Valentine's Dinner 2017

Tuesday • February 14
Call 760-479-0721 to reserve your table with a romantic view.


Featured Champagne and Cocktails

NV Moet & Chandon, ‘Imperial’, Brut, France, 187ml 20

Kiwi-Strawberry Martini 12
Belvedere, Cointreau & fresh lemon juice

Passion Fruit-Champagne Martini 12
Belvedere mango, passion fruit puree & Chandon Brut


Amourous Appetizers

Shrimp Dumplings 15
with port wine sauce & Daikon sprouts

Charred Octopus 18
chorizo vinaigrette, Sriracha mayo, Marcona almonds

Crab Cakes 22
with seared scallops, roasted corn, jalapeno-hollandaise & crispy potatoes

Aloha Roll 21
tempura shrimp, Dungeness crab, blackened ahi, garlic-soy glaze, micro flowers

Cardiff Reef Roll 20
spicy tuna, jumbo lump crab, tempura jalapenos, avocado & ginger-ponzu sauce

Surf & Turf Roll 22
filet, Dungeness, tempura soft shell crab, unagi sauce, spicy mayo, sriracha crunch

Seasonal Oysters on the Half Shell 20
strawberry-champagne mignonette & cocktail sauces half dozen

Hot Rock 20
choice of: sashimi grade ahi, prime filet mignon or surf & turf
all served with citrus-chile ponzu & orange-miso sauce

Short Rib Empanadas 17
roasted poblano-shishito peppers, avocado-tomatillo sauce & cotija cheese


Scintillating Soup & Salad

Cognac-Lobster Bisque 13
brie cheese crouton & tarragon butter

Baja Wedge Salad 13
spicy bacon, cherry tomatoes, eggs & jalapeño-blue cheese dressing

Mixed Greens 13
strawberries, hearts of palm, goat cheese, honey-roasted macadamia, basil-balsamic

Prosciutto & Grilled Artichoke Salad 15
burrata cheese, garlic croutons, truffle- balsamic vinaigrette


Luscious Entrees

Tortilla Crusted Ahi 34
crispy shrimp, fire cracker rice, tequila butter sauce & avocado salsa

Short Rib & Bacon Wrapped Scallop Duo 39
cioppolini onions, roasted corn risotto & truffle butter

Miso Glazed Chilean Seabass 42
udon noodles, shiitake mushroom, snow peas, chili-soy broth

Seafood Paella 43
grilled lobster tail, mahi mahi, clams, scallops, shrimp & saffron Arborio rice

Lobster Tail 49
8 oz. broiled & served with truffle-chive cake, maple green beans & sweet potatoes

Blue Cheese Crusted Filet & Lobster Stack 49
scallion-potato cake & pinot noir demi glaze

Grilled Pork Chop 32
cheddar-jalapeño au gratin, bacon wrapped asparagus & mushroom-port wine sauce

Chile- Rubbed Prime Filet Mignon 49
cheddar-chive mashed, asparagus, green peppercorn-brandy sauce


Decadent Desserts

Double Chocolate Bunt Cake 12
with dulce de leche & vanilla gelato

Butterscotch Granny Smith Apple Pie 10
served warm with Tahitian vanilla gelato

Tahitian Coconut Cheesecake 10
passion fruit sauce & crispy coconut wafer

White Chocolate Bread Pudding 10
with caramel bourbon sauce


Chef Israel 'Izzy' Balderas, Dynamic Jorge Benitez & The Creator Torrey Hall


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