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LUNCH MENU |
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OYSTERS on the HALF SHELL
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BAHIA FALSA 2.60 |
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Baja California - Large - salty but not overly oceany |
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SWEET PETITE 2.60 |
Martha's Vineyard, MA - Small to medium - firm, salty and
briny with slightly creamy |
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MINTER SWEET 3.00 |
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Central Puget Sound, WA - Medium to large - full meaty bite to
start with a sweet brininess & a lingering mineral taste to
finish |
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PHANTOM CREEK 3 |
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Cortes Island, BC - Small to medium - petite plump meat, with a
mild flavor & clean finish |
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RAW BAR APPETIZERS
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HOUSE SHRIMP CEVICHE 16 |
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avocado, lime, cilantro, corn tortilla chips |
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SEASONAL CRUDO 14 |
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Citrus, California olive oil, sea salt |
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SHRIMP COCKTAIL 23 |
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5 Jumbo tiger shrimp served with cocktail sauce |
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BUILD YOUR
OWN PLATTERS |
MANILA CLAMS 1.10 ea
PRINCE EDWARD ISLAND MUSSELS 1.85 ea
BAY SCALLOP ON HALF SHELL 2.25 ea
JUMBO TIGER SHRIMP 4.50 ea
MAINE LOBSTER Half 21 | Whole 39 |
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STARTERS
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SOUP DU JOUR 10 |
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Made fresh daily |
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CALAMARI 14 |
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Honey chili lime
sauce |
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LOADED HUMMUS 18 |
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Creamy hummus,
roasted red bell peppers, kalamata olive, cherry tomato, feta,
California olive oil, chervil, house made pita bread |
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CRUDO 14 |
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Citrus, olive oil,
sea salt, avocado, cialntro, fresno chili |
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HOUSE CEVICHE
14 |
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Avocado, lime
cilantro, red onion, tomato, corn tortilla chips |
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GREENS
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SHRIMP LOUIE
18 |
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Shrimp, baby
iceberg, avocado, grilled asparagus, cherry tomato, hard boiled
egg, red onion, louie dressing |
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LIGHTHOUSE GREENS 12 |
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Mixed greens,
shaved vegetables, sliced apple, aged red wine vinaigrette |
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CHOPPED CAESAR SALAD 14 |
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Spanish anchovies,
house croutons, pecorino |
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ROASTED CORN and
ASPARAGUS SALAD 18 |
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Roasted corn,
grilled asparagus, cherry tomatoes, avocado, basil, meyer lemon,
fresh mozzarella and taro chips |
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TUNA NICOISE 17 |
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Seared tuna,
greens, pearl potato, kalamata olives, haricot verts, tomato,
pickled egg, red onions, red wine vinaigrette |
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Add Grilled Chicken +8 | Add Grilled Salmon +16
Add Grilled Shrimp +10 | Add
Prime 6oz Sirloin +12 |
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SANDWICHES
& ENTREES |
Sandwiches come with your choice
of French Fries OR
Mixed Greens Salad with Shaved Vegetables, Aged Red Wine
Vinaigrette |
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FISH & CHIPS
18 |
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Fall Brewing Co.
