SeaLegs

Chefs selection of cheese, Italian cured meats, mixed olives, and crispy brioche toast points.

Meyer lemon oil, oregano, shaved pecorino Romano, and sea salt.

Mirin glazed brussels sprouts, flash fried with bacon, honey crisp apple bites, and topped with red pepper flakes.

Baseball sized meatball made from American kobe beef, veal, and topped with san marzano bolognese. Topped with brie cheese, fried basil, and served with garlic bread.

3 chianti hot sauce braised chicken, pickled red onions, julienned red radishes, and mango guacamole.

Flatbread with papaya gastrique, prosciutto, bacon, figs, caramelized onions, blue cheese, and mozzarella. Topped with arugula, salt, pepper, and olive oil.

3 toasted baguettes topped prosciutto, marinated bruschetta, melted mozzarella, basil oil, and paprika oil.

Creamy and rich three cheese bechamel.

French fries, white truffle oil infused bechamel, blue, white Cheddar cheese, and green onions.

Spanish olive oil, meyer lemon-garlic butter, red pepper flakes, sea salt, and artisan bread points.

Tiger prawns, white fish blood oranges, garlic, serrano chili, and habanero, tequila, and Served with wonton chips.

Fresh blackened mahi, pineapple salsa, and avacado crema slaw.

With chimichurri sauce, sesame oil, 12 degree egg, and crispy sweet potato crisps.

Romaine hearts drizzled with a grilled meyer lemon Caesar dressing topped with sourdough croutons and shaved grana parmesan.

Greens tossed with bleu cheese, marinated tomatoes, crispy bacon, and a roasted garlic vinaigrette.

6 oz chuck and brisket patty topped with aged white Cheddar, caramelized onions, bacon, kale, and black garlic aoli.

Baby kale, demi-glaze, and pickled onions.

Served over a bed of Alicia wine Sonoma Coast chardonnay risotto with shitake mushrooms, peas, and porkbelly.

Served over parmesan scalloped stack, heirloom carrots, and topped with thyme jus.

Served sliced topped with sea salt shavings. Prepared with a fall hash and chimichurri sauce with a romesco sauce.

Mixed greens tossed with bleu cheese, marinated tomatoes, crispy bacon, and roasted garlic vinaigrette.

Grilled chicken chopped Romaine hearts, sliced hard boiled eggs, white Cheddar cheese, heirloom tomatoes, and avocado tossed in a red wine vinaigrette.

Meyer lemon Caesar dressing, pepitas, and shaved pecorino.

Warm under baked and cookie dough. Served in a cast iron skillet topped with vanilla ice cream, chocolate sauce, a pinch of sea salt.

Layered puff pastry with nutmeg mousse, fresh strawberries, and chocolate drizzle.

Smothered in van cream cheese walnuts and drizzled in sailor Jerry caramel sauce.