Book Room

Dinner Menu

   

Appetizers
 
Soup of the Day
Seasonal inspiration

Rockwater Signature Seafood Chowder
Shrimp, scallops, clams, potato and cream

Market Greens
Tuscan greens, strawberries, goat cheese, pancetta crisp, red onion, avocado, and balsamic reduction

Candy Beet Salad
Candy beet, arugula, orange segments, and feta cheese

Tuna Tataki
Seared albacore tuna, buckwheat noodles, tobiko, wasabi vinaigrette, pickled ginger, and mayo

Balinese Chili Squid
Fire wok squid, classic tzatziki, and charred pineapple salsa

Beef Carpaccio
Seared Angus beef, asparagus relish, fried capers, arugula, parmesan and truffle vinaigrette
 
 
$ 9

 
$ 12
 

$ 12

 
$ 12

 
$ 12


$13


$ 15
 
 

Entrées
 
Nori Wrapped Local Steel Head Salmon
Miso glazed salmon, coconut jasmine rice, housemade okanomi sauce, market vegetables, fried leek and ginger

Ribeye Steak and Wild Mushroom
Grilled ribeye, wild mushroom ragout, garlic mashed potato, market vegetables and shallot bacon demi
Add prawns  
Scallop and Prawn Risotto
Classic butternut squash risotto, jumbo scallops, tiger prawns, shaved manchego and truffle oil

Moroccan Vegetable Tajine
Moroccan spiced vegetables stew, olives, sultani raisin, cous-cous and market vegetables

Hazelnut Crusted Chicken Supreme
Organic free range chicken supreme stuffed with cranberry, goat cheese, and spinach, garlic mashed potato, market vegetables and pink peppercorn buerre blanc

Coriander Crusted Pork Tenderloin
Pan seared pork tenderloin, garlic mashed potato, market vegetables and macerated berry compote

West Coast Cioppino
Assorted stewed seafood, spicy tomato basil fumée, chorizo sausage and baked crostinis
 
 

$ 35
 
 
$ 35
 $ 6
 
$ 32
 
 
$ 29
 
 

$ 27
 
 
$ 26


$ 29

Rockwater Menus is inspired by West coast cuisine while incorporating local and sustainable products, using freshest available product with innovative classical cooking.
Sean Chaudièr, Executive Chef