• Lunch at Splashes

Splashes Lunch Menu

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APPETIZERS

VGWILD MUSHROOM CHOWDER 10
fragrant mushrooms, trinity, nantes carrot crisps, pumpkin oil

TABLESIDE LOBSTER BISQUE 11
harvest vegetable & cognac coulis

AHI TUNA TARTARE 18
young garlic crème fraiche, capers, avocado, pumpernickel lavosh

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

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

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

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

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

Add to any green salad
grilled bbq spiced jidori chicken  5 | grilled shrimp  6 | grilled salmon  8

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

SWORDFISH 18
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

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

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

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

ENTREES

SEAFOOD ‘HOBBS’ SALAD 26
mexican white shrimp, scallops, crab, avocado, bacon, honey-dijon dressing

VG CENTERCUT BUTTERNUT SQUASH 24 
GFgnocchi, tomato concasse, broccoli, maple-garlic almond ‘butter’

MEXICAN WHITE PRAWN PAPPARDELLE 26
wild mushroom ragout, edamame, roasted garlic, crème fraiche

SEARED SCALLOPS 29
cous cous & asparagus cassoulet, wood ear mushrooms, ubriacone

STEELHEAD SALMON BAGNA CAUDA 28
pressed bloomsdale spinach & turnip pave, confit potato, celery

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 SROUTS  7

Menu by Executive Chef David Fuñe

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