Salmon with Berry Coulis

Mmmm, Delicious!

Peel 'N Eat Shrimp

Seared Tuna

Beloved Bartender Vern

Hot Off the Grill

Seafood Stew

Garden Fresh Tomatoes

Fresh Crab & Oysters

Specialty Salad

Fresh Local Seafood

Chocolate Perfection

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

Seafood Specials

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