Shadowbrook

Name: Shadowbrook
Address: 1750 Wharf Rd., 95010, CA, 95010
Telephone: 831-475-1511

1750 Wharf Rd., Capitola, CA 95010, US

• Monday: 5:00PM-9:00PM •Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-9:00PM •Saturday: 4:30PM-10:00PM •Sunday: 4:30PM-9:00PM •

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Details

Cuisine: American (New), Californian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Brunch Menu

Appetizers

BAKED BRIE

Wrapped in a delicate pastry and oven-baked. Served with jalapeño jelly and sliced baguette

BABY ARTICHOKES

House-marinated baby artichokes, breaded with Pecorino Romano cheese and herbs, then fried. Served with cilantro and lemon aïoli

AHI SASHIMI

Sushi-grade yellow fin seared rare with a peppercorn crust. Thinly sliced and served with sesame seaweed salad, ponzu and pickled ginger-wasabi sauces

COCONUT PRAWNS

Tempura prawns dusted with coconut and fried. Served with a sweet chili dipping sauce

CALAMARI STRIPS

Cut from tender calamari steaks, lightly breaded and fried. Served with spicy Thai lime-chili dipping sauce

DUNGENESS CRAB CAKES

Pan-seared and served with petite salad, sweet corn relish and red pepper aïoli

Salads

CAPITOLA COBB

Grilled chicken breast, vine-ripened tomato, Gorgonzola cheese, crisp bacon, avocado and hard-boiled egg covering fresh romaine with French dressing

SHADOWBROOK’S FAMOUS HOUSE SALAD

Select baby spinach tossed in a mango-chutney vinaigrette and garnished with cherry tomatoes, candied pecan and two large flamebroiled Gulf shrimp wrapped with bacon

CAESAR SALAD

Crisp hearts of romaine with traditional dressing and Parmesan- Grana cheese croutons

CLASSIC BLUE CHEESE SALAD

Wedges of baby iceberg lettuce drizzled with a creamy blue cheese dressing, sprinkled with Danish blue cheese and garnished with vine-ripened tomatoes

MIXED BABY GREENS WITH GORGONZOLA

Tossed in a soy vinaigrette and served with seasonal garnish

From the Griddle

BELGIAN WAFFLE

Chef’s specialty of the day, made to order

VANILLA BEAN FRENCH TOAST

Thick slices of sweet French bread dipped in vanilla bean custard, and pan-grilled. Served with a Frangelico butter sauce

Specialty Egg Dishes

EGGS BENEDICT

Shaved Corralitos Market ham crowned with poached eggs and classic Hollandaise, served on grilled English muffins

SHADOWBROOK SEAFOOD BENEDICT

Pan-seared Dungeness crab cake, crowned with two poached eggs and classic Hollandaise, served on a toasted English muffin

VEGETARIAN BENEDICT

Portobello mushroom filled with baby spinach and grilled tomato slices, topped with two poached eggs and Hollandaise

OMELET, FRITTATA OR SCRAMBLE

Made with three eggs. Choose from up to three ingredients: cheddar, mozzarella, smoked Gouda, Gruyère, Italian sausage, bacon, Corralitos Market ham, house-smoked salmon, artichoke heart, bell pepper, tomato, mushroom, onion, scallion

Brunch Entrées

CHICKEN BREAST “OSCAR”

Boneless, skinless breast marinated in buttermilk, breaded and sautéed. Topped with Dungeness crab meat, avocado and béarnaise sauce. Served with mixed seasonal vegetables and rice pilaf

CHICKEN PICCATA

Lightly pounded chicken breast sautéed with butter, white wine, lemon capers and herbs. Served with mixed seasonal vegetables and wild rice pilaf

FRESH “PACIFIC RIM” SALMON

Broiled, served over sea greens with sesame seeds, ginger-wasabi and ponzu sauces, topped with julienne vegetables stir-fried in miso vinaigrette | As featured in Bon Appetit magazine

SKIRT STEAK

Plum-teriyaki marinated and char-grilled. Served with sake-sautéed shiitake mushrooms, wasabi mashed potatoes, and Asian stirfry

BACON-WRAPPED PORK LOIN

From Salmon Creek Farm, all natural – simply the best available. Char-grilled and served with Alsatian-style sauerkraut, crispy fried shallots and apple chutney

GRILLED PORTOBELLO MUSHROOM (VEGAN)

Marinated in sherr y vinaigrette and grilled with Maui sweet onions. Served with ratatouille and olive oil smashed potatoes

Sandwiches

REUBEN

Stacked with pastrami, sauerkraut, Gruyère on caraway seed rye. Grilled on our Panini press and served with Russian dressing

BROOK BURGER

Premium certified Angus beef, served on a Rustica roll with lettuce, tomato and onions

GRILLED VEGETABLE PANINI (VEGAN)

Portobello mushroom cap, fire-roasted vegetables and caramelized onions, all on rosemary sourdough and served with a vegan mustard aïoli

Sides

Grilled English Muffin with Preserves

Toasted Sourdough with Preserves

Home-Fried Potatoes

Two Eggs (any style)

Corralitos Market Sausage or Bacon

Mixed Fruit Plate

Basket of French Fries

Extra Orange Roll

Half Dozen Orange Rolls

One Dozen Orange Rolls

Nightly Dinner Menu

Appetizers

CALAMARI STRIPS

Cut from tender calamari steaks, lightly breaded and fried. Served with spicy Thai lime-chili dipping sauce

BAKED BRIE

Wrapped in a delicate pastry and oven-baked. Served with choice of orange-cranberry relish or jalapeño jelly, and sliced baguette

ARTICHOKE HEARTS

House-marinated baby artichoke hearts, breaded with Pecorino- Romano cheese and herbs, then fried. Served with cilantro and lemon aïoli

DUNGENESS CRAB CAKES

Pan-seared and served with petite salad, sweet corn relish and red pepper aïoli

COCONUT PRAWNS

Tempura prawns dusted with coconut and fried crisp. Served with a sweet chili dipping sauce

AHI SASHIMI

Sushi-grade yellowfin seared rare with a peppercorn crust. Thinly sliced and served with sesame seaweed salad, ponzu and pickled ginger-wasabi sauces

Soup

CREAMY ARTICHOKE SOUP

Our famous soup, made from the hearts of premium artichokes

NEW ENGLAND CLAM CHOWDER

In the traditional style, made with fresh cream, tender East Coast clams, sweet corn and potato

GAZPACHO

A chilled soup made from vine ripened tomato, English cucumber and sweet peppers. A refreshing summer favorite.

