Splashes Restaurant

LUNCH $20

Please choose appetizer and entrée or entrée and dessert

APPETIZERS

Lobster Bisque
tarragon, crème fraîche

OR
 
Crispy Brussels Sprouts
smoked paprika aioli, Point Reyes blue, thyme, saba

 
ENTRÉES

Ahi Tuna Sanswich
pickled red onions, sauce gribiche, arugula
 
OR
 
Mushroom Ravioli
alium veloute, crispy shallots, chives
 
OR

Crispy Skinned Salmon
artichokes barigoule, Israeli couscous, Castlevatrano olives, lemon & dill emulsion

 
DESSERTS
 
Chocolate Semi Freddo
four flavors
 
OR

Passion Fruit Panna Cotta
Chambord macerated berries

DINNER $40

APPETIZERS
 
Lobster Bisque
tarragon, crème fraîche
 
Hahn, Chardonnay, California $10
Paulaner, German Hefe-weizen $7.50
 
Lacinato Kale Salad
black tahini, pink grapefruit, pink lady apple, pink peppercorn vinaigrette

Snoqualmie Naked Riesling, Organic, Washington $9
Victory Prima Pils, Pilsner $8

ENTRÉES

Crispy Skinned Salmon
artichokes barigoule, Israeli couscous, Castlevatrano olives, lemon & dill emulsion
 
Ferrari-Carano Chardonnay, Sonoma $12.50
North Coast, Pranqster, Golden Ale $8
 
Ballotine of Jidori Chicken
ricotta gnocchi, broccolini, chanterelles & fine herbs sauce
 
Lincourt Pinot Noir, Santa Barbara $13
Avery Ellie’s Brown Ale $8
 
Carrot & Apricot "Kefte"
quinoa tabouleh, Japanese eggplant, piquillo pepper, chermoula

Santa Cristina Antinori, Pinot Grigio, Sicily $9
Stone Pale Ale $8

DESSERTS

Chocolate Semi Freddo
four flavors
 
Passion Fruit Panna Cotta
Chambord macerated berries

Chef Jeff Armstrong

Question: How long have you been a chef?
Answer: I started cooking when I was 14 and graduated from culinary school in 1996.

Question: How long have you been at this restaurant?
Answer: I started at Surf & Sand in May of 2010.

Question: Who or what inspired you to become a chef?
Answer: Working on my grandparents farm as a kid.

Question: What do you enjoy most about your profession?
Answer: Sourcing new ingredients for dishes.

Question: When you’re not in the kitchen what are you doing?
Answer: I’m really into live music.

Question: What is your most popular dish?
Answer: Seared scallops with Farro Risotto, cucumber, orange and ginger

Question: Your last meal on Earth would be??
Answer: Bun Thit Nuong - a Vietnamese dish. It’s cold rice vermicelli mixed with fresh vegetables and topped with hot barbequed pork