Summer Menu 2010
Nightly Specials Available
including fresh seafood
Feature Wines
Pinot Noir, Wild Earth Vineyards, Marlborough '06
Deep ruby with aromas of old roses and a hint of vanilla. Delicious dark cherry, blackberry, spice and briar notes with a hint of oak. Well balanced and persistent finish.
52 bottle. 13 glass
Sauvignon Blanc, Giesen, Marlborough '08
Intense tropical fruit flavors combined with classic nettle and gooseberry flavors. complex medium bodied. Lengthy refreshingly zesty finish.
32 bottle. 8 glass
Seafood Specials
Kachemak Bay Oysters!
Fresh oysters served on the half shell. 14
Pinot Grigio
Baked Oysters
Fresh oysters baked with local rhubarb jam and goat cheese. 17
Unoaked Chardonnay
Alaskan King Crab
Pound king crab steamed in the shell with drawn butter for dipping. 35
Champagne
Plato del Mar
Oysters on the half shell, chilled marinated clams, poached shrimp and red salmon ceviche. Cocktail sauce. 31
Champagne
Plato del Mar Oro
Alaskan King Crab, oysters on the half shell, chilled marinated clams, poached shrimp and red salmon ceviche. Cocktail sauce. 46
Champagne
Appetizers
Calamari
Flash fried with spiced mayonnaise. 12
Champagne
Szechuan Shrimp
Shrimp sauteed in a spicy Asian sauce. 15
Riesling or Gewurztraminer
Fish & Chips
The Homestead fresh halibut fish and chips. Housemade tartar sauce. 16
Sauvignon Blanc
Melanzano
Eggplant pâté, sun dried tomatoes, Kalamata olives. 12
Raspberry Melomel
Chicken Samosas
With rémoulade and pickled vegetables. 13
Champagne
Prime Rib Ravioli
Parmesan and basil. Demi-glace. 15
Chianti
Salads
Add Chicken Breast or Shrimp 10
Add Scallops or Fish 12
Add Filet Mignon...4 oz 15
Add 1/4# King Crab 15
Ultimate Salad
Crisp greens with dried cranberries, blue cheese, and sweet-n0spicy pecans. With balsamic-orange vinaigrette.
11/ side salad 6
Sauvignon Blanc
Caesar Salad
Prepared tableside for two or more.
11 per person/ side salad 6
Chardonnay
Entrees
Include freshly baked bread and a house green salad with:
Buttermilk Garlic, Blue Cheese, or Balsamic-Orange Vinaigrette
Alaskan King Crab
Sweet and succulent. One and three quarter pound king crab steamed in the shell with drawn butter for dipping. Wild rice pilaf and seasonal vegetable. 57
Champagne
Summer Halibut
Fresh local halibut pan seared. English pea and preserved lemon zest risotto. 31
Sauvignon Blanc
Seafood Duet
Pan seared Kodiak scallops and wild shrimp with chorizo. Cauliflower purée. 29
Albariño
Shrimp and Halibut Fettuccine
Wild shrimp and fresh halibut sauteed with spinach and sundried tomatoes over fettuccine. Parmesan.
Light Chardonnay & Sauvignon Blanc
Ahi Tuna
Wasabi rice paper encrusted ahi served rare. Over buckwheat soba noodles tossed with sauteed red pepper, cabbage and mint-soy dressing. 26
Riesling & Pinot Noir
Bouillabaisse
Fresh local fin fish, scallops, shrimp, oysters, clams in a spiced tomato broth served over rice pilaf. 34
Sauvignon Blanc
Southern Fried Chicken
Chicken breast buttermilk fried. Roasted jalapeño & blue cheese sauce. Housemade herbed goat cheese and garlic mashed potatoes. Broccoli. 26
Chardonnay & Pinot Noir
Chelsea Duck
Two seared duck breasts. Brussels sprout and smoked bacon hash. Sweet potato purée. 28
Pinot Noir
Mediterranean Pork Loin
Grilled pork loin. Cucumber, red onion, red pepper salad. Couscous. Tzatziki herbed yogurt sauce. 26
Pinot Gris & Pinot Noir
Filet Mignon
Grilled filet mignon with béarnaise.
Warm roasted Yukon gold potato, spinach and red pepper salad...8 oz. 38
Cabernet Sauvignon & Bordeaux
Prime Rib of Beef
Dry rubbed and slow roasted. Or try it blackened!
Whipped russet potatoes. Grilled asparagus with a bacon vinaigrette.
City cut...12 oz. 28 Homestead cut...16 oz. 31
Upon Availability
Merlot & Syrah
Add grilled scallops or Shrimp 8
Add #1/4 Alaskan King Crab 15
For your convenience 18% gratuity is added to parties of 6 or more.
Please no separate checks for parties greater than six.
Shared Plate $10
Chef Chris Lukic