| Wood Oven Fired Green Shell Mussels |
$10.00 |
green curry braise |
| Dungeness Crab Cakes |
$13.00 |
ginger-almond sauce, crispy won ton slaw |
| Oysters on The Half Shell |
$12.00 |
mignonette, cocktail sauce, saffron aioli |
| Commeal Crusted Calamari |
$9.00 |
chill pepper pesto |
| Carpaccio of Yellowfin Tuna, Venetian Style |
$11.00 |
parmesan, arugula, capers |
| Hudson Valley Fole Gras |
$16.00 |
blackberry-port reduction, salad garni |
| Salad of Organic Field Greens |
$8.00 |
fuji apple, gruyere, walnuts, lemon vinaigrette |
| Oceano Caesar Salad |
$9.00 |
parmesan - garlic cracker, Caesar vinaigrette |
| Sonoran - Style Chowder of Lobster |
$12.00 |
corn, roasted chilies |
| Paella of Shellfish |
$26.00 |
lobster, mussels, shrimp |
| Whole Shelled Eastern Coastal Lobster |
|
vanilla - bourbon sabayon, yukon gold puree |
| Wood Oven Roasted Petrale Sole |
$19.00 |
citrus essence cous cous, orange gastrique |
| Day Boat Alaskan Hailbut |
$24.00 |
horseradish potatoes, bacon-leek butter sauce |
| Seared Yellowfin Tuna (rare). |
$13.00 |
calrose cake, bean sprout salad, soy-sauce butter Chef weston recommends adding foie gras to your tuna |
| Jerk Rubbed Wild King Salmon (medium-rare). |
$23.00 |
sweet potato hash, mango - mint chutney |
| Aged Angus Filet Mignon |
$29.00 |
baked potato pie, merchant sauce |
| Wood Oven Roasted Poussin |
$19.00 |
mushroom - soy butter sauce, horseradish mashed potatoes |
| Seared Yellowfin Tuna (rare) |
$13.00 |
chef western recommends adding foie gras to your tuna |
