Food from the heart..

Chef Ted Walter is committed to the philosophy of serving healthy, flavorful, and ecologically sound meal choices. He shops the farmer’s markets to select organic produce and purchase sustainable seafood, exclusively. Specializing in simple, inspired meals, he emphasizes the natural flavors of these quality ingredients at their peak of freshness.

Passionfish’s ever-changing menu makes each visit a new adventure. Although the name Passionfish naturally conjures up visions of fresh seafood, the menu always offers many tantalizing alternatives, including prime steaks, fowl, and vegetarian dishes. In fact, Chef Walter’s slow-cooked meats, such as roast pork or braised short ribs, are said to be what legends are made of. Many a story of his lamb shanks have been told and retold with starry-eyed remembrance by those who frequent this haven for food and wine aficionados.

Entrees are complemented with Passionfish’s unique appetizers, such as the seasonal Asparagus Fries with red pepper aioli or fresh Monterey Bay Calamari with a spicy orange cilantro dipping

sauce. Locally grown greens are the foundation for imaginative salads. There’s simply nothing like the seductive taste of Chef Walter’s Fried Oyster Salad with warm pea shoots and a citrus-soy sauce or the complex flavors of the Baked Gorgonzola on curried greens served with a golden chutney.

You may feel slightly forlorn when moving on to dessert, yet the final embrace is just as sweet as your welcome. Choose a delectable dessert fresh from the oven paired with fresh roasted coffee or a selection from the menu of loose leaf teas.

Dining at Passionfish is sure to bring out the passion in you.

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