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Appetizers
Cliff House Seafood Cakes
Lobster, Shrimp, Crab, Organic Micro Greens
Citrus Vinaigrette and Lemon Thyme Aioli
$14
Grilled Tiger Prawns
Watermelon, Mango, Crab Salad and Avocado Mousse
Kiwi and Raspberry Coulis
$13
Buffalo Empanada
Port and Shallot Braised Buffalo Filet, Grilled Baby Corn
Shaved Fennel Saland and Port Gastrique
$9
Salads
Cliff House Salad
Baby Mixed Greens, Balsamic Marinated Apples
Blue Cheese Crumbles, Artichoke Hearts
Ripe Tomatoes and Herb Garden Vinaigrette
$6
Caesar Salad
Whole Hearts of Romaine with Brioche
Garlic Pretzel, Parmesan, Anchovies
and Tomato Marmalade
$8
Red Tomato Plate
Locally Grown Tomatoes with
Fresh Mozzarella Cheese, Chiffonade Basil
Grey Sea Salt and Extra Virgin Olive Oil
$8
Sandwiches
All sandwiches are served with Fresh Fruit
and House made Yukon Gold Potato Chips
Add Side House Salad $4
Turkey Croissant
Smoked Turkey, Smoked Bacon, Pepper Jack Cheese
Lettuce, Tomato, Shaved Red Onions
with Avocado Mousse
$10
Smoked Filet Ruben
House Smoked Beef Tenderloin with Sauerkraut
Swiss Cheese on Toasted Rye
Roasted Red Bell Pepper Remoulade
$11
Beef Burger
Grilled 8oz Burger,Lettuce, Tomato, Onion
Roasted Garlic Aioli
$10
Waldorf Chicken Salad Sandwich
Oven Roasted Chicken,Walnuts, Fugi Apples and
Cherries on Grilled Sourdough Bread
$10
Entrees
Add Side House Salad $4
Fish & Chips
Ale Battered Icelandic Cod, Bistro Fries
and Cole Slaw, Pickled Onion Remoulade
$10
Salmon Oscar
Pan Roasted Sterling Salmon, Crab Meat, Asparagus
Sauce Hollandaise, Roasted Potatoes
Spinach and Grilled Onions
$25
Chateaubriand
A Cliff House Tradition
House Marinated Filet Mignon
Sauteed New Potatoes, Baby Vegetables, Veal Jus
Cabernet Gastrique and Black Truffle Butter
$29
Chicken Cordon Blue
Breast of Chicken with Ham, Spinach, Swiss
and Blue Cheese, Potato Croquette
with Blue Cheese Mornay Sauce
$21
Pepper Steak
Black Pepper Crusted Top Sirloin
Chateau Potatoes, Baby Carrots and Mango Chutney Jus
$19
A 20% Service Fee will be added to parties
of five or more and all room service orders
Executive Chef Scott Savage
Executive Sous Chef Douglas Blazavich
Because our Chefs use the freshest ingredients possible, menu prices and items are subject to change based on seasonality and availability.
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