DINNER
5:00 PM – Close
STARTERS
FRIED AHI POKE ROLL — 22
flash-fried, spicy chili soy & sunomono cucumbers
MONTEREY BAY CALAMARI - 19
yuzu-caper rémoulade, chili water
PANKO ARTICHOKE HEARTS — 13
flash fried, garlic aioli, romesco
DEEP-SEA CRAB CAKES — 25
apple jicama slaw, yuzu-caper rémoulade
SALMON TARTARE TACOS — 23
lomi lomi cured, red onion, chive, aioli, avocado
SEARED CAJUN SHRIMP — 18
four tiger prawns, apple jicama slaw, sriracha aioli, avocado mousse
SOUP & SALAD
CLAM CHOWDER — 13
chopped clams, potato, bacon, celery, onion, cream, bay leaves
DAILY SOUP — 13
Chef's daily inspiration
CEASAR — 12
romaine lettuce, focaccia croutons, shredded parmesan, house-made dressing
APPLE WALNUT — 16
arugula, candied walnuts, goat cheese, balsamic vinaigrette
MANDARIN MISO SALAD — 14
organic greens, cabbage, scallion, daikon, carrot, edamame, orange-miso vinaigrette
HEARTS OF PALM — 14
butterleaf, hazelnuts, pimentos, basil vinaigrette
point reyes blue cheese, ranch
WEDGE — 16
baby iceberg, applewood bacon, cherry tomato, red onion,
point reyes blue cheese, ranch
Add free-range chicken breast, fresh mahi mahi, fresh salmon, or sustainable prawns to any salad
FROM THE SEA
SALMON RISOTTO — MKT.
parmesan white wine risotto, lemon basil pesto, sautéed spinach, fried leeks, pomegranate reduction
MACADAMIA NUT FRESH FISH — MKT.
seasonal vegetables, thai salad, macadamia nut dressing, papaya rum sauce, balsamic reduction
SEARED ALASKAN HALIBUT — 48
harrisa rub, couscous salad, asparagus, cherry tomato, passionfruit beurre blanc, mint almond pesto
HERB-CRUSTED MAINE LOBSTER TAILS — 62
mashed potatoes, grilled broccolini, drawn butter
JAKE'S CIOPPINO — 62
Maine lobster, clams, prawns, fresh fish, marble potatoes, shaved fennel, saffron lobster broth, grilled baguette
CHEF NIGHTLY SPECIAL — MKT.
a unique creation featuring fresh, seasonal ingredients
FROM THE FARM
RED DUROC PORK CHOP — 44
seven spice rub, garlic mashed potatoes, lemon zest asparagus, red wine demi-glace, cranberry-apple mostarda
MARY'S ORGANIC CHICKEN — 38
aleppo orange marinade, lemon zest farro, broccolini, dill tzatziki, tomato chutney
VEGAN THAI GREEN CURRY — 29
seasonal vegetables, snap peas, cauliflower, yukon potato, jasmine rice
BRAISED PIEDMONTESE BEEF SHORT RIBS — 46
sweet ginger-chili glaze, winter root vegetables, pancetta, spinach
red wine demi-glace
GRILLED 12oz RIBEYE — 64
grilled broccolini, mashed potatoes, caramelized cippolini onion,
red wine demi-glace
Add a 6 oz Maine Lobster tail to any entrée