Menu

Appetizers
From the Oyster Bar

East Coast Oysters on the Half Shell
Served on ice with cocktail sauce 
Oysters Rockefeller
Oysters on the half shell, topped with John D’s creation, a bit of Old New Orleans

Oysters Casino

Oysters on the half shell with our special Casino blend capped with bacon & broiled

Devils on Horseback

Oysters sauteed in wine and garlic, topped with bacon and served on toast

Oyster Stew
Pacific oysters stewed in milk and butter, a traditional recipe 

Calamari Strips

Lightly breaded & served with cocktail and tartar sauce 

Sauteed Mushrooms

Button mushrooms sauteed in garlic butter and white wine

Little Neck Clams on the Half Shell
Served on ice with cocktail sauce

Steamers
Clams steamed in wine broth with garlic and herbs

Clams Casino
Clams on the half shell with casino blend, capped with bacon and broiled

Clams Italiano
Chopped clams sauteed in an Italian marinara sauce and Parmesan cheese

Steamed Mussels
New Zealand Green Lips steamed in wine, garlic and herbs, served with drawn butter

Escargot Bourguignon
An imported French Delicacy broiled in garlic butter

Shrimp Cocktail
Large iced shrimp served in tangy cocktail sauce

Garlic Bread
Locally Made Brian’s Sourdough

Bowl of Clam Chowder
Cup of Chowder

Large Garden Salad
Dinner Salad

In order to conserve Cambria’s water supply, we serve and refill water
only when requested.
Thank you!

 

Dinners

Served with Sea Chest Potatoes and Fresh Vegetables.
Choose Boston Clam Chowder or a Fresh Garden Salad.
Bread served upon request.

Seasonal Fresh Fish
Please check the chalk boards for todays fresh catch
which may include… 
Halibut
Opah
Thresher Shark
Salmon
Sea Bass
Mahi Mahi
Swordfish
Yellow Tail
Ono
Our fish is lightly broiled to perfection using lemon and butter.

Scampi A La Sea Chest
Sauteed in wine, butter, garlic, and capers served over pasta or with potatoes

Scallops A La Sea Chest
Sauteed in wine, butter, garlic, and capers served over pasta or with potatoes

Scallops and Scampi Combo
Sauteed together in wine, butter, garlic, and capers over pasta or with potatoes

Steamed Crab Legs
Alaskan King Crab served 
in the shell with drawn butter

Broiled Salmon Salad
A large garden salad with hard boiled egg and vegetables topped with a salmon filet

Shrimp Louie
A large salad bursting with shrimp hard boiled egg and fresh vegetables

Andy’s Cioppino
Savory and spicy fish stew with a little bit of everything

Gina’s Cioppino
Savory and spicy fish stew with a little bit of everything, just not as much

Clams Linguine
Baby clams sauteed in garlic with fresh basil and roma tomatoes

Calamari Steak
Lightly breaded and sauteed abalone style, a local favorite

Seafood Marinara
Shrimp, scallops and shellfish sauteed 
in Marinara sauce served over pasta

Sea Chest Desserts

Chocolate Torte
Served with raspberry sauce and whipped cream

Crème Brûlé
French Custard with caramelized sugar glaze

Lemon Tart 
Lemon curd on a flaky crust with raspberry sauce and whipped cream

Pear Tart 
Shortbread on almond crust served warm with whipped cream

Cheesecake
Seasonal Flavors

Ice Cream Truffle 
Cappuccino or Raspberry

Locally made Leo Leo Gelatto or Sorbet
Seasonal Flavors

Grahams Port by the Glass 
Six Grape
10 Year Tawny
2009 Malvedos
20 Year Tawny

Beverages
Coffee – SLO Roasted
Hot or Iced tea
Diet or Classic Coke
Sprite
Root Beer
Lemonade
Mineral Water
Soda Water
Milk