Dinner

Appetizers

OYSTERS ROCKEFELLER | 14
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 | 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

BEET FLATBREAD | 11
roasted beets, bacon jam, goat cheese, scallions, greens and pine nuts

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

FILET TARTARE | 12
minced uncooked filet mignon with capers, chives, cornichons, pommes frites and egg

Soup & Salad

CLAM CHOWDER | 8
Pismo Beach Clam Festival Winner

WALDORF | 10
julienned celery, apples, stilton blue cheese, grapes, candied pecans and baby greens with a lemon raspberry yogurt 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

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

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

14oz DOUBLE BONE PORK CHOP | 23
grilled and rubbed with bacon jam, served with green beans, fried onions, roasted garlic mashed potatoes and brown gravy

PISTACHIO TUNA | 26
bell peppers, onions, cucumber, carrots, mango, coconut cous cous and lentil blend with a spicy Thai chili sauce finished with wasabi cream and pineapple mango salsa

LOBSTER | 45
butter poached, topped with herbs and pamesan with lemon saffron rice, sauteed squash and clarified butter

SEAFOOD PASTA | 25
shrimp, mussles, clams, mushrooms and broccoli with gluten-free pasta, tossed in a creamy garlic sauce served with grilled garlic bread

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

RIB EYE | 14oz cut   28 | 20oz cut   38
braised potatoes, roasted cauliflower, creamy bacon and caramelized onion 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

ROASTED BUTTERNUT SQUASH | 18
a mix of roasted squash, caramelized leeks and fire roasted bell peppers, encased in pasta with diced beets, arugula, carrots, goat cheese and tomato 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