Gluten Free Dinner

Chilled Appetizers

House Made Guacamole with cucumber, carrots, celery & salsa fresca 19.5

Dungeness Crab Guacamole jalapeno, red onions, cilantro & fresh cucumber, carrots & celery 30.5

Seasonal Oysters on the Half Shell passion fruit mignonette & cocktail sauces half dozen MP

Ahi Poke Tower Dungeness crab, spicy mayo, avocado & fresh sliced cucumber 25.5

*Cardiff Reef Roll spicy tuna, Dungeness crab, fresh jalapenos, avocado & tamari-ponzu sauce 27

*Veggie Roll cucumber, mango, daikon sprouts, avocado & tamari-ponzu sauce 18

Salads

Mixed Organic Greens with sun-dried cranberry vinaigrette, almonds & bleu cheese 15.5

Baby Beets-Apple arugula, spinach, goat cheese, strawberries, walnuts, Bing cherry balsamic vinaigrette 19

Entrees

Pacific Paella grilled lobster tail, mahi, clams, scallops, shrimp & saffron Arborio rice 47

Grilled Seabass mashed potatoes, sautéed spinach, tomato, basil, white wine sauce 37

Seared Ahi coconut forbidden rice, beech mushrooms & tamari-ponzu butter sauce 38

Lobster Tail 8oz. broiled & served with jasmine rice, artichokes, green beans, summer baby squash 60

Plum-Ginger Braised Short Ribs cheddar-jalapeño au gratin potatoes & shaved Brussel sprouts 38

Chili-Rubbed Filet Mignon 8oz. Boursin mashed, charred asparagus & green peppercorn demi glaze 49

Cowboy Steak 18 oz. bone in “Sterling” Ribeye with smoked fingerling potatoes & asparagus 60

Chili-Rubbed Filet Mignon & Lobster 6oz. “Sterling” Filet Mignon with 8oz. Lobster Tail 80

Desserts

Dulce de Leche Crème Brulee with wild mixed berries 13

Tahitian Coconut Cheesecake with passion fruit sauce 13

PCG Banana Split chocolate gelato, drizzled with chocolate-caramel sauce macadamia 15

* All rolls can be prepared with gluten free soy paper

PRICES SUBJECT TO CHANGE

A 4% surcharge is added to all guest checks to help cover increased operating costs.
Safety first – inform your server of any allergies before ordering. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Sustainable, free range & organically conscious since 1995

Chef Israel Balderas & Sous Chef Jorge Benitez