Dinner

Soup & Salad

CLAM CHOWDER | 8
Pismo Beach Clam Festival Winner

FRIED CALAMARI SALAD | 12
cucumbers, arugula, parmesan, basil oil, lemon, tomato and horseradish

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

ROULADE OF CHICKEN | 25
sous vide, breaded, bacon, swiss, broccoli, mac ‘n’ cheese and tomato jam

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

PORTERHOUSE PORK CHOP | 26
apples, carrots, roasted garlic mashed potatoes and red eye 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

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

TUNA | 25
wasabi, ginger, soy, saffron rice, carrots, asparagus and bell peppers

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

$7 split charge for entrees