Pacific Kitchen

rolled in Japanese bread crumbs and fried, served with lemon aioli & chile honey dipping sauces

filled with guacamole, oven dried tomatoes and alfalfa sprouts served with tamarind cashew dipping sauce

prince edward Island mussels sautéed with shallots, roasted garlic, sweet curry and coconut milk

grilled thin crust pizza topped with roasted garlic, japanese eggplant, roasted peppers, shaved red onions, fresh basil & organic buffalo mozzarella

fried mahi mahi in crispy mini tacos shells with pickled jalapenos, peppadews and housemade tartar sauce

chef's selection of three artisan cheeses with seasonal accompaniments and housemade seeded crackers

three oysters on the half shell, dressed with a charred jalapeno-champagne mignonette & three oysters grilled in the shell topped with peppered bacon and citrus butter

crispy wontons layered with chile cream cheese, shredded pork in spicy tamarind sauce and jicama slaw

seared sushi grade ahi and walu tuna with shitake mushrooms, red peppers and Asian noodles dressed with housemade ponzu sauce

pumpkin ravioli in bourbon maple cream sauce served with housemade lamb & cranberry sausage, sprinkled with toasted pumpkin seeds

savory rosemary tart shell filled with shrimp, scallops and crab, baked with dry jack cheese and chives, garnished with smoked salmon

creamy roasted tomato soup topped with sherry, whipped cream and fresh herbs

thin sliced roasted beets topped with baby mixed greens dressed with salt cured lemon & creamy horseradish dressing, drizzled with white truffle oil

baby arugula, oven dried tomatoes, caramelized onions & crispy bacon tossed in warm tomato vinaigrette, topped with a brie crostini

baby mixed greens with sugared walnuts, gorgonzola & red wine poached pears, dressed with organic blueberry-balsamic vinaigrette

baby romaine lettuce tossed with pink peppercorn ranch dressing, topped with shredded chicken, avocado, crispy bacon, red onions, cherry tomatoes & hard boiled egg

housemade herb focaccia filled with mortadella, serrano ham, soprasetta, roasted peppers, fontina cheese, olive tapenade, red onions & basil, served with parmesan fingerling fries

grilled half pound buffalo burger, brie, bacon, caramelized onions and jalapenos, topped with lettuce & tomato, served with housemade spicy ketchup & sweet potato fries

seared diver scallops over roasted garlic polenta, with sautéed arugula and smoked tomato coulis

tender braised beef with sunday roast potatoes, sautéed kale and baby carrots

served with potato soufflé, roasted spaghetti squash and candied garlic brown butter sauce, garnished with arugula salad

tender braised lamb shank in a green olive & tomato fondue served with Israeli cous cous and sautéed Swiss chard

chardonnay lobster broth filled with mussels, shrimp, scallops, marlin & moonfish, served with grilled sourdough bread

spice grilled pacific moonfish filet served with roasted vegetable quesadillas and rock shrimp cream sauce, garnished with pico de gallo

12 oz ribeye steak served with asparagus, crab & roasted shallot potatoes & rosemary beurre rouge sauce

layers of roasted vegetables, spicy tomato sauce and organic buffalo mozzarella, topped with bread crumbs and baked, served with housemade garlic bread and mixed green salad

creamy risotto made with roasted fennel, english peas and grana padano cheese, topped with Hawaiian blue prawns, toasted pine nuts and micro herb salad

grilled 10oz pork rack chop served with white bean cassoulet, housemade jalapeno cornbread, roasted granny smith apples and smoky pork jus

fussili pasta, grilled chicken, chevré, broccoli and artichoke hearts, tossed in a balsamic butter sauce, topped with fresh herbs and toasted pine nuts

teriyaki glazed salmon over stir fried rice with snow peas, carrots, shitake mushrooms & Japanese eggplant this dish is also available with seitan for our vegetarian/vegan guests

8 oz pan seared steak served with twice baked sweet potatoes and blue cheese topped mixed green salad

gulf snapper filet served atop truffled yukon gold mashed potatoes with sautéed corn, edamame and chantrelle mushrooms in balsamic broth

warm chocolate hazelnut bread pudding topped with housemade hot fudge and soft whipped cream, served with caramelized banana

gingerbread cake filled with caramel crème brulee, served with spiced pear chutney

rich dark chocolate cake, raspberry coulis and soft whipped cream, garnished with candied orange zest

served warm topped with housemade cinnamon ice cream and ginger pecan biscotti

espresso ice cream filled profiterole topped with housemade hot fudge, pumpkin cheesecake tartlet with blackberry compote & mini chocolate souffle cake with sugared walnuts and fresh whipped cream

chef's selection of three artisan cheeses with seasonal accompaniments & housemade seeded crackers