Our menu focuses on fresh, local, seasonal ingredients and is subject to change to accommodate this.
Mother’s Day
Sunday, May 12th | Noon – 7 pm l Prix-Fixe
$165 pp | $60 children (6-12 years)
Beverages, tax, and gratuity are not included.
Appetizer
SANTA BARBARA UNI AND TRUFFLE RISOTTO
kaluga caviar, chive
OMAKASE SALMON
lame kissed salmon nigiri, salmon belly handroll, gold flake, caviar
ZUCCHINI BLOSSOM BISQUE
caramelized onion, chive
OCTOPUS CARPACCIO
garlic chili oil, xo sauce, cilantro, crispy leek, fermented fresno, sesame tuile
CREEKSTONE FARMS PORK BELLY AND PRIME SKIRT STEAK
aji verde, fermented garlic fresno relish, pickled mustard seed, micro leek, caviar
FIRE AND ICE SALAD
watercress, mint, romaine, jalapeno compress watermelon, pearl onion, carrot
large plates
CITRUS MISO GLAZED KOA KING SALMON
pickled cucumber, avocado balm, charred bok choy, trout roe, strawberry thai chili relish
LAMB MEDALLION
cassis mustard, gruyere croquette, wagyu whistle pig demi-glace, sunchoke puree
HOUSE CURED DUCK BREAST
hibiscus sake beurre blanc, sesame crisp, orange agrume, polenta
ALASKAN HALIBUT
succotash, sun dried tomato, limoncello, leek confit
FILET MIGNON
whipped potato, bone marrow butter, brussels sprouts, campari tomato, peppercorn sauce
GRILLED SEITAN
serrano soy glaze, stuffed morel, spaghetti squash, pea puree
sweet
BLUEBERRY MOUSSE TART
blackberries, candied thyme, lavender, citron
HARLEQUIN CAKE
chocolate biscuit, chocolate ganache, hazelnut buttercream
lounge menu
small plates
moroccan lamb lollipops
red horseradish cream, tzatziki, pistachio-almond crunch, mint chimichurri
30
japanese a5 nigiri
sushi rice, drunken wagyu, miso butter, caviar
45
surf & turf
hokkaido scallop, kurobuta pork belly, caviar, bacon whiskey jam
49
spanish octopus
smoked cauliflower puree, mojo rojo, crispy quinoa, shishito, soy glaze
32
caviar service
served with chive, butter-brushed brioche crisp, condiments
one oz serving 305
three 1/2oz tasting 245
jamon iberico toast
whipped goat cheese, buttered brioche, pomegranate molasses, mission fig
30
chicken liver pate
blackberry jam, caramelized onion, grilled baguette
26
dry aged tuna bluefin carpaccio
lemon oil, ginger, yuzu, black winter truffle, garlic chili aioli
38
cold soba noodle
smoked kombu mushroom broth, snap pea, pickled shimenji, piquillo pepper, lemon oil
29
cocktails
stay gold
woodford reserve bourbon, lemon juice, agave syrup, egg white, r&d bitters
34
riptide
monkey 47 gin, st. germain, lemon juice, simple syrup, sparkling rose
24
whistle pig wagyu old fashioned
wagyu infused whistle pig 10yr, r&d aromatic, #7 bitters, demerara sugar
35
sunset view
plantation pineapple rum, coconut syrup, lime, strawberry
20
sassy burro
absolut elyx, raspberries, simple syrup, ginger beer
20
kelp martini
grey goose, lillet blanc, olive juice, kelp, sea salt rim
19
oaxacan night
illegal mezcal, st.germain, lavender blackberry shrub, agave
30
wines by the glass
champagne
Taittinger, Brut, La Francaise
25
Charles Heidseick, Reserve, Brut Rose
35
Perrier Jouet Belle-Epoque, Brut
70
Perrier Jouet Belle-Epoque, Rose
95
Taittinger Comtes de Champagne
90
rose
Domaine Ott “Chateau de Selle” Cotes du Provence
38
merlot
Pride, Napa Valley
28
red blends
Chateau La Croix Bellevue, Lalande de Pomerol
32
