DINNER
Hot Appetizers
Shrimp Dumplings with port wine sauce 18.5
Crispy Cornmeal Calamari with lemon & chipotle dipping sauce 19.5
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 18.5
White Truffle House-Cut Kennebec Fries tossed with sea salt, Reggiano Parmigiano & parsley 15.5
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 25.5
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
Green Flash Nigiri torched Hamachi, crispy shallots-garlic chili, shishito peppers, serrano & scallions 25
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 16
Mixed Organic Greens with sun-dried cranberry vinaigrette, almonds & bleu cheese 15.5
Caesar with classic dressing, herb sourdough croutons, Reggiano Parmigiano (anchovies on request) 16.5
Caesar Deluxe little gem lettuce, avocado, toasted pepitas, chile-garlic croutons & aged cotija 17.5
Baby Beets-Apple Salad arugula, spinach, goat cheese, strawberries, walnuts, Bing cherry balsamic vinaigrette 18.5
Entrees
Lobster Tacos with roasted corn-tomato salsa, black beans & choice of tortillas 34
Seafood Pasta lobster, shrimp, scallop & mahi with smoked tomato sauce, Thai basil & parmesan 39
Pan Seared Seabass mashed potatoes, sautéed spinach, tomato, basil & white wine sauce 37
Torched Yellowtail shishito pepper aioli, sushi rice, eel sauce, avocado, crispy wonton shreds & chili oil 34
Miso Glazed Chilean Seabass soba noodles, shiitake mushrooms, bok choy, kale & Thai chili broth 48
Sesame-Crusted Seared Ahi coconut forbidden rice, beech mushrooms, bok choy & ginger-ponzu sauce 39
Coconut- Crab Crusted Mahi Mahi with vanilla jasmine rice, bok choy & apple cider-soy butter 36
Char-Grilled Salmon over sticky rice with Hawaiian BBQ glaze & roasted pineapple salsa 39
Alaskan Halibut shrimp scampi, parmesan risotto, carrots, lemon-butter sauce & tomato compote 48
Porcini Crusted Scallops roasted corn-truffle puree, smoked fingerling & balsamic-bacon sauce 40
Pacific Paella grilled lobster tail, mahi, clams, scallops, shrimp & saffron Arborio rice 47
Lobster Tail 8oz. broiled & served with truffle-chive cake, artichokes, green beans & baby squash 60
Plum-Ginger Braised Short Ribs cheddar-jalapeño au gratin potatoes & shaved Brussel sprouts 38
Hawaiian-Style Baby Back Ribs apple-wood smoked with fresh cut Kennebec-sea salt fries 41
Chili-Rubbed Filet Mignon 8oz. Boursin mashed, charred asparagus & green peppercorn demi glaze 49
Cowboy Steak 18oz. bone in Ribeye, fingerling potatoes, mushrooms & bacon wrapped asparagus 60
Chili-Rubbed Filet Mignon & Lobster 6oz. “Sterling” Filet Mignon with 8oz. Lobster Tail 80
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