Starters

SWEET ONION SOUP 10
Sherry Crème Fraiche, Cheddar Crostini

SEARED DAY BOAT SCALLOPS 18
Fava Bean Puree, Chili Oil, Black Pepper Beurre Blanc

FIVE MORRO BAY OYSTERS 15
Ginger Mignonette

PRAWN COCKTAIL 15
Housemade Cocktail Sauce, Horseradish

MONGOLIAN STYLE BABY BACK RIBS 16
Roasted Cashews, Cilantro

Salads

WHOLE LEAF HEARTS OF ROMAINE SALAD 12
Caesar Dressing, Garlic Panko, Capers, Spanish White Anchovy
Add Chicken +6 Add Shrimp +10

BABY GREENS 10
Laura Chenel Goat Cheese, Candied Hazelnuts, Blood Orange Vinaigrette

CHOPPED CHICKEN 12
Radicchio, Cabbage, Blood Orange, Crispy Wontons, Sesame-Soy Dressing

WILD ARUGULA SALAD WITH WILD SALMON 18
Roasted Beets, Pickled Onions

Entrees

Served with Green Salad, French Fries or Soup
Sub Sweet Potato Fries +1

SOFT SHELL CRAB PO’ BOY 16
French Roll, Pickled Onion, Cabbage, Sriracha Remoulade

TURKEY AVOCADO WRAP 14
Whole Wheat Flour Tortilla, Buttermilk Dressing, Tomatoes, Bacon

BBQ PULLED PORK SANDWICH 14
Mongolian BBQ Sauce, Asian Slaw

PRAWN TACOS 15
Grilled Prawns, Jicama Slaw, Salsa, Cilantro, Guacamole

TEIXEIRA RANCH GRASS-FED HAMBURGER 12
1000 Island, Lettuce, Tomato

BURGER ADDITIONS:
Local Abalone 20/ Bacon 1/ Avocado 1
Bleu Cheese 1 / Vermont White Cheddar .50/ Arugula .50
Burrata Cheese 1/ Grilled Onions .50/ Fried Egg .75
Jalapeño .50/ BBQ Sauce .50/ Sautéed Mushrooms 1

Executive Chef Jacob Moss

A 20% Gratuity will be added to parties of 6 or more