b e g i n n i n g s

Field Greens Salad with Ranch or Citrus Vinaigrette-5

Microgreens Salad
with Avocado, Grapefruit and Blackberry Vinaigrette-9

Spinach Salad with Bleu Cheese Dressing and Toasted Walnuts-8 sm-6

Shoreline Caesar Salad-8 sm-6

Roasted Beet Salad with St. Andre Cheese and Hazelnut Vinaigrette-12

Pistachio Seared Tuna with Wasabi Aioli on Napa Ginger Slaw -14

Cravado Jumbo Crab and Avocado with Cucumber Tomato Coulis -14

Tempura Lobster with Preserved Lemon Aioli-18

Crab Cakes with Chipotle Mango Sauce-17

Semolina Crusted Oysters with Mango Salsa and Jalapeno Aioli-12

Venison Chorizo Quesadillas with Mango Pico de Gallo-11

e n t r e e s

Roasted Salmon
with Chipotle Honey Glaze, Tequila Lime Butter and Whipped Potato-26

Alder Wood Plank Salmon
with Cilantro Beurre Blanc and Whipped Potato-26

Crab Cakes and Grilled Shrimp-33
with Chipotle Mango Sauce and Saffron Rice

Texas Style Fried Shrimp with Classic Cocktail Sauce-27

Seared Tuna with Sake Ginger Butter and Wasabi Potato-27

Fresh Fish Daily Presentation

Seared Sea Scallops
with Pistachio Goat Cheese Polenta and Garlic Dijon Butter Sauce-28

Spinach Ravioli filled with Crimini Mushrooms
with Basil Roast Garlic Cream and Baby Vegetables-16

Parmesan Crusted Chicken
with Tomato Fresca, Calamata Olive
and Preserved Lemon on Penne Pasta -22

Beef Tenderloin with Ancho Cajeta and Green Chile Potato-39

Beef Tenderloin with Jumbo Lump Crab
and Chipotle Lime Hollandaise with Dried Cherry Shiraz Demi-Glace-45

Seared Prime Ribeye
with King Ranch Potato and Roquefort Serrano Butter-35

Buffalo Ribeye with Apple Chutney, King Ranch Potato,
and Dried Cherry Shiraz Demi-Glace-47

Slow Roasted Prime Rib
Finished to Order on the Grill
with Horseradish Potato and Caramelized Onion Demi sm-29 lg-35

Ancho Cured Half Rack of Lamb-37
with Roasted Sweet Potato and Amontillado Demi-Glace