Tapas Bar
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)
COCONUT SHRIMP TACOS
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)
Soup & Salads
SEAVENTURE CLAM CHOWDER | 12
New England style with lobster, clams, and bacon topped with garlic croutons and fresh chives (gfo)
BEET CARPACCIO
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)
Appetizers
BISTRO PLATE | 27
PORK BELLY & SCALLOPS
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 (gf)
MEXICAN SHRIMP COCKTAIL | 18
chopped shrimp, housemade clamato juice, avocado, cucumber salsa with tortilla chips (gf)
Entrees
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
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)
À LA CARTE
5 oz POACHED MAINE LOBSTER TAIL | 26
6 oz PETITE FILET | 19
GARLIC BUTTER SHRIMP | 16
5 oz PAN SEARED SALMON FILET | 18
7 oz ROASTED MARY’S CHICKEN BREAST | 12
SAUTÉED CHEF’S BLEND MUSHROOMS | 6
SHRIMP & LOBSTER RISOTTO | 32
FULLY LOADED KING BAKED POTATO | 12
CHEVRE CHEESECAKE
DESSERTS
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
