Dinner Menu
Chilled Shellfish
Assortment of Chilled Seafood
Cherrystone Clams, Pacific Oysters on the Half Shell
Stone Crab Claw, White Prawns, Champagne Mignonette
Atlantic & Pacific Oysters on the Half Shell
Daily Selection served with Champagne Mignonette
Herb Poached Gulf White Prawn Cocktail
Spiced Cocktail Sauce
Appetizers
Duo of Ahi & Hamachi Tuna Sashimi
Daikon Pickles & Whole Grain Mustard Miso
Monterey Bay Crispy Calamari
Haricot Verts, Local Baby Artichokes, Meyer Lemon, Chipotle Aioli
Stillwater Dungeness Crab Cakes
Cucumber Jicama Salad, Pickled Sweet Red Onion, Charred Lemon Vinaigrette
Yellow Fin Tuna Tartare
Wakame Salad, Avocado, Wasabi Caviar, Sesame Emulsion
Slow Roasted Castroville Artichoke Hearts
Crispy Prosciutto, Candied Lemon Zest, Gilroy Garlic
Soups & Salads
Maine Lobster Bisque
Sherry Cream & Sweet Lobster Meat
Stillwater Red Clam Chowder
Little Neck Clams, Tomato Broth, Applewood Smoked Bacon
Grilled Apple & Watercress Salad
Blue Cheese Fritter, Red Endive, Lardon of Smoked Bacon, Cider Vinaigrette
Wild Arugula & D' Anjou Pear Salad
Almond Brittle Crisp, California Red Grape with Tahitian Vanilla Bean Vinaigrette
Hearts of Romaine
Spanish White Anchovy, Crostini, Nicoise Olives & Stillwater's Classic Caesar Dressing
Add Grilled Chicken, White Prawns or Organic Salmon
Live Tank Selection
Monterey Bay Red Abalone
Capellini Pasta, Organic Baby Mache Lettuce, Lemon Truffle Vinaigrette
Nantucket Maine Lobster
Seasonal Vegetable, Potato Puree, Drawn Butter
Entrées
Diver Scallops
Lobster Mashed Potatoes, Balsamic-Foie Gras Reduction
Grilled Gulf White Prawns
Orzo Pasta, Oven Roasted Tomatoes, Parmesan-Oregano Essence
Sautéed Petrale Sole
Marcona Almonds, English Spring Peas, Golden Mushrooms, Lemon Champagne Beurre Blanc
Seared Free Range Chicken Breast
Roasted Fingerling Potatoes, Sonoma County Mushrooms, Roquette, Tarragon Vinaigrette
Olive Oil Poached Wild King Salmon
Fingerling Potatoes, Tomato Concasse, Samphire, Picholine Olives
Rare Seared Yellowfin Tuna
Young Spinach, Charred Corn Relish, Bagna Cauda
Pan Roasted Pacific Pink Snapper
Shaved Baby Summer Squash Ratatouille, Tomato Coulis, Chive & Chèvre-Potato Stuffed Squash Blossom
Filet of Prime Beef Tenderloin
Horseradish Späetzle, Sautéed Pea Tendrils, Balsamic Bordelaise
Pistachio Crusted Rack of Lamb
Braised Fennel, Sweet Cipollini Onions, Caremelized Plums
Chef: B. Patrick DuRant
Stillwater Bar & Grill is committed to using products that have been locally grown or sourced and are sustainable to our environment & oceans.
