Lunch Menu

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

Executive Chef – Kyle Kovar

Oysters

Luna Carlsbad, CA

2.60

Minter Sweet Central Puget Sound, WA

2.60

Phantom Creek Baynes Sound, BC

3

food dish
Seafood with avocado puree in bowls
beef dish

Raw

House Ceviche

Avocado, lime, cilantro, corn chips

12

Crudo

Citrus, California olive oil,sea salt

12

Chilled Shellfish

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

Half 1 ¼ lb. Maine Lobster

21

Full 1 ¼ lb. Maine Lobster

39

Half Dungeness Crab

38

Full Dungeness Crab

56

Iced Shellfish Platters

Chilled Platter #1

Serves up to 2


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

44

Chilled Platter #2

Serves up to 4


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

79

Chilled Platter #3

Serves up to 8


Oysters 15
Clams 6
Bay Scallops 8
Jumbo Shrimp 20
P.E.I. Mussels 20
Maine Lobster Whole
Dungeness Crab Whole

149

Oyster Selection

Chef’s Choice of 12

25

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

Starters

Soup du Jour

8

Calamari

Chili Lime Honey Sauce

11

Corn and Shrimp Fritters

Cilantro dressing

12

Crudo

Citrus, California Olive Oil, Sea Salt

12

House Ceviche

Avocado, Lime, Cilantro, Corn Chips

12

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

Greens

Crab Louis

Dungeness Crab, Baby Iceberg, Avocado, Grilled Asparagus, Cherry Tomato, Louis Dressing

16

Lighthouse Greens

Shaved Vegetables, Seasonal Fruit,
Aged Red Wine Vinaigrette

9

Chopped Caesar Salad

Spanish Anchovies, House Croutons, Pecorino

11

Tuna Nicoise

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

15

Quinoa And Watermelon Salad*

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

14

Grilled Asparagus And Corn Salad

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

15

Baby Kale Salad

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

12

Add Grilled Chicken 6 | Grilled Salmon 12 | Grilled Shrimp 8  | Hanger 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

14

Lobster Roll

Watercress, Tomato, Chive

16

Crab BLT

Bacon, Heirloom Tomato, Butter Lettuce

16

Shrimp Po’ Boy

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

14

Market Fish

Haricot Verts, Pearl Potatoes, Sauce Vierge
Mp

Cioppino

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

21

Tom Ham’s Burger

½ Lb. Ground Rib Eye, Lettuce, Tomato, Feta,
Basil Aioli, Bacon, Balsamic Braised Onions

13

White Cheddar Burger

½ Lb. Ground Rib Eye, Irish White Cheddar, Onions, Lettuce, Tomato, Poblano Aioli, Brioche Bun

13

Tri-Tip Sandwich

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

14

Fried Chicken Sandwich

Pickle And Jalapeno Slaw, Sriracha Aioli

12

Prime 6oz Top Sirloin

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

16

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 3% surcharge is added to each guest check, due to increase in costs. Thank You.