Dinner

On Ice

Blue Point Oyster – Virginia
Capital Gem 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 $15.95
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 / smoked salmon / ahi tartare / remoulade / cocktail sauce / drawn butter / lemon

Classic Soups

Butternut Squash Soup $4 taste / $9 bowl
mascarpone / oven roasted mushrooms / chives

Moonraker Clam Chowder $5 taste / $11 bowl
leeks / hand cut bacon / yukon potato / thyme / manila clams

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

 

Appetizers

Local Brussel Sprouts $13.50
crispy brussels with polenta / fontina & brie fondue / pine nuts

Lamb Meatballs $23.95
zucchini noodles / roasted tomato / rosemary sauce / feta cheese

Kobe Beef Carpaccio $14.95
horseradish / arugala / Grana Padona / gaufrette potatoes / black salt

Beer Battered Coconut Prawns $11.95
beer battered / crispy sweet potato & frisee / pineapple guava sauce

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

Smoked Salmon Bruschetta $13.50
grilled rustic bread / mascarpone / watercress / sweet red onion

Crostini with Burrata $11.95
burrata cheese / organic heirloom / basil / balsamic

Crispy Calamari $14.50
lemon caper aioli / cocktail

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

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

 

Salads

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

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

Arugala & Spiced Pecan $12.95
granny smith apple / pomegranate / bermuda triangle / walnut vinaigrette

 

The Land

Pumpkin Ravioli $21.95
pomegranate seeds / crushed hazelnuts / fontina & brie fondue

Crispy Pork Belly $23.95
braised red cabbage / apple / anna potato / cognac cider sauce

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

Steak-Frites $29.95
kobe flat iron / chimichurri sauce / duck fat fries / remoulade

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

Vegetarian Local Farm Plate $22.95
roasted fall vegetables / broccolini / mini twice baked potatoes / crispy onions / beluga lentils / truffle oil

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

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

The Sea

Filet of Petrale Sole $26.95
blue lake beans / oven dried tomato / mashed  potatoes / lemon caper sauce

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

Searead Sea Scallops $29.95
sweet potato puree / chanterelles / brussel sprouts / balsamic

Wild Salmon Pinwheel $28.95
artichoke stuffed / beluga lentils / braised greens / green goddess

Cioppino & Squid Ink Pasta $29.95
prawns / scallops / clams / calamari / red snapper / tomato lobster sauce

Dungeness Crab Legs $34.95
roasted fall vegetables / mini twice baked potatoes / garlic shallot butter

Seared Rare Ahi Tuna $32.95
porcini & crimini mushroom risotto / fall squash / truffle sauce

Twin Maine Lobster Tails $45.95
roasted fall vegetables /anna potatoes / garlic shallot butter / lemon

Surf & Turf

Rib Eye Steak & Lobster Mac & Cheese $47.95
garlic broccolini / crispy onions / demi glace

Kobe Beef & Sea Scallops $48.95
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