dinner menu

SEAVENTURE RESTAURANT | 4PM – 9PM DAILY

Executive Chef Eddie Ruiz & Sous Chef Francisco "Pancho" Guzman prepare each dish with fresh housemade chips, salsas, gravies, sauces, and dressings. Our breads are house baked daily. SEE OUR FULL BAR MENU HERE.

STEAK NACHOS PLATTER | 18
house marinated filet mignon, pico de gallo, refried pinquito beans, Monterey Jack and cheddar cheese, lemon avocado cream, spicy aioli

OYSTER ROCKEFELLER | 24
half dozen Pacific oysters broiled with spinach, bacon, and parmesan cream

BEEF TIPS | 17
grilled medium rare filet mignon with a wholegrain mustard sauce (gf)

PISMETTES | 18
two skewers each of beef, andouille sausage, and coconut shrimp with a trio of dipping sauces (gf)

CRISPY BRUSSELS SPROUTS | 17
bacon, blue cheese, lemon oil, bourbon glaze, and toasted pecans (gf)

SESAME CHICKEN LETTUCE WRAPS | 19
deconstructed plate of marinated grilled chicken, peanut sauce, pickled carrot slaw, housemade crispy wontons with butter leaf lettuce

PRIME RIB SLIDERS | 19
shaved slow-roasted prime rib, crispy buttermilk onions, brioche bun, and horseradish cream

COCONUT SHRIMP TACOS | 19
avocado, cilantro, lime, green onion, cabbage, and jalapeño sesame dressing (gf)

SANTA MARIA STYLE BEANS | 16
Pinquito beans, ground beef, bacon and chorizo, with Monterey Jack & cheddar cheese. sour cream, with garlic toast (gfo)

SEAVENTURE CLAM CHOWDER | 12
New England style with lobster, clams, and bacon topped with garlic croutons and fresh chives (gfo)

BEET CARPACCIO | 16
sliced roasted beets with a crouton crown filled with mixed greens, local goat cheese, fennel, cucumber, toasted hazelnuts, and lemon vinaigrette, balsamic glaze (gfo)

CAESAR | 14
chopped romaine, parmesan, housemade garlic croutons, seasonal tomato, castelvetrano olives, with Spanish white anchovy and housemade dressing (gfo)

AHI SALAD | 20 
wild caught ahi seared rare, arugula, watercress, cucumber, radish, avocado, sesame seeds, crispy wonton, and wasabi soy dressing (gfo)

THE WEDGE  | 16
bacon, avocado, watermelon radish, seasonal tomato, chives, Point Reyes blue cheese crumbles, and blue cheese dressing (gf)

BISTRO PLATE | 27
prosciutto, salami, Spanish dried chorizo, assorted local cheeses, strawberry jam, apple butter, candied walnuts, housemade rainbow crackers & crostinis (gfo)

CRAB CAKE | 22
grilled handmade cakes with chipotle remoulade, arugula, tomato, and lemon

CRISPY CALAMARI | 18
wild caught calamari, buttermilk breaded to order, tartar sauce, horseradish cocktail sauce, fried jalapeños, and lemon

PORK BELLY & SCALLOPS | 29
three wild-caught scallops and fried pork belly on top of squid ink risotto with Chef Eddie's salsa verde & microgreens

MEXICAN SHRIMP COCKTAIL | 18
chopped shrimp, housemade clamato juice, avocado, cucumber salsa with tortilla chips (gf)

SURF & TURF FOR TWO | 99
filet mignon and lobster tail with grilled asparagus, garlic mashed potato, drawn butter, lemon, red wine reduction (gf)

HARRIS RANCH RIB EYE | 64
22 oz charred grilled, with a fully loaded king baked potato, pinquito chili beans, and caramelized shallot butter served on a wooden cutting board (gf)

BACON WRAPPED FILET MIGNON | 57
12 oz Harris Ranch filet, au gratin potato, grilled asparagus, sautéed chef's blend mushrooms, and red wine reduction (gfo)

BONE-IN PORK CHOP | 40
pan fried 16 oz butterflied pork chop, over creamy polenta, sautéed chef's blend mushrooms, pinquito chili beans, finished with a caper, lemon, brown butter sauce

MACADAMIA PESTO CRUSTED HALIBUT | 55
wild-caught seasonal halibut with creamy shrimp and lobster risotto, grilled asparagus, and lemon beurre blanc (gf)

GRILLED SWORDFISH | 42
wild-caught Pacific swordfish filet, pancetta and mushroom risotto, corn purée, with a cilantro and tomato vinaigrette (gf)

VOL AU VENT | 38
sautéed shrimp, lobster, fingerling potatoes, & asparagus in a house-baked puff pastry with lobster cream sauce (gfo)

SALMON EN CROÛTE | 39
prosciutto-wrapped Skuna Bay salmon with basil pesto baked in puff pastry, with garlic whipped potatoes, baby carrots, and a red wine reduction

THE SEAVENTURE | 40
sautéed seafood medley featuring shrimp, scallops, clams, mussels, fish, and Andouille sausage, with saffron rice and smoky tomato fumé (gf)

BUTTERMILK FRIED CHICKEN | 37
confit half chicken fried with buttermilk and Cajun flour batter over garlic-whipped potatoes, with gravy, baby carrots, and a housemade buttermilk biscuit

SHRIMP FETTUCCINE | 36
sautéed shrimp with garlic, butter, fresh herbs, and lemon zest tossed with housemade fettuccine

CAULIFLOWER FRITTERS | 32
panko crusted, filled with cauliflower, Monterey Jack and cheddar, over zucchini, squash, fingerling potatoes, topped with chimichurri (v)

CHEVRE CHEESECAKE | 14
strawberries, basil, berry coulis

BANANAS FOSTER | 14
Myers dark rum, bananas, warm bread pudding with vanilla bean ice cream

CHOCOLATE LAVA CAKE | 14
baked to order, salted caramel, vanilla ice cream

VANILLA BEAN CREME BRULEE | 14