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Monterey Bay Fish Grotto
The most tender prime cut- charbroiled to perfection
Usda prime center cut from a perfectly aged strip loin
Stuffed with spinach and feta cheese, served with marsala wine sauce and turned mushroom cap
Large shrimp fried golden, served with cocktail sauce
Gulf shrimp stuffed with our jumbo lump crabmeat stuffing, laced with a lobster cream sauce
Gulf shrimp sauteed with white wine, garlic, butter and parsley, served on a bed of angel hair pasta
Done in lemon butter, sprinkled with parmesan cheese
Marinated in teriyaki with peppers, onions and mushrooms, charbroiled to excellence
Tender whole gulf shrimp stir fried with fresh snow peas, broccoli, bean sprouts, onions, peppers and mushrooms in a delicate oriental sauce
Sauteed in white wine with shallots, finished in an alfredo sauce over spinach fettuccine
Moist chunks of salmon in a creamy alfredo sauce with fettuccine pasta & parmesan cheese
Boneless breast marinated in our imported italian olive oil and fresh herbs, chargrilled with roasted red peppers
Boneless breast marinated in our own teriyaki sauce, then charbroiled
Our special cashew recipe with a tender chicken breast, stir fried with garden fresh vegetables
Lightly breaded chicken breast topped with tomato sauce, parmesan & mozzarella
Sliced apples, walnuts, cranberries and gorgonzola cheese tossed with arugula and an apple cidder vinaigrette
Caramelized almonds & warm chevre on mescaline greens, drizzled with a raspberry vinaigrette
Crispy pancetta, smoked gouda, and red & golden beets on spinach, tossed with a balsamic vinaigrette
Hearts of romaine topped with fresh maine lobster, laced with a traditional caesar dressing, served in an untraditional way
Chilled jumbo shrimp offered with cocktail sauce
Ahi tuna coated in black sesame seeds, chargrilled rare and served with pickled ginger, wasabi and soy sauce
Five bite size pieces of fresh swordfish, salmon and tuna, marinated then chargrilled rare served over an ancho chill mayonnaise
Lightly seasoned with our cajun spices and seared in a white iron skillet
Filled with herb cheese, served on a bed of creamed leeks
Served with a herbed mayonnaise
Fresh oysters baked with spinach, parmesan cheese & bread crumbs, topped with hollandaise
Lightly deep fried with lemon and marinara sauce
Traditional style or monterey bay style
Fresh jumbo lumb crabmeat with sauce remoulade
Ahi tuna wrapped in nori, tempura coated, wok fried rare, served over a soy mustard sauce with a ginger tomato relish
Coated in black sesame seeds, seared rare, served with wasabi, soy and pickled ginger
Teriyaki marinated and pan seared over a sweet marin vegetable stir-fry, drizzled with a balsamic reduction
Sauteed on a bed of crushed macadamia nuts
Jerk spices with pineapple, red peppers and green onion
Marinated in an oyster brandy sauce. Sauce also includes fresh herbs, olive oil and lemon
Crabmeat, asparagus, and hollandaise sauce
Jerk spices with pineapple, red peppers and green onion
Coated with parmesan cheese, sauteed then finished with a parmesan cheese sauce
Seasoned with cajun spices, then dropped on a white-hot cast iron skillet
Marinated in our own teriyaki sauce, chargrilled and topped with a honey lime glaze
Chargrilled, topped with fresh basil and served over a champagne sauce
Chargrilled, finished with fresh peppered strawberries in a red wine sauce
Seasoned with cajun spices
Marinated in aged balsamic, vinegar, olive oil, fresh basil and garlic then chargrilled
Artichoke hearts, black olives, tomato, garlic, green onion and mushrooms, sauteed in marsala wine sauce
With a port wine sauce
Coated with fresh cracked black pepper, chargrilled, topped with a green onion sauce
Cognac brandy, dijon mustard cream sauce
Mushrooms and goat cheese with a marsala wine sauce
Seasoned with cajun spices
Breaded in south western corn and with a tomato, red onion salsa
Bourbon mint marinated, grilled with a white peach coults and pecans
Lightly sauteed topped with toasted almonds
Sauteed with a lemon herb brown butter
Sauteed on a bed of crushed macadania nuts
Topped with mandarin oranges and cranberries in a vodka chambord, brown sugar sauce
Marinated in a fresh orange and basil sauce then chargrilled
Sauteed on a bed of crushed macadamia nuts
Lightly sauteed with a breadcrumb topping
Artichoke hearts, black olives, tomato, garlic, green onion and mushrooms, sauteed in a marsala wine sauce
Lightly sauteed topped with toasted almonds
Lightly sauteed, topped with toasted almonds
Sauteed with a lemon herb brown butter
Lightly sauteed with a breadcrumb topping
Sauteed on a bed of crushed macadamia nuts
With a lemon butter soy sauce
Coated in black sesame seeds, seared rare, served with wasabi, soy and pickled ginger
Coated with parmesan cheese, sauteed then finished with a parmesan cheese sauce
Jerk spices with pineapple, red peppers and green onion
Seasoned with cajun spices
