roma tomatoes, stilton blue cheese crumbles, and honey cilantro vinaigrette

CLASSIC CAESAR SALAD | 8
garlic croutons and shaved parmesan, tomatoes and kalamata olives with our house-made Caesar dressing

KALE & BRUSSEL SPROUTS | 10
slices of orange, shallots, jalapenos, queso fresco and honey mustard dressing

SPINACH, GOAT CHEESE & BEET SALAD | 12
baby spinach, oven-roasted beets, roma tomato, red onion, warm almond-crusted herb goat cheese, and roasted tomato vinaigrette

Entrees

HALF BONELESS CHICKEN | 24
grilled with peppers, cabbage, pico de gallo salsa verde, spicy aoli and cilantro quinoa

10oz PAN SEARED FILET MIGNON | 32
with pommes macaire, bacon-wrapped asparagus and red wine reduction

PORTERHOUSE PORK CHOP | 22
pan-fried chop with mashed potatoes, haricot vert, fried onions and garlic cream sauce

PISTACHIO AHI TUNA | 26
warm cous cous salad with bell peppers, green onions, cucumber, mango and a spicy Thai chili sauce finished with wasabi cream

LOBSTER | 45
grilled asparagus, arborio rice, lemon garlic sauce

SHRIMP ARTICHOKE PASTA | 25
prawns, mussels and clams, artichokes, spinach with gluten-free fettuccini noodles, tossed in a creamy lobster sauce

COUPLES FILET & LOBSTER | 75
each of you will experience a petite filet mignon with red wine sauce, half a lobster tail with drawn butter and lemon, roasted heirloom potatoes and seasonal vegetables

PRIME SIRLOIN | 27
topped with sautéed mushrooms and shallots, with fried potatoes, crème fraiche, bacon, green onions, shaved squash and a black peppercorn sauce

VOL-EN-VENT | 27
sautéed shrimp and lobster with fingerling potatoes and asparagus with a lobster sauce served in a puff pastry

THE SEA VENTURE | 27
our signature dish of shrimp, scallops, clams, mussels, fish and local sausage with saffron rice, aromatic tomato fume

HERB GOAT CHEESE LASAGNA | 18
lasagna filled with local farmers market vegetables and roasted pomodoro sauce

GRILLED SCOTTISH SALMON | 24
on a potato cake with broccolini and a lemon caper beurre blanc

SCALLOPS ‘N’ SHRIMP | 26
sautéed shrimp, smoked scallops, black bean and corn crab cake, fried brussel sprouts with pancetta and a roasted red pepper sauce

Extras

ADD HALF A LOBSTER TAIL | 18

ADD SAUTÉED SHRIMP | 12

ADD SAUTÉED MUSHROOMS | 6

ADD A PETIT FILET | 14

EXECUTIVE CHEF EVERETT WALCOTT

 gluten-free
 gluten-free upon request