Crab Catcher
1298 Prospect Street, La Jolla CA 92037Perched atop an ocean bluff, Crab Catcher in La Jolla overlooks Seals Beach, a little sublet that thousands of tourists come by to visit annually. With a spectacular view and sensational food that is procured straight from the sea, Crab Catcher serves only the best fresh dishes. Keeping to the 100-mile radius philosophy, Chef Jon Burwell hires local commercial fishermen and harvests only the freshest ingredients from local farms and farmers markets to create the kind of dishes that will project surprise and wonder onto diner’s faces. With that in mind, the relaxed and quiet ambiance of Crab Catcher creates the kind of vibe that will have first time visitors coming back again and again.
Fine Dining Over The Seaside
Review by TableAgent
The weather has been unusually warm the last few days, and it is evident here inside the lobby of the Crab Catcher, located across from La Jolla’s Seals Beach, that the temperate fall weather will have to wait. The playful colors of sunlight dancing over the water looks like a thousand glittering diamonds spread out on a canopy of night sky. With the sun about to set in a few hours, this will all start to change. The dazzling sight before me will slowly but surely change into a wide array of colors like that on a painter’s palette, bedazzling my guest and I in a different way.
The Crab Catcher, located on Prospect Street, is renowned for their eclectic seafood dishes. Co-owners Jerry and Jeanne Burwell, and their son Executive Chef Jon Burwell, have combined their talents to create a trendy establishment where locals and newcomers alike can come to indulge in some fine and innovative seafood cuisine.
The Crab Catcher menu provides a wide selection of dishes from both sea and land. From the Ahi, the Seabass, and the Crab Legs – the main staples to any seafood joint – to the Filet Mignon and Top Sirloin, The Crab Catcher menu has a variety of dishes prepared with a Pacific Rim-fusion flavor.
Adjacent to the restaurant is the Seaside Café, which offers an assortment of house specialties. Available at the Seaside Café is a Sushi Bar/Oyster Bar/Sports Bar that provides a full bar with Happy Hour specials at the end of the day. With a full menu for both the Sushi and Oyster Bar specials and multiple satellite TVs broadcasting the latest in sports, an evening at The Crab Catcher’s Seaside Café will provide guests a fine evening of entertainment and diversion. It is rare to find an empty table at The Crab Catcher, so come prepared and make reservations on time.
Prior to my dinner at the Crab Catcher, I arrive early at the La Jolla location so that I can explore my immediate surroundings. The restaurant is settled in a series of eaves and balconies, tucked away like a treasure inside of a sea grove. Peering down into the layers of inlets provided by the open awning that leads to the patio of the restaurant, the intricate architecture of the restaurant brings to mind the complex nature of a shell and how its design is brought upon by the very wit and whim of the sea and its thunderous nature. Like the shell whose rough contours are marked by the waves, or the sea pebble whose edges have been smoothed over by the carvings of the sea, the Crab Catcher has surely too been sanded into its ideal form.
Upon entering the premises of the restaurant, I notice its oceanic themes right off the bat. Even the mosaic in the image of a crab, which is featured at the foot of the waiting area, is patterned with the iridescent hues like that of the mother of pearl coloring inside of a shell. I have been given the right impression for as I look into the main dining area, the oceanic themes are evident here as well. The chairs and walls are matched with sandy-beige tones to resemble the ocean floor or the sandy beaches of La Jolla Shores or La Jolla Cove, both of which are just a mere breath away.
After our brief wait in the lobby, Manager Dave Marrow leads us out into the patio dining area with a table closest to the water’s edge, as requested. As my guest and I settle down in our seats, I notice that the tables around us are situated closely together. Although only a few tables and chairs occupy this space, this outdoor seating arrangement can be an ideal setting for a romantic candlelit dinner. The patio not only provides a spectacular view over the Cove, but a low-lit ambiance is also a feature that can add intimacy for a quiet meal for two.
But if dining outdoors is not for you, there is the main dining area and private room options for larger parties. The level of formality at The Crab Catcher ranges from casual to relatively formal. One of my first impressions as I step inside The Crab Catcher is that the restaurant’s relaxed setting with the Pegge Hopper paintings, beige indoor décor, and dark wood patio furniture blends and incorporates the natural surroundings of the establishment into the basic ambiance of the place. This style is evident as well in The Crab Catcher’s food philosophy. Their seafood is captured fresh from the sea daily and their ingredients are grown locally from regional farms or farmers markets. Following a 100-mile radius approach to procuring only the freshest ingredients, The Crab Catcher’s homegrown integration correlates to even the smallest details within the restaurant. From the decor to the elaborate oceanic themes on our plates, The Crab Catcher definitely goes beyond the usual fundamental elements to make the restaurant into a true fine dining experience.
