Shadowbrook Restaurant Capitola menu

Smoked Gouda Potato Gratin

Spinach, (Sautéed or Creamed)

Bacon Brussels Sprout Slaw

Apricot-almond Rice Pilaf

Roasted Local Vegetables with Chili And Orange Zest

Forest Mushroom Bread Pudding

Garlic-whipped Potato

French Fries

Farmer's Minestrone

With organic vegetables and Campanelle pasta

Creamy Artichoke

Hearts of premium artichokes, chicken stock, leek, potato, and fresh cream

Clam Chowder

With tender clams, oven-roasted sweet corn, bacon, fresh rosemary and potato

Portobello Fries

Rice flour-crusted; roasted garlic and buttermilk Ranch dipping sauces

Artichoke Hearts

Deep-fried Castroville baby artichokes, cilantro-lemon aioli

Baja-Style Prawn Cocktail

Citrus, tomato, avocado

Bacon-Wrapped Prawns

Char-grilled with sweet soy glaze; sesame-mustard and pickled ginger-coconut cream sauces

Fried Calamari

Tubes - Thai chili, cocktail & tartar sauces

Smoked Salmon

Wasabi cream, Cucumber and dill-mustard sauces

Calamari Steak Fries

Thai chili, cocktail & tartar sauces

Baked Brie

Delicate pastry, Jalapeño jelly, herb crostini

Baked Oysters

Four Pacific oysters-'Rockefeller' style; spinach, bacon, Bearnaise

Seared & Crispy Ahi

Served with Wasabi cream, passion fruit and soy-tempura dipping sauces

Curly Kale Salad

Carrot, dried cranberries, Mandarin oranges, Pistachio, goat cheese, citrus-shallot vinaigrette

Caesar

Little Gem lettuce, shaved Parmegiano-Reggiano, garlic croutons; optional anchovy garnish

B.L.T.

Baby Iceberg lettuce, vine-ripe tomato, house-cured bacon, butter croutons, Danish Bleu Cheese dressing

Shadowbrook House

Baby spinach, mango-chutney vinaigrette, Red Grape tomatoes, candied pecans and char-grilled, bacon-wrapped prawns

Cobb Salad

Baby Iceberg lettuce, tomato, avocado, boiled egg, chicken breast, blue cheese, bacon, Dijon vinaigrette

Poached bay shrimp and rock shrimp, grape tomato, English cucumber, egg, avocado, Kalamata olives, romaine lettuce, House-made Louie dressing

Ahi Niçoise

Lightly-seared peppered tuna, local baby greens, haricot vert, boiled egg, Niçoise olive, naturally ripened tomato, herbed Red potato & Sherry-Dijon vinaigrette

Grilled Teriyaki Tofu

Sesame-Coconut rice, grilled asparagus, Sriracha cream sauce

Grain And Veggie Bowl (Vegan)

Barley, wild rice, and quinoa, roasted cauliflower, zucchini, sweet potato, yellow squash, sautéed baby kale, house-made garlic aioli and Santa Fe dressing

Soba Noodle Medley (Vegan)

Marinated tofu, Soba noodles, Shiitake mushrooms, scallions, fresh ginger, garlic, cilantro and bean sprouts

Shrimp Scampi Florentine

Sauteed Gulf shrimp, spinach and tomato served over Tagliatelle pasta

Rock Lobster Tail

Champagne-Beurre Blanc,broccolini, garlic whipped potato

Hazelnut-Crusted 'Brook' Trout

Topped with prawns; served with herb-roasted new potato and roasted tomato salsa

Grilled Salmon

With Hollandaise sauce and served on a green bean, new potato, cherry tomato salad with a warm tarragon vinaigrette

'Pacific Rim' Salmon

As featured in Bon Appetit magazine. Certified sustainably raised and organically fed, Sea greens, ginger-wasabi and Ponzu sauces, Miso vinaigrette julienne vegetables and Sesame seeds

Petrale Sole Almandine

Apricot rice, bacon-brussels sprout slaw

Roasted Cod with Soy-Ginger Plum Salsa

Forbidden rice and sautéed green beans

Seafood Campanelle

Poached scallops, prawns, and whitefish in shellfish sauce Américaine over citrus-infused Campanelle pasta with fresh herbs and charred lemon

Fresh Eastern Scallops

Caramelized, with lobster infused-whipped potato, sautéed spinach, truffle-scented wild mushroom-Sherry cream

Brick-Grilled Cornish Hen

Semi-boneless whole hen, Parsnip and leek bread pudding

Meatball Bourguignon

Premium ground Angus beef, tossed in traditional Bourguignon sauce and Pappardelle pasta

Honey-Glazed Pork Chop

Char-grilled 12oz-Prairie Prime pork loin, sautéed chard, two corn polenta with tomato and basil

Braised Osso Bucco

Ultra-premium Salmon Creek Farms pork, sautéed spinach with Shiitake mushrooms & house-cured bacon, crispy polenta cake, oven braising juices, pine nut gremolata

Filet Mignon

Char-grilled Angus beef, smoked Gouda potato gratin, wild mushroom, Cippolini onion ragout and Béarnaise sauce

Blackened Lamb

House-spiced loin of lamb, roasted garlic, Beurre Rouge, foraged mushroom bread pudding, orange-honey glazed carrots

Beef Wellington

Red wine-shallot sauce, root vegetable medley

One Pound Surf & Turf

Butter-poached 8oz-lobster tail and char-grilled 8oz-Top Sirloin, garlic whipped potato, Champagne Buerre Blanc and Béarnaise sauces

Slow-Roasted 'Bone-In' Pork Prime Rib

Slightly smoked Fingerling potatoes, roasted fennel, apple-mustard and brandied hock jus

Slow-Roasted Angus Prime Rib

Garlic-whipped potato, creamed spinach, horseradish cream and Cabernet jus. Our Prime Ribs are slow-roasted daily and subject to availability