Dinner Menu
         

Appetizer

Entree

Dessert

Cheese

Bar

Menu and price subjected to change due to seasonality and availability.

Appetizer (back to top)

Sweet and Spicy Lobster Chowder
Maine Lobster Knuckles,
Diced Purple Potato, Red Garnet Yams,
Shitake Mushroom, Sweet Corn, & Coconut Broth
18

Baked Potato Gnocchi
House Made Potato Gnocchi tossed with
Mixed Wild Mushrooms, Sweet Corn,
Truffle Cream Sauce
17

Hawaiian Ahi Poke
Diced Ahi, Onions, Ocean Seaweed Salad,
Wonton Chips, Mild Soy Sauce
17

Hamachi Tartar
Tossed with Avocado, Ginger, Jalapeño & Orange Zest,
Crispy Green Bamboo Rice Cakes and Sweet Chili Sauce
18

Rock Shrimp Ravioli
Stuffed with Goat Cheese & Pine Nuts,
Shitake Mushroom & Corn Cream Sauce,
White Truffle Oil
16

Broccoflower “Scampi”
Neuske Applewood Smoked Bacon,
Crispy Garlic Chips, Toasted Pistachio,
Lemon Mosto Oil and Parmesan Cheese
14

Crab Cake
Jumbo Lump Crab, Daikon Sprout,
Spicy Dry Mustard Sauce & Sweet Soy Sauce
22

Crackling Crisp Quail
Whole North American Quail
Pomegranate Seeds,
Decadent Port Gastrique
17

SALAD

White Asparagus
Boiled, Charred White Asparagus,
Baby Arugula, Peruvian Sweety Drop Peppers,
Sweet-Lemon Remoulade
15

St. Andre Cheese and Pear
Kenter Farms Lettuce, Pear Tomatoes,
Crispy Red Bartlett Pears, Candied Pecans,
St. Andre Triple Cream Cheese; Balsamic Vinaigrette
16

Baby Heirloom Tomato Panzanilla
Mixed Colorful Wonder Heirloom Tomatoes, Avocado, English Cucumber,
di Seffano Buratta Cheese, Chive Oil,
Purple Basil-Balsamic Vinaigrette
16

Baby Iceberg Wedges
Crumbled Point Reyes Blue Cheese,
Crispy Apple- wood Smoked Bacon, Sweet Corn, Chives, Creamy Chipotle Buttermilk Ranch Dressing
15

Crispy Pork Belly
10-Hours Roasted & Smoked Pork Belly
Crispy Watermelon Radish Slaw;
Yuzu-Sake Vinaigrette
16

Cabra el Vino Cheese and Baby Arugula
Arugula Salad, Walnut-Raisin Crostini,
Wedge of Drunken Goat Cheese, Fig-Balsamic Glaze; Lemon Mosto & Shallot Vinaigrette,
14

Duo Beet Carpaccio
Humbolt Fog Goat Cheese,
Living Baby Hydro – Máche;
Pink Peppercorn Dressing
17

Caesar
Crispy Romaine Heart Wedge, Spanish White Anchovies, Brioche Croutons, Toasted Pinenuts; Shaved Parmesan Cheese, Caesar Dressing
16

In Courtesy to other Clientele, Please use your Cell Phone Outside of Restaurant
Parties of 8 or More, 20% Gratuity Will be Added to the Bill.
Personal Wines are Welcomed, $25 Corkage Fee.

Entrée (back to top)

FROM THE OCEAN

Shetland Island King Salmon
All Natural Scottish King Salmon, Crusted with Sweet Chili and Peanut,
Sushi Sticky Rice, Pickled English Cucumber; Lemon Grass Buerre Blanc
34

Black & White Sesame Crusted Ahi Tuna
Ahi Served Rare, Crunchy Edamame Risotto,
Sautéed Pea Tendrils; Carrot-Ginger Reduction
35

Sautéed Sea Scallops
Citrus Scented Black Forbidden Rice,
Lemon Oil Braised Fennel,
Pomegranate Gastrique
39

Red Miso Glazed Chilean Sea Bass
Sautéed Mixed Wild Mushrooms, Spinach,
Rock Shrimp, Mixed Wonder Baby Heirloom Tomato and Miso Fondue, topped with Bonito Flakes.
43

Saffron Seafood Pasta
Maine Lobster Knuckles, Sea Scallops, Mixed Fin Fish, Black Mussels, Cherry Tomatoes, tossed with Linguine & Mild Saffron Sauce
33

Colossal Prawns
Asian Sausage - Pecan Quinoa,
White Asparagus & Persimmons
Grand Marnier Butter Sauce
43


FROM THE FARM

Lamb Loin
Ginger Beer Scented “Lollypops” Kale Sprouts,
Roasted Shallot-Chevre Potato Puree,
Macadamia Nut- Cilantro Gremolata
41

Crispy Sonoma Duck Confit
Smoked Oil Braised Duck Legs,
Green Bamboo - Green Tea - Coconut Risotto,
King Oyster Mushrooms; Sweet Soy Glaze
39

Pork Chop
14 Ounces Center Cut Pork Chop,
Blue Lake Beans, Baby Red Creamer Potatoes,
Finished with Prik-King Curry Paste
36

USDA Prime Ribeye “Cap”
Butter Poached Russian Banana
Fingerling Potatoes, Broccolini,
Green Peppercorn - Bordelaise Sauce
47

Jidori Boneless Half Chicken
Lemongrass-Peppercorn Marinated Chicken,
Savory Bread Pudding, Corn-Pinenut Ragout
Black Garlic Jus de Poulet
29

Beef Short Ribs
Slowly Braised Beef,
Point Reyes Bleu Cheese Polenta,
Pearl Onions, Horseradish Crème,
Toasted Hazelnuts
36

FROM THE GARDEN

Butternut Squash Tortellini
Green and Yellow Zucchini, Grana Padano Cheese,
Toasted Pumpkin Seeds, Buerre Rouge, Sage
25

Portabello Mushroom Napolean
Mushroom stacked with Spicy Hummus,
Cauliflower, Sugar Plum Tomato Fondue,
Melted atop with Tomme de Savoie, Chive Oil
24


Entrée Split Charge $5.00
We No Longer Accept Any Restaurant.com Certificates.
Sorry For Any Inconvenience.

