SCALLOPS ROCKEFELLER
JUMBO SCALLOPS PAN SEARED GOLDEN BROWN, TOSSED WITH BABY SPINACH,
SHALLOTS, GARLIC, PERNOD, WHITE WINE AND BUTTER, CROWNED WITH
FETA AND PARMESAN CHEESES, THEN BAKED

MARYLAND STYLE CRAB CAKES
FRESH DUNGENESS CRAB MEAT CAKES SERVED WITH LEMON AND AIOLI

STEAMED CLAMS
MANILA CLAMS STEAMED IN A BROTH OF WHITE WINE, GARLIC, LEMON, BUTTER AND FRESH HERBS

SMOKED ALBACORE FRIED WONTONS
FILLED WITH CYPRESS GROVE CHÈVRE & KATY’S SMOKEHOUSE ALBACORE, AND SERVED WITH RED AND GOLD BELL PEPPER COULIS AND BALSAMIC VINEGAR REDUCTION

FRESH OYSTERS ON THE HALF SHELL
PREPARED TO ORDER RAW, BROILED WITH GARLIC BUTTER, OR BROILED WITH BARBEQUE SAUCE AND SERVED ATOP ROCK SALT WITH A SWEET AND TANGY MIGNONETTE AND SPICY COCKTAIL SAUCE. ASK YOUR SERVER FOR THIS WEEK’S VARIETY.

7 oz. Cup
12 oz. Bowl

NEW ENGLAND-STYLE SEAFOOD CHOWDER
SWORDFISH, SALMON AND CLAMS IN A TRADITIONAL CREAM BASE WITH BACON, POTATOES, AND AROMATIC VEGETABLES

MOONSTONE LOBSTER BISQUE
LOBSTER STOCK, SHERRY AND CREAM SOUP PREPARED WITH GARLIC AND SPICES

ORGANIC BABY GREENS
DRESSED IN AN APPLE DIJON VINAIGRETTE, THEN TOPPED WITH CANDIED PECANS, TANGERINE SEGMENTS AND JICAMA

BABY SPINACH SALAD
DRESSED IN A WARM BACON AND FIG DRESSING, THEN TOPPED WITH TOASTED WALNUTS, RED ONIONS AND GORGONZOLA CHEESE

CLASSIC CAESAR SALAD
ROMAINE HEARTS DRESSED IN A CLASSIC CAESAR DRESSING WITH ANCHOVIES, GARLIC, AND PARMESAN CHEESE, THEN TOPPED WITH CROUTONS AND PECORINO CHEESE CRISPS

HOUSE SALAD
RED LEAF LETTUCE, CUCUMBER SLICES AND BABY TOMATOES DRESSED IN YOUR CHOICE OF ROQUEFORT, PESTO RANCH OR BALSAMIC VINAIGRETTE

CALIFORNIA RED ABALONE MEDALLIONS
LIGHTLY COATED IN ALMONDS AND CRACKER CRUMBS, THEN PAN SEARED GOLDEN BROWN AND SERVED OVER ANGEL HAIR PASTA IN A SAUCE OF CHABLIS, BUTTER, CAPERS AND FRESH HERBS

STEAMED MAINE LOBSTER
2 ½ POUND LIVE WHOLE LOBSTER, STEAMED AND SERVED WITH DRAWN BUTTER, SEASONAL VEGETABLES AND LEMON SEGMENTS. Includes a cup of soup or a house salad

PACIFIC WILD KING SALMON
GRILLED MEDIUM RARE AND SERVED WITH A MEYER LEMON BEURRE BLANC, YUKON GOLD ROASTED GARLIC MASHED POTATOES AND SAUTÉED SEASONAL VEGETABLES

CORIANDER AND BLACK PEPPER CRUSTED BIGEYE TUNA
SEARED RARE AND SERVED WITH COCONUT AND LIME JASMINE RICE CAKE, CUCUMBER AND PICKLED GINGER SALAD, AND FRIED LEEKS. ACCOMPANIED BY WASABI, TAMARI, AND CHILI CITRONET

SAUTÉED SOLE FLORENTINE
FRESH PETRALE SOLE FILETS WRAPPED AROUND A FILLING OF DUNGENESS CRAB MEAT, WILD MUSHROOMS, AND SPINACH. SERVED WITH TARRAGON CREAM SAUCE AND SAUTÉED SEASONAL VEGETABLES

GRILLED FILET MIGNON
CHOICE BEEF TENDERLOIN GRILLED TO ORDER AND SERVED WITH CHIANTI DEMI-GLACE, CYPRESS GROVE GOAT CHEESE POTATO CAKE AND GRILLED ASPARAGUS

HERB CRUSTED COLORADO RACK OF LAMB
OVEN ROASTED AND SERVED WITH A FRESH ROSEMARY DEMI GLACE, YUKON GOLD ROASTED GARLIC MASHED POTATOES AND SAUTÉED SEASONAL VEGETABLES

SPICE-RUBBED RIB-EYE STEAK
GRILLED TO ORDER, TOPPED WITH GORGONZOLA BUTTER AND SERVED WITH YUKON GOLD ROASTED GARLIC MASHED POTATOES AND SAUTÉED SEASONAL VEGETABLES

SAUTÉED DUCK BREAST
SAUTEED MEDIUM RARE AND SERVED WITH A CARAMELIZED SHALLOT AND BLACK MISSION FIG COMPOTE, ROASTED RED POTATOES AND SAUTÉED SEASONAL VEGETABLES

FLAME-GRILLED THICK-CUT PORK LOIN CHOP
SERVED WITH A CARAMELIZED ONION, ANDOUILLE SAUSAGE, AND WILD MUSHROOM RAGOUT, YUKON GOLD ROASTED GARLIC MASHED POTATOES AND SAUTÉED
SEASONAL VEGETABLES

GRILLED SEASONAL VEGETABLE NAPOLEON
FRESH VEGETABLES TOSSED IN AN HERB DRESSING THEN GRILLED WITH A BALSAMIC GLAZE. SERVED WITH YUKON GOLD GARLIC MASHED POTATOES

VEGETABLE PRIMAVERA
SEASONAL ARRAY OF GARDEN FRESH VEGETABLES TOSSED WITH PASTA CHOOSE FRESH HERB PESTO CREAM AND FUSILLI
OR VEGAN MARINARA WITH EGGLESS ANGEL HAIR