Tom Ham's Pilsner battered fish, tartar french fries |
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LOBSTER ROLL 24 |
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Watercress, tomato,
chive, tarragon dressing |
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BLACKENED SALMON BLT 20 |
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Seared blackened
salmon, bacon, heirloom tomato, butter lettuce, toasted
sourdough |
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SHRIMP PO' BOY
16 |
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Crispy lettuce,
heirloom, tomato, poblano aioli, french roll, served with french
fries |
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MARKET FISH
24 |
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Haricot verts,
pearl potatoes, sauce vierge |
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CIOPPINO 22 |
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Market fish, clams,
scallops, mussels, squid, rustic tomato broth |
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TOM HAM'S BURGER
20 |
1/2 lb. ground rib
eye, shredded lettuce, heirloom tomato, crispy Maui onions,
American cheese, truffle aioli
Add Bacon 1.50 Add Avocado 1.50 |
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BBQ TRI-TIP
SANDWICH 16 |
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Roasted beef,
creamy slaw, house smoky BBQ sauce, brioche bun |
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FRIED CHICKEN
SANDWICH 15 |
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Pickle and jalapeno
slaw, sriracha aioli |
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TURKEY AVOCADO SANDWICH 17 |
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Roasted turkey
breast, bacon, avocado, butterleaf lettuce, heirloom tomato,
mayo, toasted sourdough |
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PRIME 6 oz TOP
SIRLOIN 20 |
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Arugula, pickled
red onions, heirloom cherry tomatoes, poached egg |
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All Menu Items and Prices Subject to
Change Without Notice
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DINNER MENU |
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OYSTERS on the HALF SHELL
|
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BAHIA FALSA 2.60 |
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Baja California - Large - salty but not overly oceany |
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SWEET PETITE 2.60 |
Martha's Vineyard, MA - Small to medium - firm, salty and
briny with slightly creamy |
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MINTER SWEET 3.00 |
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Central Puget Sound, WA - Medium to large - full meaty bite to
start with a sweet brininess & a lingering mineral taste to
finish |
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PHANTOM CREEK 3 |
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Cortes Island, BC - Small to medium - petite plump meat, with a
mild flavor & clean finish |
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RAW BAR APPETIZERS
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HOUSE SHRIMP CEVICHE 14 |
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avocado, lime, cilantro, corn tortilla chips |
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SEASONAL CRUDO 14 |
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Citrus, California olive oil, sea salt |
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SHRIMP COCKTAIL 23 |
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5 Jumbo tiger shrimp served with cocktail sauce |
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SHELLFISH
PLATTERS |
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PLATTER #1
Serves 1-2 55 |
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Oysters 4, Clams 2,
Bay Scallops 2, Jumbo Shrimp 6, PEI Mussels 6 |
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PLATTER #2
Serves up to 4 135 |
Oysters 9, Clams 4,
Bay Scallops 4, Jumbo Shrimp 12, PEI Mussels 10,
Maine Lobster Half |
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CHEF'S DOZEN
OYSTERS 30 |
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3 different oysters |
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BUILD YOUR
OWN PLATTERS |
MANILA CLAMS 1.20 ea
PRINCE EDWARD ISLAND MUSSELS 1.90 ea
BAY SCALLOP ON HALF SHELL 2.35 ea
JUMBO TIGER SHRIMP 4.60 ea
MAINE LOBSTER Half 28 | Whole 56 |
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GREENS
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LIGHTHOUSE GREENS 12 |
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Mixed greens,
shaved vegetables, sliced apple, aged red wine vinaigrette |
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CHOPPED CAESAR SALAD 14 |
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Spanish anchovies,
house croutons, pecorino |
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ROASTED BEETS 16 |
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Burrata, dates,
arugula, pistachio, pedro ximenez vinaigrette |
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ROASTED CORN AND
ASPARAGUS SALAD 18 |
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Roasted corn,
grilled asparagus, cherry tomatoes, avocado, basil, meyer lemon,
fresh mozzarella and taro chips |
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ENTREES
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CRISPY WHOLE
ROASTED FISH MP |
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Cannellini beans,
roasted tomato, spinach, chorizo aioli, lemon gremolata |
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CREAMY TUSCAN SALMON 38 |
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Seared Verlasso salmon, artichokes,
baby spinach, sundried tomatoes, capers, parmesan, orecchiette
pasta |
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MARKET FISH
34 |
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Butter poached
pearl potatoes, haricot herts, sauce vierge |
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PAN SEARED SCALLOPS 40 |
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Guajillo grits,
andoulle sausage, melted leeks, crispy artichokes |
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LINGUINI and
CLAMS 34 Sub Shrimp 36 |
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Clams, Spanish
chorizo, shallots, cherry tomato, creamy white wine butter sauce |
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VEGETARIAN
RISOTTO 24 |
This dish is focused on seasonal
specialty produce from our local farms. We are a seafood
restaurant, we strive to show our vegetarian guests that we
haven't forgotten about them.
* Updated daily based on farmers market produce.
