(619) 291-9110
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
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.