Tuesday-Friday: 7:30am – 10:30am
4 buttermilk pancakes, topped with powder sugar, served with butter and maple syrup on the side.
Thick cut brioche bread, dusted with powder sugar, served with butter and maple syrup on the side.
Authentic vanilla French toast, with Brie, berries; chocolate & strawberry sauce.
served with country potatoes and a homemade biscuit
Two poached eggs, English muffin, Canadian bacon, Hollandaise Sauce.
Two poached eggs, English muffin, avocado, tomato, bacon, grilled onions, Hollandaise Sauce.
Two poached eggs, English muffin, smoked Salmon, topped with Hollandaise sauce.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness. Split plate charge $7, Corkage fee $35 per 750 ml bottle. In support of rising wages and city & State ordinances, a 5.5% surcharge will be added to your check. Please let your server know if you’d like this charge removed. Thank you for your patronage.
Saturday-Sunday: 10:30am – 1:30pm
served with country potatoes and a homemade biscuit
served with country potatoes and a homemade biscuit
4 buttermilk pancakes, topped with powder sugar, served with butter and maple syrup on the side.
Thick cut brioche bread, dusted with powder sugar, served with butter and maple syrup on the side.
Authentic vanilla French toast, with Brie, berries; chocolate & strawberry sauce.
served with country potatoes and a homemade biscuit
Two poached eggs, English muffin, Canadian bacon, Hollandaise Sauce.
Two poached eggs, English muffin, avocado, tomato, bacon, grilled onions, Hollandaise Sauce.
Two poached eggs, English muffin, smoked Salmon, topped with Hollandaise sauce.
Fresh basil, ricotta cheese, roasted tomato sauce.
Crispy fried calamari tossed with herbs, garlic and parmesan. served with cocktail and tartar sauce.
Poached gulf shrimp, tossed in a tomato lime veracruz style cocktail sauce, avocado, tomato, cilantro and red onions.
Seaweed, carrot & cucumber salad, ginger soy sauce, sesame seeds.
Deep fried lump crab cakes, served with spring mix greens, tossed with house vinaigrette, jicama shavings, orange segments; topped with spicy remoulade sauce.
Half dozen fresh oysters on the half shell (See server for today's selection).
Scott's award winning recipe, Applewood smoked bacon, meaty clams, celery, potatoes, secret blend of herbs and spices.
Romaine hearts, garlic crostini, shaved & grated Parmesan, Caesar dressing "anchovies upon request".
Crab meat, Chopped iceberg lettuce, avocado, English cucumbers, sliced tomatoes, haricot verts, edamame, Kalamata olives, hard boiled egg; Louie dressing.
A house specialty made with North Atlantic lobster, cognac cream, tomatoes, secret blend of herbs and spices.
Organic mixed greens, strawberries, pears, crumbled blue cheese, caramelized pecans, tarragon vinaigrette.
Seared blackened Ahi Tuna served over romaine hearts and spring lettuce mix; mango, papaya and avocado; topped with wonton chips; sesame soy vinaigrette
Grilled chicken breast, lettuce, tomatoes, applewood smoked bacon, avocado, pepper jack cheese, pesto Aioli, on sliced sourdough, served with fries.
Red snapper, coleslaw, French fries, tartar sauce.
Braveheart 100% black angus beef, Brioche bun, rosemary aioli, applewood smoked bacon, lettuce, tomato, fries, crispy & grilled onions, cheddar cheese, avocado.
Blackened red snapper, coleslaw, mango salsa, jasmine rice, black beans, Cajun aioli.
Wild mushrooms ravioli, shitake mushrooms, porcini mushrooms sauce, parmesan cheese.
Grilled sustainable salmon, rigatoni pasta, red bell peppers, mushrooms, sweet green peas, basil pesto cream sauce.
Idaho Rainbow trout, garlic mashed potatoes, brussel sprouts, crab, mushrooms, capers, lemon butter sauce.
Grilled sustainable salmon, spinach mashed potatoes, roasted baby carrots, shrimp saffron beurre blanc sauce
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness. Split plate charge $7, Corkage fee $35 per 750 ml bottle. In support of rising wages and city & State ordinances, a 5.5% surcharge will be added to your check. Please let your server know if you’d like this charge removed. Thank you for your patronage.
Tuesday-Friday: 11:30am – 1:30pm
Fresh oysters on the half shell, chilled jumbo prawns, chilled lobster, king crab, ahi tuna (Good for 4-5 people).
Seaweed, carrot & cucumber salad, ginger soy sauce, sesame seeds.
Poached gulf shrimp, tossed in a tomato lime veracruz style cocktail sauce, avocado, tomato, cilantro and red onions
Deep fried lump crab cakes, crispy calamari, jumbo wrapped jumbo prawns. (Good for 4-5 people).
Spanish Chorizo, Garlic, white wine, fresh herbs; served with sourdough garlic bread.
Crab meat, mushrooms, Napa cabbage and carrots; wrapped in a crispy lumpia dough. Served with spicy Thai peanut sauce.
Crispy fried calamari tossed with herbs, garlic and parmesan. served with cocktail and tartar sauce.
Deep fried lump crab cakes, served with spring mix greens, tossed with house vinaigrette, jicama shavings, orange segments; topped with spicy remoulade sauce.
Smoked tomato broth, garlic, fresh herbs, served with sourdough garlic bread.
Fresh basil, ricotta cheese, roasted tomato sauce.
Scott's award winning recipe, Applewood smoked bacon, meaty clams, celery, potatoes, secret blend of herbs and spices.