* Can be made vegan. |
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BOUILLABASISSE
40 |
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Maine lobster,
scallop, fish, clams, mussels, romesco baguette, saffron broth |
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PAELLA
30 |
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Saffron rice, fish,
shrimp, chicken, chorizo, mussels, clams, peas, peppers |
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12 oz PRIME NEW YORK STEAK
54 |
12 oz Certified
Angus New York strip, crispy potatoes, chimichurri aioli, cowboy
butter
Add Baja tiger shrimp +10 |
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BEER BRAISED BEEF SHORT RIBS
38 |
Creamy truffle
mashed potatoes, grilled asparagus and a braise reduction
Add Baja tiger shrimp +10 |
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JIDORI HALF BRICK CHICKEN
32 |
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Jidori chicken,
preserved meyer lemon couscous, crispy dijon brussels sprouts,
pomegranate mint gastrique |
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SIDES
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STEAMED VEGETABLES 7
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Parmesan cheese
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PEARL POTATOES 7
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Fresh herbs
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FONTINA POLENTA 8
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Fresh thyme
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GREEN BEANS 8
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Aleppo chili |
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BRUSSELS SPROUTS 9 |
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Vermont maple glazed, bacon |
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DESSERTS
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CINNAMON APPLE CRUMB CAKE 10 |
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with vanilla ice cream |
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NEW YORK CHEESECAKE 10 |
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Strawberry chips, strawberry sauce, macerated strawberries,
whipped cream, micro basil |
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CREME BRULEE 10 |
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Classic vanilla creme brulee, fresh berries and a cookie |
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CHOCOLATE FUDGE BROWNIE 10 |
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topped with vanilla ice cream and caramel sauce |
GELATO 3 per scoop
SORBET 3 per scoop |
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All Menu Items and Prices Subject to
Change Without Notice |
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SUNDAY BRUNCH BUFFET MENU
Reservations Suggested. 2 hr time limit.
Sunday seating starting at 9:30 am - 1:45 pm,
food served until 2:40 pm
Coffee, tea and orange, pineapple or cranberry
juice included.
STANFORD BRUT | Glass 4.25 Bottle 20
LA MARCA PROSECCO | Glass 8 Bottle 32
COURTAGE BRUT | Bottle 36
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BREAKFAST
DELIGHTS
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Made to Order
Omelet Station |
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Eggs Benedict,
Cured Ham Buttermilk Biscuits |
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Apple Wood
Smoked Bacon |
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Artesian Pork
Sausage |
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Buttermilk
Waffles |
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Cinnamon French
Toast |
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(Syrup, Whipped
Honey Butter) |
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Roasted
Breakfast Potatoes |
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Yogurt and
Granola Parfaits |
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Seasonal Fruit |
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Assorted
Breakfast Pastries |
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GREENS &
THINGS
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CAESAR |
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croutons, pecorino |
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LOCAL GREENS |
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with shaved
vegetables and aged red wine vinaigrette |
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PASTA SALAD |
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cherry tomatoes,
kalamata olives, feta cheese, red onion, cucumber, herbs |
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QUINOA GARBANZO
SALAD |
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cucumber, bell
pepper, red onion, garlic, herbs |
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ANTIPASTI FIRE
ROASTED VEGETABLES |
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with assorted
cheese and cured salami |
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SMOKED SALMON |
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mini bagels,
accoutrements |
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LUNCH
GOODIES |
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MADE TO ORDER
PASTA STATION |
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4 Cheese Mac and
Cheese |
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Moroccan Fried
Chicken |
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Beer Braised
Short Rib Hash |
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Seared
Yellowtail Over Spiced Rice |
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Carved Roasted
Tri Tip |
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RAW BAR
|
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Maine Lobster
Claws |
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Crab Legs |
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House Shrimp
Ceviche |
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Scallops on the
Half Shell |
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Oysters on the
Half Shell |
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Peal and Eat
Shrimp |
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DESSERTS |
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Assorted
Selection of Desserts prepared In House by our Pastry Team |
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BRUNCH PRICES |
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Adults $78
Each |
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Children 6-12 $30
Each |
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Children under 5 free |
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One
check and an added 18% gratuity for parties of 8 or
more.
A 5%
surcharge is added to each guest check, due to
increase in costs. |
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All Menu Items and Prices Subject to
Change Without Notice
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