• Splashes-header-strawberry-salad

Splashes Lunch Menu

DOWNLOAD THE FULL MENU

APPETIZERS

TABLESIDE LOBSTER BISQUE 15
local mire poix, lobster garnish

CORNBREAD CHOWDER 12
corn relish, leek, cornbread croutons, old bay

TUNA ‘MARROW’ 18
lemon, ginger, capers, pumpernickel lavosh, garlic crème fraîche

CARLSBAD BLACK MUSSELS 17
vin juane broth, fragrant kiwi, grilled baguette

CRISP BRUSSELS SPROUTS 16
smoked yuzu curd, spiked-sweet soy, radish

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

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

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

Add to any green salad
grilled bbq spiced jidori chicken  6 | grilled shrimp  9 | grilled salmon  11

SANDWICHES

ASO PRIME GRASS-FED BURGER 19
brie, lemon aioli, butter lettuce, fresno-sweet onion jam

KOBE BURGER 19
smoked cheddar, coriander slaw, garlicky pickles

SEARED AHI SANDWHICH 24
arugula,cucumber, mint salsa, remoulade

CHICKEN CIABATTA BRASSICA 18
carmelized brussels sprouts, tomato, onion, coriander-fenel crème fraiche

Sandwiches served with a choice of: simple salad | small soup | fries

FLATBREADS

SPICY MERGUEZ SAUSAGE 16
marinara, fennel, red onions, castelvitrano olives, feta

FOREST MUSHROOM PORK-BELLY 19
pickled baby apples, soy caramel, brie cheese, rosemary, black garlic

SMOKED BUTTERNUT SQUASH 15
allium puree, spiced walnuts, pickled kohlrabi leaves

ENTREES

SEAFOOD ‘HOBBS’ SALAD 27
mexican white shrimp, scallops, crab, avocado, bacon, honey-dijon dressing

SEARED SCALLOPS 29
kamut risotto, root vegetables, carrot puree

ORGANIC SALMON 28
broccoli-nori tempura, bagna cauda, roasted kabocha squash

VG GIANT WHITE BEAN 24
oaxca cheese, tortilla chips, sweet peppers, raw corn, spicy tomato

LOBSTER & TOAST 27
grilled-honey oat thick bread, lobster salad, slaw erica, sea salt & vinegar chips

MARINATED FLAT IRON 34
heirloom grits, beurre noisette, charred onions, pickled mushrooms

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

SIDES

WHIPPED POTATOES | FRITES 7
SAUTÉ MAGGIE FARMS SPINACH, PINENUT, RAISINS 8
CARAMELIZED CAULIFLOWER | BUTTERED NEW SQUASH 8

Menu by Executive Chef David Fuñe

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