Dinner

On Ice

Blue Point Oyster – Virginia
Steamboat Oyster – Washington
Fanny Bay Oyster – British Colombia
Marin Miyagi Oyster – California
Oysters $3 each / $16 – ½ dozen / $32 – dozen

Oyster Shooter $3 each

Prawn Cocktail  1/2 $7.95 / full $14.50
cocktail sauce / horseradish / lemon

Cracked 1/2 Dungeness Crab $14.95
remoulade sauce / cocktail sauce / drawn butter

Ahi Tuna Tartare “Moons” $13.95
mint / crushed pine nuts / Fresno chili / black walnut vinaigrette / spicy aioli

Moonraker Grand Platter ½ $38 / full $72
chef’s choice one dozen oysters / dungeness crab legs
prawn cocktail / manila clams / ahi tartare / remoulade / cocktail sauce / drawn butter / lemon

Classic Soups

Butternut Squash Soup $4 taste / $9 bowl
mascarpone mushroom toast

Moonraker Clam Chowder $5 taste / $11 bowl
leeks / smoked bacon / yukon potato / manila clams

Maine Lobster Bisque $12.95
sherry wine / smoked paprika / cream / buttered lobster claw

 

Appetizers

Local Brussel Sprouts $10.50
crispy brussels / hand cut bacon / lemon Italian chestnut sauce

Kobe Beef Carpaccio $13.95
horseradish creme fraiche / arugala / parmesan / watercress / black salt

Beer Battered Coconut Prawns $11.50
beer battered / sweet potato & frisee / pineapple guava sauce

Oysters Rockefeller $12.95
pernod spinach / garlic herb panko crumbs / parmesan

Crostini with Burrata $11.50
burrata cheese / organic heirloom / basil / balsamic

Crispy Calamari $13.95
lemon caper aioli / cocktail

Lobster Mac & Cheese $19 / $29
cavatelli / fontina & brie fondue / 1/2 lobster tail / claw / panko crumbs

Dungeness Crab Cakes $16.95
arugala / radish / marinated fennel / lemon caper aioli / chives

Steamed Mussels $15.95
toasted coriander / cilantro / lime / coconut tomato sauce

Salads

Nice Litle House Salad $8.95
chopped romaine / organic mixed greens / radish / balsamic vinaigrette

Roamine Caesar $10.50
creamy caesar dressing / crushed crostinis / shaved parmesan

Wild Arugula & Endive $12.95
granny smith apple / candied walnuts / Point Reyes blue cheese / pomegranate

 

The Land

Pumpkin Ravioli $20.95
parmesan cream / pomegranate / toasted hazelnuts / chives

Slow Cooked Pot Roast $24.95
broccolini / carrots / bacon / mashed potatoes / date red wine sauce

Steak-Frites $29.95
kobe flat iron / duck fat truffle fries / Pt Reyes blue cheese butter

Chicken Picatta $23.95
chicken breast / lemon / capers / bucatini pasta with spinach

Vegetarian Local Farm Plate $21.95
roasted fall vegetables / broccolini / mini twice baked potatoes / beluga lentils / brussel sprouts / truffle oil

Wild Boar Bolognese $20.95
porcini & tomato braised ground boar / herb papperdelle pasta / rosemary

Bone-in Pork Chop $25.95
anna potato / braised red cabbage / cognac apple cider sauce

Rib Eye Steak $38.95
mashed potatoes / garlic broccolini / onion strings / demi glace

The Sea

Filet of Petrale Sole $24.95
green beans / oven dried tomato / mashed  potatoes / lemon caper sauce

Coconut Prawn Dinner $25.95
mashed potatoes / sweet potato & frisee / pineapple guava sauce

Searead Sea Scallops $28.95
baby carrots /green beans / mashed potatoes / mushrooms / herb nage

Wild Salmon Pinwheel $26.95
artichoke stuffed / fingerlings / roasted fall vegetables / red pepper vinaigrette

Seafood Cioppino & Squid Ink Fettuccine $27.95
prawns / mussels / clams / calamari / red snapper / tomato lobster sauce

Roasted Dungeness Crab Legs $32.95
roasted fall vegetables / mini twice baked potatoes / garlic shallot butter

Seared Rare Ahi Tuna $29.95
porcini mushroom risotto / carrots / roasted poblanos / walnut vinaigrette

Twin Maine Lobster Tails $44.95
roasted fall vegetables /anna potatoes / garlic shallot butter / lemon

Surf & Turf

Rib Eye Steak & Lobster Mac & Cheese $48.95
garlic broccolini / crispy onions / demi glace

Kobe Beef & Sea Scallops $45.95
sautéed spinach / pinot noir sauce / tapenade / crispy potato

Lobster Tail & Rib Eye Steak $55.95
roasted fall vegetables / anna potatoes / garlic shallot butter

Whenever possible we use local and organic ingredients
that are free of hormones, antibiotics and are sustainable

Executive Chef: Jason Yeafoli / Sous Chef: Joel Perez