Sauteed on a bed of crushed macadamia nuts
Jerk spices with pineapple, red peppers, and green onion
Coated with fresh cracked black pepper, chargrilled topped with a green onion sauce
Jerk spices with pineapple, red peppers and green onion
Coated with fresh cracked black pepper, chargrilled topped with a green onion sauce
Coated with parmesan cheese, sauteed then finished with a parmesan cheese sauce
Chilled jumbo shrimp with cocktail sauce
Ahi tuna coated in black sesame seeds, chargrilled rare and served with pickled ginger, wasabi and soy sauce
Five bite size pieces of fresh swordfish, salmon and tuna, marinated then chargrilled rare served over an ancho chill mayonnaise
Lightly seasoned with our cajun spices and seared in a white iron skillet
Served with lemon and marinara sauce
Fresh jumbo lump crab with remoulade sauce
Charbroiled chicken breast served over fresh spinach with mushrooms, cucumbers, red onion and provolone cheese, choice of dressing
Fresh spinach greens topped with chopped egg, red onion, bacon and choice of dressing
Served on romaine and tossed with caesar dressing
Grilled to temperature and served over fresh greens with cucumbers, red onion, mushrooms, fried potatoes and mozzarella cheese and choice of dressing
Finished with lemon butter and sprinkled with parmesan cheese
Chargrilled boneless chicken breast marinated in imported italian olive oil with fresh herbs and roasted red peppers
Ricotta cheese filled striped raviolis alfredo
Marinated in teriyaki sauce and charbroiled
Topped with marinara sauce and parmesan cheese
Topped with bacon and cheddar cheese
Served on a toasted bun
Lightly breaded fried golden and served with remoulade sauce
Roasted turkey breast, provolone cheese, red onion, tomato and alfalfa sprouts with mayonnaise served on honey wheat bread
Chargrilled and topped with sauteed onions, mushrooms and swiss cheese
Choice of cheese
Swiss cheese, tomato and bacon on toasted italian bread
Turkey, bacon and tomato served open faced topped with homemade cheddar cheese sauce
Coated in black sesame seeds, seared rare, served with wasabi, soy and pickled ginger
Teriyaki marinated and pan seared over a sweet marin vegetable stir-fry, drizzled with a balsamic reduction
Sauteed on a bed of crushed macadamia nuts
Jerk spices with pineapple, red peppers and green onion
Marinated in an oyster brandy sauce. Sauce also includes fresh herbs, olive oil and lemon
Crabmeat, asparagus, and hollandaise sauce
Jerk spices with pineapple, red peppers and green onion
Coated with parmesan cheese, sauteed then finished with a parmesan cheese sauce
Seasoned with cajun spices, then dropped on a white-hot cast iron skillet.
Marinated in our own teriyaki sauce, chargrilled and topped with a honey lime glaze
Chargrilled, topped with fresh basil and served over a champagne sauce
Chargrilled, finished with fresh peppered strawberries in a red wine sauce
Seasoned with cajun spices
Marinated in aged balsamic, vinegar, olive oil, fresh basil and garlic then chargrilled
Artichoke hearts, black olives, tomato, garlic, green onion and mushrooms, sauteed in marsala wine sauce
With a port wine sauce
Coated with fresh cracked black pepper, chargrilled, topped with a green onion sauce
Cognac brandy, dijon mustard cream sauce
Mushrooms and goat cheese with a marsala wine sauce
Lightly sauteed topped with toasted almonds
Sauteed with a lemon herb brown butter
Seasoned with cajun spices
Breaded in south western corn and with a tomato, red onion salsa
Bourbon mint marinated, grilled with a white peach coults and pecans
Sauteed on a bed of crushed macadania nuts
Topped with mandarin oranges and cranberries in a vodka chambord, brown sugar sauce
Marinated in a fresh orange and basil sauce then chargrilled
Sauteed on a bed of crushed macadamia nuts
Lightly sauteed with a breadcrumb topping
Artichoke hearts, black olives, tomato, garlic, green onion and mushrooms, sauteed in a marsala wine sauce
Lightly sauteed topped with toasted almonds
Lightly sauteed, topped with toasted almonds
Sauteed with a lemon herb brown butter
Lightly sauteed with a breadcrumb topping
Sauteed on a bed of crushed macadamia nuts
With a lemon butter soy sauce
Coated in black sesame seeds, seared rare, served with wasabi, soy and pickled ginger
Coated with parmesan cheese, sauteed then finished with a parmesan cheese sauce
Jerk spices with pineapple, red peppers and green onion
Seasoned with cajun spices
Sauteed on a bed of crushed macadamia nuts
Jerk spices with pineapple, red peppers, and green onion
Coated with fresh cracked black pepper, chargrilled topped with a green onion sauce
Jerk spices with pineapple, red peppers and green onion
Coated with fresh cracked black pepper, chargrilled topped with a green onion sauce
Coated with parmesan cheese, sauteed then finished with a parmesan cheese sauce
Menu for Monterey Bay Fish Grotto provided by Allmenus.com
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