Salads

SHADOWBROOK’S FAMOUS HOUSE SALAD

Select baby spinach tossed in a mango-chutney vinaigrette and garnished with cherry tomatoes, candied pecan and two large amebroiled Gulf shrimp wrapped with bacon

CAESAR SALAD

Crisp hearts of romaine with traditional dressing and Parmesan- Grana cheese croutons

MIXED BABY GREENS WITH GORGONZOLA

Tossed in a soy vinaigrette and served with a seasonal garnish

CLASSIC BLUE CHEESE SALAD

Wedges of baby iceberg lettuce drizzled with a creamy blue cheese dressing, sprinkled with Danish blue cheese and garnished with vine-ripened tomatoes

Vegetarian

ARTICHOKE RAVIOLI

Served on a bed of spinach and topped with vine-ripened tomato, crimini mushroom and artichoke heart

STUFFED PORTOBELLO MUSHROOM (VEGAN)

Marinated in sherr y vinaigrette and grilled with Maui sweet onions. Served with ratatouille and olive oil smashed potatoes

Seafood

FRESH PACIFIC MAHI-MAHI

Sautéed with Macadamia nut crust and served with tropical fruit salsa, wasabi mashed potatoes and Asian stir-fried vegetables

SEAFOOD LINGUINE

Select ¥sh, shrimp, bay scallops, fresh Pacific mussels and Virginia littleneck clams tossed with butter, white wine, garlic and herbs

SCAMPI

Large Gulf shrimp sautéed with shrimp-butter, fresh garlic, lemon, wine and parsley. Served with rice pilaf and sautéed spinach

FRESH EASTERN SCALLOPS

Almond-crusted scallops pan-seared with a rich sherry-oyster mushroom cream sauce. Served with buttermilk mashed potato and sautéed spinach

AHI LOIN STEAK

Char-grilled sushi-grade Ahi tuna basted with sweet soy sauce. Served with tropical fruit salsa, sticky white rice and Asian vegetable stir-fry

Specialties of the House

SLOW-ROASTED PRIME RIB OF BEEF

Corn-fed Black Angus served with horseradish cream, au jus, buttermilk mashed potato and seasonal vegetables

BEEF BROCHETTE & SCAMPI

Char-broiled beef filet tips topped with demi-glace and sautéed scampi. Served with Gruyère potato gratin and seasonal vegetables

CHICKEN BREAST “OSCAR”

Boneless, skinless breast marinated in buttermilk, breaded and pansautéed. Topped with Dungeness crab meat, avocado and béarnaise sauce. Served with mixed seasonal vegetables and wild rice pilaf

FRESH “PACIFIC RIM” SALMON

Broiled,ser ved over sea greens with sesame seeds, ginger-wasabi and ponzu sauces, topped with julienne vegetables stir-fried in miso vinaigrette | As featured in Bon Appetit magazine

Meats

FILET MIGNON

Char-grilled and served with demi-glace, Gruyère potato gratin and seasonal vegetable

NEW YORK STEAK

Char-grilled certified Angus beef glazed with a sherry vinegar barbeque sauce and topped with crispy fried Maui sweet onions. Served with buttermilk-mashed potatoes and seasonal vegetables

SKIRT STEAK

Plum-teriyaki marinated and char-grilled. Served with sake-sautéed Shiitake mushrooms, wasabi mashed potatoes and Asian stir-fry

LOIN OF TENDER SPRING LAMB

Pan-blackened in a cast iron skillet with Cajun spices. Served with roasted garlic beurre rouge, buttermilk mashed potato and sautéed vegetable medley

CHICKEN PICCATA

Lightly pounded chicken breast sautéed with butter, white wine, lemon, capers and herbs. Served with mixed seasonal vegetables and wild rice pilaf

BACON-WRAPPED PORK LOIN

From Salmon Creek Farm, all natural – simply the best available. Char-grilled and served with Alsatian-style sauerkraut, crisply fried shallots and apple chutney

Dessert Menu

DESSERT

CRÊPE PATISSERIE

On our menu since 1974! Custard-filled crêpe with warmed caramel sauce

CRÊME BRÛLÊE

Light vanilla-bean custard with a caramelized sugar topping

JACK DANIEL'S MUD PIE

Coffee-crunch ice cream pie with whiskey-chocolate sauce

OLD-FASHIONED SUNDAE

Rich vanilla-bean ice cream, topped with house-made hot fudge, whipped cream and a cherry

SHADOWBROOK CHOCOLATE MELTDOWN

Rich, dark chocolate cake with a molten truffle core. Served with whipped cream and créme Anglaise

SORBET TRIO

Chef’s selection of refreshing flavors

“NEW YORK” STYLE CHEESECAKE

Made with premium cream cheese, graham cracker crust and a crunch topping. Served with Morello cherry sauce

Kids' Menu

Brunch Menu

Entrées

Dinner Menu

Starters

| Cup of Artichoke Soup | Anti Pasto Plate

Entrées