| 230 Forest Dinner Menu
Starter Plates
Ahi Tuna Tartare
Papaya, crab and wasabi caviar with wonton chips 13
Red and Golden Beets
Warm hazelnut crusted goat cheese and shallot vinaigrette 11
Prosciutto Wrapped Shrimp
Tomato, mozzarella, herb pesto and young basil 12
Sugarcane Tenderloin
Mango slaw and sweet soy 12
Smoked Bacon Wrapped Dayboat Scallops
Pineapple salsa and micro greens 13
Crab Cakes
Sweet corn relish, baby arugula and tarragon aioli 13
Bang-Bang Rock Shrimp
Plum sauce and chili oil 12
Five Spice Ahi (rare)
Kimchee slaw and citrus ponzu 14
Manila Clams and Greenlip Mussels
Garlic herb broth with leeks and tomato 13
Buttermilk Calamari
Lemon beurre blanc and citrus cocktail 11
Alaskan Halibut Fisherman’s Chowder 9
Maui Onion Soup
Gruyère cheese and Provençal croutons 9
Green Plates
“Classic” Caesar 230 Style
With crisp baked asiago cheese crisp
Small 6 / large 12
Add sesame grilled chicken +2
Add chilled shrimp or buttermilk calamari +5
House Baby Field Greens
Toasted pine nuts, Granny Smith apples, roma tomatoes, Gorgonzola with balsamic vinaigrette
Small 6 / Large 12
Add sesame grilled chicken +2
Add chilled shrimp or buttermilk calamari +5
Chopped Seafood Salad
Shrimp, lump crab meat, smoked bacon, tomato, Gorgonzola, avocado, hard-boiled egg and chipotle ranch dressing 17
Flat Iron Steak Salad
Romaine hearts, herb jus and Roquefort dressing 17
Endive Salad
Belgian endive, arugula, pear, Gorgonzola, candied walnuts and dried cranberries 14
Salmon Salad
Grilled Atlantic salmon, baby greens, pickled cucumber slaw and heirloom tomatoes 16
Grilled Ahi Tuna Niçoise
(medium rare)
Field greens tossed with balsamic, kalamata olives, haricots verts, hard-boiled egg and tomatoes drizzled with whole-grain mustard vinaigrette 17
Pasta Bowls
Lobster Alfredo
Sweet peas, smoked bacon, arugula and tomato tossed in a cognac lobster crème with linguine 24
Shrimp Scampi
Roma tomatoes, capers and lemon zest with penne 22
Rosemary Thyme Chicken
Artichokes, mushrooms and roma tomatoes in an asiago cream sauce tossed with penne 16
Wild Mushroom Ravioli
Butternut squash, sage butter and arugula 16
Frutti di Mare
New Zealand mussels, Manila clams, shrimp, calamari and fish in a roasted vegetable tomato sauce with linguine 22
Ocean Plates
Wild King Salmon
Saffron and tomato broth, with Manila clams, New Zealand mussels, shrimp, smoked bacon, cannellini beans, sweet pepper and basil pistou 28
Pacific Northwest Cioppino
Shellfish and seafood broth simmered with Maine lobster, shrimp, scallops, Manila clams, New Zealand greenlip mussels, calamari and fish 32
Chilean Seabass
Black sesame crusted, with stir-fry edamame, ginger vegetables and carrot broth 29
Ahi (served rare)
Black and white peppercorn seared, with lobster mashed potatoes, mango slaw and warm soy mustard butter 27
Alaskan Halibut
Hazelnut crusted, with Mexican papaya relish, a duo of sauces, sweet potato, yam and taro chips 26
Day Boat Scallops
Pan seared, with butternut squash porcini risotto, sweet corn nage and white truffle oil 29
Swordfish
Grilled, with lump crab meat, asparagus, oven-dried tomatoes and artichoke fritto with lemon basil butter 28
Land Plates
Filet Mignon
Burgundy Gorgonzola butter, polenta onion rings and garlic mashed potatoes 32
Double Cut Pork Chop
Maple infused with corn flan and sweet potato fries 27
Baby Back Ribs
Twice cooked, smoked ribs with hickory BBQ sauce, crispy onions and roasted garlic mashed potatoes
Half rack 18 / Full rack 26
New York Steak
Peppercorn crusted, Gruyère mashed potatoes, port wine reduction and toasted garlic haricots verts 30
Desserts
Vanilla crème brulée with seasonal berries and hazelnut cookie 9
Half-baked chocolate soufflé cake with vanilla bean ice cream 10
Chocolate croissant bread pudding with bourbon crème anglaise and vanilla bean ice cream 9
Pistachio Profiteroles w/hot fudge 9
A trio of sorbets; mango-coconut-berry, almond tuile, sugar lace and blackberry syrup 9
|
