Private Dining Menus: Coastal Collection: Summer Menu
Hors D'Ouevres
This is intended to be a representative menu – items are subject to change based on seasonality. Hors D’ouevres are available displayed or passed. For pricing, please contact our Director of Private Dining at 650 712-0245 x4 or This e-mail address is being protected from spambots, you need JavaScript enabled to view it .
Served Chilled
FRESH SHUCKED OYSTERS
FRESH SHUCKED CLAMS
Both served with Cocktail Sauce, Horseradish Sauce, and Red Wine Mignonette
OREGON SHRIMP CEVICHE, Marinated Bay Scallop and Sweet Shrimp
AHI TUNA POKE, Fresh Tuna marinated with Soy Sauce, Sesame Oil, and Green Onion
SMOKED SALMON CROSTINI, House-cured & Smoked Salmon with Capers and Fresh Herbs
DUNGENESS CRAB CROSTINI, Local Dungeness Crab with Curry Aioli
CAPTAIN'S PLATTER (serves 4-6)
A delightful medley of 3 Oysters, 3 Cherrystone Clams, 3 Chilled Shrimp, Ahi Tuna Poke, Seafood Ceviche
GRAND SEAFOOD PLATTER (serves 6-8)
The premiere seafood tasting platter, with 1/2 Dungeness Crab (sub. Lobster AQ), 1/2 lb. Chilled Shrimp, 1/2 Dozen Oysters, 3 Cherrystone Clams, Seafood Ceviche, and Marinated Mussels
RAW BAR available
Served Hot
WILD MUSHROOM AND GOAT CHEESE TORTA
SHRIMP SKEWER, Single Jumbo Prawn grilled “a la plancha” dusted with Smoked Paprika
BAKED OYSTERS ROCKEFELLER, Made in the traditional manner
LUMP CRAB CAKES, Shaved Fennel, Radish Salad and Spicy Remoulade
BACON-WRAPPED SCALLOP, Smoked Bacon-Wrapped Dayboat Scallops
DAY BOAT SCALLOP WITH TAPENADE, Roasted with a blend of Mediterranean Olives
POTATO CRISP WITH CRÈME FRAICHE & CAVIAR
VEGETARIAN HORS D’OEUVRES, Seasonally based, please inquire
