Narcoosee's offers a seasonal menu.
This menu is meant as a sample only- as the menu changes frequently
Starters
Crispy Crab Cakes 13.00
-Apple Slaw, Fresh Herbs, and Cajun Rémoulade Sauce
Concha Y Toro Terrunyo Sauvignon Blanc, Casablanca Valley ’07 13.00
Crispy Duck Roll 12.00
-Spiced Apple-Chutney and Soy-Chili Glaze
Fess Parker Riesling, Santa Barbara ’08 9.00
Prince Edward Island Mussels 16.00
-Parsley-Pastis Broth and Garlic Toast
King Estate Pinot Gris, Oregon ’07 10.00
Fried Rhode Island Calamari 12.00
Pepperoncini Relish, Tomato Coulis, and Extra Virgin Olive Oil
Spy Valley Pinot Noir, Marlborough ’07 13.00
Shrimp and Crab Chowder 9.00
-Dill Crème Fraîche, Micro Onions, and Narcoossee’s Oyster Crackers
Edna Valley Chardonnay, San Luis Obispo County ’07 9.00
Hearts of Romaine 11.00
-Caesar Dressing, Crispy Proscuitto, and Parmesan Tuille
Conundrum, California ’07 13.00
Heirloom Tomatoes and Fresh Mozzarella 13.00
-Balsamic Vinegar, Basil Cream, Watercress, and Micro Basil
Purite Riesling, Santa Barbara County ’07 12.00
Watermelon Shrimp 15.00
-Red and Yellow Watermelon, Pickled Watermelon Rind, and Key Lime Crème Fraîche
Domaine Ste Michelle Blanc de Blanc, Washington NV 8.00
Tuna Tartare Niçoise 14.00
-Tomatoes, Haricot Vert, Potatoes, Ravigote Sauce, Quail Egg, and White Anchovies
Chateau Ste Michelle Erocia, Columbia Valley ’07 13.00
Artisinal Cheeses 15.00
-Humboldt Fog, Cashel Blue, and Tête De Moine
Meeker Fro Zin, Mendocino County ’04 14.00
Chef’s Recommendation
Pan Seared Tilefish 34.00
-Crushed Fingerling Potatoes, Jewel Box Tomatoes and Hearts of Palm Salad, with an Orange Gastrique
Frank Family Vineyards Chardonnay, Napa Valley ’07 14.00
Entrées
Steamed Whole Maine Lobster 59.00
-Drawn Butter, Potato Gratin, and Asparagus
Maine Lobster has very tender claws and knuckles; however the tail meat has a firm and chewy texture.
Mer Soleil Chardonnay, Central Coast ’06 15.00
Grilled Filet Mignon 41.00
-Potato Gratin, Romano Beans with Garlic, and Choron Sauce
Sequoia Grove Cabernet Sauvignon, Napa Valley ’05 17.00
Grilled Wild King Salmon 36.00
-Melted Leeks, Wild Mushrooms, and Sweet Corn Nage
La Crema Pinot Noir, Sonoma Coast ’07 11.00
Crispy Whole Yellowtail Snapper 34.00
-Rice, Charred Haricot Verts, and Soy-Lime Vinaigrette
Jekel Gewurztraminer, Monterey’05 9.00
Pan Seared Scallops 29.00
-Celery Root Puree, Marble Potato-Sweet Onion Hash, with Apple Gastrique
Cakebread Cellars Chardonnay, Napa Valley ’07 17.00
Free-Range Chicken Breast 26.00
-“Loaded” Mashed Potatoes, Spinach, and Applewood Bacon Vinaigrette
King Estate Pinot Noir, Oregon ’07 13.00
Crab-crusted Alaskan Halibut 33.00
-Crushed Fingerling Potatoes, Haricots Verts, and Meyer Lemon Sauce
Frank Family Vineyards Chardonnay, Napa Valley ’07 14.00
Togarashi Spiced Ahi Tuna 32.00
-Sticky Rice, Wasabi Tobiko, Wakame, Soy Glaze, and Vegetable Rolls
Chateau Ste Michelle Eroica Riesling, Columbia Valley ’07 13.00
Surf & Turf 58.00
-Twin Medallions of Filet Mignon, Butter-poached Rock Lobster Tail, Potato
Gratin, Broccolini, and Choron Sauce
Northstar Merlot, Columbia Valley ’05 19.00
Autumn Vegetables 20.00
-Tomato-Basil Orzo, Grilled Asparagus with Lemon Aioli Roasted Spaghetti Squash, Baby Carrots with Orange Vinaigrette
Bonny Doon Le Cigare Volant, California ’04 14.00