DIP TRIO

with toasted ciabatta

SEAFOOD COCKTAIL

with saltine crackers

HEAVENLY BISCUITS -

2,4 OR 6

CHILLED JUMBO SHRIMP

with cocktail sauce

FRIED OYSTERS

with olive relish

HOME-SMOKED SALMON

with toast points

NEWPORT BEACH CLAM CHOWDER

SHUCKED TO ORDER AND SERVED IN THE SHELL

#1 AHI TUNA BURGER

pan-seared with thin-cut french fries

CHEESEBURGER

fresh ground chuck on a house-made bun with french fries

GULF COAST FISH FILLET SANDWICH

on a house-made bun with thin-cut french fries

SUMMER CHOPPED SALAD

savoy cabbage, white beans, avocado, corn and grapes

CRISPY CHICKEN CHOPPED VEGETABLE SALAD

CAESAR SALAD

with rustic croutons and Reggiano parmesan cheese

GULFSTREAM DINNER SALAD

with field greens, chopped egg and sweet 100’s

TODAY'S FRESH FISH I & II

selection and preparation changes daily

CEDAR PLANK ROASTED SALMON

with thin-cut french fries

SEASONAL VEGETABLE PLATE

this season’s hand-selected vegetables

ROTISSERIE CHICKEN

with pan juices and thin-cut french fries

MUSTARD BARBEQUE BEEF RIBS

with coleslaw and thin-cut french fries

RIB EYE

hardwood grilled served with caesar salad

"THE DUKE" FILET MIGNON

served with mashed potatoes

MONDAY: PAN-FRIED FISH

with tomatoes and coleslaw

TUESDAY: NEW ORLEANS BBQ SHRIMP

with griddled toast and basmati rice

WEDNESDAY: GRILLED FISH VERA CRUZ

with clams and sautéed spinach

THURSDAY: PACIFIC RED SNAPPER

with rock shrimp zydeco sauce over mashed potatoes

FRIDAY: PAN SEARED JUMBO SCALLOPS

with capers, white beans and mâche

SATURDAY: JUMBO LUMP CRAB CAKES

with Pommery mustard sauce and coleslaw

SUNDAY: CIOPPINO

seafood stew with shrimp, crab, white fish, scallops and tomato

SEASONAL VEGETABLES

THIN-CUT FRENCH FRIES

COLESLAW

MASHED POTATOES

ROASTED BEETS

VERY WILD RICE SALAD

HOUSE-MADE HOT FUNDGE SUNDAE

with candied pecans and fresh whipped cream

CLASSIC LEMON MERINGUE PIE

with graham cracker crust

TODAY'S DESSERT FEATURE