DOCSLIB.ORG

Appetizers and Soups

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Appetizers and Soups SUNDAY BRUNCH APPETIZERS AND SOUPS Lobster Bisque · $11 Spicy Rolls Two Ways Beef Barley Soup · $8 Ahi Tuna, Atlantic Salmon, cucumber, soy glaze ∙ $15 Tiger Shrimp & Bay Scallop Ceviche Fried Calamari Cucumber, red pepper, cilantro, lime · $17 Thai basil, ginger lettuce, lemon zest · $17 Lobster Spring Roll Jumbo Lump Crab Cocktail · $18 Wild mushrooms, micro greens, jicama, sherry mayo · $18 Grilled Shrimp Cocktail · Mkt Oysters Rockefeller · $16 Clams Casino · $15 Grilled Oysters · $17 Dry Aged Carpaccio Pan-Fried Oysters Braised endive, horseradish, soy dressing · $17 Spinach and andouille sausage · $15 “Paella” Risotto Cakes Chilled Blue Point Oysters · $16 Lobster, shrimp, saffron-paprika aioli · $14 PEI Mussels Francaise · $15 Chilled Seafood Tower for One or Two Pan steamed, herb butter, white wine, parsley· $15 Assorted Atlantic seafood selections · Mkt Crab & Avocado Wontons · $15 Crispy Leg of Duck Ahi Tuna Stack Micro-greens, caramelized pears, port wine ∙ $16 Avocado mash, sweet mango, wasabi crème fr aiche · $18 Crab & Shrimp Bruschetta · $14 SALADS The Grille Salad Caesar Grilled romaine hearts, dried cranberries, maytag blue Ciabatta croutons, asiago, cheese, spiced pecans, raspberry vinaigrette ∙ $11 roasted garlic dressing · $11 Mixed Greens The Oregon Assorted baby lettuce, cucumber, carrot, Belgian endive, watercress, button mushrooms, red onion, grape tomatoes, vinaigrette · $10 granny smith apple, hearts of palm, vinaigrette · $12 Heirloom Tomato Salad BLT Salad Buffalo mozzarella, baby greens, prosciutto, balsamic reduction ∙$12 Romaine, applewood smoked bacon, Kurtz heirloom tomatoes, maytag blue cheese ∙ $14 Bibb lettuce, roquefort cheese, chopped egg, house smoked chicken Baby Spinach breast, tomato, cucumber, pumpkin seeds, vinaigrette · $12 Sunflower seeds, aged gouda, bacon, maple dressing · $11 Chopped Seafood Cobb Arugula Salad Romaine, shrimp, crab meat, avocado, egg, Raspberries, shaved gruyere, yogurt, swiss cheese, tomato, Roquefort dressing · Mkt spicy pecan dressing · $12 With ~ Grilled Chicken Breast · $6 Grilled Salmon · $9 Grilled Shrimp · Mkt Grilled Sliced Tenderloin· $10 Lump Crab · $8 ENTREES The Grille Classic Classic Eggs Benedict Crab hash with sliced grilled tenderloin, poached eggs, Poached eggs, grilled ham, English muffins, béarnaise and red pepper sauce · $18 hollandaise, home fries · $12 Smoked Salmon Benedict Eggs Florentine Poached eggs, English muffins, dill, Pain de mie toast, creamy spinach, hollandaise, home fries · $13 poached eggs, hollandaise, home fries ∙ $14 Hangtown Fry Frittata style egg dish topped with fried oysters, bacon, Warm Lobster Salad ham, green onions and cheddar · $15 Julienne vegetables, watercress, truffled brioche, buttery lemon vinaigrette · Mkt Crab and Asparagus Omelette Boursin cheese and home fries · $17 Breakfast Flatbread Cheddar and Chive Omelette Applewood bacon, aged cheddar, micro greens, over easy egg · $16 Served with home fries · $12 With ~ bacon, ham, tomato, mushroom or spinach · $1.50 Pan-Fried Rainbow Trout Grand Marnier French Toast Diced potato, artichoke hearts, mushrooms, capers, lemon