Dining Menu

Bar Specials

CHICKEN NACHOS | 16
pico de gallo, pikito beans, corn, cheese, spicy aioli, lemon crema

COCONUT SHRIMP TACOS | 18
avocado, cilantro, lime, green onion, cabbage, jalapeno sesame dressing

SHRIMP COCKTAIL | 17  
spicy cocktail sauce, lemon, parsley

PRIME RIB SLIDERS | 16
crispy buttermilk onions, brioche bun, horseradish cream

OYSTER ROCKEFELLER | 21
half dozen pacific oysters, spinach, bacon, parmesan cream

CRISPY BRUSSELS SPROUTS | 15  
bacon, blue cheese, toasted pecans, bourbon maple glaze


Soup & Salads

LOCAL BEET SALAD | 15    
goat cheese, fennel, cucumber, toasted hazelnuts, crouton, balsamic glaze

CLAM CHOWDER | 11 
bacon, garlic crouton, chives

CAESAR  | 14
chopped romaine, parmesan, garlic croutons, cherry tomato, castelvetrano olives, white anchovies

SHRIMP SALAD | 16    
avocado, shallots, bacon, corn, feta, tomato, asparagus, cilantro dressing

THE WEDGE | 15  
bacon, avocado, radish, cherry tomato, chive, point reyes blue cheese 


Appetizers

ARTISAN CHEESE BOARD | 25
Chef's selection of California Cheeses with seasonal accompaniments and crostini

CRISPY CALAMARI | 18
tartar sauce, horseradish cocktail sauce, lemon and chilis

CRAB CAKE | 22
chipotle remoulade, arugula, cherry tomato, lemon

SEARED DIVER SCALLOPS | 23 
white corn fondue, shishito peppers, bruchetta tomato, crispy proscuitto


Entrees

PAN SEARED STRIPED BASS | 37  
farro with baby squash, green beans, cherry tomato, olive conserva, roasted pepper puree

VOL AU VENT | 33
shrimp, lobster, fingerling potatoes, asparagus, lobster, cream sauce, puff pastry

BLACKEND SALMON | 34   
sweet corn succotash, lemon herb creme fraiche, celantro, lemon

28oz CHAR BROILED RIB EYE | 62   
loaded baked potato, sauteed garlic green beans, caramelized shallot butter 

PAN SEARED FILET MIGNON | 49   
mashed potato, grilled asparagusi, sauteed mushrooms, red wine reduction 

DOUBLE CUT PORK CHOP | 36
apple brown butter, baby carrot, fingerling potatoes, bacon bourbon maple glaze

THE SEAVENTURE | 34
shrimp, scallops, clams, mussels, salmon, sausage, saffron rice, tomato fume

MARY'S CHICKEN PASTA | 28 
fire roasted heirloom tomato sauce, campanelle pasta, summer squash, asparagus, pesto, buratta

COUPLES FILET MIGNON & LOBSTER | 98 
asparagus, mashed potato, red wine sauce, lemon, drawn butter


ADD ONS

MUSHROOMS | 6

LOBSTER TAIL | 21

GARLIC SHRIMP | 16

SALMON | 18

MARY'S CHICKEN BREAST | 10

A PETIT FILET | 18

EXECUTIVE CHEF STEVEN SMEETS