We are proud to be the originators of the "Monterey style" clam chowder that has become world-famous!

Roasted garlic with oven toasted ciabatta bread with garlic butter and parmesan cheese.

Prawns marinated in tomatoes, avocados, onions, cilantro, and fresh lime juice.

A tropical delight! Served with mango dipping sauce.

Steamed then simmered with garlic, white wine, butter and parsley.

A fabulous starter! Two grilled shrimp, crab cake and fried calamari

Castroville artichoke marinated in balsamic vinaigrette, served with lemon dill aioli.

Pacific oysters topped with spinach, bread crumbs, bacon, herbs, cheese & hollandaise sauce.

Layers of avocado and Dungeness crabmeat tossed in lemon dill aioli and fresh mango & papaya relish.

Tender Monterey bay calamari strips and tentacles, lightly seasoned, floured and deep-fried, served with tartar sauce, cocktail sauce and lemon.

Lightly breaded and grilled, served with sun-dried tomato aioli and mango sauce.

Tender organic baby spinach tossed with basil balsamic vinaigrette, crumbled Sonoma goat cheese, red onions & candied walnuts.

A classic! Organic hearts of romaine, garlic bread and anchovies.

Charbroiled teriyaki chicken breast with almonds, mandarin oranges, salinas valley organic mixed greens, and a spicy oriental dressing.

Tender bay shrimp served over salinas valley organic mixed greens, with chef's garnish.

Served with organic baby arugula tossed in balsamic vinaigrette, candied walnuts and toasted bread points with fig jam.

Poached pears served over salinas valley organic mixed greens, tossed with balsamic vinaigrette and topped with candied walnuts & crumbled gorgonzola cheese.

Grilled prawns over organic baby spinach, tossed with bacon-brandy vinaigrette, with hard-boiled eggs, red onions and fresh mango & papaya.

Delicious crabmeat served over salinas valley organic mixed greens with chef's garnish.

Two 6 ounce lobster tails, oven broiled and served with clarified butter, toasted Israeli couscous, and sautéed organic vegetables.

An array of shrimp, clams, fresh fish, lobster and scallops in a spicy Spanish sauce. Tossed with caramelized onions, green peas, and saffron rice.

½ lobster, salmon and prawns over a bay scallop risotto with grilled asparagus & chili beurre blanc.

Best on the wharf! A variety of crab, shrimp, calamari, bay scallops, clams and fish simmered in a rich marinara sauce, served with garlic bread.

Chicken breast sautéed with lemon, white wine and capers, served with penne pasta and sautéed organic vegetables.

A delicious cut of tender beef marinated in a maple soy sauce, with parmesan scalloped potatoes and sautéed organic vegetables.

Topped with herb pound butter on twice baked potato and grilled asparagus.

Chicken breast sautéed with portabella mushrooms and wine served with toasted israeli couscous and sautéed organic vegetables.

Tender, flavorful charbroiled to perfection, topped with herb pound butter. Served with parmesan scalloped potatoes and sautéed organic vegetables.

The very finest cut! Tenderloin charbroiled with demi-glace. Served with twice baked potato and sautéed organic vegetables.

It's named after mom so you know it's the best! A bounty of bay shrimp, chopped clams and scallops simmered with fresh tomatoes, green onions & garlic in a butter & cream sauce over a bed of linguini.

Fettuccini tossed with a traditional alfredo sauce.

Hand-rolled crab filled ravioli served in a sundried tomato alfredo sauce.

Penne pasta sautéed with salmon, shrimp, scallops, tomatoes, olives, capers, anchovies, and fresh herbs.

Whole clams and linguini in a garlic butter sauce.

Authentic Italian cooking! Spaghetti pasta and Italian meatballs tossed in a rich marinara sauce.

Chicken breast breaded and grilled with parmesan cheese and panko topped with melted provolone cheese with penne pasta in a marinara sauce.

Served over a variety of fresh organic vegetables and penne pasta tossed in a marinara sauce.

Tender Monterey bay calamari, lightly seasoned, floured and deep-fried, served with french fries, cocktail and tartar sauce.

Ginger-lime beurre blanc, toasted Israeli couscous, and sautéed organic vegetables.

Prawns lightly breaded and deep-fried served with french fries, tartar sauce & cocktail sauce.

Large shrimp sautéed in garlic, tomato, butter, and lemon. Served with caramelized onion risotto and sautéed organic vegetables.

Fresh from the bay, served with citrus beurre blanc, caramelized onion risotto, and sautéed organic vegetables.

Alaskan halibut crusted with macadamia nuts and panko breading, grilled and topped with tropical fruit salsa and a pineapple citrus sauce. Served with maple sweet potatoes and sautéed organic vegetables.

Thick calamari steak breaded and grilled with panko and aged parmesan cheese, topped with eggplant, Monterey jack cheese and italian marinara sauce, oven baked and served with penne pasta in a pesto sauce and sautéed organic vegetables.

Crunchy and delicious, served with a mango dipping sauce and sweet potato fries.

Lightly breaded and grilled with clarified butter, served with sweet corn risotto and sautéed organic vegetables.

1/2 dungeness crab, grilled shrimp, grilled scallop and crab cake. Served with caramelized onion risotto and sautéed organic vegetables.

Lobster, shrimp, scallops and salmon grilled with a lemon herb sauce. Served with toasted Israeli couscous and sautéed organic vegetables.

(full order available) 5 ounces of certified Angus beef filet mignon covered with sautéed mushrooms and 6 ounce lobster tail. Served with twice baked potato and sautéed organic vegetables.

10-ounce tender aged filet mignon and twin 6 ounce lobster tails. Served with twice baked potato and sautéed organic vegetables.