and butter · $18 French bread with nutmeg Served with either bacon or sausage · $12 Jumbo Lump Crab Cake Belgian Malted Waffle Served with fruit salsa · $18 Served with bacon or sausage · $11 Chicken Madrileña With strawberries and whipped cream add · $3 Egg dipped, sautéed with garlic, parsley, parmesan Trio Salad Plate served with orzo and smoked tomato butter · $17 Shrimp salad, chicken salad, german potato salad · $17 Grilled Scallops Roast Beef Hash Baby spinach, sundried tomato, anjou pears, Crispy potato skins, poached eggs · $14 Maytag blue, bourbon mustard vinaigrette· $22 Oregon Breakfast Chicken en Papillote Any style eggs, prime rib hash, home fries, Applewood smoked bacon, vine ripe tomato, bacon or sausage· $17 Baby bok choy, rosemary jus · $18 English Cut Prime Rib Frittata Served with home fries, au jus and fresh horseradish · $24 Maple sausage, shallot, spinach, goat cheese ∙ $14 Grilled Tenderloin The Prime Grille Burger 6 oz with crispy onions and broccoli florets · $26 Choice of cheese, lettuce, tomato, red onion · $12 SIDE DISHES Applewood Smoked Bacon · $5 Country Sausage ∙ $6 Home Fries ∙ $3 Garlic Mashed Potatoes · $8 Julienne Fries · $7 German Potato Salad · $8 Sweet Potato Fries · $7 Asparagus · $9 Mushrooms · $8 Green Beans · $8 Broccoli · $8 Creamed Spinach · $9 Black Truffle Macaroni & Cheese ∙ $10 Brussel Sprouts, bacon, parmigiano · $9 Crispy Onions · $5 Beer Battered Onion Rings · $8 .
Load more

Recommended publications
  • Deck Dining Spring Phase 2
    Spring 2020 ROCHE HARBOR’S Dining on the Deck APPETIZERS Baked Oyster’s Roosevelt Crispy Calamari DF Local Westcott Bay oysters, creamy spinach-anise sauce, Lightly breaded calamari strips, crispy jalapeno chips, bacon and local mushroom. 16.95 cilantro lime aioli and pumpkin seeds. 14.95 Crab Stuffed Scallops Halibut & Crab Cakes DF Pacific scallops on the half shell stuffed with Dungeness Butter poached seafood cakes Served with red chili beurre crab, artichoke aioli and au gratin. 16.95 blanc and daikon-carrot salad. 15.95 Local Mushroom Bruschetta V Crab & Artichoke Dip Local Guemas Island mushrooms and fresh herb pesto on a grilled baguette with micro greens, goat cheese and Our signature crab dip with fresh Dungeness crab, Parmesan and artichoke hearts, served bubbling hot with Truffle oil. 14.95 warm crusty bread. 15.95 Oysters on the Half Shell GF-DF Kalbi Beef Tidbits DF Freshly shucked Local Westcott Bay oysters, cocktail sauce Prime beef marinated in Korean barbeque sauce then wok and mignonette. 19.95 seared. With crispy rice noodles. 13.95 SALADS AND CLAM CHOWDER Roche Harbor’s “Tilted Kettle” Clam Chowder Rich cream, clams, bacon, butter, red potato, sweet clam nectar, celery, onion, a fresh herbs. 8.95 Maytag Blue Cheese Salad GF De Haro Caesar Romaine hearts tossed in our Maytag® dressing and Hearts of romaine, our signature dressing, croutons garnished with toasted almond, egg and more blue cheese. Parmesan cheese, charred tomatoes, bacon and anchovy- Large 18.95 Small 10.95 parsley oil. Large 17.95 Small 9.95 Mama Bird Farms Greens and Grains Salad V-GF Local Mama Bird Farms greens, red quinoa, wild black rice, and yellow lentils tossed with fresh herb vinaigrette.
