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Splashes Dinner Menu

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APPETIZERS

CAULIFLOWER & FENNEL VELOUTÉ 13
purple haze california goat cheese, smoked dates, feuilletine

GF TABLESIDE LOBSTER BISQUE 16
lobster salad, chives

GF THREE OYSTERS 10
shallot-apple mignonette, horseradish in sake

TARTARE OF ALBACORE 18
lime, grapes, fermented cabbage, quail egg, kataifi

GF CURED AJI SCALLOP 20
three preparations of asparagus (guacamole, ceviche, ensalada)

COMPRESSED SALMON DUMPLINGS 17
ramp pistou, salmon-potato brandade, salmon caviar, cilantro

CARLSBAD BLACK MUSSELS 22
vin juane broth, speck, croissant a la plancha

SPICED PEACH & PLUM SALAD 18
amaranth greens, savory walnuts, muddled blackberry

GF CRISP BRUSSELS SPROUTS 17
smoked sunchoke purée, fermented honey, spicy pistachio, sultanas

GF BUTTERMILK CAESAR “SOUS LE COUDE” 17
marinated heirloom tomatoes, romaine lettuces, gorgonzola, pancetta

GFHEARTS OF PALM & RAW VEGETABLES 18
vine tomatoes, cucumber, herb flowers, roasted garlic-thyme dressing

GF GRILLED OCTOPUS 21
smoked peas & pistachio, glazed eggplant, preserved lemon

ENTREES

GF SEARED SCALLOPS 41
fresh chickpeas, bok choy purée, compressed cucumber

GF JOHN DORY 42
celtuce asparagus risotto, purple asparagus, celtuce leaves

GF WILD STRIPED BASS 37
mountain vegetables, fragrant mushroom broth, rice chicharones

GF ALASKAN HALIBUT 43
four whimsical preparations of potatoes with asparagus

GF ORGANIC SALMON 38
chayote, fermented bok choy, turmeric-coconut broth, poached jalapeño

VG/GF BLACK FOREST CARROT 28
onion velouté, crisp brussels sprouts, ginger-red eye reduction

GF POACHED MAINE LOBSTER MARKET PRICE
potato purée, chervil air, edamame, pak choy

GF A LA CARTE GARLIC CHICKEN 36
citrus amaranth greens, organic garlic, laguna beach rosemary salt

GF DUCK OSSO BUCCO 34
potato purée, slow-cooked duck egg, glazed beets, parsley

GF BAVETTE STEAK 43
savoy cabbage saute, aji-beef marrow pan sauce, black forest carrots

GF BONELESS BEEF SHORTRIB 41
glazed long beans, radish purée, sweet onions in pan juices, kumquat

GF 12 OZ. DRY AGED RIBEYE STEAK 52
sweet onion purée, melted leek, zucchini pop-over, beef jus

We will be happy to split your entrées for $6.

GF SIDES

WHIPPED POTATOES | FRITES 7
SAUTÉ MAGGIE FARMS SPINACH, PINENUT, RAISINS 8
BUTTERED NEW SQUASH | GARLIC SAUTEED LONG BEANS 8

GF – GLUTEN-FREE
VG – VEGAN

20% taxable gratuity will be applied to parties of 8 and more.

Menu by Executive Chef David Fuñe

We proudly serve sustainable seafood approved by Monterey Bay Seafood Watch.