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 | 19
Jalapeno & beer marinated filet mignon, pico de gallo, refried pinto 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

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

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

CRISPY BRUSSELS SPROUTS | 17
Bacon, blue cheese, lemon garlic aioli, bourbon glaze, and toasted pecans (gf)

PISMETTES | 18
Two skewers each of beef, chicken & shrimp with a trio of dipping sauces (gf)

PRIME RIB SLIDERS | 20
Shaved slow-roasted prime rib, crispy buttermilk onions, brioche bun, and horseradish cream

COCONUT SHRIMP TACOS | 20
Avocado, cilantro, lime, green onion, cabbage, and jalapeño sesame dressing (gf)

BEEF TIPS | 18
Grilled medium rare filet mignon with a wholegrain mustard sauce (gf)

SEAVENTURE CLAM CHOWDER | 13
New England style with lobster, clams, and bacon topped with garlic croutons and fresh chives (gfo)

THE WEDGE  | 17
Bacon, avocado, watermelon radish, seasonal tomato, chives, Point Reyes blue cheese crumbles, and blue cheese dressing (gf)

AHI SALAD | 23 
Wild caught ahi seared rare, arugula, watercress, cucumber, radish, avocado, sesame seeds, crispy wonton, and wasabi soy dressing (gfo)

CAESAR | 15
Chopped romaine, parmesan, housemade garlic croutons, seasonal tomato, Castelvetrano olives, with Spanish white anchovy and housemade dressing (gfo)

BEET CARPACCIO | 18
Sliced roasted beets with a crouton crown filled with mixed greens, local goat cheese, fennel, cucumber, toasted hazelnuts, and lemon vinaigrette, balsamic glaze (gfo)

Split Charge for Salads $4

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

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

PORK BELLY & SCALLOPS | 33
Three large wild-caught scallops and fried pork belly on top of squid ink risotto with Chef Eddie’s salsa verde & microgreens

MEXICAN SHRIMP COCKTAIL | 20
Chopped shrimp, housemade clamato juice, avocado, cucumber salsa with tortilla chips (gf)

CRAB CAKE | 24
Panko breaded handmade cakes with chipotle remoulade, arugula, tomato, lemon

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 | 66
22 oz Charred grilled, with a fully loaded king baked potato, pinquito chili beans, and caramelized shallot butter (gf)

BACON WRAPPED FILET MIGNON | 62
10 oz Harris Ranch filet, au gratin potato, grilled asparagus, sautéed chef blend mushrooms, red wine reduction (gf)

BONE-IN PORK CHOP | 40
Pan fried 16 oz butterflied pork chop, sautéed chef blend mushrooms, garlic mashed potatoes, finished with a caper, lemon, brown butter sauce

GRILLED SWORDFISH | 44
Wild-caught Pacific swordfish filet, pancetta and mushroom risotto, corn purée with a cilantro and tomato vinaigrette (gf)

SHRIMP FETTUCCINE | 38
Sauteed shrimp with garlic, butter, fresh herbs, and lemon zest, with pancetta, fava beans and spinach tossed with house made fettuccine

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

SKUNA BAY SALMON $40
Blackened, over creamed spinach, fingerling potatoes, zucchini, squash, carrots, with beurre blanc

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
Three pieces, fried with buttermilk and Cajun flour batter over garlic whipped potatoes with gravy, baby carrots and a housemade buttermilk biscuit

MACADAMIA PESTO CRUSTED HALIBUT | 58
wild-caught seasonal halibut with creamy shrimp and lobster risotto, grilled asparagus, and lemon beurre blanc (gf)

VEGETABLE HASH $30
Roasted fingerling potatoes, zucchini, squash, asparagus, baby carrots, sauteed mushrooms, topped with chimichurri (vegan)

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, spiced cake,served warm over vanilla bean ice cream

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

VANILLA BEAN CREME BRULEE | 14