Appetizers

Appetizers

COLOSSAL PRAWN COCKTAIL

chili-lime sauce   
24

WILD SPANISH OCTOPUS SALAD

grilled lemon, marinated chickpeas, tomatoes, mixed greens, quinoa, vinaigrette dressing
14

BAKED OYSTERS ROCKEFELLER

3 ea., Pernod, pecan smoked bacon, hollandaise sauce  
17

freshly shucked oysters on the half shell

chili-lime cocktail sauce & Zatarain’s® horseradish
6 for 21               12 for 34 

OUR CENTER CUT WILD ABALONE MEDALLION

lemon-butter sauce 
& 3 grilled wild pacific prawns   49  or petite lobster tail  52

 

WILD CALIFORNIA SARDINES

sustainable, lightly smoked, onions, chopped egg, lemon & capers
15

GRILLED CHESAPEAKE CRAB CAKE

tarragon crème fraîche, fennel, preserved lemon
25

THREE BAKED BEEF MARROW BONES

fine diced onions, carrots & celery, seasoned bread crumbs, parsley, port demi sauce   
10

BASKET OF CALAMARI

with our own calamari puffs, cocktail & remoulade sauce      
19

ESCARGOT EN TOSCANI

4 ea., Pernod, garlic, herbs, fried parsley, baked in Toscani bread   
13

SALTSPRING ISLAND mussels

shaved leeks & fennel, white wine, herbed butter, grilled baguette    
17

MAINE LOBSTER RAVIOLI

mascarpone cheese, shallots, sherry wine, tarragon & truffle cream sauce      
25

The Factory’s Famous Cheese Bread ~SINCE 1968~

Tillamook cheddar, Romano & Parmesan cheese on toasted sourdough bread
8

Hot Appetizer Tasting Plate

2 grilled Chesapeake crab cakes, fried Pacific calamari, 6 grilled prawns, beurre blanc sauce (items prepared for 2 to 3 people)
70

Chilled Seafood Indulgence in our “Special Boat”

petite Maine lobster tails, wild Pacific prawns, Saltspring Island mussels, seasonal Pacific oysters, clams, sardines & shrimp meat; assortment of dipping sauces (items prepared for 2 to 3 people)
80

Soups & Salads

“The World Famous” Abalone Bisque

bacon, chives, Madeira wine, our own creation served at “Taste of America” for President Reagan’s Inauguration
Cup 12
Bowl 13

Castroville Artichoke Bisque

tomato oil
Cup 10
Bowl 11

Local Favorite Monterey Bay Clam Chowder

fresh buttered clams
Cup 10
Bowl 11

DISTEFANO® BURRATA & MIYASHITA FARMS PINK TOMATOES

extra virgin olive oil, aged balsamic 
18

classic caesar salad

locally grown romaine lettuce, creamy garlic anchovy dressing
12

House Salad OF TANIMURA & ANTLE ARTISAN LETTUCE

variety of lettuce, choice of house or candied garlic dressing
11

Salinas Valley Salad

Iceberg Baby® lettuce, green onions, crisp pecan smoked bacon, artichoke hearts, beef steak tomato, blue cheese dressing
11

Monterey BAY Chopped Salad

bay shrimp, crisp iceberg lettuce, olives, tomatoes, egg, red onions, blue cheese crumbles, basil-balsamic vinaigrette
16

any salad add shrimp 10; add Maytag blue cheese 9

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