DINNER

Hot Appetizers

Shrimp Dumplings with port wine sauce 18

Crispy Cornmeal Calamari with lemon & chipotle dipping sauce 19

Dungeness Crab Cakes with seared scallops, roasted corn, jalapeno-hollandaise and crispy potatoes 27.5

Hot Rock sashimi ahi or filet mignon or surf & turf with citrus-chili ponzu & orange-miso sauce 25

Applewood Smoked Chicken Taquitos roasted jalapeno-tomato salsa, crema & cotija cheese 18

White Truffle House-Cut Kennebec Fries tossed with sea salt, Reggiano Parmigiano & parsley 15

Short Rib Empanadas roasted poblano-shishito peppers, avocado-tomatillo sauce & cotija cheese 19.5

Bag O’ Bonz apple-wood smoked Hawaiian style baby back ribs & fresh cut Kennebec-sea salt fries 25

Herb Sourdough Bread with herb-garlic butter 1/4 loaf  3.5     1/2 loaf  4.75

Chilled Appetizers

House-made Guacamole with house cut tortilla chips & salsa fresca 17

Dungeness Crab Guacamole with jalapeno, red onions, cilantro & fresh cut tortilla chips 29

Ahi Poke Tower Dungeness crab, spicy mayo, avocado & crispy wonton chips 25.5

Torched Yellowtail Tiradito shishito pepper aioli, crispy wonton shreds, chili oil & micro shiso 24.5

Cardiff Reef Roll spicy tuna, Dungeness crab, tempura jalapenos, avocado & ginger-ponzu sauce 27

Longboard Roll poke salmon, crispy soft-shell crab, avocado, daikon sprout & yuzu-serrano ponzu 27

Sea Dragon Roll Hamachi, spicy tuna, asparagus, ponzu, crispy shallots-garlic chili sauce & scallions 27

Sunshine Roll Hamachi, salmon, crab, coconut shrimp, mango, avocado, macadamia & sweet chili 27

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

Soup and Salads

Lobster and Shrimp Chowder with applewood smoked bacon & oyster crackers 15.5

Mixed Organic Greens with sun-dried cranberry vinaigrette, almonds & bleu cheese 15

Caesar with classic dressing, herb sourdough croutons, Reggiano Parmigiano (anchovies on request) 16

Caesar Deluxe little gem lettuce, avocado, toasted pepitas, chile-garlic croutons & aged cotija 17

Baby Beets & Pear arugula, spinach, goat cheese, macadamia nuts, balsamic-basil vinaigrette 18

Entrees

Lobster Tacos with roasted corn-tomato salsa, black beans & choice of tortillas 33.5

Seafood Pasta lobster, shrimp, scallop & mahi with smoked tomato sauce, Thai basil & parmesan 38.5

Pan Seared Seabass mashed potatoes, sautéed spinach, tomato, basil & white wine sauce 36.5

Miso Glazed Chilean Seabass soba noodles, shiitake mushrooms, bok choy, kale & Thai chili broth 47.5

Sesame-Crusted Seared Ahi coconut forbidden rice, beech mushrooms, bok choy & ginger-ponzu sauce 38

Coconut- Crab Crusted Mahi Mahi with vanilla jasmine rice, bok choy & apple cider-soy butter 35

Char-Grilled Salmon over sticky rice with Hawaiian BBQ glaze & roasted pineapple salsa 38

Alaskan Halibut shrimp scampi, parmesan risotto, carrots, lemon-butter sauce & tomato compote 47.5

Porcini Crusted Scallops roasted corn-truffle puree, smoked fingerling & balsamic-bacon sauce 39.5

Pacific Paella grilled lobster tail, mahi, clams, scallops, shrimp & saffron Arborio rice 46.5

Lobster Tail 8oz. broiled & served with truffle-chive cake, artichokes, green beans & baby squash 59.5

Plum-Ginger Braised Short Ribs cheddar-jalapeño au gratin potatoes & shaved Brussel sprouts 37.5

Hawaiian-Style Baby Back Ribs apple-wood smoked with fresh cut Kennebec-sea salt fries 40

Chili-Rubbed Filet Mignon 8oz. Boursin mashed, charred asparagus & green peppercorn demi glaze 48.5

Cowboy Steak 18oz. bone in Ribeye, fingerling potatoes, mushrooms & bacon wrapped asparagus 59.5

Chili-Rubbed Filet Mignon & Lobster 6oz. “Sterling” Filet Mignon with 8oz. Lobster Tail 79.5


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