Taking note of the wine list before our dishes arrived; I noticed that the Crab Catcher’s wine menu is comprised of a delectable array of white and red wines that are mostly found in the States. A few are imported from the France, South Africa, and Australia. The wines I sampled include the Au Bon Climat Chardonnay, Santa Maria Cambria 2006, and Chalk Hill Chardonnay.
To start off the meal, our waiter, Jordan appears with two appetizers. The first starter is the Heirloom Tomato & Bleu Cheese Salad bursting with an abundance of flavors. It offers a balanced mix of greens, tomato, and bleu cheese. The tomato pieces that are inside the salad are extremely plump, and the salty smoked bacon glossed on top, drizzled lightly with balsamic vinaigrette, makes for a delicious combo. The creaminess of the bleu cheese cushions the flavors so that the different taste and textures don’t get too overwhelming. As my mouth is filled with these tantalizing flavors, I start to take note of the scenery before me. The sun is coming down and the lights reflected on the water before me is a visual feast. Our view with its canopy of colors is just as flavorful as the first dish.
The evening hums with harmonized activity as the tables around us start filling up. For the next sequence of our meal, my guest and I try our second appetizer, the Pear & Crispy Mozzarella. The mozzarella, which is lightly breaded and fried, is juxtaposed with a paradox of textures from crispy and chewy texture all at once. With the soft inlay of the mozzarella, the dish reminds me of scallops, a definite teaser for what lies ahead. The pear’s crunchiness combined with the soft middle of the mozzarella is a marriage of two relative opposites, but the happy joining is celebrated nonetheless. Sprinkled across are pieces of candied macadamia nuts whose salty-sweetness add a touch of decadence to this brand new spin on a dish.
Our taste-buds are now titillated for the next course. The Halibut is served topped with a macadamia nut crusted layer over a sweet plantain mashed potato cushioning. The sweetness of the potatoes is enhanced by the white wine and the macadamia crust. As my fork sweeps through the dish, it passes through a sequence of textures from hard, rough, and then soft; and as the evening wears on, I notice that there is a pattern to these dishes. Most have a Hawaiian sweetness, but are not overpowering to the point that it would take away from the seafood being served. Rather, the sweetness enhances the flavoring of these dishes. The presentation is also something worth noting. The Halibut is cut into a rectangle-cube that resembles an iceberg and the sweet mashed-potatoes on the bottom look like the piece of ice is floating on a foam of water. All these things begin to exemplify in my mind the ingenuity of Chef Jon Burwell. His dishes have already created a concrete impression on me, as my guest and I continue to quietly converse over the creativity and ingenuity of his dishes amongst ourselves.
We begin to note that the view is not only breath-taking, but as the sun sets across the horizon; the correlation between the changing colors over the water and the colors on our plates becomes even more apparent. The presentation of our dishes becomes unmasked to us as well, as we begin to observe another connection to the whole oceanic experience. For instance, the previous dish, which was the Halibut with its coloring and rendering, resembles a block of ice. The presentation of this dish creates in my mind, the inventiveness of Chef Burwell and the effort he puts into each of item on his menu. My impressions with the first entree made me aware of my growing anticipation for the following. I know that a new discovery awaits me in the dishes to come.
The fourth dish of the night has to be my favorite. The Scallops resemble the prior entree, as its presentation is artfully crafted with equal attention to detail. With each piece of scallop depicting three distinct islands being held afloat by the risotto-bluffs, the dish brings back some nostalgia for the Halibut. Everything is cooked with an expert hand, so that the scallops are enhanced instead of being overpowered by the spices and sauce. The Scallops have a nice snap to them, and while seafood preparation has a fine line between proper cooking and being overly cooked, that is not a problem here. Everything is cooked to a certain pitch, and the scallops are prepared rare and taste amazingly rich when combined with the creamy risotto. Paired with the Au Bon Climat Chardonnay, the dish is lovely.
The Cioppino, a very earthy stew that originated in San Francisco and is inspired by various fish soups and stews from Italian cuisine, is up next. With a great tomato base, a delicious mixture of fish textures, and a layer of chipotle spice at the bottom of the stew, the dish has a crab claw centerpiece. It also has two whole Australian Prawns locked inside the crab claw. There is a blending of elements here as land and sea are intermingled to create an earthy, rich taste. A crowning of clams can be found surrounding the crab, as well as bits of steak underneath the crab claw. My guest and I have some hands-on interaction as we roll up our sleeves to unlock the crab meat from its shell. Underneath our fingers the tender meat of the crab slides out of its hard cover and into our mouths. With a hefty sip of tomato spiced stew, our bellies are full and hearty. Accompanying the dish is the Santa Maria Cambria 2006 that has an acidic tang that is nearly spicy, complimenting the chipotle tastes in our stew.