    [Show full text]
  • Group Dining the Broadmoor
    2018 GROUP DINING THE BROADMOOR GF/Gluten Free • DF/Dairy Free • CN/Contains Nuts Chef Attended Station TABLE OF CONTENTS HOTEL POLICIES AND PROCEDURES ............................................................................................................3 BREAKFAST ........................................................................................................................................................4-5 BREAKS ................................................................................................................................................................6-8 LUNCH ................................................................................................................................................................9-17 Buffet Lunch ................................................................................................................................................ 9-14 Plated Lunch ................................................................................................................................................... 15 RECEPTION.....................................................................................................................................................18-24 Hors d’oeuvres ............................................................................................................................................... 18 Action Stations .........................................................................................................................................19-24
    [Show full text]
  • Let It Begin Des Moines, Ia 50312 West Des Moines, Ia 50266 515-245-9737 515-222-1100
    MONDAY-FRIDAY 11AM - 2AM COME VISIT OUR OTHER LOCATION! SATURDAY & SUNDAY 10AM - 2AM 2920 INGERSOLL AVE 597 MARKET STREET LET IT BEGIN DES MOINES, IA 50312 WEST DES MOINES, IA 50266 515-245-9737 515-222-1100 WWW.WELLMANSPUB.COM LET IT BEGIN PEPPER JACK BITES WELLMAN’S WINGS Lightly breaded pepper jack cheese Eight traditonal smoked jumbo wings bites fried golden brown and served or boneless wings coated with your with our creamy ranch dressing - 8.99 choice of sauce. Served with celery and • WELLMAN’S NACHOS • ranch or blue cheese dressing - 9.99 Crisp tortilla chips topped with tender ONION RINGS Thin, hand-cut hand-dipped onion Naked • Hot Buffalo • Sweet Chili chicken, melted Mexican cheese, Mild Buffalo • Garlic Parmesan strings lightly breaded and fried diced tomato, fresh jalapeños, all Sriracha Bourbon • BBQ finished with our homemade mojo golden brown - 7.99 Tropical Habanero • Honey BBQ HALF ORDER - 4.99 3 sauce - 10.99 SIZZLIN’ STEAK - 1.99 BUFFALO CHICKEN • STREET TACOS ( ) • LOADED WELLMAN’S CHIPS RANGOON SHRIMP – Blackened shrimp, CREAMY SPINACH A heaping pile of thin sliced potatoes, fresh cabbage, carrots, cilantro, and AND ARTICHOKE DIP Creamy house made buffalo chicken A creamy dip full of tender artichokes, smothered with bacon, melted cheeses, dip, tucked inside a golden flaky chipotle mayo - 9.99 sautéed fresh spinach, and cheeses. sour cream, and chives - 9.99 wonton rangoon, topped with buffalo CARNITAS – Carnitas pork, feta Enjoy with our fresh corn tortilla CHICKEN TENDERS sauce and ranch drizzle - 9.99 cheese, corn salsa, and guacamole - 9.99 chips - 9.99 Juicy white meat chicken breast, coated in our signature crispy TUNA NACHOS LETTUCE WRAPS SOFT PRETZEL STICKS Ahi tuna seared rare and served Iceberg lettuce shells filled with seasoned Four large salted baked, soft breading - 9.99 ADD FRIES 1.99 atop crispy wonton points with rice, carrot and cucumber medley, and pretzel sticks served with beer pineapple salsa and our signature pulled chicken all topped with teriyaki cheese sauce - 7.99 spicy mayo - 10.99 sauce.
    [Show full text]
  • Special Fan Exclusive!
