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

Asparagus Soup $4 taste / $9 bowl
crostini / goat cheese / truffle oil

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

Maine Lobster Bisque $10.95
sherry wine / smoked paprika / cream / buttered lobster claw

 

Appetizers

Squash Blossoms $13.50
tempura / ricotta and mint stuffed / heirloom tomato pomodoro sauce

Kobe Beef Carpaccio $13.50
horseradish creme fraiche / arugala / parmesan / watercress / black salt

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 $13.95
lemon / remoulade / cocktail

Seafood Ceviche $14.50
local rock cod / prawns / tomato / cucumber / jalapeno / tortilla chips

Lobster Mac & Cheese $18 / $29
cavatelli / fontina & brie fondue / 1/2 lobster tail / claw / panko crumbs

Dungeness Crab Cakes $14.95
arugala / radish / marinated fennel / lemon caper aioli

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 $9.50
creamy caesar dressing / croutons / shaved parmesan

Wild Arugula & Endive $10.95
granny smith apple / candied walnuts / Point Reyes blue cheese

 

The Land

Artichoke Ravioli $20.50
fava beans / lemon butter sauce / tomato / shaved parmesan

Pot Roast $22.95
slow cooked / zucchini gremolata / warm organic quinoa & spinach

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

Chicken Picatta $23.95
chicken breast / lemon / capers / fingerlings / artichoke / arugala

Vegetarian Local Farm Plate $21.95
quinoa & spinach / broccolini / mini twice baked potatoes / artichokes / 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 / anna potato / artichoke / rosemary orange sauce

Rib Eye Steak $32.95
garlic mashed potatoes / broccolini / onion strings / demi glace

The Sea

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

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

Searead Sea Scallops $28.95
baby carrots / fava beans / herb nage / mushrooms / garlic mashed potates

Wild Salmon Pinwheel $26.95
artichoke stuffed / fresh basil / fingerlings / red pepper sauce

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

Roasted Dungeness Crab Legs $32.95
pesto summer squash / mini twice baked potatoes / garlic shallot butter

Seared Rare Ahi Tuna $28.95
porcini mushroom risotto / mushrooms / sauteed asparagus tips

Twin Maine Lobster Tails $44.95
pesto summer squash /anna potatoes / garlic shallot butter / lemon

Surf & Turf

Rib Eye Steak & Lobster Mac & Cheese $44.95
garlic broccolini / crispy onions / demi glace

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

Lobster Tail & Rib Eye Steak $52.95
pesto summer squash / 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 McNamara