The Lobster was one of the most decadent dishes I had ever seen. Fresh from the sea, the lobster was captured from the very waters we were seated atop. Like the crab in the Cioppino, this tasty dish is presented in a very similar and theatrical manner. The richest pieces of the lobster, which is in the tail, is served sliced into halves and presented, interconnected, as if to resemble a fancy headdress. The dish is also prepared with two antennae from the lobster placed strategically onto the ensemble, and the whole thing once again resembles a lively centerpiece. The enticing smells emitting from the dish are too hard to resist, and my guest and I dig in as soon as the lobster cools down. But once we separate the intertwined sections of the tail and get a forkful of the lobster meat, the flavors on our plate prove to be just as sensory detailed as the presentation of the dish. The lobster meat was cooked just right—it isn’t stringy, but rather very meaty. Each mouthful proves to be extremely substantial. The veggies at the base of the lobster tail complement the lobster meat beautifully. The sautéed squash, crispy red potatoes, and carrots are extremely fresh and plump in shape and form, and very buttery in flavor. The dish has a certain Thanksgiving feel—the veggies that complement the lobster prove to be a very hearty combination. The accompanying wine, Chalk Hill Chardonnay, travels down my throat easily, and has a touch of sweetness that is very subtle on the taste buds. This being my favorite wine of the night, the Chalk Hill Chardonnay also proves to go sufficiently with the lobster.
Our evening at the Crab Catcher has come full circle with its myriad of colors and its many flavors from the sea. I especially love the close-knit ambience and the dim-lighting, which create a very relaxed and cozy setting. The view was wonderful and greatly enhanced my evening at the Crab Catcher. As I overhear the manager mentioning that live music will be featured on Fridays, I decide over my food stupor, to reserve a free Friday evening at the Crab Catcher. For what could be better? Good food, great people and ambience, and now music? I think my senses may be in for another treat.
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Reservations
Business Info
- Address: 1298 Prospect Street, La Jolla CA 92037
- Cross Street: Cave Street
- Location: La Jolla & UTC | La Jolla Village
- Cuisine: Seafood | Sunday Brunch |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Casual
- Meals Served: Brunch | Lunch | Dinner |
- Parking: Street | Private Lot | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover | Diners Club |
- Corkage Fee: 15.00 | Per 750ml bottle.
-
Staff:
Jon Burwell
| Executive Chef
- Website: http://www.crabcatcher.com/
- Phone: (858) 454-9587
- Features: Full Bar, Ocean View, Sunday Brunch, Late Dining, Catering Services, Live Entertainment, Outdoor Seating, Private Room, Prix Fixe Menu, Smoking Area, Takeout Available, Winning Wine List, Working Fireplace, Wheelchair Access, Valet Parking, Happy Hours, Personal Wines Allowed, Lounge / Bar, Healthy Options,
- Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion, Quick Bite,
Photos
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Happy Hours - Main Dining Room 3:00 PM - 9:00 PM
- Tuesday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Happy Hours - Main Dining Room 3:00 PM - 9:00 PM
- Wednesday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Happy Hours - Main Dining Room 3:00 PM - 9:00 PM
- Thursday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Happy Hours - Main Dining Room 3:00 PM - 9:00 PM
- Friday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:30 PM
- Happy Hours - Main Dining Room 3:00 PM - 9:00 PM
- Saturday
- Lunch - Main Dining Room 11:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:30 PM
- Sunday
- Brunch - Main Dining Room 10:30 AM - 3:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
F.A.Q.s
Frequently Asked Questions- Where should I park when I am coming to the restaurant?
- There is validated underground parking available with elevator access to the restaurant. The entrance to this underground parking is on Coast Blvd. across from La Jolla Cave Store. There is valet parking available on Prospect Street.
- Do you serve soft-shell crab?
- Yes, we do serve soft-shell crab.
- Do you have an ocean view?
- Yes, being located high atop a La Jolla cliff, Crab Catcher has a beautiful view of the Pacific Ocean.
- Do you serve brunch?
- Yes, Crab Catcher serves a champagne brunch every Sunday from 10:30am until 3pm.
- Do you serve sushi?
- Sushi is served in the Seaside Cafe, which is adjacent to the Crab Catcher restaurant. It is only served Thursday through Saturday.
- Does this restaurant have any sections for private parties?