Romaine hearts, garlic crostini, shaved & grated Parmesan, Caesar dressing "anchovies upon request".
Crab meat, Chopped iceberg lettuce, avocado, English cucumbers, sliced tomatoes, haricot verts, edamame, Kalamata olives, hard boiled egg; Louie dressing.
Chopped romaine hearts, baby greens, hard boiled egg, bacon, Maytag blue cheese, avocado, cherry tomatoes, green beans, balsamic vinaigrette.
A house specialty made with North Atlantic lobster, cognac cream, tomatoes, secret blend of herbs and spices.
Organic mixed greens, strawberries, pears, crumbled blue cheese, caramelized pecans, tarragon vinaigrette.
Seared blackened Ahi Tuna served over romaine hearts and spring lettuce mix; mango, papaya and avocado; topped with wonton chips; sesame soy vinaigrette
House smoked salmon, baby spinach, red onions, cherry tomatoes, goat cheese, Heirloom tomato vinaigrette.
Roasted Yukon gold potatoes, artichoke hearts, spinach, cherry tomatoes, shitake mushrooms, asparagus & spinach cream sauce.
Sesame crusted, sushi rice, baby bok choy, shitake mushrooms, citrus soy sauce.
Grilled sustainable salmon, spinach mashed potatoes, roasted baby carrots, shrimp saffron beurre blanc sauce.
Idaho Rainbow trout, garlic mashed potatoes, brussel sprouts, crab, mushrooms, capers, lemon butter sauce.
Clams, mussels, fresh fish, prawns, calamari, octopus, chorizo sausage, peas, Spanish rice, shellfish stock, saffron. Serves 2 people.
Grilled sustainable salmon, rigatoni pasta, red bell peppers, mushrooms, sweet green peas, basil pesto cream sauce.
Manila clams, white wine garlic sauce, fresh herbs, served over linguini, served with a side of sourdough garlic bread.
Wild mushrooms ravioli, shitake mushrooms, porcini mushrooms sauce, parmesan cheese.
Braveheart 100% black angus beef, Brioche bun, rosemary aioli, applewood smoked bacon, lettuce, tomato, fries, crispy & grilled onions, cheddar cheese, avocado.
Chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, celery, dill and house seasonings, on a brioche bun lightly toasted in butter. Served with a side of lobster bisque.
Blackened red snapper, coleslaw, mango salsa, jasmine rice, black beans, Cajun aioli.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness. Split plate charge $7, Corkage fee $35 per 750 ml bottle. In support of rising wages and city & State ordinances, a 5.5% surcharge will be added to your check. Please let your server know if you’d like this charge removed. Thank you for your patronage.
Tuesday, Wednesday, Thursday and Sunday: 4:30pm – 8:30pm
Friday & Saturday: 4:30pm – 9:30pm
Fresh oysters on the half shell, chilled jumbo prawns, chilled lobster, king crab, ahi tuna (Good for 4-5 people).
Seaweed, carrot & cucumber salad, ginger soy sauce, sesame seeds.
Poached gulf shrimp, tossed in a tomato lime veracruz style cocktail sauce, avocado, tomato, cilantro and red onions
Deep fried lump crab cakes, crispy calamari, jumbo wrapped jumbo prawns. (Good for 4-5 people).
Spanish Chorizo, Garlic, white wine, fresh herbs; served with sourdough garlic bread.
Crab meat, mushrooms, Napa cabbage and carrots; wrapped in a crispy lumpia dough. Served with spicy Thai peanut sauce.
Crispy fried calamari tossed with herbs, garlic and parmesan. served with cocktail and tartar sauce.
Deep fried lump crab cakes, served with spring mix greens, tossed with house vinaigrette, jicama shavings, orange segments; topped with spicy remoulade sauce.
Smoked tomato broth, garlic, fresh herbs, served with sourdough garlic bread.
Fresh basil, ricotta cheese, roasted tomato sauce.
Scott's award winning recipe, Applewood smoked bacon, meaty clams, celery, potatoes, secret blend of herbs and spices.
Chopped Romaine hearts, garlic croutons, shaved & grated Parmesano Regianno, Caesar dressing "anchovies upon request".
Crab meat, Chopped iceberg lettuce, avocado, English cucumbers, sliced tomatoes, haricot verts, edamame, Kalamata olives, hard boiled egg; Louie dressing.
Roasted Yukon gold potatoes, artichoke hearts, spinach, cherry tomatoes, shitake mushrooms, asparagus & spinach cream sauce.
Sesame crusted, sushi rice, baby bok choy, shitake mushrooms, citrus soy sauce.
Grilled sustainable salmon, spinach mashed potatoes, roasted baby carrots, shrimp saffron beurre blanc sauce.
Idaho Rainbow trout, garlic mashed potatoes, brussel sprouts, crab, mushrooms, capers, lemon butter sauce.
Clams, mussels, fresh fish, prawns, calamari, octopus, chorizo sausage, peas, Spanish rice, shellfish stock, saffron. Serves 2 people.
Grilled sustainable salmon, rigatoni pasta, red bell peppers, mushrooms, sweet green peas, basil pesto cream sauce.
Manila clams, white wine garlic sauce, fresh herbs, served over linguini, served with a side of sourdough garlic bread.
Wild mushrooms ravioli, shitake mushrooms, porcini mushrooms sauce, parmesan cheese.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness. Split plate charge $7, Corkage fee $35 per 750 ml bottle. In support of rising wages and city & State ordinances, a 5.5% surcharge will be added to your check. Please let your server know if you’d like this charge removed. Thank you for your patronage.