Menu

Served with charred orange mignonette and house cocktail sauce 

House cocktail sauce and shaved romaine 

The freshest local tuna cut in cubes, inamona jus, ogo, lomi tomatoes

Freshly shucked littleneck clams and oysters, poached lobster tail, king crab and shrimp

Prime sirloin skewers with asparagus and chili ponzu

Pan-seared and served with light Crimini mushroom cream sauce

Apple butter and horseradish BBQ 

Steamed soybeans in the pod served either plain, with alaea salt or with Indonesian sweet soy drizzle

Cucumber and jicama salad

Remoulade sauce, corn relish

Pan-seared, creamy whole-grain mustard sauce

Roasted garlic, shallots, tomatoes, sauvignon blanc, olive oil and butter

Jumbo lump crabmeat, chives and dried corn

Carefully caramelized onions, rich stock, finished with Madeira and Gruyere cheese

Asian pears, celery, red grapes, toasted pistachios with a Kewpie® yuzu dressing

Romaine lettuce, anchovies, Caesar dressing, croutons and Parmigiano Reggiano

Tomatoes, cucumbers, hearts of palm, bacon, red onion, feta cheese, avocado and eggs tossed in Admirals’s vinaigrette

Wedge of iceberg, crisp bacon, cucumbers, heirloom tomatoes and cave-aged blue cheese

Your server will describe today’s selection

With chimichurri sauce

Trio of sauces

Miso, mirin, fresh ginger

Mesquite grilled with Mediterranean relish

Grilled pear and baby chicory salad with extra virgin olive oil

Drawn butter and lemon

Sun dried tomato polenta

Butterflied, breaded and sautéed until crispy. Topped with a savory mix of arugula, tomatoes, smoked mozzarella, crushed garlic and lemon

Half chicken cooked sous-vide, pan jus

Pistachio pesto

Heirloom tomato, onion marmalade and Admiral’s house burger sauce