GINGER LIME PRAWNS
Mesquite grilled, served on bed of Asian-style coleslaw, topped with cilantro sauce.
STEAMED ARTICHOKE
With melted butter and aioli.
CALAMARI FRITTE
Panko-fried tubes and tentacles, with zesty cocktail sauce.
OYSTERS ROCKEFELLER
Spinach, bacon, signature Romano cheese sauce.
CRAB AND ARTICHOKE DIP
Baked with mozzarella and parmesan cheeses, served with toasted sourdough bread.
AHI POKE
Cubed Yellowfin tuna loin in spicy sesame marinade, with crispy wonton stack.
DUNGENESS CRAB CAKES
With Dijon horseradish sauce.
GARLIC CHEEZY BREAD
Signature Romano cheese sauce baked atop split sourdough loaf.
SMOKED TROUT QUESADILLA
Served with guacamole, sour cream and salsa fresca.
TEMPURA SPICY TUNA ROLL
Lightly battered and fried sushi roll.