8 Years in the Desert, Orin Swift
25
chardonnay
Maison Champy, Cuvee Edme, Bourgogne
19
Gemstone Chardonnay, Napa Valley
20
Lloyd, Los Carneros, Napa Valley
23
pinot noir
Cobb, Sonoma Coast
29
Failla, Sonoma Coast
24
cabernet sauvignon
Grgich Hills, Napa Valley
28
Duckhorn, Napa Valley
35
corvain selections our special selection of library wines
These exclusive wines are available in 3 oz & 6 oz pours
Baron “L” De Ladoucette, Loire Valley
33/65
Chassagne Montrachet, “Pot Bois”
28/55
Daou, Soul of a Lion, Paso Robles
40/80
Nickel & Nickel, DeCarla Vineyard, Napa Valley
33/65
Dinner & Wine Menu
Appetizers
SIGNATURE MAINE LOBSTER BISQUE
lobster claw, cheddar biscuit
22
PERUVIAN CRUDO
bluefin tuna, aji amarillo agua chile, mint, cilantro, boba crisp
35
BIG GLORY BAY SALMON BELLY TARTARE
trout roe, finger lime, kaffir chive oil, furikake crisp
35
GOLDEN BEET SALAD
goat cheese brulee, kale, red beet puree, pistachio pesto, jamon iberico
28
CLASSIC CAESAR SALAD
baby romaine, spanish anchovy, grana padano
21
PAN-SEARED WILD MUSHROOMS
black garlic, madeira, boschetto
23
Main Course
SUSTAINABLE LOCAL SEAFOOD
BAJA CALIFORNIA SWORDFISH
pasilla de Oaxaca, hominy, black lemon, hazelnut gremolata, charred avocado, tomato
58
KING SALMON
wagyu fat sous vide carrot, coconut salsa macha, huitlacoche, cassis chayote
58
8oz CENTER CUT FILET MIGNON
whipped potato, bone marrow butter, malbec
89
Sides
Grilled hearts of palm with aji verde and chimichurri
Pan seared wild mushrooms
Truffle yuca fries with parmigiano reggiano
Buttered asparagus with smoked sea salt
Cheese whipped potato puree
16
LOCAL BLUEFIN TUNA
edamame, pickled ginger, fresno chiles, togarashi aioli
55
GEORGES BANK SCALLOPS
sun-dried tomato salad, pumpkin seed mole, miso glazed pear, trout roe
57
BRANZINO
poblano cream, baby corn, tarbais bean, lemon pepper pearl, cherry tomato
63
32oz DRY AGED PRIME TOMAHAWK
campari tomato, charred onion
240
Signature Cocktails
MARINE ROOM SPARKLER
avissi prosecco, peach, grand marnier
18
CUCUMBER CITRUS PRESS
cucumber vodka, soda, shaved cucumber, fresh lemon, mint
18
HIGH TIDE TIKI
cutwater bali hai rum, malahat spiced rum, campari, pineapple, lime
18
LUXARDO DERBY
old forester bourbon, aperol, luxardo, lemon, bitters
18
THANK YOU SONNY CHIBA
suntory toki japanese whiskey, aperol, grapefruit, orgeat, lemon
18
SHORES SPRITZ
monkey 47 gin, cointreau, lo-fi amaro, st. germain, avissi prosecco, house-made watermelon syrup, prosecco, soda
18
CARAJILLO
mr. black coffee, liquor 43, espresso
18
HOUSE OLD FASHIONED
russell’s reserve bourbon, r&d bitters, sugar
18
CARIBBEAN CRUSH
wray & nephew rum, passion fruit, myers dark rum, citrus bitters
18
PASSIONFRUIT MEZCAL MARGARITA
el silencio mezcal, agave, passionfruit, lime
18
Mocktails
NOLOMA
grapefruit and agave, lime, hickory salt
17
ALMOND FIZZ
cranberry juice, pineapple juice, orgeat syrup, lemon, ginger
17
Wines by the glass
Bubbles
Prosecco, Caposaldo, Veneto, Itl
fresh apricot and floral aroma, delicate mineral finish
13
Aphros Pan, Brut Rose, Vinho Verde, Prt
ripe strawberries, tart cranberry, pomegranate, floral and earthy
15
Roederer Estate, Brut, Anderson Valley, Ca
bright acidity, pear, golden apple, quince, lychee
18
Taittinger, Brut, La Francaise, Champagne, Fra
delicate with fresh fruit, white flowers, brioche
