On Ice
Blue Point Oyster – Virginia
Hammersley Oyster – Washington
Fanny Bay Oyster – British Colombia
Skookum Oyster – Washington
Oysters 2.50 each / 14 – ½ dozen / 25 – dozen
Moonraker Oyster Shooter 3 each
Cooked to Order Prawn Cocktail 15
Cracked ½ Dungeness Crab 17
remoulade / cocktail sauce / drawn butter
Moonraker Grand Platter ½ 32 / full 59
chef’s choice one dozen oysters / dungeness crab legs
poached jumbo prawns / manila clams / ahi tartare
Appetizers
Oysters Rockefeller 10
pernod spinach / garlic herb panko crumbs / parmesan
Ahi Tuna Tartare “Moon” Spoons 11
mint / pine nuts / Fresno chili / apple / walnut oil
“Barolo” Fritto Misto 12
Monterey calamari / fennel / red onion / remoulade / cocktail
Filet of Beef Tartare 14
capers / red onion / mustard / truffle oil / quail egg / crostini
Dungeness Crab Cakes 15
fennel / wild arugula / red pepper vinaigrette / chives
Portuguese Steamed Manila Clams 16
chorizo / cumin / garlic butter / sherry wine / grilled baguette
Soup & Salad
Little Gem 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
Lobster Cappuccino 4 taste / 9 full
reduced Maine lobster stock / truffle foam
Butternut Squash Bisque 4 taste / 8.5 bowl
maple / toasted pumpkin seeds / crème fraiche
Organic Red & Gold Beets 9.5
watercress / Laura Chenel goat cheese / pistachio
The Land
Wild Boar Bolognese Pasta 21
tomato and porcini braised wild boar / herb pappardelle pasta / parmesan
Half Moon Bay Artichoke Ravioli 19
oven dried cherry tomatoes / fava beans / lemon / capers
Slow Cooked Natural Pot Roast 22
horseradish mashed potato / ciopplini onions / carrots / braised greens
Vegetarian Local Farm Plate 21
brussel sprouts / fingerlings potatoes / lentils / cauliflower puree / truffle oil
Braised Colorado Lamb Shank 26
butternut squash puree / brussel sprouts / smoked bacon / gremolata
Natural New York Steak 29
watercress / buttermilk onion strings / blue cheese potato / porcini butter
Natural Filet of Beef 34
potato aligot / oyster mushrooms / broccolini / baby carrots / pinot noir sauce
The Sea
Seared Sea Scallops 25
cauliflower puree / roasted cauliflower / capers / toasted almonds
Seared Rare Hawaiian Ahi Tuna 28
lobster ristotto / smoked paprika / oyster mushrooms / porcini foam
Local King Salmon Pinwheel 24
beluga lentils / braised greens / lemon thyme sauce / spicy aioli
Squid Ink Fettuccine Pasta 22
prawns / clams / calamari / rock cod / arrabbiata sauce
Roasted Dungeness Crab Legs 29
winter vegetables / crispy herb yukons / garlic shallot butter
Garlic Studded Maine Lobster Tail 39
toybox squash / fingerling potatoes / garlic shallot butter
Surf & Turf
Coconut Prawns & Filet of Beef 42
mashed potatoes / frisee / crispy sweet potato / sautéed mushrooms
Massachusetts Sea Scallops & Kobe Beef 45
sautéed spinach / pinot noir sauce /tapenade / crispy potato
Dungeness Crab Legs & Kobe Beef 46
winter vegetables / crispy herb yukons / onion strings
Half Maine Lobster & Filet of Beef 48
toybox squash / 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
