DINNER
STARTERS
SALMON BELLY NIGIRI — 23
sushi rice, seaweed salad, unagi sauce, Sriracha aioli, sunomono cucumbers & tobiko
MONTEREY BAY CALAMARI — 19
yuzu-caper remoulade, chili water
PANKO ARTICHOKE HEARTS — 15
flash fried, garlic aioli, romesco
HEILOOM TOMATO & BURRATA -20
served with a pesto reduction, basil, olive oil & balsamic reduction
DEEP SEA CRAB CAKES — 25
apple jicama slaw, yuzu-caper rémoulade
AHI POKE STACK — 23
pole sauce, unagi sauce, seaweed salad, avocado mousse & sunomono cucumber with crispy wonton chips
PROSCIUTTO WRAPPED PRAWNS — 22
five tiger prawns wrapped in thin sliced prosciutto, drizzled in lemon remoulade with radicchio salad & grilled pineapple
SOUP & SALAD
CLAM CHOWDER — 14
chopped clams, potato, bacon, celery, onion, cream, bay leaves
DAILY SOUP — 14
Chef's daily inspiration
CAESAR — 14
romaine lettuce, focaccia croutons, shredded parmesan, dressing
THAI CRUNCH SALAD — 15
shredded cabbage, julienned vegetables, ginger-apple vinaigrette, crispy wonton strips, cilantro
HEARTS OF PALM — 14
butterleaf, hazelnuts, pimentos, creamy basil dressing
WEDGE SALAD — 16
baby iceberg, applewood bacon, cherry tomato, red onion, Point Reyes blue cheese, ranch
Add free-range chicken breast, mahi mahi, salmon or prawns to any salad
FROM THE SEA
MSCO YUZU SALMON — 50
miso & yuzu marinated salmon, sake, mirin, champagne vinaigrette, sushi rice & grilled broccoli
MACADAMIA NUT HALIBUT — 54
seasonal vegetables, macadamia nut dressing, papaya rum sauce, balsamic reduction
HERB-CRUSTED MAINE LOBSTER TAILS — 60
mashed potatoes, grilled broccolini, drawn butter
LOBSTER LINGUINE — 49
6oz diced Maine lobster, tarragon, shallots, garlic, tomato, butter, salt & pepper, heavy cream, parmesan cheese
PANKO-COCO-ALMOND DUSTED HALIBUT — 54
panko, coconut flakes and crushed toasted almonds, citrus beurre Blanc with summer succotash, grilled ok choy & parsnip puree
FROM THE FARM
RED DUROC PORK CHOP — 46
seven spice rub, garlic mashed potatoes, sauteed summer squash & corn, red wine demi-glace, cranberry-apple mostarda
MARY'S ORGANIC CHICKEN — 38
aleppo orange marinade, lemon zest farro, broccolini, dill tzatziki, tomato chutney
GRILLED PINEAPPLE CURRY — 32
seasonal vegetables, snap peas, yukon potatoes, togarashi seared tofu, jasmine rice
BRAISED PIEDMONTESE BEEF SHORT RIBS — 46
sweet ginger-chili glaze, winter root vegetables, pancetta, spinach & macadamia nuts
BUTCHER BLOCK SELECT — MKT
chef's daily selection of the finest meat cuts and grades available
Add a 6 oz Maine Lobster tail to any entrée