Dinner

On Ice

Blue Point Oyster – Virginia
Hood Canal 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

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

Classic Lobster Bisque $10.95
nutmeg / maple / toasted pumpkin seeds

Oysters Rockefeller $11.95
pernod spinach / garlic herb panko crumbs / parmesan

 

Appetizers

HMB Brussell Sprouts $9.50
crispy brussels / chorizo vinaigrette

Lamb Meatballs $10.50
rosemary tomato suace / herb polenta / feta / mint

Beer Battered Coconut Prawns $10.95
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 $13.50
lemon / remoulade / cocktail

Beef Tartare $14.50
red onion / mustard / truffle oil / soft quail egg / crostini

Dungeness Crab Cakes $14.95
frisee & apple / orange sections / red pepper vinaigrette

Steamed Mussels $16.95
toasted coriander / cilantro / lime / coconut tomato sauce

Salads

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

Sweet Gem Caesar $8.50
creamy caesar dressing / croutons / shaved parmesan

Red & Gold Beet $10.95
marinated fennel / ruby grapefruit / Laura Chenel goat cheese / pistachio

Wild Arugula & Endive $8.95
granny smith apple / candied walnuts / pomegranate/ Point Reyes blue cheese

 

The Land

Butternut Squash Ravioli $20.50
parmesan cream / pomegranate / toasted hazelnuts / chives

Pot Roast $23.95
48 hour cooked / mashed potato / mushrooms / baby carrots / smoked bacon

Grilled Steak-Frites $26.95
marinated skirt steak / duck fat truffle fries / Pt Reyes blue cheese butter

Chicken Saltimbocca $23.95
double chicken breasts / prosciutto / fingerlings / broccolini / sage sauce

Vegetarian Local Farm Plate $21.95
beluga lentils / herb polenta / broccolini / brussel sprouts / butternut squash / mini twice baked potatoes / crispy onions / truffle oil

Wild Boar Bolognese $20.95
porcini & tomato braised wild boar / herb papperdelle pasta / broccolini

Bone-in Pork Chop $25.95
juniper marinade / braised red cabbage / cognac apple cider sauce

Painted Hills Rib Eye Steak $32.95
garlic mashed potatoes / cauliflower / onion strings / demi glace

The Sea

Filet of Petrale Sole $24.95
snow peas / Fresno chili / mashed potatoes / lemon butter caper sauce

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

Searead Sea Scallops $28.95
cauliflower mash / roasted florets / capers / almonds / balsamic

Wild King Salmon Pinwheel $26.95
beluga lentils / braised greens / lemon thyme sauce / red pepper aioli

Seafood Cioppino & Squid Ink Fettuccine $26.95
prawns / mussels / clams / calamari / red snapper / tomato lobster sauce

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

Seared Rare Ahi Tuna $28.95
porcini mushroom risotto / king trumpets / snow peas/ herb nage

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

Surf & Turf

Coconut Prawns & Kobe Beef $44.95
mashed potatoes / sweet potato & frisee / garlic broccolini

Kobe Beef & Sea Scallops $44.95
sautéed spinach / pinot noir sauce / tapenade / crispy potato

Lobster Tail & Rib Eye Steak $52.95
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 / General Manager: Gary McNamara2