• Dinner at Splashes

Splashes Dinner Menu

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APPETIZERS

VG WILD MUSHROOM CHOWDER 11
fragrant mushrooms, trinity, nantes carrot crisps, pumpkin oil

TABLESIDE LOBSTER BISQUE 12
harvest vegetable & cognac coulis

DAILY OYSTERS 18
shallot mignonette, fresh horseradish-yellow cocktail sauce

AHI TUNA TARTARE 19
garlic crème fraîche, citrus, capers, avocado, pumpernickel lavosh

DUNGENESS CRAB CAKES 17
persimmon two-ways, fresh horseradish-yellow tomatoes salsa, ricotta salata

RAW SCALLOP WITH SPLASHES MIRE POIX 18
nantes carrot & cincinnati radish, young celery, fingerling lime ‘caviar’

CARLSBAD BLACK MUSSELS & GARLIC FRITES 15
fennel, black garlic, ale broth

HUMBOLDT FOG & DELICATA SQUASH TART 15
young garlic, fines herbs, toasted butternut squash salad

ORGANIC CHOPPED SALAD 14
‘go green’ red gems, white anchovy-garlic dressing, cantal cheese, volcanic salt

CRISP BRUSSELS SPROUTS 15
pomegranate-vincotto caramel, red wine aged cheese, treviso, pinenuts

JAMIE FARMS GREENS SALAD 17
bagna cauda dressing, baby kale, spinach, prosciutto, pecorino, pinenuts

MARKET PEAR & ENDIVE SALAD CREPE 16
point reyes bleu cheese, champagne vinaigrette, candied pecans

ENTREES

SEARED SCALLOPS 38
cous cous & asparagus cassoulet, wood ear mushrooms, ubriacone

PUMPERNICKEL-CRUSTED SWORDFISH 38
white asparagus, smoked tomato, organic spinach, manila clam butter

CALIFORNIA PINK SEABASS 36
wild mushroom dynamite sauce, house XO, corn crunch & soy bean sauté

STEELHEAD SALMON BAGNA CAUDA 34
pressed bloomsdale spinach & turnip pave, confit potato, celery

VG CENTERCUT BUTTERNUT SQUASH 26
GFgnocchi, tomato concasse, yu choy, maple-garlic almond ‘butter’

MEXICAN WHITE PRAWN PAPPARDELLE 32
wild mushroom ragout, edamame, roasted garlic, crème fraiche

PETITE BEEF TENDERLOIN & LOBSTER TAIL ‘SOUS VIDE’ market price
PETITE BEEF TENDERLOIN 42

potato puree, maitake mushrooms, tarragon, veal glace

24-HOUR BEEF SHORTRIB 40
charred yu choy, horseradish cauliflower puree, crisp shallot, beef jus

RACK OF COLORADO LAMB 49
roasted butternut squash farrotto, coffee chocolate soil, pinot noir jus

18 oz. FIELD RAISED BEEF RIBEYE ‘LOLLIPOP’ 65
shishito & raclette cheese twice cooked potato, wilted spinach, mason

We will be happy to split your entrees for $5.

SIDES

SAUTÉ MAGGIE FARMS SPINACH, PINENUT, RAISINS | WHIPPED POTATOES | FRITES
SAUTÉ WILD MUSHROOMS | GARLIC SAUTEED YU CHOY 7

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.