Crisp monterey squid with lemon and oregano, tartar and cocktail sauce.
Two cakes served with spicy remoulade.
Steamed in a broth of clam juice, garlic, onions and white wine.
Mediterranean mussels steamed in coconut milk with garlic Thai curry.
Cucumber, dill and creme fraiche.
Steamed artichoke, grilled, served with tarragon aioli.
Gulf browns, scoma's horseradish cocktail sauce.
Tapas style shrimp, olive oil, garlic, chile flake, green onion, tomato, dry sherry.
Avocado, tarragon and meyer lemon sabayon.
Served on a Italian roll with lettuce, tomato.
Served on a panorama bun with lettuce and tomato, remoulade sauce.
Cheddar cheese, panorama bun with French fries.
Scoma's new england chowder in sourdough.
Served on Italian roll with avocado, pepper jack cheese, tomato.
Seasonal pear, arugula, blue cheese, toasted pecans, lime vinaigrette.
Whole leaf romaine, croutons and house caesar dressing.
Red and gold beets, arugula, chevre, citrus, avocado, fresh mint, marcona almonds - balsamic vinaigrette, shaved horseradish.
Fresh spinach tossed in a shallot vinaigrette dressing topped with walnuts, feta cheese, chopped eggs and bacon.
Shallot vinaigrette, louis or blue cheese.
Iceberg lettuce, hard boiled egg, tomato, cucumber and louis dressing.
Boston (white).
Linguine with fresh manila clams, garlic, onion, white wine and parsley.
Fresh day boat scallops seared, arborio rice, spinach, tomato, garlic and onion.
Gulf prawns and mussels, pancetta, fresh tomato sauce, onion, garlic, basil, mushrooms.
Dungeness crab meat, saporito fresh spaghetti, heirloom tomato sauce, toasted bread crumbs.
Sauteed mary's free range chicken breasts, spring vegetables, brown butter.
Truffle oil mashed potatoes.
10 oz hanger steak and 1/2 canadian cold water lobster tail.
Grilled hanger steak, chimichurri sauce, mashed potatoes.
Dusted in parmigiano, grilled, with a lemon beurre blanc.
Pacific sole grilled, parmigiano crusted, lemon butter sauce, capers.
Wild caught alaskan halibut, mashed potatoes, pole beans, dungeness crab chive butter.
Gulf shrimp, black bean- scallion sauce, jasmine rice.
8-10 oz tail, butterflied and baked, served with lemon butter.
Ora king salmon with fennel and cara cara orange, grilled on plancha, olive tapanade, mint and citrus vinaigrette.
Fisherman's stew of crab, prawn, scallop, clams, mussels, fish and calamari, tomato clam broth, garlic toast.
Pan seared rare, sesame seed crust, wasabi-ginger aioli.
Organic gravensteins, butter flake crust, a la mode or whipped cream.