Dinner

Appetizers

OYSTERS ROCKEFELLER | 16
our all time favorite, baked blue point oysters with a melt of spinach, bacon, and parmesan

MUSHROOM PUFF | 12
stuffed in puff pastry, baked and covered in swiss cheese with arugula, caramelized onions, oven roasted tomatoes and truffle oil

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 | 11
burrata, pesto, sliced tomatoes balsamic reduction, micro basil

COCKTAIL | 11
classic shrimp cocktail served in a martini glass

CHARCUTERIE | 18
meats, cheeses, nuts and breads

PROSCIUTTO FLATBREAD | 13
roasted beets, bacon jam, goat cheese, scallions, greens and pine nuts

SEARED SCALLOPS | 14
fried brussel sprouts, sautéed mushrooms, goat cheese, bacon jam and gremolata

ABALONE | 16
Cayucos Farm, pan fried, cheesy polenta and tomato vinaigrette

Soup & Salad

CLAM CHOWDER | 8
Pismo Beach Clam Festival Winner

ARUGULA | 8
feta, candied pecans, fruit, cucumber and buttermilk bacon 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 | 9
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 SALAD | 12
almonds, strawberries, beets, goat cheese, radish and citrus balsamic dressing

Entrees

BONELESS FRIED CHICKEN | 24
breaded and fried with sauteed kale and ham, served with mac ‘n’ cheese and thyme au jus

10 oz PAN SEARED FILET MIGNON | 33
pommes macaire, bacon-wrapped asparagus and red wine reduction

14oz DOUBLE BONE PORK CHOP | 24
grilled, rubbed with bacon jam, served with green beans, fried onions, roasted garlic mashed potatoes and brown gravy

LOBSTER | 45
butter poached, herbs and parmesan, saffron risotto, sauteed squash and clarified butter

COUPLES FILET & LOBSTER | 78
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 market vegetables

WAL-CUTT |  27
center cut rib eye, scallop potato, maple bacon glazed brussel sprouts and black peppercorn sauce

VOL-EN-VENT | 29
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

SCALLOP PASTA | 25
house made pasta with squash, tomatoes, mushrooms, goat cheese, roasted garlic and basil oil

GRILLED SCOTTISH SALMON | 24
sweet corn succotash with house cured bacon, parsley, beans, potato jacks beurre blanc

SEARED AHI | 26
avocado, citrus, basmati rice, mango salsa, cucumber, arugula, green onion and wasabi cream

Extras

ADD HALF A LOBSTER TAIL | 19

ADD SAUTÉED SHRIMP | 12

ADD SAUTÉED MUSHROOMS | 6

ADD A PETIT FILET | 15

EXECUTIVE CHEF EVERETT WALCOTT

 gluten-free
 gluten-free upon request