DINNER MENU

STARTERS

KABOCHA SQUASH SOUP
Amaretto Cream & Cookie Crumble
14.

SALAD OF ITALIAN CHICORIES
Persimmons, St. George Cheese, Candied Marcona Almonds, Sherry Vinaigrette
15.

BABY GEM LETTUCE
Avocado, Ruby Red Grapefruit, Watermelon Radish, Citrus Vinaigrette
15.

SMOKED TROUT
Chioggia Beets, Bulgar Wheat, Watercress, Creamy Horseradish Vinaigrette
18.

YUKON GOLD GNOCCHI
Porcini Mushrooms, Fines Herbes, Brioche Croutons, Truffle Cream
16/27.

BRAISED VEAL CHEEK
Compressed Celery, Celeriac, Celery Seed
17/28.

SEARED DIVER SCALLOP
Pomme Purée, Truffle Nage
21/34.

ENTREES

TAJARIN PASTA
Organic Tomato Sauce, Basil, Burrata & Argumento Olive Oil
18/28.

HALF ROASTED ORGANIC CHICKEN
Rainbow Swiss Chard, Harvest Grapes, Toasted Almonds, Organic Farro
34.

ATLANTIC SALMON
Brussel Sprouts, Gala Apples, Smoked Bacon, Forbidden Rice, Pinot Noir Reduction
38.

DOUBLE PORK CHOP
Braised Red Cabbage, Pancetta, Wild Mushrooms & Quince-Walnut Salsa Seca
39.

RED WINE BRAISED SHORT RIB
Horseradish Pomme Purée & Herb Salad  
41.

PRIME FILET MIGNON
Brown Butter Mashed Potato, Sautéed Mushrooms
Caramelized Onions, 50 Year Old Balsamic Vinegar 
49.

GULF GROUPER
Butter Beans, Artichokes, Olives, Pesto
42.

SEARED SEA BASS
Olive Oil Braised Fingerling Potatoes, Broccoli Rabe, Roasted Garlic Puttanesca
43.

CHEF/PARTNER TRACI DES JARDINS - CHEF DE CUISINE JACOB RAMOS
20% Gratuity will be added for parties of six or more

PLEASE NOTE THAT MENU ITEMS ARE SUBJECT TO CHANGE.

Manzanita supports local farmers, fisherman and ranchers who produce their food in a sustainable manner.