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C O N T A C T ----------------------------------- ----------------------------------- |
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Starters Lobster Bisque 9 Brandy Scented With Herb Crostini Roasted Tomato Soup 7 Fried Basil Oil and Avocado Salsa Wild Mushroom Risotto 11 Baby Spinach, Asparagus Emulsion, Micro-Herb Salad Mediterranean Vegetable Tian 7 Roasted Zucchini, Eggplant, Tomatoes, Fresh Mozzarella and Basil Pesto Chili Dusted Prawns 13 Marinated Pacific Ocean Shrimp Served with Crostinis and Rosemary Garlic Oil Fried Calamari 11 Horseradish Aioli and Lemon Beef Carpaccio 13 Shaved Tenderloin of Beef, Lemon Dill Aioli, Parmesan and Fried Capers Watermark Signature Salad 9 Avocado, Red Onion, Pepitas, Feta, Bell Peppers and Parmesan Crisps Roasted Beet and Arugula Salad 9 Baby Beets, Tomatoes, Avocado, Baby Greens, Goat Cheese and Citrus Vinaigrette Pear Salad 9 Baby Spoon Spinach, Candied Pecans, Maytag Bleu Cheese, Macadamia Nut Dressing Boston Bibb Wedge 9 Crispy Pancetta Lardons, Vine Ripe Tomatoes, Maui Onions and Maytag Bleu Cheese Caesar Salad 7 Classic Caesar with Fresh Lemon, Garlic, Anchovies, Parmesan and Spiced Croutons Salad Additions: Grilled Shrimp 9 Grilled Salmon 11 Grilled Chicken Breast 8 Seafood Raw Bar Shellfish Platter with Accompaniments 30 15 pieces of Assorted: Oysters, Shrimp, Crab Claws, Crab Legs, Marinated Mussels Sashimi Platter 30 12 Slices of Assorted: Ahi, Hamachi, Albacore and Salmon with Accompaniments Oysters On The Half Shell 14 Half Dozen Seasonal Oysters with Red Wine Mignonette and Lemon Oyster Shooter 6 Pacific Oyster, Quail Egg, Ponzu, Scallions Crab Martini 14 Grapefruit, Arugula, King Crab, Avocado Soup Yellowtail Hamachi Sashimi 14 Jalapeno Chips, Sriracha, Ikura 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 23 Boneless Free Range Half Chicken, Sautéed Seasonal Vegetables and Tapenade Sauce Pan Roasted Mallard Duck Breast 28 Cabernet Cassis, Roasted Shallots and Sautéed Greens Grilled Center Cut Swordfish 27 Cauliflower “Couscous” Nori, Pea Shoots, Citrus and Yuzo Miso Miso Soy Marinated Hawaiian Onaga 28 Parsnips, Radish Cucumber Salad and Soy Miso Vinaigrette Sugar Spiced Salmon 26 Sautéed Greens, Roasted Corn, Sweet Onions and Mustard Seed Vinaigrette Pan Seared Scallops 28 Blackened Natural Diver Scallops, Achiote Cream and Parmesan Risotto Lobster Pot Pie 44 Maine Lobster, Braised Vegetables, Portobello Black Truffle Sauce, Butter Pastry Crust Spice Seared Tenderloin of Pork 24 Apple Turnip Conserve, Parsnip Puree and Caramel jus For Our Steak Purists: Please Specify for us to Prepare Your Steak Your way. Grilled Filet Mignon of Beef 34 Yukon Potatoes, Parsnip, Huckleberries and Red Onion Confit Grilled Ribeye Steak 35 Oven Roasted Tomatoes, Wild Mushrooms, Garlic Potatoes and Rosemary Demi Grilled Flat Iron Steak 25 Fingerling Potatoes, Soy Molasses Shitakes and Citrus Compound Butter Fig Crusted New Zealand Rack of Lamb 34 Leeks and Yukon Gold Potatoes, Seasonal Vegetables and Balsamic Reduction Zinfandel Braised Beef Short Ribs 25 Potato Parsnip Puree, Seasonal Vegetables and Red Wine Veal Reduction Duet of Filet Mignon and Roasted Lobster 52 Grilled Tenderloin, Butter Basted Maine Lobster, Potato Puree, Seasonal Vegetables Half Pound Kobe Burger 16 Roasted Mushrooms, Tomatoes and Onions, Gruyere, Sriracha Aioli, Potato Wedges Mostaccioli 19 Artichoke, Olives, Asparagus, Oven Roasted Tomatoes and Pesto Cream Goat Cheese Filled Ravioli 21 Artichokes, Oven Roasted Tomatoes, Spinach, Beurre Blanc with Shaved Parmigiano Please contact us for your special occasions and group events! Executive Chef Peter Edwards Bon Appetite |
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