Dungeness Crab Cakes
Topped with smoked tomato aioli. One-13 or two-24
Wine Pairing: Kynsi "Bien Nacido Vineyard", Pinot Blanc, Santa Maria
Stuffed Mexican Prawns
Tender jumbo prawns stuffed with Monterey Jack cheese, wrapped in honey-cured bacon,
lightly breaded and deep-fried untill crispy, served with cocktail sauce 16
Wine Pairing: Baileyana, Chardonnay, Edna Valley.
Fresh white fish sautéed in olive oil and white wine with onion, garlic, cilantro,
and a squeeze of lemon juice. Served atop warmed corn tortillas with
Monterey jack cheese on top, sour cream and salsa. 9
- with guacamole 10
Wine Pairing: Mezzacorona, Pinot Grigio, Italy.
Oysters on 1/2 Shell
17.50 half dozen
16.00 half dozen
Blue Point Oysters
16.00 half dozen
-All oysters are served with
champagne mignonette, balsamic mignonette and
"hogwash" - rice wine vinegar, shallots, cillantro and fresh chopped jalapeno peppers
Six baked oysters topped with spinach, pernod, bacon, and Parmesan 16
Wine Pairing: Matua, Sauvignon Blanc, New Zealand.
Six baked oysters topped with lemon butter, parsley, shallots and bacon 16
Wine Pairing: Talley, Sauvignon Blanc, Central Coast.
Sauteed with white wine, cioppino stock, garlic and butter then topped with jack cheese and parm cheese 18
Colossal Prawn or Dungeness Crab Cocktail
Served in a martini glass with Ciopinot's own cocktail sauce, garnished with lemon
- prawns 23 - dungeness crab 22
Greens with tomatoes, cucumbers, julienne carrots and jícama,
fresh mint and basil with our signature mustard vinaigrette dressing 6
- with dungeness crab 17
Wine Pairing: Talley, Sauvignon Blanc, Arroyo Grande.
Crisp romaine lettuce tossed in Ciopinot's Caesar dressing with croutons,
Romano cheese, and premium white anchovies 8
- with grilled chicken breast 13 - with grilled fresh salmon 18
Fresh Beet Salad
Our Mixed green salad then add local red and gold beets, then topped with feta 8
Our mixed green salad then add our fried calamari and feta.
Sided with sweet -n- sour sauce 13
Our own recipe made with clam juice, roux, chopped clams, roux, potatoes, red bell
pepper, bacon, salt and pepper. Served with oyster crackers and garnished with parsley.
- cup 5 - bowl 8
Wine Pairing: Tolosa, Chardonnay, Edna Valley.
Tomatoes, leeks, onions, garlic, saffron, red wine and fresh herbs. Served with oyster crackers.
- cup 6, - bowl 9
Wine Pairing: Stephen Ross, Pinot Noir, Edna Valley