• Lunch at Splashes

Splashes Lunch Menu

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APPETIZERS

GF TABLESIDE LOBSTER BISQUE 16
lobster salad, chives

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

TARTARE OF ALBACORE 17
lime, grapes, fermented cabbage, quail egg, kataifi

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

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

COMPRESSED SALMON DUMPLINGS 17
ramp & potato ‘brandade’, ramp pistou, salmon caviar

GF BUTTERMILK CAESAR SALAD 17
marinated heirloom tomatoes, romaine lettuces, pancetta lardons,
purple haze goat cheese

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

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

SANDWICHES

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

KOBE BURGER 19
smoked cheddar, corinader slaw, garlicky pickles

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

CHICKEN CIABATTA BRASSICA 19
caramelized brussels sprouts, tomato, onion, coriander-fennel crème fraîche

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 purée, spiced walnuts, pickled kohlrabi leaves

ENTREES

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

GF SEARED SCALLOPS 29
vin juane infused mushroom & allium risotto, crisp tarragon

GF ORGANIC SALMON 28
purple asparagus, crisp brussels sprouts, potato-bacon broth

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

GF MARINATED FLANK STEAK SALAD NIÇOISE 34
McGrath farms greens, long beans, beets, baby red potatoes, duck egg,
crisp shallot, lemon-thyme emulsion

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

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

Menu by Executive Chef David Fuñe

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