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

Capriella
Goat Cheese Mozzarella with Tomato and Basil -10

Pistachio Seared Tuna
with Wasabi Aioli on Napa Ginger Slaw -13

Cravado
Jumbo Crab and Avocado with Cucumber Tomato Coulis -14

Tempura Lobster
with Preserved Lemon Aioli -17

Crab Cakes
with Chipotle Mango Sauce -17

Semolina Crusted Oysters
with Mango Salsa and Jalapeno Aioli -11

Venison Chorizo Quesadillas
with Mango Pico de Gallo -11

e n t r e e s

Roasted Salmon
Cashew Crusted with Orange Dijon Butter and Goat Cheese Polenta -25

Crab Cakes and Grilled Shrimp
with Chipotle Mango Sauce and Saffron Rice -32

Texas Style Fried Shrimp
with Classic Cocktail Sauce -26

Seared Tuna
with Sake Ginger Butter and Tamari Rice -26

Fresh Fish
Daily Presentation -market price

Seared Sea Scallops
with Pistachio Goa t Cheese Polenta and Garlic Dijon Butter Sauce -27

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 -21

Chicken Fried Venison
with Mashed Potato and Green Chile Gravy -26

Beef Tenderloin
with Ancho Cajeta and Green Chile Potato -38

Seared Prime Ribeye
with King Ranch Potato and Roquefort Serrano Butter -34

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
with Roasted Sweet Potato and Amontillado Demi-Glace -36