701 Lighthouse Ave
Pacific Grove, CA 93950

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.

MENU
changes daily.

Passionfish

Passionfish is dedicated to serving sustainable seafood; seafood that is harvested in a manner that does not harm the habitat of the ocean floor nor result in by-catch of the ocean’s endangered turtles.

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FIRST COURSES

Seared Scallop/artichoke risotto cake/caper-raisin-walnut relish 9
Mussels steamed in a spicy tomato cilantro broth 10
Monterey Bay Spot Prawns-Nigiri style/coconut rice/nouc cham 12
Monterey squid/spicy cilantro-citrus sauce/mango 9
Dungeness crab cake/ lime relish 13
Burrata/leeks vinaigrette/grilled toast 9

SALADS

Warm brussels sprout-grape salad/pancetta/ricotta salata/cider-mustard vinaigrette 8
Baked gorgonzola/golden chutney/curried greens 10
Dungeness crab salad with avocado/spicy ginger vinaigrette 13
Green salad/goat cheese/market apples/candied pecans 8

ENTREES FROM THE LAND

Duck confit/honey reduction/smoked chile-potato cake/braised fennel  20
Grass fed rib eye steak/potato cake/shallot-arugula salad/red wine-onion relish 24
Goat cheese-butternut squash bread pudding/braised cauliflower & walnuts 15

ENTREES FROM THE WATERS

Striped Bass/potato gnocchi/gremolata broth/shittake mushrooms 23
Sea Scallops/tomato-truffle butter/risotto custard /minted celery  24
Mahi/ginger vinaigrette/wasabi relish/baby bok choy/green onion rice  23
Rainbow Trout lightly smoked/red wine braised vegetable salad/basil aioli 17
Sturgeon/lemongrass-jasmine rice/lemongrass slaw/spicy red curry vinaigrette 23
Tilapia/thyme mashed potatoes/basalmic butter sauce/edamame 19

An 18% gratuity may be added to parties of 6 or more.  No separate checks are allowed.
Please support the Bluefin tuna by visiting www.TAGAGIANT.org.
We can’t imagine a world without them!