- Yes, Crab Catcher has an outdoor patio for exclusive use, as well as meeting and party rooms.
- Does this restaurant serve lunch?
- Yes, Crab Catcher serves lunch Monday through Saturday, from 11:30am until 3pm.
- We are on vacation. Do you have a dress code? Are you open 7 days a week.
- Yes, Crab Catcher is open for lunch and dinner seven days a week. The dress code is causal.
Menus
Champagne Sunday Brunch
Sunday: 10:30am-3:00pm. Complete children's menu available upon request. Automatic 18% service charge will be added to parties of 8 or more. No separate checks. This is a sample menu only. Prices and availability may be subject to change.
Small Plates
- Crab Bisque 12.00
- Blue crab meat, roasted bell pepper shrimp broth
- Ahi Napoleon 16.00
- Spice crusted yellow fin tuna, Asian slaw, crispy wonton
- Calamari 14.00
- Panko crusted, deep fried, chili pepper aioli
- Spring Roll 12.00
- Napa cabbage, carrot, cucumber, mint, rice noodles, cilantro peanut sauce
- Blue Heron Farms Seared Spinach & Burrata 12.00
- Temecula E.V. olive oil, warm tomato balsamic vinaigrette, grilled sourdough
- Clam Chowder 12.00
- New England style
Shellfish
- Oysters (Half Dozen) 14.00
- Dozen: $20.00 Several selections available daily served on the half shell
- Lava Rock Grilled Oysters (Half Dozen) 16.00
- Dozen: $26.00 Applewood Smoked bacon, spinach, grana padano parmesan
- Clams 16.00
- Manila clams, pan roasted, with smoked chili mojo, fennel and Spanish chorizo
- Mussels 18.00
- Pan roasted, cilantro garlic butter, tomato, basil, bleu cheese crostini
- Wild Mexican Poached Shrimp 14.00
- Citrus and Old Bay spices, housemade horseradish cocktail sauce, served chilled
- Fire Shrimp 15.00
- Sriracha seared prawns, slow cooked garlic whipped potato
- Crispy Garlic Shrimp 15.00
- Flash fried with garlic, chives, sesame soy dipping sauce
Crab
- Crab Cakes 18.00
- Maryland lump crabmeat, pan sautéed, whole grain mustard remoulade
- Crab Stuffed Mushrooms 14.00
- Alaskan Opilio crab, Maryland blue crab, dill sweet sherry, melted jack cheese
Salads
- Blue Heron Farms Organic Field Greens 12.00
- Sonoma goat cheese, pear, candied macadamia nuts and herb balsamic vinaigrette
- Caesar 10.00
- Crisp romaine with the traditional dressing using pasteurized eggs, garlic foccacia croutons and fresh shaved grana padano
- Suzie's Farms Roasted Beets & Wild Arugula 12.00
- Locally grown arugula & beets, sautéed wild mushrooms, fennel parmesan vinaigrette
- Grilled Pear & Persimmon 14.00
- Maytag bleu cheese, five spiced almonds, basil, sherry balsamic reduction
- Cobb Salad 20.00
- Crispy baby iceberg lettuce, marinated chicken breast, avocado, tomato, bleu cheese, smoked bacon, sliced egg and red wine vinaigrette
- Crispy Asian Chicken Salad 20.00
- Carrot, daikon and sunflower green salad, shaved pear, grapes, ginger sesame vinaigrette
- Grilled Salmon Salad 25.00
- Organic field greens, Burrata and fried green tomato napoleon, cucumber dill dressing
- Crab Louie 25.00
- A blend of crabmeats over mixed field greens, tomato, cucumber, avocado and our louie dressing
Entrees
- Eggs Benedict 18.00
- Poached eggs and Canadian bacon on a toasted English muffin with hollandaise sauce
- Poached Eggs La Jolla 20.00
- Our southern style blue crab cakes with Old Bay spices, topped with poached eggs and spicy remoulade
- Huevos Rancheros 16.00
- Fried eggs in a spicy Mexican sauce, served with refried beans, Spanish style rice and tortillas
- Creme Brulee French Toast 18.00
- Brioche, caramelized granny smith apple, Tahitian vanilla bean sauce with cinnamon whipped cream and Vermont maple syryp
- Belgian Waffles 15.00
- Served with strawberries and cinnamon whipped cream
- ABC Omlette 16.00
- Avocado, bacon and cheddar omelette with crispy red potato and saute vegetables
- Norwegian Smoked Salmon White Omelette 20.00
- Egg white, red onion, tomato, capers, dill cream cheese, hollandaise, with crispy red potato & sautéed vegetables
