Happy Easter

SUNDAY, APRIL 16, 2017

Serving Lunch From 11:00 AM to 2:30 PM
Serving Dinner From 4:00 to 8:00 PM

 

Easter Prix Fixe
Served During Lunch 11:00 AM to 2:30 PM$39 per person

CHOICE OF SOUP OR SALAD

WILD MUSHROOM BISQUE, MONTEREY BAY CLAM CHOWDER OR ABALONE BISQUE

OR

BLACKBERRY & APPLE SALAD

mix of garden greens, candied walnuts, manchego cheese & apple-walnut vinaigrette

CHOICE OF ENTRÉE

oven roasted leg of colorado lamb

vegetable-potato hash, sautéed asparagus, mint chimichurri sauce

baked KING SALMON

truffled lentils, sautéed Salinas Valley spinach, lemon-thyme brown butter sauce

maine lobster ravioli

mascarpone cheese, shallots, sherry wine, asparagus, tarragon & truffle cream sauce

brochettes of usda prime filet mignon

mashed potatoes, sautéed vegetables, béarnaise sauce

CHOICE OF special easter DESSERT

banana cream tart

chocolate shavings, caramel sauce

factory CHERRIES JUBILEE

with old fashioned vanilla ice cream

The following Easter specialties are also available

Appetizers

baked cannelloni

rolled pasta filled with ricotta cheese and fresh sautéed Salinas Valley spinach; pink tomato cream sauce
10

bay shrimp COCKTAIL

lemon, chili-lime sauce
10

BAKED OYSTERS ROCKEFELLER

3 each, Pernod, pecan smoked bacon, hollandaise sauce
16

FRESHLY-SHUCKED SEASONAL PACIFIC OYSTERS ON THE HALF SHELL

chili-lime cocktail sauce, Zatarains® horseradish
6 for 21
12 for 34

BASKET OF CALAMARI

with our own calamari puffs, cocktail & remoulade sauce
19

“THE WORLD FAMOUS” ABALONE BISQUE

bacon, chives, madeira wine
Cup 12
Bowl 13

wild mushroom BISQUE

porcini oil
Cup 10
Bowl 11

monterey bay clam chowder

fresh buttered clams
Cup 10
Bowl 11

blackberry & apple salad

mix of garden greens, candied walnuts, manchego cheese & apple-walnut vinaigrette
11

CLASSIC CAESAR SALAD

locally grown lettuce, creamy garlic anchovy dressing
12

Entrées

usda prime petite filet mignon

Monterey jack potatoes, sautéed Swiss chard, port demi sauce
32

PACIFIC COAST SAND DABS

sautéed Swiss chard, fingerling potatoes, maître d’ butter
29

clams & linguini

fresh linguini pasta, fresh clams, olive oil, garlic, parsley, butter, white wine
28

the factory burger & fries

broiled 8 oz. blend of chopped short rib & beef sirloin; cheddar cheese, tomato, arugula, dill pickle chips & ambrosia sauce on toasted brioche bun with house made fries
19

DINNER SERVED FROM 4:00 – 8:00 PM
CHOOSE FROM OUR REGULAR AND KID’S MENU
RESERVATIONS ARE RECOMMENDED