Dinner

On Ice

Blue Point Oyster – Virginia
Hood Canal Oyster – Washington
Fanny Bay Oyster – British Colombia
Marin Miyagi Oyster – California
Oysters 3 each / 14 – ½ dozen / 25 – dozen

Moonraker Oyster Shooter 3.5 each

Wild White Prawn Cocktail  1/2 7 / full 13

Cracked ½ Dungeness Crab 16
remoulade / cocktail sauce / drawn butter

Ahi Tuna Tartare “Moon” Spoons 11
mint / crushed pine nuts / Fresno chili / apple / black walnut vinaigrette

Moonraker Grand Platter ½ 36 / full 68
chef’s choice one dozen oysters / dungeness crab legs
prawn cocktail / manila clams / ahi tartare

Appetizers

Grilled Spring Asparagus 9.5
crispy bacon / lemon aioli / parmesan / fried quail egg

Crispy Artichokes & Brussel Sprouts 9
artichoke quarters / walnuts / meyer lemon caper aoili

Beer Battered Coconut Prawns 10
sweet potato frisee salad / pineapple quince salad

Oysters Rockefeller 10
pernod spinach / garlic herb panko crumbs / parmesan

“Barolo” Fritto Misto 12
Monterey calamari / green beans / red onion / remoulade / cocktail

Filet of Beef Tartare 14
capers / red onion / mustard / truffle oil / soft quail egg / crostini

Dungeness Crab Cakes 15
wild arugula & fennel salad  / red pepper vinaigrette / herb nage

Steamed PEI Mussels 14.5
coriander / lime / coconut basil sauce

Soup & Salad

Spring Asparagus Soup 4 taste / 9 bowl
parmesan croutons / chives / white truffle oil

Sweet Gem Lettuce Caesar 8.5
creamy caesar dressing / croutons / shaved parmesan

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

Wild Arugula & Endive 8.5
granny smith apple / candied walnuts / Point Reyes blue cheese / pomegranate

Lobster Cappuccino 4 taste / 9 full
reduced lobster stock / truffle foam

Organic Red & Gold Beets 9.5
marinated fennel / Laura Chenel goat cheese / orange

The Land

Wild Boar Bolognese Pappardelle 21
porcini & tomato braised wild boar / rapini / oven dried tomato

Half Moon Bay Artichoke Ravioli 19
oven dried tomatoes / fava beans / lemon and capers

48 hour Painted Hills Natural Pot Roast 22
horseradish mashed potato / ciopplini onions / baby carrots / braised greens

Vegetarian Local Farm Plate 21
squash / mini twice baked potatoes / beluga lentils / carrot puree / truffle oil

Colorado Braised Lamb Shank 26
organic carrot puree / garlic broccolini / reduced braising jus / gremolata

Prime New York Steak 29
garlic mashed potatoes / grilled asparagus / onion strings / blue cheese butter

Natural Filet of Beef 34
anna potato / green beans / baby carrots / green peppercorn sauce

The Sea

Seafood Cioppino & Squid Ink Fettuccine 23
wild prawns / clams / calamari / rock cod / arrabbiata sauce

Searead Sea Scallops 26
salsify mash / shaved asparagus salad / carrot cardamom zabaglione

Scottish Salmon Pinwheel 25
beluga lentils / sauteed spinach / lemon thyme sauce / aioli

Seared Rare Number 1 Ahi Tuna 28
smoked paprika lobster risotto / hedgehog mushrooms / porcini foam

Roasted Dungeness Crab Legs 29
sautéed vegetables / mini twice baked potatoes / garlic shallot butter

Twin Maine Lobster Tails 39
sauteed vegetables / fingerling potatoes / garlic shallot butter

Surf & Turf

Coconut Prawns & Filet of Beef 42
mashed potatoes / frisee / crispy sweet potato / green beans

Massachusetts Sea Scallops & Kobe Beef 45
sautéed spinach / pinot noir sauce / tapenade / crispy potato

Lobster Tail & Filet of Beef 49
sauteed vegetables / fingerling 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 McNamara