- Crab Omlette 19.00
- Blended crabmeats and parmesan cheese, served with a fresh salsa, with crispy red potato and saute vegetables
- Crab Enchiladas 20.00
- Sweet crabmeat, jack cheese and green onions baked in tortillas and toppedwith spicy Mexican sauce and sour cream with rice and beans
- Salmon 28.00
- Warm white bean tomato and heirloom spinach ragout, pinot noir sauce, crispy shallots
- Halibut 30.00
- Boniato potato plantain mash, Suzie’s Farms baby carrots, miso honey butter
- Salmon 28.00
- Locally grown swiss chard, parsnips, tomato caper balsamic vinaigrette
- Seabass 30.00
- Maryland lump crab stuffing, citrus pearl pasta, whole grain mustard thyme sauce
- Dungeness Crab 36.00
- Served steamed or chilled, celery mustard mayo, horseradish cocktail
- Crab Legs 59.00
- Bering Sea Alaskan Red or Golden King Crab Legs, crispy red potatoes, warm sweet corn salsa
- Grilled Chicken 24.00
- Locally farmed vegetables, fingerling potatoes, sweet onion garlic sauce
- Lobster Pasta 32.00
- Grilled seasonal lobster over semolina pappardelle, tossed with fresh herbs, sherry lobster cream
- New York Steak 11oz. 32.00
- 140z. Prime Choice: $42.00 Aged bleu cheese Yukon gold potato mash, caramelized shallot demiglace
- Live Maine Lobster 52.00
- Fingerling potatoes, asparagus, tarragon butter sauce
- Wild Mexican Shrimp 28.00
- Herb marinated grilled, over semolina fettuccine, roasted garlic, tomatoes, basil, white wine or Scampi style sautéed with cilantro garlic butter, white wine and citrus over semolina spaghetti
Lunch Menu
Monday-Saturday: 11:30am-3:00pm. This is a sample menu only. Prices and availability may be subject to change.
Small Plates
- Crab Bisque 12.00
- Blue crab meat, roasted bell pepper shrimp broth
- Ahi Napoleon 16.00
- Spice crusted yellow fin tuna, Asian slaw, crispy wonton
- Calamari 14.00
- Panko crusted, deep fried, chili pepper aioli
- Spring Roll 12.00
- Carrot, cucumber, cabbage, mint, vermicelli, cilantro peanut sauce
- Suzie's Farms Seared Spinach & Burrata 12.00
- Temecula E.V. olive oil, warm tomato balsamic vinaigrette, grilled sourdough
- Crab Stuffed Mushrooms 14.00
- Alaskan Opilio Crab, Maryland Blue Crab, dill, sweet sherry, melted Jack cheese
- Clam Chowder 10.00
- New England style
Shellfish
- Oysters (Half Dozen) 14.00
- Dozen: $20.00 Several selections available daily, served on halfshell, housemade cocktail sauce
- Lava Rock Grilled Oysters (Half Dozen) 14.00
- Dozen: $26.00 Applewood smoke bacon, spinach, grana padano parmesan
- Clams 16.00
- Manila clams, pan roasted, chardonnay garlic broth
- Mussels 18.00
- Pan roasted, cilantro garlic butter, tomato, basil, bleu cheese crostini
- Wild Mexican Poached Shrimp 14.00
- Citrus and Old Bay spices, housemade horseradish cocktail sauce, served chilled
- Fire Shrimp 15.00
- Sriracha seared prawns, slow cooked garlic whipped potato
Crab
- Crab Cakes 18.00
- Jumbo lump crabmeat, whole grain mustard remoulade
- Crab Stuffed Mushrooms 14.00
- Alaskan Opilio crab, Maryland blue crab, dill sweet sherry, melted jack cheese
- King Crab Ceviche 16.00
- Tomato, cilantro, avocado, crispy wontons
- Maryland Blue Crab Wontons 16.00
- Sweet and spicy savoy cabbage tomato relish, miso honey beurre blanc
Salads
- Caesar 10.00
- Crisp romaine with the traditional dressing using pasteurized eggs, garlic foccacia croutons and fresh shaved grana padano
- Blue Heron Farms Organic Field Greens 12.00
- Sonoma goat cheese, pear, candied macadamia nuts and herb balsamic vinaigrette
- Suzie's Farms Roasted Beets 12.00
- Heirloom tomato, frisee, ricotta, sherry balsamic reduction
- Cobb Salad 20.00
- Crispy baby iceberg lettuce, marinated chicken breast, avocado, tomato, bleu cheese, smoked bacon, sliced egg and red wine vinaigrette
- Grilled Salmon Salad 25.00
- Organic field greens, Burrata and fried green tomato napoleon, cucumber dill dressing
