Open for dinner
Sunday to Thursday, 5 to 10 p.m. and Friday and Saturday to 11 p.m.
Sunday brunch during season from 11:30 a.m. to 2:30 p.m.
Large party accommodations.
 

The Coral Seas Lounge:
open until midnight Sunday to Thursday, and later Friday and Saturday.
Happy hour is from 4 to 6 p.m. daily;
 

SMALL PLATES

Ahi Tuna Tartare with Avocado and Mango

Spicy Korean-Style Skirt Steak Skewers

Crispy Coconut Tiger Shrimp with Asian Sprout Slaw

SALADS

Grilled Angus Filet Mignon Salad

Chilled Lump Crab Louie Wedge

Southern-Fried Chicken Salad

PIZZAS

Mushroom and Gorgonzola

Baby Artichoke and Sun-Dried Tomato

Grilled Yucatan Chicken Sausage and Jalapeño

ENTRÉES

Miso-Glazed Atlantic Salmon Fillet

Pan-Roasted Chilean Sea Bass with Gingered Thai Shrimp Curry

Kahlua-BBQ Pork Porterhouse

Chop with Mashed Plantains

Crispy Boneless Southern-Fried Chicken in Buttermilk and Paprika

Jalapeño-Crusted Flat Iron Steak

DESSERTS

Harvey Wallbanger Mini Bundt Cake

Cherry Rhubarb Cobbler

Warm Sugar-Free Blueberry Betty

BEST OF THE CELLAR

Red Wines
Lockwood Partner’s Reserve, Monterey, Cab/Malbec Blend, 2004
Sineann Schindler, Oregon, “Biodynamic,” Pinot Noir, 2006

White Wines
Pine Ridge, “Epitome” Chardonnay Louis Latour, France, Pouilly-Fuisse, 2006
Willamette Valley Vineyards, Oregon, Pinot Gris, 2006

Sparkling Wine
Laurant Perrier, France, Cuvée Rosé Brut

Specialty Drinks
Coral Seas Cooler
Chi Chi Colada
Kentucky-Style Mint Julep
Mojitos - Lemon Ginger, Cucumber, Red Basil
The Kaman Iwana Lei Ya served in giant shell