29
Whites
Sauvignon Blanc, Michel Girault, Sancerre, France
grapefruit, stony minerality, fresh cut herbs, refreshing citrus finish
17/25
Pinot Grigio, Kettmier, Alto Adige-Südtirol, Itl Dry Creek, Sonoma, Ca
pear, apple, citrus notes, distinctive minerality
14/21
Moscato d’Asti, Elio Perrone, Sourgal, DOCG, Piedmont, Itl
sweet aromas of peaches, lemon, lime, orange blossoms
13/19
Albariño, Abadia de San Campio, Rias Baixas, Spa
tropical fruit, banana, pineapple, apple, pear, vibrant acidity
14/21
Chardonnay, Lloyd, Los Carneros, Napa, Ca
flavors of tropical fruits, pear, apple, a rich buttery style
23/33
Rosé, Crazy Creatures, Niederösterreich, Aut
strawberry, tangerine, citrus zest, refreshing acidity
14/21
Reds
Pinot Noir, Coeur de Terre, Willamette, Or
18/27
Pinot Noir, Halleck Winery, Three Sons Cuvee
lush cherry, raspberry, roses, bright acidity, long finish
25/37
Tempranillo, La Rioja Alta, Vina Alberdi, Reserva, Rioja, Spa
blackberries, raspberries, red currants, herbs, soft tannins
15/22
Super Tuscan Blend, Donne Fittipaldi, Bolgheri, Tuscany, Itl
dark lush fruit, cherry, tobacco, silky tannins, medium acidity
21/31
Cabernet Sauvignon, Grgich Hills, Napa, Ca
fresh blackberry, cherry, plum, cassis, toasty oak, silky tannins
28/42
Bordeaux Blend, Chateau La Croix, Lalande Pomerol
black currant, ripe red cherry, tobacco, leather, spice
32/48
Zinfandel Blend, 8 Years in the Desert, California
blackberry pie, plum, kirsch, round tannins
25/37
Malbec, Estancia Los Cardones Anko, Mendoza, Arg
currant, blueberry, tobacco, medium bodied, fine tannins
14/21
*For the full wine list, please click here. Corkage fee is $45 per bottle for wines not featured at the restaurant. Limit of 2 bottles.
Chef’s Specials
Appetizers
YAKITORI GRILLED BROCCOLINI
pumpkin harissa hummus, salsa seca, pickled tomato
24
KILO GOLDEN RESERVE
farmed California white sturgeon roe served with accoutrements
305
CHARRED POBLANO RISOTTO
fire-roasted corn, cotija, foraged mushrooms
38
Entrees
SURF AND TURF
CENTER CUT FILET MIGNON AND MAINE LOBSTER TAIL
whipped potato, tomato confit, peppercorn reduction
152
Add On – KALUGA ROYAL CAVIAR
65
JAPANESE A5 WAYGU STRIP STEAK
oaxacan ancho creme, onion ash, arugula, bacon jam, sweet drop pepper
132
Dessert
All Desserts $17
SPINDRIFT CAPPUCCINO COBBLESTONE PIE
hazelnuts, chocolate nuggets, maker’s mark bourbon sauce
CHOCOLATE LAVA CAKE
maker’s mark bourbon caramel, vanilla ice cream, and berries
SORBET TRIO
cactus pear, blood orange, coconut, thyme biscotti
VANILLA PANNA COTTA
peach compote, macadamia cake, dulcey honeycomb
Liquid Desserts $15
THE COVE
baileys irish cream, frangelico, coffee
MARINE LAYER
grand marnier, amaretto, coffee
CAFÉ AMORE
cognac amaretto, cream, coffee
GINGER CRÈME
baileys, domaine canton ginger liqueur
Dessert Wines
By The Glass
’17 Royal Tokaji, Tokaji Aszu Five Puttonyos, Hungary
19
’20 Grgich Hills, Violetta, Napa, Ca
24
’20 Innishkillin, Icewine, Vidal, Niagra, Can
22
By The Bottle
’57 Tokaji Aszú, Essencia, Hungary
895
*For the full wine list, please click here. Corkage fee is $45 per bottle for wines not featured at the restaurant. Limit of 2 bottles.
FAQs
We do offer a rotating menu of Chef Specials. Inquire with your server upon seating for the current specials.