- Crab & Shrimp Louie 25.00
- Chopped shrimp and crab, capers, cucumber, tomato, organic field greens and our louie dressing
Sandwiches
- Halibut 16.00
- Panko crusted, fried to a golden brown, served on house made foccacia bread with lettuce, tomato, avocado and a chili mayonaise
- Grilled Steak Sandwich 16.00
- Caramelized onions, sliced avocado, tomato, organic field greens, garlic herb aioli on sourdough baguette
- Calamari 14.00
- Deep fried panko crusted steak, served with chili mayonnaise, romaine and tomato on foccacia bread
- Grilled Chicken 12.00
- Charbroiled soy honey marinated breast, with havarti cheese, lettuce, tomato, caramelized onion and pineapple and avocado on foccacia bread
- Crab Cake 15.00
- Pan fried with lettuce, tomato, caramelized onions, avocado and remoulade on toasted sourdough
- Crab Catcher 18.00
- Bering Sea King Crab, applewood smoked bacon, lettuce and tomato on toasted brioche with a roasted garlic herb aioli
- La Jolla Burger 14.00
- Charbroiled ground sirloin, topped with cheddar cheese and served on a toasted onion roll, dressed with lettuce, tomato and grilled onion
Entrees
- Salmon 28.00
- Locally grown swiss chard, parsnips, tomato caper balsamic vinaigrette
- Ahi 36.00
- Purple Thai fried rice, Spanish chorizo, lemongrass miso ginger sauce
- Seabass 30.00
- Lump crab stuffing, citrus pearl pasta, whole grain mustard thyme sauce
- Fish and Chips 18.00
- Lightly fried, batter dipped Petrale Sole, salt & pepper kettle chips, housemade tartar sauce
- Cioppino 34.00
- Shellfish and fresh seafood in a chipotle tomato saffron broth, with fennel and fresh herbs
- Halibut 30.00
- Boniato potato plantain mash, Suzie’s Farms baby carrots, miso honey beurre blanc
- Dungeness Crab 36.00
- Served steamed or chilled, celery mustard mayonaise, horseradish cocktail
- Grilled Chicken 24.00
- Locally farmed vegetables, fingerling potatoes, sweet onion garlic sauce
- Lobster Pasta 32.00
- Grilled seasonal lobster over semolina pappardelle tossed with fresh herbs, sherry lobster cream
- Crab Legs 59.00
- Bering Sea Alaskan Red King Crab Legs, crispy red potatoes, Chef's vegetable
- Live Maine Lobster 52.00
- Fingerling potatoes, asparagus, tarragon butter sauce
- Wild Mexican Shrimp 28.00
- Herb marinated grilled, over semolina fettuccine, roasted garlic, tomatoes, basil, and white wine or Scampi style sautéed with cilantro garlic butter, white wine and citrus over semolina spaghetti
- New York Steak 11oz. 32.00
- 140z. Prime Choice: $42.00 Aged bleu cheese Yukon gold potato mash, caramelized shallot demiglace
Dinner Menu
Daily: 5:30-Close. This is a sample menu only. Prices and availability may be subject to change.
Small Plates
- Crab Bisque 12.00
- Blue crab meat, roasted bell pepper shrimp broth
- Clam Chowder 12.00
- New England style
- Ahi Napoleon 18.00
- Spice crusted yellow fin tuna, Asian slaw, crispy wonton
- Calamari 14.00
- Panko crusted, deep fried, chili pepper aioli
- Crab Cake 18.00
- Jumbo lump crabmeat, whole grain mustard remoulade
- Crab Stuffed Mushrooms 14.00
- Alaskan opilio crab, Maryland blue crab, dill, sweet sherry, melted Jack cheese
- Spring Roll 12.00
- Carrot, cucumber, cabbage, mint, vermicelli, cilantro peanut sauce
- Suzie's Farms Seared Spinach & Warm Burrata 12.00
- Temecula E.V. olive oil, tomato caper balsamic vinaigrette, grilled sourdough
Shellfish
- Oysters (Half Dozen) 14.00
- Dozen: $20.00 Several selections daily on the half shell, housemade cocktail sauce
- Lava Rock Grilled Oysters (Half Dozen) 16.00
- Dozen: $26.00 Applewood smoked bacon, spinach, grana padano parmesan
- Clams 18.00
- Manila clams, pan roasted, with smoked chili mojo, fennel and Spanish chorizo
- Mussels 18.00
- Pan roasted, tomato, basil, mine shaft bleu cheese crostini
- Fire Shrimp 15.00
- Sriracha seared prawns, slow cooked garlic whipped potato
- Wild Mexican Poached Shrimp 14.00
