Dining Menu

Bar Specials

STEAK NACHOS* | 17
pico de gallo, refried pinquito beans, cheese, lemon avocado cream, spicy aioli

ASIAN SHRIMP LETTUCE WRAPS | 14
shrimp, cucumbers, carrots, daikon radish, avocado, sesame dressing, and spicy aioli

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

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

PRIME RIB SLIDERS | 18
crispy buttermilk onions, brioche bun, horseradish cream

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

PISMETTES* | 19
beef, andouille sausage, and coconut shrimp skewered with a trio of dipping sauces

BEEF TIPS*  | 17
pieces of medium rare filet mignon with a wholegrain mustard sauce   

Soup & Salads

CLAM CHOWDER** | 11 
bacon, garlic crouton, chives

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

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

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

AHI SALAD** | 20 
arugula, watercress, cucumbers, radish, avocado, toasted sesame seeds, crispy wonton, wasabi soy dressing

Appetizers

CHARCUTERIE PLATE** | 27
prosciutto, salami, Spanish dried chorizo, assorted local cheeses, crackers & crostinis

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

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

PORK BELLY & SCALLOPS* | 26 
with squid ink risotto, salsa verde & micro greens

SHRIMP COCKTAIL* | 17 
spicy cocktail sauce, lemon, parsley

Entrees

GRILLED SWORDFISH* | 42 
roasted fingerling potatoes, baby carrots, Swiss chard, anchovy, and lemon compound butter

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

SEARED SALMON* | 37   
carrot cumin puree, zucchini, yellow squash, green beans, creamy dill sauce

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

PISTACHIO CRUSTED HALIBUT* | 49
creamy shrimp and lobster risotto, grilled asparagus, and lemon beurre blanc

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

PAN SEARED FILET MIGNON** | 49   
au gratin potato, grilled asparagus, sauteed mushrooms, red wine reduction 

DOUBLE-CUT PORK CHOP* | 39
celery root & apple puree, bacon fat Brussels, roasted carrots, mustard & caper cream

PAN-SEARED HALF CHICKEN** | 36 
boneless chicken, gnocchi, chef blend mushrooms, pancetta, green beans, caper butter herb sauce

GNOCCHI RATATOUILLE | 29
roasted eggplant, yellow squash, zucchini, red bell peppers, spinach, and fresh basil with shaved parmesan cheese

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

* gluten-free | ** gluten-free upon request

ADD ONS

MUSHROOMS | 6

LOBSTER TAIL | 21

A PETIT FILET | 18

GARLIC SHRIMP | 16

SALMON | 18

MARY'S CHICKEN BREAST | 12

EXECUTIVE CHEF EDDIE RUIZ