(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
3.00
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
14
Seasonal Crudo
Citrus, California Olive Oil, Sea Salt
14
Shrimp Cocktail
5 Jumbo Tiger Shrimp served with cocktail sauce
23
Shellfish Platters
Platter #1
Serves 1-2
Oysters | 4 |
Clams | 2 |
Bay Scallops | 2 |
Jumbo Shrimp | 6 |
P.E.I. Mussels | 6 |
55
Platter #2
Serves up to 4
Oysters | 9 |
Clams | 4 |
Bay Scallops | 4 |
Jumbo Shrimp | 12 |
P.E.I. Mussels | 10 |
Maine Lobster | Half |
135
Chef’s Dozen Oyster
3 different Oysters
30
Build Your Own Platter
Manila Clams
1.20 each
Prince Edward Island Mussels
1.90 each
Bay Scallops on Half Shell
2.35 each
Jumbo Tiger Shrimp
4.60 each
Maine Lobster
Half 28 | Whole 56
Greens
Lighthouse Greens
Mixed Greens, Shaved Vegetables, Sliced Apple, Ages Red Wine Vinaigrette
11
Chopped Caesar Salad
Spanish Anchovies, House Croutons, Pecorino
13
Roasted Beets*
Burrata, Dates, Arugula, Pistachio, Pedro Ximenez Viaigrette
15
Roasted Corn and Asparagus Salad
Roasted Corn, Grilled Asparagus, Cherry Tomatoes, Avocado, Basil, Meyer Lemon, Fresh Mozzarella and Taro Chips
18
Entrees
Crispy Whole Roasted Fish
cannellini beans, roasted tomato, spinach, chorizo aioli, lemon gremolata
MP
Verlasoo Seared Salmon
Pan Seared Skin-on Salmon, Pea Puree, Potato Hash, Baby Squash
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
38
Linguini And Clams
Clams, Spanish Chorizo, Shallots, Cherry Tomato, Creamy White Wine Butter Sauce
Sub Shrimp 35
32
Vegetarian Dinner
24
Bouillabaisse
Maine Lobster, Scallop, Fish, Clams, Mussels, Romesco Baguette, Saffron Broth
40
Paella
Saffron Rice, Fish, Shrimp, Chicken, Chorizo, Mussels, Clams, Peas, Peppers
30
Pan Seared New York Steak
12 oz Certified Angus New York Strip, papas braves, saffron aioli, demi glaze
Add Prawns 8
52
Beer Braised Beef Short Ribs
Creamy truffle mashed potatoes, grilled asparagus and a braise reduction
Add baja Tiger Shrimp
37
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
8
Green Beens
Aleppo Chili
8
Brussel Sprouts
Vermont Maple Glazed, Bacon
9
MENU NOTES
* Indicates the item contains nuts
Menus change regularly due to fresh and seasonal ingredients
Executive Chef: Kyle Kovar
One check and an added 18% service charge for parties of 8 or more.
A 5% surcharge is added to each guest check, due to an increase in costs. Thank You.