Yankee Pier Santana Row
Sample Dinner Menu
Sample Printable Dinner Menu (pdf)
"Fresh from Coast to Coast"
Dine assured. Yankee Pier is committed to following sustainable practices that are healthy for ocean wildlife and the environment, as described by the Monterey Bay Aquarium’s Seafood Watch Guide. For additional information please visit www.mbayaq.org.
Raw Bar
Select Oysters (6) 15.00 (12) 29.00
Premium Oysters (6) 19.50 (12) 38.00
Littleneck Clams (6) 15.00 (12) 29.00
Chilled Gulf Shrimp (6) 13.50
Bay Shrimp Cocktail 10.00
Chef’s Platter
4 Fresh Oysters, 4 Chilled Shrimp, 2 Littleneck Clams & ½ Maine Lobster 39.00
Hook, Line & Sinker
½ Maine Lobster, ½ Dungeness Crab, 10 Fresh Oysters, 8 Littleneck Clams, 6 Chilled Shrimp & Market Fresh Ceviche 99.00
Soups, Salads & Starters
Classic New England Clam Chowder 6.00 / 10.00
Today’s Housemade Soup 6.00 / 10.00
Grilled Stockton Asparagus blood orange, sliced avocado, lemon vinaigrette 10.50
House Smoked Trout Salad organic baby beets, granny smith apple, toasted almonds, sherry vinaigrette 11.00
Yankee Salad Fuji apple, sweet & spicy walnuts, Shaft’s blue cheese 9.00 (v)
Whole Leaf Caesar Salad parmesan croutons 8.50 (v)
Wedge of Iceberg Lettuce Shaft’s crumbled blue cheese dressing & green onions 8.00 (v)
Mixed Field Greens lemon basil vinaigrette, ranch, blue cheese or 1000 island 7.00 (v)
Add to Any Salad:
chilled shrimp 2.25 ea.
grilled steelhead salmon 10.00
bay shrimp 8.00
chicken breast 9.00
chopped bacon 1.00
Chile-Lime Ceviche bell peppers, pineapple, cilantro & lemon 9.00
P.E.I. Mussels meyer lemon, toasted garlic , basil & braised organic fennel 13.00
Florida Popcorn Shrimp cocktail & tartar sauce 11.00
Fresh Monterey Calamari cocktail & tartar sauce 10.00
Manila Clams Gordon Biersch Märzen steamed, linguiça & chives 14.00
Fish & Seafood Features
Yankee Pier Cioppino dungeness crab, gulf prawns, manila clams, P.E.I. mussels, lline-caught Pacific cod, tomato fennel broth 23.50
Pan Roasted Steelhead Salmon asparagus, curried cauliflower, bell pepper & cumin cream 22.50
Roasted Pacific Rockfish Castroville artichokes, balsamic onion, olives, capers and red potatoes 21.00
Gulf Shrimp Cobb Salad cucumber, applewood bacon, feta cheese ,avacado, hard boiled egg & roasted sweet peppers 18.00
Fresh Oregon Bay Shrimp Louie Salad butter leaf lettuce, sieved egg and louie dressing 17.00
Beer Battered Fish & Chips hand-cut Pacific cod, Gordon Biersch Marzen beer batter, Kennebec fries & cole slaw 15.50
Grilled Steelhead Salmon Sandwich kettle chips & cole slaw 14.50
Fresh Hawaiian Tombo Tuna & Monterey Jack Melt kettle chips & cole slaw 14.00
Fried Ipswich Clam Platter “flown in from Chef Gary’s hometown!” 6 oz. full belly clams, Kennebec fries & cole slaw 24.50
Maine Lobster Roll hand-picked daily, griddled bun, cole slaw & kettle chips, served chilled with pickles, celery & mayonnaise or hot with butter & shallots 22.50
Seafood Tacos with cilantro lime rice & black beans
blackened cod or chile chile-lime ceviche 13.50
Florida shrimp 14.50
Beer Battered Shrimp & Chips Kennebec fries, cole slaw & cocktail sauce 19.00
Fisherman’s Pasta manila clams, line-caught rock cod, gulf shrimp, P.E.I. mussels, spicy tomato sauce 19.00
Manila Clams with Linguini white wine, garlic-thyme butter & parsley 16.00
Other than Fish
Penne Pasta stockton asparagus, roasted mushrooms, feta cheese, spring garlic and lemon 14.50 (v)
Free Range Chicken Breast grilled castroville artichokes, spring onions, roasted serrano chilis
black beans & smoked bacon vinaigrette 18.50
8 oz Tri-Tip Steak whipped potatoes, sauteed spinach, smoked chile glaze 19.50
Marin Sun Farms Grass Fed Beef Burger hand-cut Kennebec fries 11.50
add mushrooms, avocado, sweet & sour onions or bacon 1.25
add cheddar, jack or blue cheese 1.00
Seasonal Sides
Stockton Asparagus with Garlic Bread Crumbs (v)
Bay-Scented Jasmine Rice (vg)
Cheddar Mac & Cheese (v)
Steamed Brocolli (vg)
Sauteed Spinach (vg)
Kennebec Fries (vg)
Creamy Cole Slaw (v)
Wild Mushroom Sautee (v)
Butter-Whipped Potatoes (v)
Big Fat Buttermilk Biscuit (v)
4.50 / Any Three 13.00
Substitute for fries or chips 1.00
Housemade Desserts
Apple Pie with vanilla ice cream 7.00
Lark Creek Butterscotch Pudding 6.00
Double Chocolate Brownie
with vanilla ice cream 7.00
Lemon Meringue Pie 7.00
Chocolate Bread Pudding
caramel & whipped cream 7.00
Chowder To Go: Pint 9.50 / Quart 18.00
Prices, vintages and availability subject to change without notice.
v = vegetarian, vg = vegan; Ask your server which items can be prepared gluten free.
Multi-Grain Bread available on all of our sandwiches upon request.
Chef: Gary Rust
General Manager/Partner: Terrence Lee
05.10.11
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