Tiburon  

HOME
MENU
WINE
CONTACT
ABOUT
RESERVATIONS
Specials
BACK
A sampling of specials we run from time to time:

HAWAIIN NARAIGI (ORANGE STRIPED MARLIN)
Served ‘Sashimi’ style, with roasted red pepper aioli, avocado and toasted sesame seeds

SHRIMP CEVICHE COCKTAIL
Wild pacific white shrimp, red onion, red pepper, cilantro, lime, red wine vinegar, garnished with sliced avocado and tortilla strips

AUSTRALIAN WAGYU
Char-Broiled Cap of the Ribeye, served with a Burgundy reduction

CHILEAN SEABASS
Char-Broiled, served over steamed leeks, topped with crispy Pancetta and finished with a plum wine butter sauce

MUSCOVY DUCK BREAST
Oven roasted and sliced thin, finished with a dried cherry brandy demi-glace

PACIFIC SWORDFISH
Char-Broiled, served with a tomato-caper buerre blanc and toasted pine nuts

HAWAIIAN ESCOLAR
Pan-Seared, served with three sautéed wild pacific white shrimp, over Basmati rice and finished with a lobster brandy bisque

ATLANTIC STRIPED BASS
Pan-Seared, served with three sautéed wild pacific white shrimp, over Basmati rice and finished with a mild yellow curry sauce

ATLANTIC SKATE WING
Pan-Seared, served over steamed leeks and finished with a Meyer lemon Buerre Blanc

BISON SHORTRIBS
Slow braised seven hours, served over Jalapeño/Cheddar grits and finished with a red wine reduction & crispy oyster mushrooms

SEAFOOD PASTA
Crab, Shrimp, Scallops, Mussels and fresh fish, served over angel hair pasta in a spicy chipotle tomato cream sauce

BEEF WELLINGTON
Seared beef tenderloin & black truffle pate’ baked in a flaky pastry crust, served with a green pepper demi-glace