WATl!R'S 1!001! 10 @ Baby iceberg lettuce, bacon, tomatoes, crumbled blue cheese

BURRATA Hl!IRLOOM 13 fresh Burrata, heirloom tomatoes, served over a bed of baby mesculin mix. frisee, and watercress, tossed in white balsami vinaigrette, balsamic glaze, sun-dried tomato oil, and pines nuts

BY THI! CAl!SAR 12 Wood-fire grilled romaine, split and rubbed with house-made dres.sing, rustic croutons. Parmesan cheese, drizzled with sun-dried tomato oil

BRO'S PAMOUS CHICKl!N & KALI! 16 Pulled rotisserie chicken, charred corn, black beans, Parmesan cheese, avocado, tomatoes, corn tortilla, tossed with our famous kale salad

AODONS Baja Chicken 6 I Jumbo Shrimp 8 I Salmon 8 I Fresh Catch 8

SALAD DRESSINGS Hooey Mustard I Buttermilk Ranch I Bltre Cheese I House Vinaigrette I caesar

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{!J;;) \ 1:koll; SERVED WITH RICE & BEANS

1-000 rm GRlll[D

BEACH HOUSE POMPANO

CALIPORNIA ROLL 12 Krab, cucumber, avocado

CRUNCHY SALMON ROLL*16 Tempura styfe, avocado, cream cheese, spicy mayo, drizzled with eel sauce

COCONUT SHRIMP ROLL 16 Jalapefto, avocado, cilantro, shredded coconut

SHORT RIB ROLL 16 Slowly braised, sauteed peppers, onions, shiitake mushrooms. drizzled with spicy mayo

SPICY TUNA ROLL* 17 Cream cheese, cucumber, avocado, drizzled with spicy mayo and eel sauce

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BEACH

BITES NAKl!D ORILLl!D ARTICHOKl!S 14 @) fresh artichokes, remoulade sauce, butter and seasoning

POLLY Bl!ACH SLIDl!RS A blend of short rib, brisket, ground chuck, topped with pimento cheese, caramelized onions, chef's island dressing

OH HONl!YI ROASTl!D BBQ WINOS 12 Seasoned, oven roasted, lightly fried, seived with chipotle ranch and blue cheese dressing

CHICK•Y DIP 12 @ Garbanzo beans, Tahini, garlic, fresh lemon juice, extra virgin olive oil, house seasoning served with wood-fire grilled pita lxead

SMOKl!D TROUT DIP 14 fresh Idaho smoked trout. signature house-made dip, chives, served with wood-fire grilled pita bread

TUNA POKI! SURP STACK* 17 Poke style, avocado, crispy wanton, ponzu, pickled ginger, sour cream, wasabi

4'�Al1,: � * @ SHUCKED TO ORDER J,�ilitL HALF DOZEN I ONE DOZEN MKT

':/""�11" House-made cocktail sauce, horseradish, Tabasco, fresh lemon

FEELING SAUCY? ADD OUR LOBSTER GINGER REDUCTION Then b dsk assotlaled .rtll OIRSffllllll raw oystel\. If JIii MW c:lmk: lllb!ss al the INK, stoma:h II' htod or ha.w 1m11111, dlsordEn, JOO ;n at tr@a!K risk of wr1MS ltlnm lro11 cn o,sters. alld st.>uld HI C1JSMf$ fully Ollad. If llf.i!RE OFlOOR RISI\ <llNStlll A flflSCIAll

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SERVED ON WARM TORTILLAS

PUNALUU BEACH FISH 16

MKT c,itcll, blackened, lopped with Beach House slaw, mango salsa

COSTA RICAN SHRIMP 15 Seasoned jumbo white shrimp, topped with Beach House slaw, mango salsa

CHICKEN TACOS 14 Blactcened cilicken breast, lettuce, tomato, cheddar cheese, avocado creme

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*** -1]�SAID WI CHES • 8RGBURGER15

SERVED WITH HOUSE-MADE POTATO CHIP S

*** JH[ GRHN Ricotta cheese, pesto, cashews, alfalfa

GOOO[SS sproots, avocado, tomatoes, on toasted multi�in bread

CHICK[N Marinated buttermilk cllicken, dredged in seasoned flour, lightly fried,

CORDO N-Bl[U cherrywood smoked bacon, honey ham, Swiss clleese, honey mustard, Of1 poppy seed toasted lxead

CRl�Y Chefs choice marinated in buttermilk, dredged in seasoned flour, lightly fried,

fR[SH CAJCH Beach House slaw, remoulade sauce. on a toasted Challah bun AYAI....A.all CiRkllD 0A: lllACKENED

B[ACH HOUS[ Sliced roasted chicken, honey ham, cherTyY,ood smoked bacon, cheddar

ClUB and jack clleese, ITia)OMaise on loasledwMelxead ***

@ Vegan option @) Certified Gluten Free @ Can be modified to be Gluten Free (ask saver fo,

details) Celiac Disease- please let your server know

*Consuming raw or under cooked meats, pooltly, seafood, shellfish oc eggs may increase your risl< of food borne illness, especiallY tt you have certail medic.II conditions.

12

16

MKT

14

, Blend of short rib, brisket, and ground chuck on a , toasted Challah bun, fully loaded

VEGGIE BURGER 14 1 Housemade from brown rice, mushrooms and beets, • topped with jack cheese, on a toasted Challah bun, , fully loaded

• TUNA BURGER* MKT UMIT<OAV"""""-'fV

• Hand chopped Ahi tuna, Asian marinated, topped with 1

, bok clloy slaw, mango chutney, spicy mustard, on a • toasted Challah bun

' ADDONS • Avocado 2 I Cheese 1 I fried Em t I Bacon 2

B[ACH DOG 13 Chicago Sty le all beef frank, topped with mustard, relish, onion, tomato, pickle, sport pepper and celery salt

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Chllle<I Kale Salad 7 @ Peanut & Ginger Cole Slaw 6 ® White Cheddar Grits 6 @ French Fries 6

Mac & Cheese 7

sweet Potato Fries 7

Broocoll6 @)@ Rice & Beans 6

Asparagus 7 ®@ Parmesan Potatoes 7

BEACHY SHRIMP + GRITS 27 Jumbo white shrimp, stone-ground whrte cheddar

grits, Smithfield ham, com salsa, asparagus, sauteed in light Creole sauce

WALK THE CEDAR PLANK SALMON 28 @ Atlantic Salmon topped with whole-grain mustard butter,

cooked oo a cedar plank, served wrth kale salad

SHORT RIB 28 Slowly braised boneless Special Rese«Ve, shiitake

mushroom jus., served with Parmesan potatoes

NAUT YOUR AVERAGE SCAMPI 36 Jumbo shrimp scampi,

tomato confit and Pappardelle pasta

BABY BACK RIBS 29 @) Slow roasted, basted in house-made BBQ sauce,

wood-fire grilled, served with peanut and ginger ooleslaw

THE BEST DAMN FILET MKT 8 oz wood-fire grilled center-cut Special Reserve, aged for

30days, saved with asparagus and Parmesan potatoes

VEGAN POKE BOWL 17 @

Sushi rice, cucumber, carrot, avocado, cilantro, scallion, corn, mango, ginger, �aweed salad,

ponzu, jatapeno, sriracha, drizzled with eel sauce