Summer Menu
Sample Menu 2010
Appetizers
Salads
Entrées
From the Grill
Prime @ 5
Groups
Glossary
Fresh seafood and other specials available nightly!
Featured Wine
Pinot Noir, Wild Earth Vineyards, Marlborough, New Zealand '06
Deep ruby aromas of old roses and hint of vanilla. Delicious with 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, New Zealand '08
Intense tropical flavors combined with classic nettle and gooseberry flavors. Complex medium bodied. Lengthy refreshing zesty fruit finish.
32 bottle/ 8 glass
Appetizers
Kachemak Oysters!
Served on the half shell. 14
Rhubarb Oysters
Oysters baked with housemade herbed goat cheese and local rhubarb jam. 17
Alaskan King Crab
One pound of the king of the cold clear waters.
Steamed in the shell with butter for dipping. 35
Plato del Mar
Oysters on the half shell, chilled marinated clams, poached shrimp and red salmon ceviche. Cocktail sauce. 31
Plato del Mar Oro
Plato del Mar plus a #1/4 pound Alaskan King Crab. 46
Appetizers
Calamari
Flash fried with spiced mayonnaise. 12
Szechuan Shrimp
Shrimp sauteed in a spicy Asian sauce. 15
Fish & Chips
The Homestead fresh halibut fish and chips. Homemade tartar sauce. 16
Melanzano
Greek olives, eggplant pâté, sundried tomatoes, sourdough bread. 12
Chicken Samosas
With rémoulade and pickled vegetables. 13
Prime Rib Ragù
Tossed with fettuccine. 15
Salads
Ultimate Salad
Crisp greens topped with dried cranberries, blue cheese, spicy candied walnuts
in a balsamic orange vinaigrette. 11 / side salad 6
Caesar Salad
Prepared Table side for two or more. 11/ side salad 6
Add to any of the Salads
Chicken breast or Shrimp 10
Scallops or Fish 12
1/4 pound Alaskan King Crab or Filet Mignon 15
Entrées
Includes house green salad with a choice of Buttermilk Garlic, Blue Cheese or Balsamic-Orange Vinaigrette.
Alaskan King Crab
One and three quarter pounds of the king of the cold clear waters. Steamed in the shell with butter for dipping. Served with organic wild rice pilaf and seasonal vegetables. 57
Summer Halibut
Fresh local halibut pan seared. English pea and preserved lemon zest risotto. 31
Seafood Duet
Pan seared wild shrimp and Alaskan scallops with chorizo on a bed of cauliflower purée. 29
Shrimp and Halibut Fettuccine
Wild shrimp and fresh halibut sauteed with spinach and sundried tomatoes over fettuccine. Parmesan. 27
Ahi Tuna
Wasabi rice paper encrusted ahi served rare. Over buckwheat soba noodles tossed with sauteed red pepper, cabbage and mint-soy dressing. 26
Bouillabaisse
Fresh local fin fish, scallops, shrimp, oysters, clams in a spiced tomato broth served over wild rice. 34
From the Grill
Served with buttermilk mashed potatoes, roasted vegetables, and house green salad.
Southern Fried Chicken
Chicken breast buttermilk fried. Roasted jalapeño & blue cheese sauce. Housemade herbed goat cheese and garlic mashed potatoes. Broccoli. 26
Chelsea Duck
Two pan seared duck breasts. Brussels sprout and smoked bacon hash. Sweet potato purée. 28
Tzatziki Pork
Grilled pork loin. Cucumber, red onion, red pepper salad. Couscous. Tzatziki herbed yogurt sauce. 26
Filet Mignon
Grilled filet mignon with béarnaise...8 oz. Warm roasted Yukon gold potato, spinach and red pepper salad. 38
Prime Rib of Beef
Organic rib roast. Dry rubbed and slow roasted.
Or try it blackened!
City cut...12 oz. 28.00
The Homestead cut...16 oz. 31.00
Upon Availability
Add to any of the Meats
Grilled scallops ~or~ shrimp 8
1/4 pound Alaskan King Crab 15
Prime @ 5 * Daily
A prime rib dinner during the 5 o'clock hour. 19.00
Groups
18% gratuity added to parties of 6 or more.
Please no separate checks for parties greater than six.
Shared plate. 10.00
Vegetarian Menu Available
Fodor's Choice
Wine Enthusiast Award of Unique Distinction 2005 - 2009
Wine Spectator Restaurant Award of Excellence 2004-2010
“Worth Walking To If Necessary” — National Geographic Traveler
Magazine