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C O N T A C T ---------------------------------------- ---------------------------------------- ---------------------------------------- |
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Starters Lobster Bisque 9Brandy Scented With Herb Crostini Roasted Corn Soup 8 Probano Chili with Parmesan Crostini Wild Mushroom Risotto 11 Baby Spinach, Asparagus Emulsion, Micro-Herb Salad Chili Dusted Prawns 13 Marinated Pacific Ocean Shrimp Served with Crostinis and Rosemary Garlic Oil Fried Calamari 11 Horseradish Aioli and Lemon Oysters On The Half Shell 14 Half Dozen Seasonal Oysters with Red Wine Mignonette and Lemon Watermark Signature Salad 9 Avocado, Red Onion, Pepitas, Feta, Bell Peppers and Parmesan Crisps Roasted Beet and Arugula Salad 9 Baby Beets, Tomatoes, Avocado, Goat Cheese and Citrus Vinaigrette Pear Salad 9 Baby Spinach, Candied Pecans, Maytag Bleu Cheese, Macadamia Nut Dressing Boston Bibb Wedge 9 Crispy Pancetta, Vine Ripe Tomatoes, Maui Onions and Maytag Bleu Cheese Caesar Salad 7 Classic Caesar with Lemon, Garlic, Anchovies, Parmesan and Spiced Croutons Salad Enhancement, Entree Additions: Baja Marinated Shrimp 9 Wild King Salmon 11 Grilled Chicken Breast 8 Seafood Raw Bar Oysters On The Half Shell 14Half Dozen Seasonal Oysters with Red Wine Mignonette and Lemon Wedges Shellfish Platter 30 per platter 15 pieces of Assorted: Oysters, Shrimp, Crab Claws, Crab Legs and Mussels, Red Wine Mignonette, Horseradish-Cocktail Sauce and Lemon Wedges Sashimi Platter 30 per platter Combination of 12 Slices of Assorted: Ahi, Hamachi, Albacore and Salmon Served Seared and Sashimi Style with Accompaniment’s Build Your Own Platter 2.50 per piece Seasonal Oysters, Shrimp, Crab Claws, Marinated Mussels, King Crab Legs, Red Wine Mignonette, Horseradish-Cocktail Sauce and Lemon Wedges Oyster Shooter 6 Pacific Oyster, Quail Egg, Ponzu, Scallions Crab Martini 14 Grapefruit, Arugula, Lump Crab, Crab Claw, and Avocado Soup Yellowtail Hamachi 14 Jalapeno Chips, Sriracha and Green Onions Seared Albacore 13 Sriracha Spiced, Crispy Onions, Ponzu with Tamari Balsamic Reduction Seared Ahi Tuna 15 Brown Sugar Seared, Ponzu and Japanese Salsa Salmon Sashimi 13 Avocado, Cucumbers, Red Onion, Ikura, Tamari Balsamic Reduction Feta Tuna Sashimi 15 Ahi Tuna Sashimi, Ponzu, Feta and Scallions Main Courses Pan Seared Chicken Tapenade 23Boneless Free Range Half Chicken, Seasonal Vegetables and Tapenade Sauce Pan Roasted Mallard Duck Breast 28 Cabernet Cassis, Roasted Shallots and Sautéed Greens Sugar Spiced Wild King Salmon 26 Sautéed Greens, Roasted Corn, Sweet Onions and Mustard Seed Vinaigrette Pan Seared Scallops 29 Blackened Natural Diver Scallops, Achiote Cream and Parmesan Risotto Grilled Center Cut Swordfish 28 Cauliflower “Couscous” Nori, Pea Shoots, Citrus and Yuzo Miso Mostaccioli 19 Artichokes, Olives, Asparagus, Oven Roasted Tomatoes and Pesto Cream Lobster Pot Pie 44 Maine Lobster, Root Vegetables, Portobello Black Truffle Sauce and Butter Pastry Crust Grilled Center Cut Filet Mignon of Beef 37 Yukon Potatoes, Parsnip, Huckleberries and Red Onion Confit Grilled Center Cut Bone-in Rib Eye Steak 38 Oven Roasted Tomatoes, Wild Mushrooms, Garlic Potatoes and Rosemary Demi Grilled Top Sirloin Chateau Steak 25 Fingerling Potatoes, Soy Molasses Shitakes and Citrus Compound Butter Fig Crusted New Zealand Rack of Lamb 38 Leeks and Yukon Gold Potatoes, Seasonal Vegetables and Balsamic Reduction Braised Boneless Beef Short Ribs 25 Potato Parsnip Puree, Seasonal Vegetables and Red Wine Veal Reduction Half Pound Kobe Burger 17 Roasted Mushrooms, Tomatoes and Onions, Gruyere, Sriracha Aioli, Potato Wedges Due to the complexity of our dishes, not all ingredients are listed in the description. Please advise our staff of any allergies. Executive Chef Peter Edwards |
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