    Favorite recipes Including breakfasts,2 soups,5 salads, entrees & desserts Midwest-Style Cobb Salad, p.6 Spec Ial Fan excluSIve! ® log0 shadow Breakfas t Warm up your mornings with our recipes for tender muffins, gooey rolls, melt-in-your-mouth pancakes and a company-special Blueberry French Toast Casserole. c ranberry-Walnut Muffins 1 cup shredded and cored unpeeled apples 2 ⁄3 cup sugar 1 ⁄2 cup chopped fresh cranberries 1 ⁄2 cup shredded carrot 1 ⁄2 cup chopped walnuts or pecans 1 1 ⁄4 cups all-purpose flour 1 1 ⁄2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 ⁄4 teaspoon salt 1 egg, slightly beaten 1 ⁄4 cup cooking oil 1 1. Grease ten to twelve 2 ⁄2-inch muffin cups or line them with paper bake cups; set aside. In a large mixing bowl, stir together the apples 2. For n filling: I a small bowl, stir together and sugar. Add cranberries, carrots and nuts; c hocolatey Butter- brown sugar, cinnamon and flour; set aside. stir to combine. Set fruit mixture aside. pecan cinnamon Rolls 3. On a lightly floured surface, roll each 2. In a medium bowl, mix flour, baking 1 cup sifted powdered sugar thawed loaf of dough into a 12×8-inch 1 powder, baking soda, cinnamon, coriander ⁄3 cup whipping cream rectangle. (If dough becomes difficult to roll and salt. Stir flour mixture into fruit mixture. 1 cup coarsely chopped pecans out, let it rest a few minutes.) Brush each 1 In a small bowl, combine egg and oil.
    [Show full text]
  • Catering Menu Assorted Hot and Cold Hors D' Oeuvres Maytag Blue
    Catering Menu Assorted Hot and Cold Hors D’ Oeuvres Maytag Blue Cheese stuffed Meatballs Cabernet Sauce Beef Carpaccio Shallots, Truffle Oil, Capers, Parmesan, Olive Crustini Beef Tenderloin Brochettes Green Peppercorn Sauce Beef Tenderloin Sliders Arugula, Creole Mustard, Caramelized Onions Mini Parkshore Burgers Blue Cheese, Sautéed Onions, Applewood Smoked Bacon Mini Beef Wellington Portabella, Truffle Pate Braised Oxtail or Short Rib en Croute Braised Fresh Bacon Apricot Chutney, Griddled Lentil Cakes Prosciutto wrapped Fresh Baby Mozzarella Saffron Deviled Eggs Crispy Serrano Ham, Fennel Pollen Pulled Pork Sliders Cilantro Lime Slaw, Hawaiian Sweet Roll Grilled Andouille Sausage Fig & Goat Cheese Spiced Lamb Kebab Ginger Mint Raita, Sugar Cane Skewer Grilled Lollipop Lamb Chops Creole Mustard Sauce & Mint Jelly Chicken Brochettes Arugula Pesto Chicken Chili Nachos Crispy Wonton Chips, Ginger Vegetables BBQ Quail Tacos Queso Fresco, Pomegranate Duck Confit Tostadas