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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 11 |
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Mixed greens,
shaved vegetables, sliced apple, aged red wine vinaigrette |
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CHOPPED CAESAR
SALAD 13 |
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Spanish anchovies,
house croutons, pecorino |
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ROASTED BEETS
15 |
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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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VERLASOO SEARED
SALMON 34 |
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Pan seared skin-on
salmon, beluga lentils, thumbelina carrots, pomegranate, crispy
kale chips with pomegranate foam |
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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 MAINE
DIVER SCALLOPS 38 |
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Guajillo grits,
andoulle sausage, melted leeks, crispy artichokes |
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LINGUINI and
CLAMS 32 Sub Shrimp 35 |
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Clams, Spanish
chorizo, shallots, cherry tomato, creamy white wine butter sauce |
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VEGETARIAN
DINNER 24 |
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Stuffed pasilla
pepper with red quinoa, yellow squash, zucchini, arugula, pine
nuts, golden raisins, goat cheese, frisee and red pepper coulis |
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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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PAN SEARED NEW
YORK STEAK 52 |
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12 oz Certified
Angus New York strip, papas braves, saffron aioli, demi glaze
Add Prawns 8 |
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BEER BRAISED
BEEF SHORT RIBS 37 |
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Creamy truffle
mashed potatoes, grilled asparagus and a braise reduction |
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JIDORI HALF
BRICK CHICKEN 30 |
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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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