- Citrus and Old Bay spices, housemade horseradish cocktail sauce, served chilled
Crab
- Crab Cake Royale 18.00
- Jumbo lumpmeat crab cake, sweet onion charred tomato relish, whole grain mustard remoulade
- Crab Stuffed Mushrooms 14.00
- Alaskan Opilio crab, Maryland blue crab, dill, sweet sherry, melted jack cheese
- King Crab Ceviche 16.00
- Tomato, cilantro, avocado, crispy wonton
- Maryland Blue Crab Wontons 16.00
- Sweet and spicy savoy cabbage tomato relish, miso honey beurre blanc
- Dungeness Crab 0.00
- Served steamed or chilled, celery mustard mayonaise, horseradish cocktail
- Whole Bering Sea Red King Crab 0.00
- Served steamed or chilled, celery mustard mayonaise, horseradish cocktail
Salads
- The Wedge 10.00
- Crisp baby iceberg lettuce, baby tomatoes, crispy shallots and mine shaft bleu cheese dressing
- Caesar 10.00
- Crisp romaine with the traditional dressing using pasteurized eggs, garlic foccacia croutons and fresh shaved grana padano
- Blue Heron Farms Organic Field Greens 12.00
- Sonoma goat cheese, pear, candied macadamia nuts and herb balsamic vinaigrette
- Suzie's Farms Roasted Beets 12.00
- Heirloom tomato, frisee, ricotta, sherry balsamic reduction
From the Sea
- Salmon 32.00
- Locally grown swiss chard, parsnips, tomato caper balsamic vinaigrette
- Ahi 36.00
- Purple Thai fried rice, Spanish chorizo, lemongrass miso ginger sauce
- Seabass 32.00
- Lump crab stuffing, citrus pearl pasta, whole grain mustard thyme sauce
- Halibut 32.00
- Boniato potato plantain mash, Suzie’s Farms baby carrots, miso honey beurre blanc
- Scallops 36.00
- Locally grown sweet pea and Maine lobster risotto, truffle corn sauce
- Maine Lobster 60.00
- Fingerling potatoes, asparagus, tarragon butter sauce
- Red King Crab Legs 69.00
- Bering Sea Alaskan red king crab, crispy red potatoes, chef's vegetables
- Golden King Crab Legs 62.00
- Bering Sea Alaskan Golden King Crab, crispy red potatoes, Chef’s vegetable
- Dungeness Crab 45.00
- Served hot or chilled, celery mustard mayonnaise, horseradish cocktail
- Cioppino 40.00
- Shellfish and fresh seafood, chipotle tomato saffron broth, fennel, fresh herbs, king crab leg
- Lobster Pasta 40.00
- Grilled seasonal lobster over semolina pappardelle, with fresh herbs, sherry lobster cream
- Wild Mexican Shrimp 28.00
- Herb marinated grilled, over semolina fettuccine, roasted garlic, tomatoes, basil, white wine or Scampi style sautéed with cilantro garlic butter, white wine and citrus over semolina spaghetti
Crab Catcher's Shellfish Experience & Surf & Turf
- Bering Sea Red King Crab & Filet Mignon 79.00
- Maine Lobster & Filet Mignon 75.00
- Maine Lobster & bering Sea Red or Golden Crab & Grilled Prawns 98.00
- Bering Sea Red & Golden Crab 2lb. Combination Portion 110.00
- Whole Bering Sea Red King Crab (Seasonal) 0.00
- 5-8lbs. Served hot or chilled, celery mustard mayonnaise, horseradish cocktail
Charbroiled on Our Lava Rock Grill
- Boneless Short Rib 32.00
- Slow braised, creamed corn polenta, Manchego cheese, red wine reduction
- N.Y. Steak 12oz. 38.00
- 14oz. Prime Choice: $48.00 Aged bleu cheese Yukon gold potato mash, caramelized shallot demiglace
- Filet Mignon 40.00
- Slow cooked garlic whipped potato, sautéed Blue Heron Farms heirloom spinach, bordelaise sauce and crispy shallots
- Grilled Chicken 28.00
- Locally farmed vegetables, fingerling potatoes, sweet onion garlic sauce
- Mix Grill Plate 50.00
For the Table
- Asparagus With Creme Fraiche & Grilled Lemon 10.00
- Haricot Verts With Applewood Smoked Bacon & Crispy Shallots 10.00
- Soft Creamed Corn Polenta & Manchego Cheese 10.00
- Purple Thai Fried Rice With Spanish Chorizo & Vegetable 12.00
- Garlic Seared Suzie's Farms Heirloom Spinach 8.00
- 5 Cheese Mac & King Crab With Toasted Parmesan Crust 12.00
- Parmesan Truffle Fries 8.00
Happy Hour
Daily: 3:00pm-9:00pm. This is a sample menu only. Prices and availability may be subject to change.