Lime Aioli, Radish, Blue Corn Chip Roasted Duck Breast Belgian Endive, Goat Cheese, Mango Chutney Duck Pot Stickers Ginger Ponzu Sauce BBQ Spiced Shrimp Mango dipping Sauce Iced or Individual Shrimp Cocktail Citrus Cocktail & Creole Mustard Pancetta Wrapped Shrimp Truffle Celery Root Remoulade Jumbo Lump Blue Crab Cakes Spicy Sweet Tomato Jam Jumbo Lump Crab Salad Spoons Cucumber, Tomato, Avocado, Citrus Vinaigrette King Crab – Vegetable Summer Roll Ponzu Sauce Iced Cold Water Oysters Cucumber, Basil & Jalapeno Relish or Traditional Clams on the ½ Shell Chorizo, Lemon Aioli
    [Show full text]
  • SEASONAL MENU APPETIZERS BEET & LOCAL PORK BORSCHT with Red Cabbage, Preserved Lemon & Dill Sour Cream (GF) 9
    SEASONAL MENU APPETIZERS BEET & LOCAL PORK BORSCHT with Red Cabbage, Preserved Lemon & Dill Sour Cream (GF) 9. RED LENTIL SOUP with Fennel & Turmeric (vegan, GF) 8. COLD SMOKED TUNA with Red Watercress, Tuna-Garlic Aioli, Kalamata Olive Vinaigre!e & Crispy Garlic (GF) 14. CRISPY-SKIN WARM DUCK LEG CONFIT with Black Beluga Lentils, Bacon, & toasted Bread Crumbs (GF without bread crumbs) 14. FARMHOUSE PLATE - Smoked Peppered Mackerel, Landjaeger (German hard salami), Pickled Hard- Boiled Local Egg, Goat Gouda, Raw Bu!ermilk Blue Cheese & Cornichons (GF) 16. FLAMMKUCHEN - Caraway Flatbread topped with shaved Brussels Sprouts, Landjaeger, Cabot Sharp Cheddar, Shallots, & Roasted Pumpkinseed Oil 14. FEATURED SALAD - Baby Arugula with poached Bosc Pears, Maytag Blue Cheese, toasted Pecans, local Sunchoke Crisps & Sherry Vinaigre!e (GF, vegan without cheese) 12. add grilled B & E Chicken 6., grilled Wild Shrimp 9., Faroe Island Salmon 11. ENTRÉES HERB-CRUSTED RACK OF LAMB (NZ) with Asparagus, Roasted Potatoes, Fried Shallots & Red Wine Reduction 30. CURRYWURST - Cheddar Bratwurst in a rich Curry Sauce, with Roasted Yukon Gold Potatoes & Bu!ernut Squash with Lemon, Garlic, and toasted Almonds & Pumpkinseeds (GF) 23. CRISPY LOCAL POLENTA with roasted Spargel (White Asparagus), Smoked Royal Trumpet Mushrooms, Sautéed Spinach & Romesco Sauce (vegan, GF) 23. FAROE ISLAND SALMON with Honey & Smoked Paprika Glaze, Yukon Gold Potatoes, Black Beluga Lentils, Brussels Sprouts with Bacon, & Sherry-Wholegrain Mustard Viniagre!e (GF) 28. BURGER LOCAL GRASS-FED BURGER with Cambozola Blue Cheese, Spinach, Smoked Mushrooms, & Garlic Aioli on a Brioche Bun, with Cole Slaw, Pickle & House Made Fries 15. ALSO AVAILABLE FOR CURBSIDE PICKUP: QUARTS OF SOUP! WIENER GOULASH SOUP 20.
