Hello and welcome to Windows on the Water. For years I have been dedicated to providing our guests with organic, locally farmed produce. This commitment extends to our nearby farms and fisheries as I only purchase sustainably raised livestock and seafood. All our farmed products are; free range, grass fed, or raised in healthy environments with no added hormones or antibiotics, which means it’s healthier for you.

All our seafood is either wild-caught, or farmed in ways that follow the guidelines of the Seafood Watch Program in Monterey Bay. As public awareness has heightened in the last few years about what we are consuming, I only purchase high quality products and receive deliveries everyday to insure freshness. I hope your evening here is a memorable experience, and we look forward to serving you again.

- Executive Chef Neil Smith

SAMPLE MENUS

please call for current selections

From the Seafood Bar

Oysters on the Half Shell

Chefs Creek (British Columbia) 2.25

Grassy Bar (Morro Bay) 2.25

Malpeque (Prince Edward Island, Canada) 2.25

Blue Point (Long Island) 2.00

Royal Miyagi (British Columbia) 2.25

From the Wood-Burning Oven

Margherita Pizza

Heirloom Tomatoes, Basil, Mozzarella 10

Flat Iron Steak Pizza

Grilled Flat Iron, Spinach, Caramelized Onions, Cherry Tomatoes, Brie & Mozzarella Cheeses 11

Flatbread

Prosciutto, Pistachios, Cherry Tomatoes,

Goat Cheese, Fresh Herbs 11

Starters

Goat Cheese Bruschetta

Kalamata Olive Loaf, Applewood-Smoked Bacon, Fresh Peaches, Fig Jam, Salsa Verde 11

Dungeness Ginger Crab Cake

Honvit Sprout Salad, Wasabi Aioli 13

Grilled Asparagus

Bleu Cheese Crumbles, Candied Almonds,

Red Beet Vinaigrette 9

Ocean Rose Abalone-Locally Raised

Asian Microgreens & Seaweed Salad,

Wasabi Infused Caviar, Cashew-Hoisin Vinaigrette,

Sweet Soya 15

Mano De Leon Scallops

Roasted Garlic & Cauliflower Puree,

Baby Artichokes, Microgreens,

Lemon Blush Olive Oil 13

Soups & Salads

Mixed Greens & Saffron-Poached Pear Salad

Stilton Crumbles, Candied Almonds, Popcorn Shoots,

Vanilla-Balsamic Vinaigrette 7

Whole Leaf Caesar Salad

Spanish White Anchovy, Parmesan, Crostini 8

Grilled Octopus Salad

Baby Frisée, Charred Endive, Chilean Plum,

Baby Artichokes, Lemon Vinaigrette 9

Crimson & Gold Beet Salad

Spinach, Red Onions, Goat Cheese, Spiced Walnuts,

Sherry-Walnut Vinaigrette 9

Bouillon Style Clam Chowder

Applewood Bacon, Tarragon Essence 7

Chicken Tortilla Soup

Avocado, Tortilla Strips, Cilantro 6

Main Course

Pacific Cioppino

Ocean Fare, White Wine Tomato Broth,

Ciabatta Crostini 27

Seared Rare Wild Fijian Ahi

Sambal Vegetable Stir Fry, Mango-Dikon &

Honvit Microgreen Slaw, Cashew-Hoisin Vinaigrette,

Sweet Soya 28

Shrimp & Italian Sausage Pomodoro Pasta

Fusilli Pasta, Sweet Tomatoes, Saffron,

Basil Cream Sauce, Grilled Garlic Toast 25

Local Sand Dabs

Crispy Potato Cake, Wilted Spinach,

Lemon Garlic-Caper Butter, Parsley Oil 19

Whole Oak-Fired Bronzino

Saffron Fennel, Garlicky Broccolini,

Olea Farms Extra Virgin Olive Oil 26

Mano De Leon Scallops

Forbidden Rice, Sake Braised Bok Choy,

Tropical Salsa, Purple Radish Microgreens,

Coconut Chili Sauce 28

Wild Sockeye Salmon

Black Bean & White Corn Pasilla Relleno,

Tomatillo-Avocado Sauce, Red Pepper Coulis,

Jicama-Corn Salsa 25

~

Local Hearst Ranch Grass-Fed Filet of Beef

Blue Cheese Potato Cake, Herbed Portabella Gratin,

Red Onion Marmalade, Bordelaise Sauce 35

Oak Fired Double R Rib Eye Steak

Roasted Fingerling Potatoes, Braised Market Greens,

Charred Torpedo Onion, Bordelaise Sauce 31

Montana Grass Fed New York Steak

Buttermilk Potatoes, Summer Squash, Black Kale,

Cambazola Cheese, Bordelaise 27

Oak Fired Kurobuta Pork Chop

Buttermilk Potatoes, Grilled Truffle Asparagus,

Grilled Apple, Pine Nuts & Stilton Cheese Crumbles,

Bacon-Demi Gastrique 24

Oak Fired Free Range Chicken Breast

Citrus Basmati Rice, Broccolini, Toasted Pepitas,

Cilantro Pesto, Lemon Blush Olive Oil 22

Pan Seared Duck Breast

Israeli Cous Cous with Sun Dried Figs, Pinenuts & Parmesan Cheese, Local Farmers Market Greens, Black Currant Gastrique 28

Entrée Split Plate Charge $2.00

Menu items and prices subject to change

Chef’s Prix Fixe Menu

Windows on the Water features a Three Course

Chef’s Prix Fixe menu for just $30 per person

Sunday - Thursday

You may pair your dinner with award

winning wines selected by our Sommelier,

Chris Battles, for an additional charge

Below is a “Sample” Menu

Please call for Today’s Chef’s Menu

~ First Course ~

Mixed Green Salad

Candied Pecans, Cranberries

Mandarin Oranges, Humboldt Fog,

Raspberry Vinaigrette

2006 Tolosa Sauvignon Blanc

Edna Valley

~ Main Course ~

Seared Mano De Leon Scallops

Sesame Scented Basmati Rice, Braised Bok Choy,

Orange-Pineapple Vinaigrette

2006 Paraiso Pinot Noir

Santa Lucia Highlands

~ Dessert Course ~

Lemon Mousse

Gaufrettes Cookie, Blackberries

2006 Lillypilly “Noble Blend”

Riverina, Australia

Wine Flight is $15.00

Each glass of wine is a 3oz pour

No Substitutions • No Split Plates, Please

Not valid on holiday weekend