Dining Menu

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Tapas Bar

STEAK NACHOS PLATTER | 18
house marinated filet mignon, pico de gallo, refried pinquito beans, Monterey Jack and cheddar cheese, lemon avocado cream, spicy aioli (gf)

OYSTER ROCKEFELLER | 24
half dozen Pacific oysters broiled with spinach, bacon, and parmesan cream

BEEF TIPS | 17
grilled medium rare filet mignon with a wholegrain mustard sauce (gf)

PISMETTES | 18
two skewers each of beef, andouille sausage, and coconut shrimp with a trio of dipping sauces (gf)

CRISPY BRUSSELS SPROUTS | 17
bacon, blue cheese, lemon oil, bourbon glaze, and toasted pecans (gf)

SESAME CHICKEN LETTUCE WRAPS | 19
deconstructed plate of marinated grilled chicken, peanut sauce, pickled carrot slaw, housemade crispy wontons with butter leaf lettuce

PRIME RIB SLIDERS | 19
shaved slow-roasted prime rib, crispy buttermilk onions, brioche bun, and horseradish cream

COCONUT SHRIMP TACOS | 19
avocado, cilantro, lime, green onion, cabbage, and jalapeño sesame dressing (gf)

Soup & Salads

SEAVENTURE CLAM CHOWDER | 12
New England style with lobster, clams, and bacon topped with garlic croutons and fresh chives (gfo)

BEET CARPACCIO | 16
sliced roasted beets with a crouton crown filled with mixed greens, local goat cheese, fennel, cucumber, toasted hazelnuts, and lemon vinaigrette, balsamic glaze (gfo)

CAESAR | 14
chopped romaine, parmesan, housemade garlic croutons, seasonal tomato, castelvetrano olives, with Spanish white anchovy and housemade dressing (gfo)

AHI SALAD | 20
wild caught ahi seared rare, arugula, watercress, cucumber, radish, avocado, sesame seeds, crispy wonton, and wasabi soy dressing (gfo

THE WEDGE | 16
bacon, avocado, watermelon radish, seasonal tomato, chives, Point Reyes blue cheese crumbles, and blue cheese dressing (gf)

Appetizers

BISTRO PLATE | 27
prosciutto, salami, Spanish dried chorizo, assorted local cheeses, strawberry jam, apple butter, candied walnuts, housemade rainbow crackers & crostinis (gfo)

CRAB CAKE | 22
grilled handmade cakes with chipotle remoulade, arugula, tomato, and lemon

CRISPY CALAMARI | 18
wild caught calamari, buttermilk breaded to order, tartar sauce, horseradish cocktail sauce, fried jalapeños, and lemon

PORK BELLY & SCALLOPS | 29
three wild-caught scallops and fried pork belly on top of squid ink risotto with Chef Eddie’s salsa verde & microgreens (gf)

MEXICAN SHRIMP COCKTAIL | 18
chopped shrimp, housemade clamato juice, avocado, cucumber salsa with tortilla chips (gf)

Entrees

SURF & TURF FOR TWO | 99
filet mignon and lobster tail with grilled asparagus, garlic mashed potato, drawn butter, lemon, red wine reduction (gf)

HARRIS RANCH RIB EYE | 62
22 oz charred grilled, with a fully loaded king baked potato, green bean bacon casserole and caramelized shallot butter (gf)

BACON WRAPPED FILET MIGNON | 55
12 oz Harris Ranch filet, au gratin potato, grilled asparagus, sautéed chef’s blend mushrooms, and red wine reduction (gfo)

BONE-IN PORK CHOP | 40
pan fried 16 oz butterflied pork chop, over creamy polenta, sautéed chef’s blend mushrooms, bacon green bean casserole, finished with a caper, lemon, brown butter sauce

MACADAMIA PESTO CRUSTED HALIBUT | 53
wild-caught seasonal halibut with creamy shrimp and lobster risotto, grilled asparagus, and lemon beurre blanc (gf)

GRILLED SWORDFISH | 42
wild-caught Pacific swordfish filet, pancetta and mushroom risotto, corn purée, with a cilantro and tomato vinaigrette (gf)

VOL AU VENT | 38
sautéed shrimp, lobster, fingerling potatoes, & asparagus in a house-baked puff pastry with lobster cream sauce (gfo)

SALMON EN CROÛTE | 39
prosciutto-wrapped Skuna Bay salmon with basil pesto baked in puff pastry, with garlic whipped potatoes, baby carrots, and a red wine reduction

THE SEAVENTURE | 40
sautéed seafood medley featuring shrimp, scallops, clams, mussels, fish, and Andouille sausage, with saffron rice and smoky tomato fumé (gf)

BUTTERMILK FRIED CHICKEN | 37
confit half chicken fried with buttermilk and Cajun flour batter over garlic-whipped potatoes, with gravy, baby carrots, and a house-made buttermilk biscuit

BLACK BEAN & CHICKPEA CAKES | 32
handmade cakes over roasted ratatouille in pomodoro sauce topped with fried local oyster mushrooms and chimichurri (v, gf)

SHRIMP FETTUCCINE | 34
sautéed shrimp with garlic, butter, fresh herbs, and lemon zest tossed with housemade fettuccine

(gf) gluten-free | (gfo) gluten-free optional | (v) vegetarian

À LA CARTE

EXECUTIVE CHEF EDDIE RUIZ

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