- Bar Bites
- Soups & Salads
- Steaks & Chops
- Reserve Cuts
- Chef Compositions
- Surf Additions
- Sides for Two
Classic ceviche with sea bass and chili oil, served with crispy tortillas.
4 colossal shrimp with cocktail sauce and lemon.
Oysters on the Half Shell*
6 fresh and seasonal variety of oysters, Rockefeller ’em if you’d like.
Bacon Wrapped Sea Scallops*
2 sea scallops, Applewood smoked bacon, and spinach-bacon cream.
Thinly sliced raw tenderloin; red wine gastrique, fried garlic, arugula, shallot, and capers.
Raw ahi tossed in orange-gochujang with avocado and cilantro-lime crème fraiche; baked sesame seed wontons.
Spicy Rock Shrimp
Tempura fried, sriracha aioli and sesame.
Tomato and basil bruschetta on toast points with balsamic reduction.
Steamed in beer-tomato broth with chorizo, pepperoncini, and fresh cilantro.
Artisan Cheese Plate*
A selection of hand-crafted cheeses, meats, and seasonal bites.
Lightly breaded and fried crispy with a trio of sauces; garlic aioli, red pepper sweet and sour, and horseradish sour cream.
Skewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion.