Pacific Table Menu

jumbo shrimp, marcona almonds, aioli

jumbo shrimp, avocado, asparagus

shrimp, jalapeno, cucumber, lemon zest

pristine fresh filets

tuna, crispy shrimp, peanut sauce

lightly fried rice, spicy tuna, spicy salmon

cucumber, ahi tuna, salmon, yellowtail, avocado

tuna, asparagus, avocado, spicy mayo

yellowtail tuna, togarashi spice, cilantro, jalapeno

house-made cali mix, tuna, shrimp, salmon, yellowtail

blue crab, aioli, chives, butter truffe ponzu

grilled lobster, coconut, avocado, mango

accompanied with sauce and crackers

crispy rice duo, shrimp mango roll, assortment of nigiri

roasted chicken, snow peas, cabbage, marcona almonds, coconut lime dressing

roasted chicken, brussels sprout leaves, manchego, craisins, chopped egg, croutons, house vinaigrette

chef 's nigiri, kale, mushrooms, marcona almonds, miso dressing

seared ahi, kale, fennel, grapefruit, avocado, marcona almonds, house vinaigrette

arugula, spinach, avocado, chopped egg, manchego, olive vinaigrette

jumbo lump blue crab, field greens, avocado, lemon garlic dressing, Pommery Meaux mustard, Parmigiano Reggiano

lightly fried and topped with spicy slaw, pickles, and red onion

house-made recipe served all the way with house-made bun

fresh ground chuck, arugula, red onion, tomato, Anaheim pepper, avocado, honey mustard

toasted brioche, shaved celery, herb mayo

lightly fried chicken, house-made orange sauce, carrots, snap peas, crushed peanuts

pan seared half chicken, crushed herbs, fresh rosemary, garlic

lightly breaded and pan fried, served with lemon caper aioli

braised in a red wine sauce and topped with horseradish cream

simply grilled, fresh herbs, almonds, topped with brown butter

roasted Atlantic salmon with rosemary dijon butter

grilled Atlantic salmon, sticky rice, miso glaze, sautéed broccolini

fresh fish and shellfish sauteed in a white wine tomato broth

center-cut filet, seared over hot coals, served with bearnaise

dry-aged prime strip cooked over hot coals, topped with herb butter

chef 's preparations change daily

chef preparations change with the seasons

(1 litre bottle)

Socorro Blanco, Jalisco 1562, house-made sweet & sour

Toki Japanese whisky, lemon, honey, simple

Deep Eddy Ruby Red vodka, lemon juice, fresh strawberries, agave

Pomegranate Rosemary gin, agave, lemon juice

Gin, elderflower, Chablis, expressed Lime

Empress 1908 gin, lemon, simple

Russell’s 10yr bourbon, Carpano Antica, Luxardo maraschino

Lemon vodka, Combier, yuzu, egg white, simple

tortillas, over-easy eggs, fire roasted salsa, garnished with mexican crema and avocado slices, served with roasted potatoes

two slices of French toast topped with maple butter, pecans and two slices of crisp bacon

three fluffy cakes topped with fresh blueberries and powdered sugar

Fluffy eggs with country ham, red bells, jack cheese, served with roasted potatoes

house ground chuck, ham, bacon, over easy egg, avocado, on a toasted english muffin

canadian bacon, spinach, poached eggs, topped with hollandaise

house-made English muffin, grilled filet, spinach, remoulade, hollandaise