Appetizers

PANFRIED OYSTERS tartar sauce	15		PEPPER-CRUSTED BIGEYE TUNA ginger, scallion, lime ponzu dip	15
SCALLOP & PRAWN CEVICHE cilantro citrus marinade	16		TRIO OF FISH TARTARE chef’s daily creation	17
VANILLA-BATTERED PRAWNS spicy sweet and sour sauce	15		APPLE CIDER SMOKED SALMON dill cream cheese	16
FRIED CALAMARI cucumber yogurt dip	14		JUMBO SHRIMP COCKTAIL hot horseradish cocktail sauce	16
STEAK TARTARE hand-chopped tenderloin	16		DUNGENESS CRAB LEG COCKTAIL dijon mayonnaise	18
STEAMED MUSSELS MEUNIÈRE white wine garlic broth	16		STEAMED CLAMS black bean sauce	16
DUNGENESS CRAB CAKE horseradish dill mayonnaise	18		BEEF TENDERLOIN CARPACCIO dijon peppercorn drizzle	15
CLAMS CASINO baked with bacon and bell peppers	14		SPICY POPCORN ROCK SHRIMP cajun mayonnaise	14
GRILLED MARINATED WILD MUSHROOMS lemon and fresh herbs	13

Soups & Salads

LOBSTER BISQUE Atlantic lobster, finished with sherry	14		WEST COAST SEAFOOD CHOWDER prepared to order in a creamy velouté	9
MANHATTAN CLAM CHOWDER Manilla clams in a tomato broth	9		OYSTER STEW fresh oysters and julienned leeks in vermouth cream	12
CAESAR SALAD classic garlic and anchovy dressing	9		CHOPPED SALAD red wine vinaigrette	9
WEDGE SALAD blue cheese or 1000 Island dressing	9		BEEFSTEAK TOMATO, RED ONION & STILTON CHEESE buttermilk dressing	10
BEET SALAD goat cheese, pecans, creamy ranch-style dressing	10

Seafood Specialties

SALMON WELLINGTON wild salmon baked in puff pastry with spinach and fresh papaya	29		SAUTÉED PRAWNS & SCALLOPS in Pernod and herb butter	34
BOUILLABAISSE the classic, with king and snow crab, prawns and fresh fish in saffron broth	38		MAPLE-GLAZED KING SALMON pan-roasted wild salmon	27
SMOKED ALASKAN BLACK COD poached in milk, with lemon beurre blanc	33		HERB-DUSTED SEA BASS baked, with mixed beans, ancho-chili aioli	33
MACADAMIA-CRUSTED HALIBUT chive beurre blanc	31		CENTRE-CUT KING CRAB LEGS steamed and served with drawn butter	50
STUFFED RAINBOW TROUT pan fried, stuffed with dungeness crab meat and baby shrimp	29		JUMBO LOBSTER TAIL from the Caribbean, broiled and served with drawn butter	65

Steakhouse Favorites

NEW YORK STRIP	40		BONE-IN NEW YORK STRIP	50
FILET MIGNON	36/44		BONE-IN RIB STEAK	40
PORTERHOUSE STEAK	50		BRAISED SHORT RIBS	35
DOUBLE-CUT LAMB CHOPS	40		BUTTERMILK FRIED CHICKEN #14	26
STEAK & LOBSTER	50

Sides & Add-Ons

SALT & VINEGAR SHOESTRING FRIES	7		STEAKHOUSE FRENCH FRIES	7
MASHED POTATOES	7		BAKED POTATO	7
SCALLOPED POTATOES	8		HASH BROWNS	8
SHORE CLUB FRIED RICE	11		TEMPURA-BATTERED ONION RINGS	8
SAUTÉED SPICED MUSHROOMS	7		BRAISED FENNEL	8
SAUTÉED OR CREAMED SPINACH	7		GREEN BEANS	8
STEAMED BROCCOLI	7		FRESH ASPARAGUS	8
SAUTÉED BABY BEETS	7		CREAMED CORN	7
GRILLED BEEFSTEAK TOMATOES	7		COLESLAW	6
LOBSTER TAIL	25		½ POUND KING CRAB LEGS	25
SAUTÉED OR GRILLED TIGER PRAWNS	18