Dining
Dinner Menu
Entrees
STUFFED CHICKEN BREAST ~ 24
Mary's chicken breast stuffed with spinach, artichoke hearts and
balsamic red onions with four cheese macaroni and broccolini
10 oz PAN SEARED FILET MIGNON ~ 29
With pommes macaire, bacon wrapped asparagus and red wine reduction
JAMAICAN PORK TENDERLOIN ~ 25
Jerk seasoned and marinated pork, cous cous, grilled asparagus and mango pineapple salsa
PASTA ROMESCO ~ 17
Gnocchi tossed in a roma tomato, bell pepper and almond sauce,
mixed baby vegetables, fresh basil and shaved parmesan
PAN FRIED SNAPPER ~ 23
Macadamia crusted, with pommes frites, bacon wrapped asparagus and lemon aioli
TOP SIRLOIN ~ 22
Topped with sautéed mushrooms and shallots, with roasted heirloom potatoes,
mixed baby vegetables and a black peppercorn sauce
GRILLED AHI TUNA ~ 26
Shaved cucumber and green papaya, cous cous, snow peas
and a spicy Thai chili sauce finished with wasabi
LOBSTER TAIL ~ 50
Roasted heirloom potatoes and seasonal vegetables with drawn butter and lemon
SEAFOOD PASTA ~ 25
Prawns, scallops and clams with grilled artichoke hearts, roma tomatoes
and linguini, tossed in a fresh pesto garnished with crispy pancetta
COUPLES FILET AND LOBSTER ~ 75
Each of you will experience a 5 oz filet mignon with red wine sauce,
half a lobster tail with drawn butter and lemon, roasted heirloom potatoes and seasonal vegetables
PANKO CRUSTED CAYUCOS ABALONE ~ 32
with herb mashed potatoes, sautéed spinach, pearl onions and citrus beurre blanc
Sautéed onions, jalapenos, tomatoes, olives capers and avocado with saffron risotto
ESCALOPE OF VEAL ~ 24
Stuffed with prosciutto and Gruyére cheese, with herb mashed potatoes, brocollini
and a garlic cream sauce
"THE SEA VENTURE" ~ 27
Our signature dish of shrimp, scallops, clams, mussels, fish and spicy sausage with saffron risotto,
aromatic tomato fume with toasted crostinis
18% gratuity will be added to all parties of 6 or more
$7 split charge for entrees
EXECUTIVE CHEF EVERETT WALCOTT
Appetizers
OYSTERS ROCKEFELLER ~ 14
Baked blue point oysters with a melt of spinach, bacon and parmesan
CRAB CAKES ~ 12
4 crab cakes made with parmesan and risotto with a roasted tomato
and bell pepper sauce
MACADAMIA CRUSTED CAYUCOS ABALONE ~ 16
Pan-fried with shaved cucumber and green papaya with curried pineapple mango salsa
ARTISAN CHEESE TRIO ~ 15
Chef's selection of three fine cheeses from around the world with
accoutrements and a selection of crackers
BRUSCHETTA ~ 19
Roma tomato, pesto and shaved parmesan
GRILLED SHRIMP & SCALLOPS ~ 14
Grilled and skewered with sauteed wild mushrooms and a garlic herb cream sauce
BISTRO PLATE FOR TW ~ 16
Handcrafted antipasto plate of gourmet vegetables, nuts, cheeses and meats
SEARED SWEET SCALLOPS ~ 12
Prosciutto, roma tomatoes, avocado with bacon jam and micro herbs
SHRIMP COCKTAIL ~ 11
Poached large Pacific tiger prawns, house made horseradish
cocktail sauce with lemon and lime wedges
CALAMARI ~ 9
Breaded to order, fried, with horseradish cocktail sauce and lemon aioli
BEEF CARPACCIO ~ 12
Thinly sliced uncooked filet mignon with cream of horseradish, grated parmesan,
capers, lemon and crostinis
Soup and Salads
ABALONE CLAM CHOWDER SMALL ~ 4 LARGE ~ 7
Made with Cayucos abalone stock
MIXED FIELD GREENS ~ 9
Sliced grapes with candied pecans, stilton blue cheese crumbles and an herb red wine vinaigrette
CLASSIC CAESAR SALAD ~ 8
Garlic croutons and shaved parmesan, tomatoes and kalamata olives with our house made Caesar dressing
CHOPPED WARM SHRIMP SALAD ~ 15
Mixed field greens tossed with avocado, red onion, prosciutto, asparagus, corn, roma tomatoes,
stilton blue cheese crumbles and honey cilantro Dijon vinaigrette
HOUSE SALAD ~ 8
Mixed field greens with sliced roma tomato, sliced cucumber, garlic croutons and white balsamic vinaigrette
SPINACH, GOAT CHEESE & BEET SALAD ~ 12
Baby spinach, oven-roasted beets with applewood smoked bacon, roma tomato,
red onion, warm almond crusted herb goat cheese and roasted tomato vinaigrette
