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

FIVE MORRO BAY OYSTERS ON THE HALF SHELL 18
Ginger Mignonette

PRAWN COCKTAIL 15
Housemade Cocktail Sauce, Horseradish

CAYUCOS ABALONE 22
Water Chestnuts, Meyer Lemon Beurre Blanc, Fried Ginger

LITTLE GEMS 10
Laura Chenel Goat Cheese, Candied Hazelnuts, Blood Orange Vinaigrette

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

DUCK CONFIT WITH BABY FRISEE 15
Creamy Dijon Vinaigrette, Brown Butter Fried Egg, Shaved Manchego

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

BBQ PULLED PORK SANDWICH 14
Mongolian BBQ Sauce, Asian Slaw, Sweet Potato Fries

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

MONGOLIAN STYLE BABY BACK RIBS 16
Roasted Cashews, Cilantro

PIZZA
Fried Artichokes, Roasted Garlic, Burrata Cheese 16
Asparagus, Roasted Zucchini, Spicy Tomato Sauce 16
Sardines, Grilled Scallions, Shaved Pecorino 16

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