Summer Menu
Fresh seafood and other specials available nightly!
Featured Wines
Tempranillo, Dehesea, La Granja, Spain '04
Robert Parker's Wine Advocate #92
This aromatic medium bodied red wine is smooth as silk. Delicious black raspberry with a hint of oak and outstanding depth. This impressive wine ends with a long lingering finish!
38bottle/ 12 glass
Verdejo, Bodegas Angel Rodriguez Martinsancho, Rueda, Spain '09
From a family bodega owned since 1784. Unusually refined dry white with flavors of peach, melon, honeysuckle. Followed by a long and complex finish with spicy and mineral notes.
32 bottle/ 8 glass
Appetizers
Kachemak Oysters!
Served on the half shell. 14
Pinot Grigio
Baked Oysters
Oysters baked with goat cheese & pickled onions. 17
Champagne
Alaskan King Crab
One pound of the king of the cold clear waters.
Steamed in the shell with butter for dipping. 45
Champagne
Calamari
Flash fried with spiced mayonnaise. 12
Gewürztraminer
Ahi Tempura Roll
Tempura nori wrapped ahi with miso glazed bacon. 16
Pinot Noir
Grilled Octopus
Grilled octopus with chermoula, a Moroccan herb sauce, and a farro wheat salad. Harissa aioli. 14
Albariño
Mediterranean Dips
Melanzano - our eggplant pâté, beet purée and olive tapenade. Sourdough bread. 13
Raspberry Melomel
Lamb Lollipops
Half a New Zealand rack beer battered with Homer Brewing Co. China Poot Porter. Coconut curry and cilantro pecan pesto dipping sauces. 16
Chardonnay
Salads
Ultimate Salad
Crisp greens topped with dried cranberries, blue cheese, spicy candied walnuts in a balsamic orange vinaigrette. 11 / side salad 6
Sauvignon Blanc
Caesar Salad
Prepared Table side for two or more. 11/ side salad 6
Chardonnay
Add to any of the Salads
Chicken breast or Shrimp 10
Scallops or Fish 12
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. 72
Champagne
Summer Halibut
Fresh local halibut broiled and encrusted with smoked scallop and chorizo aioli. On a bed of creamed farro wheat. Baby bok choy. 34
Chardonnay
Seafood Duet
Wild shrimp and Alaskan scallops braised in a white wine on a bed of spinach. Beurre blanc. Rice pilaf. 29
Sauvignon Blanc
China Moon Fettuccine
Wild shrimp, scallops and fin fish sautéed with sundried tomatoes, roasted garlic and ginger in a light cream sauce over fettuccine. Parmesan. 29
Chardonnay
Duck Shirazzberry
Two pan seared duck breasts served medium rare with a Bear Creek Winery Shirazzberry reduction sauce. Rice pilaf and seasonal vegetables. 28
Pinot Noir or Shirazzberry
Bistro Chicken
Tender half of chicken brined and roasted. Chicken thyme jus and truffle oil. Mushroom bread pudding. 26
Pouilly-Fuissé or Tempranillo
Filet Mignon
Grilled filet mignon with béarnaise...8 oz. Au gratin potatoes and seasonal vegetable. 38
Cabernet Sauvignon or Syrah
Hanger Steak
Grilled hanger steak with chimichurri, an Argentinean garlic and parsley steak sauce. Buttermilk mashed potatoes and seasonal vegetables...12 oz. 26
Malbec
Miner's New York
Grilled New York strip with a roasted garlic red wine demi-glace. Topped with annatto dusted onion rings. Buttermilk mashed potatoes and seasonal vegeatables...14 oz. 34
Cabernet Sauvignon or Chianti
Prime Rib of Beef
Organic rib roast. Dry rubbed and slow roasted.
Or try it blackened!
Buttermilk mashed potatoes and seasonal vegetables.
City cut...12 oz. 28.00
The Homestead cut...16 oz. 31.00
Upon Availability
Merlot
Add to any of the Meats
Grilled scallops ~or~ shrimp 8
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