• Splashes-header-swordfish

Splashes Dinner Menu

DOWNLOAD THE FULL MENU

APPETIZERS

TABLESIDE LOBSTER BISQUE 15
local mire poix, lobster garnish

CORNBREAD CHOWDER 12
corn puree, old bay, trinity confit, corn croutons

RED & GREEN ROMAINE LEAVES 16
marinated tomatoes, grain mustard-anchovy dressing, pecorino-nut crumble

SPICED BEET & PLUM SALAD 17
organic mache, minus 8 vinegar, fromage blanc cremieux, tarragon

CRISP BRUSSELS SPROUTS 17
smoked yuzu curd, spiked-sweet soy, radish

THREE OYSTERS 12
shallot-apple mignonette, freshly grated horseradish

TUNA ‘MARROW’ 19
lemon, ginger, capers, pumpernickel lavosh, garlic crème fraîche

SALMON HARASU 19
currants, elderflower-citrus gel, sesame-seed bagel crunch, radish

CARLSBAD BLACK MUSSELS 18
vin juane broth, fragrant kiwi, grilled baguette

GRILLED OCTOPUS 17
inked potatoes, garlic crème fraîche, preserved lemon

DUNGENESS CRAB CAKES 21
maggie’s garden greens, gribiche, ricotta salata

ENTREES

SEARED SCALLOPS 39
kamut risotto, root vegetables, carrot puree

PATAGONIAN ICEFISH 42
fermented potato noodles, white dashi tea, cauliflower

PACIFIC LINGCOD 38
horseradish-buttermilk whip, littlenecks, grilled hearts of palm, chorizo ‘manhattan’

ATLANTIC SALMON 37
broccoli-nori tempura, bagna cauda, roasted kaboucha squash

VG GIANT WHITE BEAN TAGINE 28
oaxca cheese, tortilla chips, sweet peppers, raw corn, spicy tomato

MAINE LOBSTER & PORK BELLY MARKET PRICE
celery root puree, ginger-mushroom slaw, sriracha, buttermilk crouton

NATURAL CHICKEN BREAST 36
cracklings, purple potato, smoked bbq glace, leeks, buttermilk cream

BONELESS BEEF SHORTRIB 41
local orange, malted cauliflower puree, white asparagus

LAMB TWO WAYS 46
raw napa cabbage, black garlic, lemongrass-soy glaze

COMPRESSED PETITE FILET 57
confit butternut squash, squash puree, soy-morrel broth, leek-mushroom ravioli

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

SIDES

WHIPPED POTATOES | FRITES 7

SAUTÉ MAGGIE FARMS SPINACH, PINENUT, RAISINS | CARAMELIZED CAULIFLOWER | BUTTERED NEW SQUASH  8

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.