Lunch Menu

Available Monday – Saturday
11:30am to 3:00pm

Executive Chef – Kyle Kovar

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

food dish
Seafood with avocado puree in bowls
beef dish

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 to 2


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

44

Platter #2

Serves up to 4


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

79

Platter #3

Serves up to 8


Oysters 15
Clams 8
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

*Served with horseradish, cocktail sauce, mignonette, and lemon.
Eating Raw Shellfish increases the risk of food born illnesses.

Build Your Own Platters

Manila Clams

1.10 each

Prince Edward Island Mussels

1.85 each

Bay Scallop 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

9

Calamari

Honey Chili Lime Sauce

12

Crudo

Citrus, Olive Oil, Sea Salt, Avocado, Cilantro, Fresno Chili

13

House Ceviche

Avocado, Lime, Cilantro, Red Onion, Tomato, Corn Torilla Chips

13

meat plate
fresh summer salad
fork and knife cutting food on a plate

Greens

Crab Louis

Stone Crab, Baby Iceberg, Avocado, Grilled Asparagus, Cherry Tomato, Hard Boiled Egg, Red Onion, Louis Dressing

17

Lighthouse Greens

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

10

Chopped Caesar Salad

Spanish Anchovies, House Croutons, Pecorino

12

Baby Kale Salad

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

13

Tuna Nicoise

Seared Tuna, Greens, Pearl Potato, Kalamata Olives, Haricot Verts, Tomato, Pickled Egg, Red Onions, Red Wine Vinaigrette

16

Grilled Asparagus And Corn Salad

Myer Lemon, Fresh Mozzarella, Avocado, Basil, Pancetta, Taro Strips, Cherry Tomato, Fresno Chili Vinaigrette

16

Add Grilled Chicken 6 | Grilled Salmon 14| Grilled Shrimp 8  | Prime 6oz. flat iron steak 10

Sandwiches | Entrees

Sandwiches Come With Your Choice Of French Fries Or Mixed Greens Salad With Shaved Vegetables, Aged Red Wine Vinaigrette

Fish & Chips

Fall Brewing Co. Tom Ham’s Pilsner Battered Fish, Tartar French Fries

15

Lobster Roll

Watercress, Tomato, Chive, Tarragon Dressing

18

Crab BLT

Bacon, Heirloom Tomato, Butter Lettuce

16

Shrimp Po’ Boy

Crisp Lettuce, Heirloom Tomato, Poblano Aioli, French Roll, Served With French Fries

15

Market Fish

Haricot Verts, Pearl Potatoes, Sauce Vierge

23

Cioppino

Market Fish, Clams, Scallops, Mussels, Squid,
Rustic Tomato Broth

21

Beacon Burger #9

½ Lb. Ground Rib Eye, Shredded Lettuce, Heirloom Tomato, Crispy Maui Onions, American Cheese, Truffle Aioli

15

Tri-Tip Sandwich

Slow Roasted Tri-Tip, Creamy Slaw, House Smoky BBQ Sauce, Brioche Bun

16

Fried Chicken Sandwich

Pickle And Jalapeno Slaw, Sriracha Aioli

14

Prime 6oz Top Sirloin

Arugula, Pickled Red Onions, Heirloom Cherry Tomatoes, Poached Egg

18

MENU NOTES

Menus change regularly due to fresh and seasonal ingredients.

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