SeaGrass Restaurant menu

Pommes Frites

Served with homemade mayonnaise

Arancini

Breaded and fried risotto balls accented with saffron and served with rouille

Boquerones

Marinared white anchovy fillets on a crostini, topped with blood orange zest and italian parsley

Bustered Brussles Sprouts

With applewood smoked bacon, garlic and nutmeg

Seagrass Bruschetta

Herbed goat cheese, red onion marmalade and roasted garlic

Gambas Al Ajillo

Quickly sauteed prawns with garlic, chili flake, white wine, lemon and parsley

Yellowfin tuna Sashimi

Grated daikon and apple, olive tapemade, ponzu chili flake vinaigrette

Oysters on the Half Shell

Ponzu vinaigrette

Soup of the Night

Mixed Greens Salad

Humboldt fog goat cheese, toasted hazelnuts, tossed in a pear lime citronee dressing.

Tama Farm slow Roasted Beet Salad

Valdehon blue cheese, candied walnuts, perfumed with curry and black pepper, dried apricots, emulsified olive oila and beet syrup.

Hawalian Premier Grade Tuna Poke

Ogo seaweed, scallions, sesame seeds mirin, fine herb vinaigrette

Sauteed Jumbo Diver Scallop and Boudin Noir

Carrots, radish and parsnip puree, ornage chilli flake sauce

Glazed Morro bay Sablefish

Udon noodles, maitake mushrooms, scallions, carrots and bok choy in a spicy pork belly dsashi

Wild Boar Spare Ribs

Asian stye red cabbage slaw, apricot ginger soy glaze, fried soba noodles

Seagrass Bruschetta

Herbed drakes family goat cheese, red onion marmalade and roasted garlic

Mixed Greens Salad

Humboldt fog goat cheese, toasted hazelnuts, tossed in a pear lime citronee dressing

Grilled Watermelon

With tomato concassee, pistachios, mint, red wine syrup and basil oil

Steamed Mussels

In a tomato coconut milk broth, accented with a pinch of curry, chili flake, lime juice and cilantro

Pams Mushroom Ravioli

Jeres vinegar cream sauce, apple-wood smoked bacon and spinach

Sauteed and Crudo of Jumbo Diver Scallop with Boudin Noir

Spicy candied carrot puree, radish, pea tendrils

Wild Boar Spare Ribs

Asian style red cabbage slaw, caramelized lime fish sauce glaze accented with sriracha

Seagrass Bruschetta

Herbed goat cheese, red onion marmalade and roasted garlic

Heirloom Tomato Salad

Confit cherry tomatoes, tomato tartare, lemon cous-cous, watermelon, olive powder, herbs and greek yogurt

Roma Tomato Lady Bug

Filled with dungeness crab salad, sorrel cream sauce, radish, chives and celery heart

Jumbo Diver Scallop Crudo

Andouille sausage, fava beans, mandarin segments, pistachios and a sudachi mirin chili flake dressing

Oysters on A Half Shell

Apple and red wine vinegar migonette

Stew of Niman Ranch Leg of Lamb

In a white wine cream sauce, served with turnips, baby carrots, celery and pearl onions

Sauteed Wild Santa Barbara Seabass

Ratatouille, chinese long beans, fingerling potato chips, chili oil

Steamed Mussles

Braised niman ranch pork belly, aidelles andouille sausage and onions in a sherry tomato broth, accented with coconut milk, curry, chili flake and lime juice

Sauteed California Wild Halibut Fillet

Basque piperade braised bell peppers, onions, fennel, tomato, orange juice and chili flake, fingerling potato chips

Confit Leg of Marys Duck

Slow braised pork belly, brussels sprouts with bacon, garlic and nutmeg, red wine sauce

Butter Poached Crispy Skin Local Black Cod

Baby scallions, roasted mushrooms, white bean salad, fried capers and caramelized blood orange sauce

Pan Roasted Wild California King Salmon

Butternut squash chutney, roasted cauliflower, english peas and yuzu gastric

Darling Downs Australian Wagyu Flat Iron Steak Frites

Served with baby carrots, roasted shallots, roasted onion foam

Niman Ranch Oven Roasted Leg of Lamb

With summer market vegetables, tomato vinaigrette, basil oil, emulsified olive oil

Caramelized Sushi Grade Jumbo Diver Scallops

Baby bok choy, forbidden rice, togarashi, yuzu gastric, lemongrass ginger emulsion

Niman Ranch Slow Braised Pork Cheeks

With breaded lamb sweetbread nuggets, roasted bone morrow and rocket

Confit of Marys Duck Leg

Slow braised pork belly, german style braised red cabbage, apple compote and calvados apple brady sauce

Darling Downs Australian Wagyu flat Iron Steak Frites

Served with red wine sauce and rouille

Glazed Morro bay Sablefish

Udon noodles, maitake mushrooms, scallions, carrots and bok choy in a spicy pork belly sashi

Sauteed Muscovey Duck Breast

On wilted psinach, with celeriac puree, roasted yellow feet mushrooms and red wine sauce

Sauteed Loup De Mer

Artichoke barigoule braised with carrot, onion and fennel, fingerling potatoes

Sauteed Sushi Grade jumbo Diver Scallops

Dragon tongue mustard greens, turmeric infused tapioca pearls, lemon grass ginger emuslion

Micuit N. Z. King Salmon

Potato mousseline, roasted cauliflower, osetra caviar and chives