Holiday Lunches

December 4, 5, 11, 12, 18, 19
11:30 a.m. to 2 p.m.

First Course

Blue Crab Cake 15
Cashew Agrumes Crust, Kamut Wheat Berries, Absinthe Saffron Emulsion

Suzie’s Farm Organic Beet Salad 12
Fromage Blanc, Marcona Almond, Stone Fruit Preserve, Agridolc Reduction

Organic Heart Of Romaine Lettuce 13
Fig Marmalade, Vella Dry Jack, Sage Ciabatta Crisp,
Tupelo Verjus Vinaigrette

Winter Corn Panna Cotta 15
Laughing Bird Shrimp, Pain D’épices, Coriander Sprouts

Sesame Sea Salt Smoked Faroe Island Salmon 14
Mâche, Radishes, Bunapi, Purple Potato, Lemon Mosto Oil

Forrest Wild Mushroom Bisque 12
Spanish Chorizo, St. Andre Butter, Truffle Celery Essence



Main Course

Maine Diver Scallop and Baja Prawn 27
Ancient Grains, Pickled Crabapple, Eggplant Vincotto Foam

La Quercia Prosciutto Wrapped Monkfish 25
Heirloom Beans, Fennel, Tomato Confit, Mandarin Olive Oil

Mary’s Farm Chicken Salad 22
Mulberry Kalbi Glaze, Little Gem Lettuce, Butternut Squash, Ruby Grapefruit Dressing 

Signature Seafood Crêpes 24
Rock Shrimp, Bay Scallops, Crabmeat, Cremini, Vya Vermouth Corail Sauce

Braised Kurobuta Pork Cheeks 28
Truffle Potato Puree, King Trumpets, Ferreira Tawny Port

Angus Center Cut Filet Mignon 32
Fingerlings, Asparagus, St. Agur Blue, Angelino Plum, Malbec Reduction

Lilikoi Lacquered Organic Tofu 23
Black Thai Rice, Bok Choy, Root Vegetables, Miso Verbena Infusion


Dessert

Spindrift Cobblestone Pie
Espresso, Vanilla Gelato, Hazelnuts, Myers’s Rum Caramel

GF Chocolate Praline Dacquoise
Roasted Banana Puree, Meringue, Violet Petals

Fallbrook Blood Orange Tart
Almond Cumin Crust, Red Currant Coulis, Ginger Chantilly

Root Beer Liqueur Crème Brûlée
Macadamia Pineapple Conserve, Coconut Macaroon, Turbinado Crunch


 

Beverage, tax and gratuity not included. Menu items subject to change.

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