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~Appetizers~
Baked Pretzel Bites
Whole grain mustard aioli
and house-made beer-cheese dips
10.50
gf Marinated Olives
Chef’s blend of favorite Italian
varieties: served warm
9.95
House-Made Potato Chips
Maui Onion or Mint Yogurt Tzatziki dip
8.95
Both Sauces
9.95
Ahi Poke
Seagreens, Bamboo Rice, Sesame Seeds,
Avocados, and diced Yellow Fin Tuna
19.95
Tender Wild Boar Ribs
Sherry-barbeque sauce,
Tangy cabbage slaw
16.95
Appetizers below are available until the dining room kitchen closes
v & gf Artichoke Hearts
Deep-fried baby artichokes;
served with a vegan cilantro-lemon aioli
14.95
Bacon-Wrapped Prawns
Four char-grilled, sweet soy glaze, Sesame-mustard
and pickled ginger-coconut cream sauces
Four Prawns 12.50
Seven Prawns 18.95
gf Fried Calamari
Thai-chili, Cocktail & Tartar Sauces
17.95
Baked Brie
Delicate pastry, mild Jalapeño Jelly,
herbed crostinis
16.95
Seared Ahi
Wasabi cream, Passion Fruit and
Soy-tempura dipping sauces
18.95
v & gf Basket of French Fries
Small 4.95
Large 8.95
~Soup~
Clam Chowder
Tender clams, oven-roasted sweet corn,
bacon, fresh rosemary, potatoes
Cup 12.50
gf Creamy Artichoke
Purée hearts of artichokes, chicken stock,
leeks, potatoes, fresh cream
Cup 10.50
~Salads~
Shadowbrook House
Baby spinach, mango-chutney vinaigrette,
Grape tomatoes, candied pecans,
and two char-grilled bacon-wrapped prawns
With prawns 18.95
gf WITHOUT PRAWNS 14.95
Caesar
Romaine, shaved Parmigiano-Reggiano,
garlic croutons
14.95
Optional Anchovy Garnish
B.L.T. Salad
Baby Iceberg Lettuce, Grape tomatoes, Bacon,
Garlic Croutons, Danish Blue Cheese dressing
15.95
gf Ahi Niçoise
Lightly-seared seasoned tuna, local Baby Greens,
Divina Tomatoes, Green Beans, boiled egg, Niçoise Olives,
Grape Tomatoes, herbed Red Potatoes, Sherry-Dijon vinaigrette
23.95
~Pizzas~
Corralitos
House-made bacon jam, Granny Smith Apples,
Mozzarella, and Gruyére Cheeses
18.95
v Pizza Salad
House dough with olive oil, sea salt and garlic;
topped with a Mixed Green Salad and Balsamic dressing
14.95
Castroville
Artichoke hearts, Spinach, Gruyére,
Mozzarella, Parmesan
18.95
With Roasted Chicken 20.95
Margherita
Mozzarella, Basil, tomatoes
17.95
The Sicilian
Ground Italian Sausage, caramelized onions,
fennel, garlic, chili flakes
19.95
Classic Pepperoni 16.95
Traditional Cheese 14.95
Add extra topping 2.25
Add Chicken or Bacon 2.95
(gluten-free dough available for all pizzas)
~Sandwiches~
Choice of house-made potato chips, coleslaw, Potato Salad,
or Mixed Green salad
Rock Room Burger
All beef Patty, the usual accompaniments;
served with garlic aioli on a Brioche Bun
17.95
Add Bacon Jam 2.95
Add Cheese 2.25
Steak Sandwich
Brie, watercress aioli, bacon jam, lettuce,
tomato, onion; served on a Francese Roll
23.95
Fried Chicken Sandwich
Tangy mustard sauce, Bread & Butter pickles,
wild Arugula; Served on a Brioche Bun
14.95
~Large Plates~
‘Pacific Rim’ Salmon
Fresh Salmon filet, seagreens, Ginger-Wasabi
and Ponzu sauces, julienne vegetables, Miso-Vinaigrette
and Sesame Seeds
34.95
Blackened Shrimp Mac & Cheese
Campanelle Pasta, three cheese Béchamel, blackened prawns,
Bay Shrimp, herbed-garlic crouton crust
19.95
Just Mac & Cheese 13.95
“Chateau Cut” Prime Top-Sirloin Steak
6oz, Topped with Chef’s seasoned butter,
Served with roasted Fingerling Potatoes, small Green Salad
31.95
~House Specialties~
Entrées below are available only during dining room hours
Slow-Roasted Prime Rib
Garlic-whipped potato, creamed spinach,
horseradish cream, Cabernet jus
8oz 35.95
12oz 46.95
Slow-Roasted and Blackened Prime Rib
Our classic Prime Rib placed in blackened spices and pan-seared
8oz 35.95
12oz 46.95
v & gf Grilled Vegetable Medley
Grilled Seasonal vegetables, served over Coconut Rice,
topped with fried tofu and vegan Chipotle aioli
25.95
Shrimp Scampi
Sautéed Gulf Shrimp, spinach, Divina Tomatoes,
tossed with fresh Linguine pasta
31.95
Half order with 6oz filet
42.95
Black Truffle Gnocchi
Goat Cheese Béchamel, truffle oil, Trumpet mushrooms
29.95
With 6oz Filet Brochettes
51.95
gf = Gluten Free, V = Vegan
* Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk to foodborne illness
< “Best Choice” sustainability by Seafood Watch