    [Show full text]
  • Hazards in Cheesemaking
    Hazards in Cheesemaking Kerry E. Kaylegian, Ph.D. Dairy Foods Research & Extension Associate [email protected], 814-867-1379 extension.psu.edu/food/dairy Why Should I Care? Why Should I Care? It's the Ethical Thing To Do It's the Law! "Despite the progress that has been made, occasional milkborne outbreaks still occur, emphasizing the need for continued vigilance at every stage of production, processing, pasteurization and distribution of milk and milk products. Problems associated with assuring the safety of milk and milk products have become extremely complex because of new products, new processes, new materials and new marketing patterns, which must be evaluated in terms of their public health significance." Pasteurized Milk Ordinance, 2015 Revision Today's Topics Intro to FSMA Dairy Hazards Hazards in Cheesemaking Conducting a Hazard Analysis Case studies The Food Safety Modernization Act (FSMA) • Comprehensive legislation designed to protect the American public by focusing on prevention of illness rather than response to outbreaks • Puts the responsibility into the hands of the manufacturer to produce safe food • Applies to ALL food manufacturers • http://www.fda.gov/Food/GuidanceRegulation/ FSMA/default.htm What Does FSMA Cover? 1. Prevention 2. Inspection and Compliance 3. Response 4. Imports 5. Enhanced Partnerships What Does FSMA Cover? 1. Prevention Preventive Controls for Human Food Rule (9/17/15) 21 CFR 117 – Good Manufacturing Practices, Hazard Analysis and Risk-based Preventive Controls for Human Food 2. Inspection and Compliance
    [Show full text]
  • About That Blue 11/17/2015 Colleen Garrett & Chris Banker
    Sacrebleu! All about that Blue Colleen Garrett & Chris Banker 11/17/2015 Outline ● What is Blue Cheese? ● History and Styles ● Process ● Recipes 2 We’ve got blue! ● The main thing that makes a blue cheese blue is mold. ● The higher amount of veining does not necessarily equate to strong flavors. For example Point Reyes Original Blue has relatively little veining yet quite strong and St.Agur has quite a bit of veining but tastes rather sweet. ● Originally a product of the environment in which they were ripened. ● In the case of Roquefort, the Roquefort caves in which the cheese was stored were teeming with Penicillium roqueforti. 3 What is this Pencillium roqueforti? ● Blue mold similar to what we see on bread ● Related to Pencillin ● Aerobic - needs oxygen to grow and thrive ○ Holes are usually poked to allow oxygen to enter the cheese ● Penicillium glaucum is also used in some cheeses ● Can be mixed in during curd formation or after 4 Blue Styles - Moldy Gold Some of the most well known are Roquefort (France), Stilton (England), Gorgonzola (Italy) and Danablu (Denmark). America stumbles along to the blue cheese party when in 1941, production of the Maytag Blue cheese began. 5 Roquefort Pliny the Elder, Roman Roquefort - The French do Blue. naturalist, (23-79 CE) wrote of The most famous of them all. the cheese from a From the region surrounding mountainous region of France Roquefort-sur-Soulzon near the Mediterranean that might have been Roquefort, and it is reputed that even Charlemagne himself was served Roquefort at the monastery of St.
    [Show full text]
  • Love of Cheese
    FOR THE LOVE OF CHEESE SID WAINER & SON® For the Love of Cheese encompasses the skillful art of cheesemaking at its finest. The following pages will enlighten you with knowledge about the creamery and the important characteristics of each cheese. This handpicked selection of cheese is from our closest creamery partners across the United States, known for their excellence in the art of cheesemaking. From award-winning blues, to clothbound cheddars, and local New England farmstead cheeses, we present to you an unrivaled selection of America’s most coveted cheeses. Stay Cheesy, Sid Wainer & Son FOR THE LOVE OF CHEESE CALIFORNIA CYPRESS GROVE ..........................................................................................10 NICASIO VALLEY .......................................................................................... 39 VELLA CHEESE CO. ..................................................................................... 54 GEORGIA SWEET GRASS DAIRY. .............................................................................47-49 IOWA MAYTAG DAIRY FARM ................................................................................. 27 MASSACHUSETTS CRICKET CREEK FARM ...............................................................................6-9 GREAT HILL DAIRY........................................................................................13 THE GREY BARN & FARM ........................................................................ 16-19 NEW YORK FOUR FAT FOWL ............................................................................................11
    [Show full text]
  • Where Expected Ends, Extraordinary Begins. 700
    WHERE EXPECTED ENDS, EXTRAORDINARY BEGINS. EXCEPTIONAL EVENTS BY KESSLER 700 Drayton St. Savannah Georgia 31401 +1-912-238-5158 TABLE OF CONTENTS EXCEPTIONAL MEETINGS BY KESSLER ................................... 03 THE KESSLER DIFFERENCE .........................................................04 EVENT SPACE ................................................................................ 05 FOOD AND BEVERAGE ................................................................ 06 KESSLER EXPERIENCES ............................................................... 07 THE KESSLER STORY ...................................................................08 SERVICES & OFFERINGS ............................................................. 10 CAPACITY CHART & FLOOR PLANS ........................................ 11 AUDIO VISUAL .............................................................................. 12 SPA BREAKS .................................................................................. 13 CATERING MENUS Mansion on Forsyth Park Guidelines ................................................................................... 14 Beverages ................................................................................... 15 Bohemian Breakfast Displays .................................................... 16 Bohemian Breakfast Enhancements .......................................... 17 Bohemian Breaks ........................................................................ 18 Bohemian Buffet Luncheons.....................................................