Happy Hour Specials
- Oyster Shooter 2.00
- Regular Price: $4.00
- Baja Fish or Crispy Shrimp Taco 3.00
- Regular Price: $6.00 Crispy beer battered or grilled, shredded cabbage, salsa fresca, cilantro white sauce, EL INDIO corn tortillas (Baja style)
- Prospect St. Tacos 8.00
- Regular Price: $16.00 Choice of pulled pork, pulled beef, or pulled chicken four mini corn tortillas, queso fresco, salsa quemada and salsa verde, traditional garnishes
- Flatbread Pizzas 10.00
- Regular Price: $20.00 Goat Cheese- Slow roasted tomato, roasted garlic, arugula, truffle oil. Pepperoni- Jack and fontina cheese, housemade marinara. Caramelized local sweet onion, mushroom- Ricotta, fontina, roasted garlic, Temecula E.V. olive oil.
- Cheese Plate 8.00
- Regular Price: $16.00 Queso manchego, Gold Mine aged bleu, Port Salut, caramelized apple chutney, olives, flatbread
- Crab Stuffed Mushrooms 8.00
- Regular Price: $16.00 A blend of crabmeat, sourdough crumbs, scallions, jack cheese, dill and sweet sherry stuffed into mushroom caps, topped with melted jack cheese
- Olive Tray 5.00
- Regular Price: $10.00 Assorted olives, slow roasted tomatoes, feta
- Calamari 7.00
- Regular Price: $14.00 Rings and tentacles, deep fried served with charred tomato horseradish
- Crab Nachos Grande 9.00
- Regular Price: $18.00 Toasted tortilla chips piled high and topped with jack cheese, salsa fresca, sour cream and crabmeat *Can be ordered without crabmeat
- Three Cheese Garlic Sourdough Toast 6.00
- Regular Price: $12.00 Goat, Jack, fontina, cilantro garlic butter, housemade marinara
- Tossed Greens 6.00
- Regular Price: $12.00 Sonoma goat cheese, locally grown strawberries, candied macadamia nuts and herb balsamic vinaigrette
- Caesar Salad 6.00
- Regular Price: $12.00 Crisp romaine with the traditional dressing using pasteurized eggs, garlic foccacia croutons and fresh shaved grana padano
Oysters on the Half Shell
- Oysters (Half Dozen) 15.00
- Dozen: $22.00 Several selections daily on the half shell
- Oysters Rockefeller (Half Dozen) 18.00
- Oysters Shooter 4.00
House Specialties
- Lobster Roll 14.00
- Cold poached lobster salad, tarragon mayonnaise on a warm toasted roll
- Carlsbad Farms Mussels and Clams 14.00
- Heirloom tomato, basil, white whine, cilantro garlic butter
- Wild Mexican Poached Shrimp 12.00
- Citrus and old bay spices, housemade horseradish cocktail sauce
- Yakitori Steak Skewers 16.00
- Lava rock flamed grilled teriyaki tenderloin, sweet soy glaze, cilantro peanut sauce
- La Jolla Burger 16.00
- Charbroiled ground sirloin, with cheddar cheese, lettuce, tomato and grilled onion, on an onion roll
- Crab Bisque Sourdough Bowl 14.00
- Blended crabmeats in a creamy roasted pepper and shrimp broth
- Crab Cakes 16.00
- Jumbo lump crabmeat, whole grain mustard remoulade
- Cioppino 25.00
- Shellfish and Fresh Seafood in a chipotle tomato saffron broth with fennel and fresh herbs
- Crab Legs 55.00
- Bering Sea Alaskan Gold King Crab Legs, crispy red potatoes, warm sweet corn salsa
- Clam Chowder 13.00
- Prepared in the traditional New England style
Sunset Supper Special
$39.00
Daily: 5:00pm-9:00pm. 3-course dinner for $39.00 per person. Price does not include beverages, tax or gratuity. Sunset Supper Split Plate Charge: $10.00 This is a sample menu only. Price and availability may be subject to change.
Appetizer
- Summer Stonefruit Salad 0.00
Entrées
- Wild King Salmon 0.00
- Boneless Short Rib 0.00
- Grilled Shrimp Papardelle 0.00
Dessert
- Special Paradise Pie Ice Cream 0.00