Shoreline Grill | Austin, Texas http://www.shorelinegrill.com/Site/dinner.

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White Wines by the Glass
Field Greens Salad with Ranch or Citrus Vinaigrette-5
Fall Creek Sauvignon Blanc 6.00
Star Lane Sauvignon Blanc 8.00 Microgreens Salad
Isabel Sauvignon Blanc 9.75 with Avocado, Grapefruit and Blackberry Vinaigrette-9
Campus Stella Albarino 7.50
Spinach Salad with Bleu Cheese Dressing and Toasted Walnuts-8 sm-6
Serenity Pinot Grigio 8.50
Santa Maddalena Pinot Grigio 8.00 Shoreline Caesar Salad-8 sm-6
Kuentz-Bas Riesling 9.00
Roasted Beet Salad with St. Andre Cheese and Hazelnut Vinaigrette-12
Calera Chardonnay 8.50
Tenimenti Prosecco di Prosecco 6.75 Pistachio Seared Tuna with Wasabi Aioli on Napa Ginger Slaw -14
Veuve Cliquot Champagne (375) 32.00
Cravado Jumbo Crab and Avocado with Cucumber Tomato Coulis -14
Red Wines by the Glass
Tempura Lobster with Preserved Lemon Aioli-18
Serenity Syrah 8.00
Tolosa Pinot Noir 8.50 Crab Cakes with Chipotle Mango Sauce-17
Serenity Pinot Noir 10.50
Martin Weyrich Zinfandel 9.00 Semolina Crusted Oysters with Mango Salsa and Jalapeno Aioli-12
Silver Lake Merlot 9.00
Ramsay Merlot 7.50 Venison Chorizo Quesadillas with Mango Pico de Gallo-11
J. Lohr “Seven Oaks” Cabernet Sauvignon 7.25
Louis Martini Cabernet Sauvignon 8.00
entrees

Roasted Salmon
Split Plate -4 with Chipotle Honey Glaze, Tequila Lime Butter and Whipped Potato-26

Alder Wood Plank Salmon

with Cilantro Beurre Blanc and Whipped Potato-26
extras
Crab Cakes and Grilled Shrimp-33
Mash potatoes -3 with Chipotle Mango Sauce and Saffron Rice

Baby vegetables -4 Texas Style Fried Shrimp with Classic Cocktail Sauce-27

Fries -3 Seared Tuna with Sake Ginger Butter and Wasabi Potato-27

Fresh Fish Daily Presentation

Executive Chef Dan Haverty Seared Sea Scallops

Executive Sous Chef Duane Nunn with Pistachio Goat Cheese Polenta and Garlic Dijon Butter Sauce-28

Spinach Ravioli filled with Crimini Mushrooms

with Basil Roast Garlic Cream and Baby Vegetables-16

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Shoreline Grill | Austin, Texas http://www.shorelinegrill.com/Site/dinner.html

Parmesan Crusted Chicken

with Tomato Fresca, Calamata Olive
and Preserved Lemon on Penne Pasta -22

Beef Tenderloin with Ancho Cajeta and Green Chile Potato-39

Beef Tenderloin with Jumbo Lump Crab

and Chipotle Lime Hollandaise with Dried Cherry Shiraz Demi-Glace-45

Seared Prime Ribeye

with King Ranch Potato and Roquefort Serrano Butter-35

Buffalo Ribeye with Apple Chutney, King Ranch Potato,

and Dried Cherry Shiraz Demi-Glace-47

Slow Roasted Prime Rib

Finished to Order on the Grill
with Horseradish Potato and Caramelized Onion Demi sm-29 lg-35

Ancho Cured Half Rack of Lamb-37

with Roasted Sweet Potato and Amontillado Demi-Glace

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