| Mixed Greens Salad |
$11.00 |
Humboldt fog goat cheese, toasted hazelnuts, tossed in a pear lime citronee dressing |
| Grilled Watermelon |
$11.00 |
With tomato concassee, pistachios, mint, red wine syrup and basil oil |
| Seagrass Bruschetta |
$10.00 |
Herbed drakes family goat cheese, red onion marmalade and roasted garlic |
| Pams Mushroom Ravioli |
$12.00 |
Jeres vinegar cream sauce, apple-wood smoked bacon and spinach |
| Steamed Mussels |
$11.00 |
In a tomato coconut milk broth, accented with a pinch of curry, chili flake, lime juice and cilantro |
| Sauteed and Crudo of Jumbo Diver Scallop with Boudin Noir |
$14.00 |
Spicy candied carrot puree, radish, pea tendrils |
| Wild Boar Spare Ribs |
$14.00 |
Asian style red cabbage slaw, caramelized lime fish sauce glaze accented with sriracha |
| Mixed Greens Salad |
$10.00 |
Humboldt fog goat cheese, toasted hazelnuts, tossed in a pear lime citronee dressing. |
| Tama Farm slow Roasted Beet Salad |
$12.00 |
Valdehon blue cheese, candied walnuts, perfumed with curry and black pepper, dried apricots, emulsified olive oila and beet syrup. |
| Hawalian Premier Grade Tuna Poke |
$12.00 |
Ogo seaweed, scallions, sesame seeds mirin, fine herb vinaigrette |
| Sauteed Jumbo Diver Scallop and Boudin Noir |
$14.00 |
Carrots, radish and parsnip puree, ornage chilli flake sauce |
| Glazed Morro bay Sablefish |
$14.00 |
Udon noodles, maitake mushrooms, scallions, carrots and bok choy in a spicy pork belly dsashi |
| Wild Boar Spare Ribs |
$14.00 |
Asian stye red cabbage slaw, apricot ginger soy glaze, fried soba noodles |
| Soup of the Night |
$8.00 |
|
| Steamed Mussles |
$21.00 |
Braised niman ranch pork belly, aidelles andouille sausage and onions in a sherry tomato broth, accented with coconut milk, curry, chili flake and lime juice |
| Caramelized Sushi Grade Jumbo Diver Scallops |
$30.00 |
Baby bok choy, forbidden rice, togarashi, yuzu gastric, lemongrass ginger emulsion |
| Butter Poached Crispy Skin Local Black Cod |
$28.00 |
Baby scallions, roasted mushrooms, white bean salad, fried capers and caramelized blood orange sauce |
| Sauteed California Wild Halibut Fillet |
$27.00 |
Basque piperade braised bell peppers, onions, fennel, tomato, orange juice and chili flake, fingerling potato chips |
| Pan Roasted Wild California King Salmon |
$28.00 |
Butternut squash chutney, roasted cauliflower, english peas and yuzu gastric |
| Confit Leg of Marys Duck |
$27.00 |
Slow braised pork belly, brussels sprouts with bacon, garlic and nutmeg, red wine sauce |
| Niman Ranch Oven Roasted Leg of Lamb |
$29.00 |
With summer market vegetables, tomato vinaigrette, basil oil, emulsified olive oil |
| Darling Downs Australian Wagyu Flat Iron Steak Frites |
$28.00 |
Served with baby carrots, roasted shallots, roasted onion foam |
| Sauteed Sushi Grade jumbo Diver Scallops |
$32.00 |
Dragon tongue mustard greens, turmeric infused tapioca pearls, lemon grass ginger emuslion |
| Glazed Morro bay Sablefish |
$28.00 |
Udon noodles, maitake mushrooms, scallions, carrots and bok choy in a spicy pork belly sashi |
| Sauteed Loup De Mer |
$30.00 |
Artichoke barigoule braised with carrot, onion and fennel, fingerling potatoes |
| Micuit N. Z. King Salmon |
$36.00 |
Potato mousseline, roasted cauliflower, osetra caviar and chives |
| Niman Ranch Slow Braised Pork Cheeks |
$26.00 |
With breaded lamb sweetbread nuggets, roasted bone morrow and rocket |
| Confit of Marys Duck Leg |
$26.00 |
Slow braised pork belly, german style braised red cabbage, apple compote and calvados apple brady sauce |
| Sauteed Muscovey Duck Breast |
$29.00 |
On wilted psinach, with celeriac puree, roasted yellow feet mushrooms and red wine sauce |
| Darling Downs Australian Wagyu flat Iron Steak Frites |
$27.00 |
Served with red wine sauce and rouille |
| Oysters on the Half Shell |
$15.00 - $28.00 |
Ponzu vinaigrette |
| Seagrass Bruschetta |
$10.00 |
Herbed goat cheese, red onion marmalade and roasted garlic |
| Arancini |
$6.00 |
Breaded and fried risotto balls accented with saffron and served with rouille |
| Boquerones |
$6.00 |
Marinared white anchovy fillets on a crostini, topped with blood orange zest and italian parsley |
| Yellowfin tuna Sashimi |
$12.00 |
Grated daikon and apple, olive tapemade, ponzu chili flake vinaigrette |
| Gambas Al Ajillo |
$11.00 |
Quickly sauteed prawns with garlic, chili flake, white wine, lemon and parsley |
| Bustered Brussles Sprouts |
$7.00 |
With applewood smoked bacon, garlic and nutmeg |
| Pommes Frites |
$4.00 |
Served with homemade mayonnaise |
| Oysters on A Half Shell |
$15.00 - $28.00 |
Apple and red wine vinegar migonette |
| Heirloom Tomato Salad |
$13.00 |
Confit cherry tomatoes, tomato tartare, lemon cous-cous, watermelon, olive powder, herbs and greek yogurt |
| Roma Tomato Lady Bug |
$14.00 |
Filled with dungeness crab salad, sorrel cream sauce, radish, chives and celery heart |
| Jumbo Diver Scallop Crudo |
$14.00 |
Andouille sausage, fava beans, mandarin segments, pistachios and a sudachi mirin chili flake dressing |
| Seagrass Bruschetta |
$10.00 |
Herbed goat cheese, red onion marmalade and roasted garlic |
| Sauteed Wild Santa Barbara Seabass |
$27.00 |
Ratatouille, chinese long beans, fingerling potato chips, chili oil |
| Stew of Niman Ranch Leg of Lamb |
$24.00 |
In a white wine cream sauce, served with turnips, baby carrots, celery and pearl onions |
