
Chilled Starters
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
Hot Starters
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
Soups
Jumbo lump crabmeat, chives and dried corn
Carefully caramelized onions, rich stock, finished with Madeira and Gruyere cheese
Salads
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
Seafood
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
Admiral's Specialties
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
From the Wood-Fired Grill Using Admirals Blend of Hard Woods
Enhancements
Sides
Big enough to share
*These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of a foodborne illness.
A 20% gratuity will be added to parties of 6 or more, during holidays or on discounted checks.
For ease of service, we kindly ask to have no more than 4 split checks per table. A one-check policy will be applied to parties of 10 or more.