    [Show full text]
  • Download Brochure
    WHERE EXPECTED ENDS, EXTRAORDINARY BEGINS. EXCEPTIONAL EVENTS BY KESSLER TABLE OF CONTENTS EXCEPTIONAL MEETINGS BY KESSLER ................................... 03 THE KESSLER DIFFERENCE .........................................................04 EVENT SPACE ................................................................................ 05 FOOD AND BEVERAGE ................................................................ 06 KESSLER EXPERIENCES ............................................................... 07 THE KESSLER STORY ...................................................................08 SERVICES & OFFERINGS ............................................................. 10 CAPACITY CHART & FLOOR PLANS ........................................ 11 AUDIO VISUAL .............................................................................. 12 SPA BREAKS .................................................................................. 13 CATERING MENUS Mansion on Forsyth Park Guidelines ................................................................................... 14 Beverages ................................................................................... 15 Bohemian Breakfast Displays .................................................... 16 Bohemian Breakfast Enhancements .......................................... 17 Bohemian Breaks ........................................................................ 18 Bohemian Buffet Luncheons...................................................... 20 Bohemian Plated Lunches ........................................................
    [Show full text]
  • Web Mcm Spring
    Spring 2020 APPETIZERS Baked Oyster’s Roosevelt Kalbi Beef Tidbits DF Local Westcott Bay oysters, creamy Prime beef marinated in Korean spinach-anise sauce, bacon and barbeque sauce then wok seared. local mushroom. 16.95 With crispy rice noodles. 13.95 DOG ISLAND Crab Stuffed Scallops Halibut & Crab Cakes DF MUSHROOMS Pacific scallops on the half shell Butter poached seafood cakes Local Guemes Island stuffed with Dungeness crab, Served with red chili beurre blanc mushrooms, hand artichoke aioli and au gratin. 16.95 and daikon-carrot salad. 15.95 cultivated with rich soil, fresh water and fresh Local Mushroom Bruschetta V Hummus & Smoked Salmon seawater air. Local Guemas Island mushrooms House smoked salmon, fresh and fresh herb pesto on a grilled hummus, grilled flat bread, olives, baguette with micro greens, goat feta, cucumbers and radish. 13.95 cheese and truffle oil. 14.95 Garlic-Chili Prawns DF Oysters on the Half Shell GF-DF Wild prawns sautéed with Sicilian Freshly shucked Local Westcott roasted tomato sauce with Serrano Bay oysters, cocktail sauce and chili and garlic croutons. 14.95 WESTCOTT BAY mignonette. 19.95 Crab & Artichoke Dip SHELLFISH CO. Crispy Calamari DF Our signature crab dip with fresh Erik and Andrea Anderson Lightly breaded calamari strips, Dungeness crab, Parmesan and and their team provide us crispy jalapeno chips, cilantro lime artichoke hearts, served bubbling with the finest local clams, aioli and pumpkin seeds. 14.95 hot with warm crusty bread. 15.95 mussels and most of all OYSTERS, fresh daily. SALADS AND BISQUE Dungeness Crab Bisque De Haro Caesar GF Option Our famous crab and smoky Hearts of romaine, our signature paprika bisque garnished with dressing, croutons, Parmesan crème fraiche, cheddar crackers cheese, charred tomatoes, bacon, and fresh Dungeness crab.
    [Show full text]