Chef/Owner Darren Weiss; General Manager Bart Thompson
We Support Local, Sustainable, Recyclable Products

Please Don’t Forget To Like Us On Facebook
Gift Certificate Available – Check With Your Server For More Information

Desserts (back to top)

Mixed Seasonal Berry Crumble
Mixed Fresh Berries tossed in Strawberry Vanilla Glaze;
Broiche-Oat Crumbles; Tre Vanilla Gelato
10
White Chocolate Mousse Napolean
White Chocolate Mousse; Hazelnut FlorentineTuile;
Sliced Strawberries; Orange Wedges & Zest; Butterscotch Sauce
10
Classical Crème Brulee
Vanilla Bean Custard; Sugar Burnt; Ginger - White Chocolate Biscotti
10
Triple Chocolate Brownie
Banana Cream Gelato; Ginger Candied Pecans
Vanilla Sauce & Caramel Sauce
10
Selection of Gelato & Sorbet
Please check with your server for our Chef's selected flavor of the day
10
Fresh Seasonal Mixed Berries
Frangelico Crème Chantilly
10


DESSERT COFFEE & TEA

Café Mocha 7
Kahula Café Mocha 11
Bailey's Mocha 11
Cappuccino 6
Café Latte 7
Espresso 6
Fresh Grounded Coffee 4
Selection of Mighty Leaf Tea 4


BAR MENU (back to top)
Happy Hour:
Monday All Night!

Tuesday – Saturday 5:00 – 6:30 PM
Tuesday – Thursday 9 PM Until Close;
Friday and Saturday 9:30 PM


(Minimum $5.00 Beverage Purchase Per Person Required for
Happy Hour Prices on This Page Only)


Scottish Salmon
All Natural Salmon served over Sauteed Creamer Potatoes and
Salsa Verde
16
Chicken Kabobs
Served with Pickled Cucumber Salad and Sweet Lime Coconut Peanut Sauce
14
Bruschetta
Marinated Vine Ripened Tomatoes, Melted
Burrata Cheese,
Aged Balsamic Reduction
12
Chipotle Hummus
Spicy Garbanzo Bean Puree topped with Greek Tapenade,
served with Toasted Baguette Chips
12
Truffle French Fries
Crispy French Fries Tossed with Parmesan Cheese,
Italian Parsley, White Truffle Oil, Roasted Garlic Aioli
10
Hawaiian Ahi Poke
Mild Soy Sauce,
Sweet Onions, Ocean Salad,
Wasabi Microgreens, Fried Wonton Half Moon Chips
16
Spicy Mussels
P.E.I Mussels Steamed in
Spicy Shellfish Reduction, served with toasted Garlic Baguette
16
Sweet and Spicy Lobster Chowder
Duo Sweet Potato, Shitake Mushrooms, Maine Lobster Knuckles,
Sweet Corn, Thick Coconut Broth
18

SMALL PLATES
(in Bar Area only)

Kobe Burger
Baby Iceberg Lettuce Leaves, Sliced Vine Ripened Tomatoes, Tomme de Savoie Cheese, Ginger Beer – Sweet Onion Dijon Relish;
Choice of House Salad or French Fries
16
Mixed Seafood Stew
Sautéed Rock Shrimp, Sea Scallops, Mixed Fin Fish, Sweet Grape Tomatoes, Mild Shellfish Cream Broth, served with Mashed Potatoes
19
Blackened Prime Hanger Steak Frites
USDA Prime Hanger Steak, served with Sea Salt French Fries and
Classical Bordelaise Sauce
18
House Cured Pork Belly
Pork Cured and Slowly Roasted with Soy, Seasoned with
Fleur de Sal and Szechwan Peppercorn, served with
Crispy Fiji Apple and Watermelon Radish Slaw
16
Grilled Cave Aged Gruyere Cheese Sandwich
Melted Cave Aged Gruyere, Grilled on Brioche, Watercress Pesto,
Sundried Tomato Puree & Spicy Remoulade, served with Arugula Salad
15
Steak N’ Eggs
Filet of Beef served with an Arugula-Pesto Omelet,
Sauteed Red Creamer Potatoes and Bordelaise Sauce
21
Contreau Lobster and Neuske’s Applewood Smoked Bacon Confit Salad
Maine Lobster Knuckles, Diced Avocado and English Cucumber,
Crumbled Point Reyes Bleu Cheese, Applewood Smoked Bacon Confit,
Purple Opal Basil Balsamic Vinaigrette
24
Furikake Ahi Tuna
Pan Seared Ahi Tuna, rubbed with Furikake and cooked to Rare,
over bed of Warm Crunchy Sweet Corn-Pickled Ginger Salsa and Ocean Salad;
Spicy Cilantro-Jalapeno Sauce
16

We No Longer Accept any Restaurant.com Certificates. Sorry For Any Inconvience.
Courtesy to Fellow Clientele, Please Feel Free to Use the Cell Phone Outside.
Parties of 8 or More, 20% Gratuity Will be Added to the Bill.
Caesar Dressing and Remoulade Contain Raw Egg Yolks.
Personal Wines are Welcomed; $25 Corkage Fee.


Chef/Owner Darren Weiss; General Manager Bart Thompson

 
 

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