Dinner Menu

Oysters on the Half Shell

Bahia Falsa

Baja California – Largesalty 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

44

Platter #2

Serves up to 4


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

79

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

149

Chef’s Dozen Oyster

3 different Oysters

25

Cucumber slices with toppings
lobster
scallops

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

9

Calamari

Honey Chili Lime Dipping Sauce

11

Mussels

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

13

Grilled Asparagus

Grilled Asparagus, Fig balsamic, pecorino tapenade, sugar-glazed figs, micro mustard

15

Grilled Baby Octopus

Creamy avocado, Fresno chili, radish, English peas, olive oil, sea salt, grilled sourdough

14

Tenderloin Tips

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

14

Lobster Corndogs

Lobster Corn Dog, tarragon aioli, microgreens

15

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

12

Greens

Lighthouse Greens

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

9

Chopped Caesar Salad

Spanish Anchovies, House Croutons, Pecorino

11

Quinoa And Watermelon Salad*

Pickled Serrano Chili, Feta, Radish, Cilantro, Grapes,
Toasted Pine Nuts, Pedro Ximenez Vinaigrette

14

Roasted Beets*

Burrata, Dates, Arugula, Pistachio, Pedro Ximenez Viaigrette

13

Baby Kale Salad

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

12

Grilled Asparagus and Corn Salad

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

15

Entrees

Whole Roasted Fish

Summer Baja Slaw, Grilled Lime, Thai Chili Vinaigrette

MP

Fresh Pan Seared Salmon

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

33

Market Fish

Butter Poached Pearl Potatoes, Haricot Verts, Sauce Vierge

32

Pan Seared Maine Diver Scallops

Guajillo Grits, Andouille Sausage, Melted Leeks, Crispy Artichokes

34

Linguini And Clams

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

Sub Shrimp 32

30

Vegetarian Dinner

Romesco, Seasonal Farmers Market Vegetables, Falafel

22

Bouillabaisse

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

36

Paella

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

27

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

Prime Top Sirloin

8Oz. Filet, Smashed Potato, Green Beans, Bordelaise

Add Baja Tiger Shrimp 8

34

Pan Seared Duck Breast

Parsnips Two Ways, Baby Kale, Turnip, Cherry Bourbon Gel

29

Jidori Half Brick Chicken

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

28

meat plate
food dish
beef dish

Sides

Steamed Vegetables

Parmesan Cheese

6

Pearl Potatoes

Fresh Herbs

6

Fontina Polenta

Fresh Thyme

6

Green Beens

Aleppo Chili

6

Brussel Sprouts

Vermont Maple Glazed, Bacon

7

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.