ocean view dining restaurant serving California coastal cuisine

Thanksgiving Menu

Join us for a special Thanksgiving feast on Thursday, November 28th, 12-8pm.
Light fare/bar menu available on the patio all day.

Reservations highly recommended


Herb Rubbed Turkey Dinner – white and dark meat, white wine gravy, cranberry-pork sausage stuffing, buttery mashed potatoes, candied yams, green beans, and cranberry relish 36.00

Pumpkin Pie with Whipped Cream 9.00


  • Crispy Buttermilk Calamari


    dusted with flour and flash fried, served with sesame coleslaw and cocktail sauce

  • *Oysters on the Half Shell


    half a dozen freshly shucked oysters served with horseradish and cocktail sauce

  • Coastside Crab Cakes


    two pan seared crab cakes served atop a refreshing jicama-cucumber salad with a bay spice aioli and a drizzle of chimichurri sauce

  • Beer Battered Artichoke Hearts


    served with buttermilk ranch dressing

  • Prawn Cocktail


    half a dozen poached prawns served with cocktail sauce and horseradish

Coastside Crab Cakes


  • Distillery Clam Chowder

    cup 9.50 | bowl 11.75

    creamy New England style chowder loaded with clams and potatoes


  • Garden Salad


    fresh spring greens tossed with cherry tomatoes, cucumbers, carrots, and croutons with balsamic vinaigrette

  • Kale and Quinoa Salad


    lightly tossed in our lemon dijon vinaigrette, with roasted macadamia nuts and dried cranberries, topped with feta cheese


  • Linguine di Mare


    fresh seafood pasta filled with prawns, manila clams, applewood smoked bacon, peas, and tomatoes simmered with fresh basil in a garlic, white wine sauce

  • Wild Mushroom Ravioli


    ravioli stuffed with wild mushrooms, ricotta, and parmesan cheese, served in a tomato cream sauce, finished with parmesan cheese and a sprinkling of toasted pine nuts       

  • *Pesto Stuffed Salmon


    salmon filet stuffed with pesto, then topped with a parmesan cheese and panko bread crumb crust, finished in the broiler. Served with wild rice and sautéed seasonal vegetables    

  • Chicken Saltimbocca


    pan-grilled chicken topped with prosciutto and mozzarella cheese crisped in the broiler, served over linguine in a garlic, white wine sauce and garnished with fried sage and capers

Linguine di Mare
Char-grilled skirt steak
  • *Char-Grilled Skirt Steak


    buttery mashed potatoes stacked with an 8 oz. sliced skirt steak, sautéed spinach and buttermilk onion rings, finished with a creamy blue cheese sauce and chimichurri sauce

  • *Pan-Seared Filet Mignon


    8 oz. center cut filet topped with a slightly sweet pomegranate reduction, served with buttery mashed potatoes and sautéed seasonal vegetables

  • Braised Short Ribs


    slow braised short ribs cooked until fork tender in a port wine sauce, served over creamy polenta, finished with sautéed pearl onions and mushrooms

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness.

At the Moss Beach Distillery we are committed to serving quality food made from quality ingredients. All sauces and dressings are house made. We use all-natural meats & poultry, wild-caught seafood, and organic vegetables whenever possible. Our fry oil is free of trans-fats. 

An 18% Gratuity will be added to parties of six or more. All food and beverages are subject to federal, state and local taxes. The Distillery is not responsible for the personal property of our guests. A corkage fee of $18.00 per bottle is charged for personal wine. We do not accept personal checks or American Express. Prices and menus are subject to change without notice.

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