|
Appetizers Crispy Calamari Lightly fried calamari served with our house arrabiata and tartar sauce dips. Tiny Ahi Tacos Mini wonton “taco shells” filled with sashimi style Ahi tuna accented with a creamy sriracha chili sauce and served with a colorful Asian slaw. Lobster Croquettes A medley of lobster meat, vegetables, herbs and spices, flash fried and served with a refreshing tomatillo relish and house remoulade.. Nana's Crab Cakes Chock full of the finest blue crab along with herbs and spices then cooked to a golden brown and served with our house remoulade. Roasted French Feta Served with marinated, oven roasted tomatoes, olive tapenade, and rustic crostinis. Hana Ranch Skewers Marinated and grilled beef tenderloin skewered along with pineapple and green onions. Served with asian slaw with orange-ginger vinaigrette. Smoked Albacore Spread Smoked Albacore blended with herbed cream cheese, and served with crostinis. Tunisian Pizza Grilled flatbread with a blend of bleu cheese, smoked bacon, dates, roasted tomatoes and fresh basil. Sweet, savory and delicious! Baked Bleu Tomato Soup A Beachcomber Classic! Slow roasted organic tomatoes pureed and laced with creamy bleu cheese then served with a puff pastry crown. Real Clam Chowder Our own rich and creamy clam chowder loaded with clams and a touch of bacon. Watermelon Salad Juicy chunks of watermelon with wild arugula, shaved red onion and honey balsamic vinaigrette and sprinkled with goat cheese. A cool summer favorite! Apple, Pecan & Bleu Cheese Salad Mixed organic baby greens, shaved apples, candied pecans, and crumbled bleu cheese tossed with a red wine vinaigrette. Caesar Salad Crisp whole hearts of romaine dressed with a classic Caesar, shaved Parmesan and served with ciabatta croutons. Mixed Organic Baby Greens Mixed organic baby greens, served with a red wine Garlic Herb Bread Boule Dinner Entrées Pecan Crusted Barramundi Australian Barramundi crusted with pecans and served with jasmine coconut rice, seasonal vegetables, and topped with an orange-saffron butter sauce. Glazed Yellow Fin Ahi Sushi grade Yellow Fin Ahi glazed with sweet and spicy Thai chili sauce, served over coconut jasmine rice, sugar snap peas and papaya mango relish. Seafood Pot Pie Chunks of lobster, swordfish, shrimp, scallops and vegetables cooked in a brandied lobster sauce served under a flaky puff pastry. Maple Glazed Salmon All natural salmon rubbed with Ancho chili spice and a maple glaze, served with coconut jasmine rice and seasonal vegetables. Red Wine Braised Boneless Center Cut Filet Mignon Tender filet served with roasted garlic mashed potatoes, seasonal vegetables, port wine reduction, and topped with a bleu cheese gratin. Grilled choice flat iron steak and a skewer of shrimp topped with bright citrus chimichurri, served over roasted garlic mashed potatoes and seasonal vegetables. Shrimp Pesto Primavera Bowtie pasta, fresh cut vegetables, and shrimp in a macadamia nut pesto cream sauce. Ranch Pork Chop Spice rubbed 10 ounce bone-in pork chop grilled then glazed with our house BBQ sauce. Served with roasted potatoes, Parmesan aioli cream corn and wilted baby spinach. Agave Chicken Herb roasted, semi-boneless chicken basted with agave nectar and served with potato casserole and seasonal vegetables. Spinach Truffle Mac Fresh pasta, sliced mushrooms and organic spinach, folded into a truffle infused Parmesan and Farmers Market Vegetable Lasagna Fresh seasonal vegetables layered with pasta sheets, ricotta, mozzarella and provolone cheeses, and arrabbiata sauce. Then baked to a golden brown and garnished with fried basil leaves. The Beachcomber utilizes local organic and sustainable |