Dinner Menu

Oysters on the Half Shell

Bahia Falsa

Baja California – Large– salty but not overly oceany

2.60

Sweet Petite

Martha’s Vineyard, MA – Small to Medium – Firm, salty and briny, with slightly creamy

2.60

Minter Sweet

Central Puget Sound, WA – Medium to Large – Full meaty bite to start with a sweet brininess & a lingering mineral taste to finish

2.70

Phantom Creek

Cortes Island, BC –  Small to Medium – Petite plump meat, with a mild flavor & clean finish

3

Raw Bar Appetizers

House Shrimp Ceviche

Avocado, Lime, Cilantro,                    Corn Tortilla Chips

12

Seasonal Crudo

Citrus, California Olive Oil,                         Sea Salt

12

Shrimp Cocktail

5 Jumbo Tiger Shrimp served with            cocktail sauce

22

Shellfish Platters

Platter #1

Serves 1-2

Oysters 4
Clams 2
Bay Scallops 2
Jumbo Shrimp 6
P.E.I. Mussels 6

48

Platter #2

Serves up to 4

Oysters 9
Clams 4
Bay Scallops 4
Jumbo Shrimp 12
P.E.I. Mussels 10
Maine Lobster Half

84

Platter #3

Serves up to 8

Oysters 15
Clams 8
Bay Scallops 8
Jumbo Shrimp 20
P.E.I. Mussels 20
Maine Lobster Whole
Dungeness Crab Whole

158

Chef’s Dozen Oyster

3 different Oysters

25

Build Your Own Platter

Manila Clams

1.10 each

Prince Edward Island Mussels

1.85 each

Bay Scallops on Half Shell

2.25 each

Jumbo Tiger Shrimp

4.50 each

Maine Lobster

Half 21 | Whole 39

Dungeness Crab

Half 38 | Whole 56

Starters

Soup Du Jour

Served fresh daily

10

Calamari

Honey Chili Lime Dipping Sauce

12

Mussels

Deglazed In New English Pacific Storm, Cherry Tomato, Chorizo, Pecorino, Dijon Cream

14

Tenderloin Tips

Creamy Fontina Polenta, Frisee, Celery Heart, Bacon, Veal Demi Glaze

15

Lobster Corndogs

Lobster Corn Dog, tarragon aioli, microgreens

16

Cheese Plate*

3oz Assorted Artesian Cheeses, Honey Comb, Fruit, Spiced Nuts

14

Grilled Peppers

Grilled to Order Sprinkled with Sea Salt

12

Roasted Cauliflower

cotija cheese, citrus cream, cilantro

14

Greens

Lighthouse Greens

Mixed Greens, Shaved Vegetables, Sliced Apple, Ages Red Wine Vinaigrette

10

Chopped Caesar Salad

Spanish Anchovies, House Croutons, Pecorino

12

Roasted Beets*

Burrata, Dates, Arugula, Pistachio, Pedro Ximenez Viaigrette

14

Baby Kale Salad

Granny Smith Apples, Bacon, 5 Year Irish Cheddar, Wholegrain Mustard Vinaigrette

13

Grilled Asparagus and Corn Salad

Myer lemon, fresh mozzarella, avocado, basil, pancetta, taro strips, cherry tomato, Fresno chili vinaigrette

16

Entrees

Whole Roasted Fish

cannellini beans, roasted tomato, spinach, chorizo aioli, lemon gremolata

MP

Fresh Pan Seared Salmon

Skin on salmon, saffron rice, cauliflower, baby carrots, rapini, Yucca root, tomatillo pesto

34

Market Fish

Butter Poached Pearl Potatoes, Haricot Verts, Sauce Vierge

34

Pan Seared Maine Diver Scallops

Guajillo Grits, Andouille Sausage, Melted Leeks, Crispy Artichokes

36

Linguini And Clams

Clams, Spanish Chorizo, Shallots, Cherry Tomato, Creamy White Wine Butter Sauce

Sub Shrimp 34

32

Vegetarian Dinner

Stuffed Pasilla Pepper with red quinoa, yellow squash, zucchini, arugula, pine nuts, golden raisins, goat cheese, frisee and red pepper coulis

24

Bouillabaisse

Maine Lobster, Scallop, Fish, Clams, Mussels, Romesco Baguette, Saffron Broth

38

Paella

Saffron Rice, Fish, Shrimp, Chicken, Chorizo, Mussels, Clams, Peas, Peppers

28

Pan Seared New York Steak

12oz. Certified Angus New York Strip, Creamy Hash Browns, Sauteed Mushroom Blend, Wholegrain Mustard Demi Glaze

Add Prawns 8

48

Beer Braised Beef Short Ribs

Creamy Truffle Mashed Potatoes, Grilled Bok Choy and a Braised Reduction

36

Jidori Half Brick Chicken

Jidori Chicken, Preserved Meyer Lemon Couscous,
Crispy Dijon Brussel Sprouts, Pomegranate Mint Gastrique

30

Sides

Steamed Vegetables

Parmesan Cheese

7

Pearl Potatoes

Fresh Herbs

7

Fontina Polenta

Fresh Thyme

7

Green Beens

Aleppo Chili

7

Brussel Sprouts

Vermont Maple Glazed, Bacon

8

MENU NOTES

* Indicates the item contains nuts

Menus change regularly due to fresh and seasonal ingredients

Executive Chef: Kyle Kovar Sous Chef: Marty Madrigal

One check and an added 18% service charge for parties of 8 or more.
A 4% surcharge is added to each guest check, due to an increase in costs. Thank You.