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Splashes Lunch Menu

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APPETIZERS

VG ENGLISH CUCUMBER GAZPACHO 11
thompson grape caviar, yuzu infused fromage blanc

TABLESIDE LOBSTER BISQUE 13
harvest vegetable & cognac coulis

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

CARLSBAD BLACK MUSSELS 16
roasted garlic, chickpeas, fennel, dark ale broth, kale chips

CRISP BRUSSELS SPROUTS & ARTICHOKE 15
smoked peppercorn crème fraiche, lemon-fennel vinaigrette

CHILLED ASPARAGUS SALAD 16
wild arugula, orange young fennel, minus 8 vinegar, caviar

BABY RED ROMAINE LEAVES 15
white anchovy-green garlic dressing, pecorino crunch

STRAWBERRY PROGRESSION SALAD 16
goat cheese, savory mixed greens, malted walnuts

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

SANDWICHES

PASO PRIME GRASS-FED BURGER 19
cheddar, house dressing, butter lettuce, tomato, red onion

PORK BELLY BURGER 18
brussels kimchi, peri & sons sweet onions, sriracha sauce, cilantro

6 oz. SWORDFISH 22
mizuna, cucumber, mint salsa, remoulade

THE COFFEE-DIJON CHICKEN 17
pretzel bun, portobello mushroom, mozzarella, sprouts, tomato

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

FLATBREADS

SESAME CHICKEN 16
culantro hummus, pickled onion, napa cabbage, greek feta, mizuna

WILD MUSHROOM 16
taleggio cheese, onion marmalade, hickory smoked oil

BABY HEIRLOOM TOMATO 15
fresh mozzarella, yellow marinara, basil, ricotta salata

ENTREES

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

SEARED SCALLOPS 29
asparagus cous cous, bloomsdale spinach, lemon & pepper

MUSCAVADO CURED KING SALMON 28
petite squash, poached egg, yukon potatoes, smoked cipollini pan sauce

VG HARVEST VEGETABLES 24
queso fresco, roasted corn, cilantro chimichurri, tomato emulsion

SQUID INK PAPPARDELLE 26
mexican white prawns, asparagus, lemon-tomato beurre monte

STEAK FRITES 34
prime flat iron steak, duck fat fries, garlic gremolata

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

SIDES

SAUTÉ MAGGIE FARMS SPINACH, PINENUT, RAISINS |
WHIPPED POTATOES | FRITES | SAUTÉ WILD MUSHROOMS |
CRISP BRUSSELS SPROUTS  8

Menu by Executive Chef David Fuñe

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