| Chilled Artichoke |
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With tomato remoulade and mayonnaise |
| Fire-Roasted Gilroy Garlic |
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| Fried Monterey Bay Calamari |
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| Chilled Prawns |
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With spicy cocktail sauce |
| Gnocchi with Wild Mushrooms |
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Light butter sauce |
| Monterey Bay Sardines |
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The fish that made cannery row famous olive oil-marinated and grilled with sicilian salsa |
| Blue Point Oysters on the Half Shell (6) |
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| Steamed Mussels or Clams |
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Red curry, coconut milk and lemon grass |
| Live Monterey Bay Abalone |
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Lightly breaded, lemon butter |
| Scallops, Bacon-Wrapped, Grilled and Roasted Corn |
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| Ravioli Veal & Porcini Mushroom |
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Brown butter-rosemary sauce |
| Oysters Rockefeller (4) |
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Spinach, bacon and hollandaise sauce |
| Crab Cakes |
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Tomato salad, tarragon aioli |
| World's Finest Wedge Iceberg |
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Onion and tomato roquefort dressing |
| Caesar Salad Tableside |
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For two or more. Per person |
| Caprese Salad |
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Tomato, fresh mozzarella, basil, balsamic vinegar |
| Tomatoes & Onion |
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Choice of: vinaigrette or roquefort dressing |
| Mix Green Salad |
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Mustard vinaigrette and roquefort cheese |
| Clam Chowder |
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Cream style with roasted corn |
| Onion Soup |
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With melted gruyere |
| Our Coconut Curry Soup |
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| Steamed Artichoke |
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| Caesar Salad |
|
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| Roasted Beet Salad |
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| Iceberg Wedge |
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With roquefort dressing |
| Cannery Row Clam Chowder (Cup or Bowl) |
|
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| French Onion Soup |
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With melted gruyere |
| Coconut Curry Soup |
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With slivered almonds |
| Cut Top Sirloin |
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| Center Cut Sirloin Chateau Steak |
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| New York Steak |
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| Filet Mignon |
|
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| Rib Steak Bone-in |
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| Porterhouse |
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For one or two people |
| Dry Aged Natural Rib Eye |
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Add broiled australian lobster tail |
| Boneless Short Ribs |
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With a cabernet sauvignon sauce |
| Veal Osso Buco |
|
Simmered for hours with marsala sauce |
| Rack of Lamb |
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With a dijon mustard crust and mint sauce |
| Small Appetites - Petite Filet Mignon |
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| Small Appetites - Petite New York |
|
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| Half Roast Chicken |
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Old fashioned style with roasted potatoes and fresh vegetables |
| Monterey Bay Sand Dabs |
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Pan-fried, with a caper-butter sauce |
| King Salmon Fillet |
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Grilled and served with a creamy, whole grain mustard sauce |
| Stuffed King Salmon |
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Fillet stuffed with dungeness crab & chantrelle mushrooms |
| Pacific Swordfish |
|
A center cut, wood-fired sicilian style |
| Ahi Tuna |
|
Pan seared and served with a soy-wasabi nage |
| Grilled Scallops |
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Bacon wrapped and served over linguine with wild maple-cap mushrooms |
| Dungeness Crab Risotto |
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Ancini de pepe and citrus-parmesan nage |
| Prawns Scampi |
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With a garlic-lemon butter sauce over linguine |
| Live Monterey Bay Abalone |
|
Lightly breaded and grilled served with a lemon butter |
| Live Maine Lobster |
|
Two pounds and up |
| Our Signature Open-Faced Steak Sandwich |
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With an iceberg wedge and fries |
| Prime Rib French Dip |
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With an iceberg wedge and fries |
| Hot Roast Beef Open-Faced Sandwich |
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With mashed potatoes and vegetables |
| The Bars Stuffed Burge |
|
Proprietary blend with cheddar cheese and fries |
| Lobster Salad |
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On a hot buttered roll with slaw and french fries |
| Fish and Chips |
|
With an iceberg wedge and fries |
| Grilled Salmon |
|
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| Candy Cap Pasta |
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With sweet italian sausage |
| Twice-Baked Stuffed Potato |
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Bacon, onions, parmesan and cheddar |
| Asparagus, Steamed |
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| Steamed Broccoli with Hollandaise |
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| Wild Mushroom Ragout |
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| Onion Rings, Large Beer Battered |
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| Fresh Spinach Creamed or Saute |
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| Boston Clam Chowder |
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| Fettucine Alfredo |
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| Fish & Chips |
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| Linguine with Marinara |
|
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| French Fried Prawns |
|
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| Mixed Baby Greens Salad |
|
With honey-mustard vinaigrette |
| Chocolate Sundae |
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