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Appetizers Green Goddess Calamari Lightly fried calamari served with our own green goddess and tartar sauce dips. Tiny Ahi Tacos Mini wonton “taco shells” filled with lightly marinated, sashimi style Ahi tuna accented with a creamy sriracha chili sauce and served with colorful Asian slaw. Shrimp Vera Cruz Wild Canadian cold water bay shrimp served with avocado, fresh tomatoes and tossed in our zesty cocktail sauce. Accompanied with a lime wedge and bread sticks. Nana’s Crab Cakes Chock full of the finest blue crab along with herbs and spices then cooked to a golden brown. Served with our house rémoulade sauce. Roasted French Feta Paired with marinated oven roasted tomatoes, olive tapenade, and served with rustic ciabatta toasts. Hana Ranch Skewers Marinated and grilled skirt steak skewered along with pineapple and green onions. Served on sweet potato fries and a side of our papaya mustard. Tunisian Pizza Grilled flatbread with a blend of bleu cheese, smoked bacon, dates, roasted tomatoes, and fresh basil. Sweet, savory and delicious! Garlic Herb Bread Boule Starter Soups and Salads Baked Bleu Tomato Soup A Beachcomber Classic! Slow roasted organic tomatoes pureed and laced with creamy bleu cheese then served with a puff pastry crown. Gazpacho Tomatillo Light and refreshing soup made of a blend of Mexican green tomatoes and summer vegetables paired with blood orange sorbet. Real Clam Chowder Our own rich and creamy clam chowder loaded with clams and a touch of bacon. Apple, Pecan & Bleu Cheese Salad Mixed organic baby greens, shaved apples, candied pecans, and crumbled bleu cheese tossed with a red wine vinaigrette. Caesar Salad Crisp whole hearts of romaine dressed with a classic Caesar,shaved Parmesan and served with ciabatta croutons. Mixed Organic Baby Greens Mixed organic baby greens, served with a red wine Dinner Entrées King Crab and Jumbo Shrimp Salad Alaskan King Crab piled high on top of a Bibb lettuce salad tossed in a traditional Louie dressing and served with wild Mexican shrimp, along with all the trimmings. Pecan Crusted Barramundi Australian Barramundi crusted with pecans and served with jasmine coconut rice, seasonal vegetables, and topped with an orange-saffron butter sauce. Glazed Yellow Fin Ahi Sushi grade Yellow Fin Ahi glazed with sweet and spicy Thai chili sauce, served over coconut jasmine rice, sugar snap peas and papaya mango relish. Lemon Shrimp Linguini Poached lemon garlic wild Mexican shrimp over linguini pasta tossed in a sweet basil pesto cream sauce and topped with tomato checca and toasted pine nuts. Seafood Pot Pie Chunks of lobster, swordfish, shrimp, scallops and vegetables cooked in a brandied lobster sauce served under a flaky puff pastry. Maple Glazed Salmon All natural salmon rubbed with Ancho chili spice and a maple glaze, served with coconut jasmine rice and seasonal vegetables. Red Wine Braised Boneless Char Grilled Filet Mignon Center cut filet served with roasted garlic mashed potatoes, seasonal vegetables, port wine reduction, and topped with a bleu cheese gratin. Rib-Eye & Truff le Mac Choice 10 ounce Rib-Eye steak grilled and drizzled with a coffee infused demi-glace. Served with seasonal vegetables and a side of our Wild Mushroom & Truffle Mac. Ranch Pork Chop Spice rubbed 10 ounce bone-in pork chop grilled then glazed with our very own house BBQ sauce. Served with roasted potatoes, Parmesan aioli cream corn and wilted baby spinach. Agave Roasted Chicken Semi-boneless chicken basted with Agave nectar and served with tubetti pasta, Andouille sausage, sweet bell peppers and a creamy Wild Mushroom & Truff le Mac Fresh pasta tossed with exotic mushrooms, drizzled with white truffle oil and baked in a truffle laced Parmesan and smoked Sweet Pea Raviolis Raviolis filled with sweet pea puree, ricotta cheese and mint, served over sautéed ribbons of zucchini, squash, and carrots and topped with a Chablis cream and grated Parmesan & Reggiano cheeses. |