STUFFED CHICKEN BREAST ~ 24
Mary's chicken breast stuffed with spinach, artichoke hearts and
balsamic red onions with four cheese macaroni and broccolini
10 oz PAN SEARED FILET MIGNON ~ 29
With pommes macaire, bacon wrapped asparagus and red wine reduction
JAMAICAN PORK TENDERLOIN ~ 25
Jerk seasoned and marinated pork, cous cous, grilled asparagus and mango pineapple salsa
PASTA ROMESCO ~ 17
Gnocchi tossed in a roma tomato, bell pepper and almond sauce,
mixed baby vegetables, fresh basil and shaved parmesan
PAN FRIED SNAPPER ~ 23
Macadamia crusted, with pommes frites, bacon wrapped asparagus and lemon aioli
TOP SIRLOIN ~ 22
Topped with sautéed mushrooms and shallots, with roasted heirloom potatoes,
mixed baby vegetables and a black peppercorn sauce
GRILLED AHI TUNA ~ 26
Shaved cucumber and green papaya, cous cous, snow peas
and a spicy Thai chili sauce finished with wasabi
LOBSTER TAIL ~ 50
Roasted heirloom potatoes and seasonal vegetables with drawn butter and lemon
SEAFOOD PASTA ~ 25
Prawns, scallops and clams with grilled artichoke hearts, roma tomatoes
and linguini, tossed in a fresh pesto garnished with crispy pancetta
COUPLES FILET AND LOBSTER ~ 75
Each of you will experience a 5 oz filet mignon with red wine sauce,
half a lobster tail with drawn butter and lemon, roasted heirloom potatoes and seasonal vegetables
PANKO CRUSTED CAYUCOS ABALONE ~ 32
with herb mashed potatoes, sautéed spinach, pearl onions and citrus beurre blanc
Sautéed onions, jalapenos, tomatoes, olives capers and avocado with saffron risotto
ESCALOPE OF VEAL ~ 24
Stuffed with prosciutto and Gruyére cheese, with herb mashed potatoes, brocollini
and a garlic cream sauce
"THE SEA VENTURE" ~ 27
Our signature dish of shrimp, scallops, clams, mussels, fish and spicy sausage with saffron risotto,
aromatic tomato fume with toasted crostinis
18% gratuity will be added to all parties of 6 or more
$7 split charge for entrees
EXECUTIVE CHEF EVERETT WALCOTT
OYSTERS ROCKEFELLER ~ 14
Baked blue point oysters with a melt of spinach, bacon and parmesan
CRAB CAKES ~ 12
4 crab cakes made with parmesan and risotto with a roasted tomato
and bell pepper sauce
MACADAMIA CRUSTED CAYUCOS ABALONE ~ 16
Pan-fried with shaved cucumber and green papaya with curried pineapple mango salsa
ARTISAN CHEESE TRIO ~ 15
Chef's selection of three fine cheeses from around the world with
accoutrements and a selection of crackers
BRUSCHETTA ~ 19
Roma tomato, pesto and shaved parmesan
GRILLED SHRIMP & SCALLOPS ~ 14
Grilled and skewered with sauteed wild mushrooms and a garlic herb cream sauce
BISTRO PLATE FOR TW ~ 16
Handcrafted antipasto plate of gourmet vegetables, nuts, cheeses and meats
SEARED SWEET SCALLOPS ~ 12
Prosciutto, roma tomatoes, avocado with bacon jam and micro herbs
SHRIMP COCKTAIL ~ 11
Poached large Pacific tiger prawns, house made horseradish
cocktail sauce with lemon and lime wedges
CALAMARI ~ 9
Breaded to order, fried, with horseradish cocktail sauce and lemon aioli
BEEF CARPACCIO ~ 12
Thinly sliced uncooked filet mignon with cream of horseradish, grated parmesan,
capers, lemon and crostinis
ABALONE CLAM CHOWDER SMALL ~ 4 LARGE ~ 7
Made with Cayucos abalone stock
MIXED FIELD GREENS ~ 9
Sliced grapes with candied pecans, stilton blue cheese crumbles and an herb red wine vinaigrette
CLASSIC CAESAR SALAD ~ 8
Garlic croutons and shaved parmesan, tomatoes and kalamata olives with our house made Caesar dressing
CHOPPED WARM SHRIMP SALAD ~ 15
Mixed field greens tossed with avocado, red onion, prosciutto, asparagus, corn, roma tomatoes,
stilton blue cheese crumbles and honey cilantro Dijon vinaigrette
HOUSE SALAD ~ 8
Mixed field greens with sliced roma tomato, sliced cucumber, garlic croutons and white balsamic vinaigrette
SPINACH, GOAT CHEESE & BEET SALAD ~ 12
Baby spinach, oven-roasted beets with applewood smoked bacon, roma tomato,
red onion, warm almond crusted herb goat cheese and roasted tomato vinaigrette
