OFFICIAL GUIDE
October 21-28
SantaCruzRestaurantWeek.com
SANTA CRUZ RESTAURANT WEEK 2026
Best Tastes in Town Restaurant Week is a chance for chefs to show off for diners BY WILLIAM S. WOODHAMS
Contributed
BITTERSWEET BISTRO
R
estaurant Week is back and better than ever for its 18th year. Get your toothpicks ready and put on your bib because it’s time to go out for a scrumptious dinner at one of 26 Santa Cruz County restaurants this week, October 21-28. The concept is simple: for one week, restaurants offer a fixed-price, three-course menu for $45, $55 or $65. The menu includes three options each for appetizer, entrée and dessert. This is an opportunity for Santa Cruz County restaurants to showcase traditional or new menu items to new and returning customers. And support your local restaurants! Across the industry, everyone agrees: rising prices and pandemic-era ordering habits have made diners more hesitant about eating out on a regular basis. Slightly less than 50% of American restaurants do not turn a profit, per the New York Times. But not to worry, Santa Cruz County gourmands: during Restaurant Week these restaurants are a testament to the fact that fine
dining can be delicious and easy-going without the chef or you needing to mortgage your house. For our 18th Restaurant Week, you’ll recognize plenty of returning restaurants and chefs you love. Some restaurants like Sevy’s Bar + Kitchen, the Point Kitchen and Bar, Back Nine Bar and Grill and Rosie McCann’s Irish Pub are experimenting with a few dishes while sticking to their true-and-tested basics and offering good deals. Others like Venus Spirits Cocktails & Kitchen Westside, Hula’s Island Grill, the Laughing Monk Brewery, Johny’s Harborside and East End Gastro Pub are launching dishes never-before eaten at their restaurants. Bittersweet Bistro makes a splash with its first entry. Chef and owner Thomas Vinolus’ classic menu oozes refinement with dishes including blackened cod and cookie crumble for $55. First-timer Will Lucas of Makai Island Kitchen and Groggery, already two months in, turns seafood staples on their heads with exotic twists through tiki-fusion. While down the
wharf, Raffaela Cristallo of Riva Fish House cooks like an old-school Stagnaro, and serves up fresh fillets to generations of Riva devotees. Some commonalities emerge across menus. Affordability is in the zeitgeist, Brussels sprouts in gooey glazes or dry rubs are popular, and restaurateurs see ribeye steak as a loss-leader plate to get diners in the door and hopefully coming back for more. There is only one minor problem with Restaurant Week. There is not enough time to try everything! You would have to eat at more than three restaurants a day like a professional restaurant critic to get through the entire 2026 cohort. The time to revisit old stalwarts and sample new favorites is indeed slim. We hope you get out there this week and give Santa Cruz’s culinary scene a discerning taste. Here is a list of what the participating restaurants are most excited about to help make your decision a little easier:
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SANTA CRUZ
PARADISE BEACH GRILLE Santa Cruz Restaurant Week October 21st–28th, 2026 Prix Fixe Dinner: $45
RESTAURANT WEEK OCTOBER 21-28, 2026
FIRST COURSE SELECTIONS Autumn Wedge Salad
PRIX FIXE DINNER $45
With walnuts, dried cranberries and bacon in a maple Dijon vinaigrette
Bacon Wrapped Prawns
Three white prawns wrapped in bacon, grilled and finished with lobster cream sauce
Ahi Tostada
Seared tuna, cabbage, avocado with honey hoisin glaze sauce and wasabi aioli
MAIN COURSE SELECTIONS Sea Bass Piccata
Sautéed Sea Bass with white wine, butter, garlic, lemon and capers. Served over Fettuccine pasta
Angus Skirt Steak
Chargrilled and finished with demi-glace. Served with garlic mashed potatoes and sautéed vegetables
Butternut Squash Ravioli
JOIN US FOR LUNCH & DINNER OPEN DAILY 11AM - CLOSE DINNER BEGINS AT 5PM
In a sage-brown butter sauce with tomatoes and roasted Brussels sprouts
DESSERT COURSE SELECTIONS Coconut Panna Cotta
HAPPY HOUR DAILY SPECIALS BEAUTIFUL VIEWS
Creamy coconut panna cotta served with a coconut crunch cookie
Strawberry Ice Cream Cake
A chocolate crust with home-made strawberry ice cream. Topped with a drizzle of berry sauce
Pumpkin Bread Pudding
215 ESPLANADE CAPITOLA • 831-476-4900 • PARADISEBEACHGRILLE.COM
SANTA CRUZ RESTAURANT WEEK • October 21-28 • $55
STARTERS
SANTA CRUZ RESTAURANT WEEK
BRUSSEL SPROUTS
CRISPY COCONUT SHRIMP ROLLS
AWARD WINING CUP OF CLAM CHOWDER
Shrimp, coconut-stuffed egg roll, pineapple horseradish dipping sauce
CAESAR SALAD
ENTREES
12OZ GRILLED ANGUS NEW YORK STEAK
$ 45 OCT 21 - 28, 2026
PUPUS
bacon, shaved parmesan, balsamic reduction
chopped romaine, mixed cabagge, crushed croutons, shaved parmesan, capers, caesar dressing
Served warm with vanilla bean ice cream
island
grill S an
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KATSU SPAM OR TOFU MUSUBI
Katsu style SPAM or tofu on a bed of seasoned rice wrapped in crisp nori with tonkatsu and teriyaki dipping sauces
KONA STYLE CHICKEN WINGS Coconut, cilantro, lime, curry sauce
horseradish dijon cream sauce, mashed potatoes, steamed veggies
ENTREES
MACADAMIA CRUSTED PACIFIC SWORDFISH
Korean-style beef ribs, macaroni salad, rice
sweet chili sauce, three cheese polenta, steamed asparagus
BLACKENED CHICKEN RAVIOLI’S classic alfredo sauce, parmesan cheese, available vegetarian upon request
DESSERTS
CRÈME BRULEE KEY LIME PIE VANILLA BEAN ICE CREAM
KALBI RIBS
PELE’S KATSU CHICKEN PLATE
Thinly sliced chicken breast, crispy fried, with a tonkatsu sauce, coleslaw, rice
VEGAN KINGSTON CURRY
Choice of tofu or veggie chikin, yellow curry, seasonal veggies, rice
LOLO’S SHRIMP BOWL
Pan-fried in Hula’s ponzu sauce, with ginger, peanuts, sprouts, rice, cabbage mix
DESSERT KEY LIME PIE
Key lime custard, fresh whipped cream and graham cracker cookie crust
831.476.2733 3326 Portola Dr., Santa Cruz thepointkitchenandbar.com
OHANA PIE
Marianne’s ice cream, hot fudge, fresh whipped cream, and Oreo cookie crust
831.426.HULA
221 Cathcart Street • Downtown Santa Cruz • www.hulastiki.com O C T O B E R 2 1 -2 8 , 2 0 2 6
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SANTA CRUZ RESTAURANT WEEK 2026 cookies, our house-made vanilla ice cream, house-made chocolate sauce, and then crumbled cookies on” – THOMAS VINOLUSEF, CHEF AND OWNER
THE POINT KITCHEN AND BAR “We're excited for sure that we're going to have our award-winning clam chowder. We competed in the chowder festival in February. And we got first place in People's Choice, so that's a big, big accomplishment. I think over 2,000 people voted for us for first place. That was fun and great, and got us a lot of business and recognition so we're excited to serve that.” –ERIK GONZALES, GENERAL MANAGER
<2
What are you excited for the most during Restaurant Week? BITTERSWEET BISTRO “We want to keep it really kind of simple and clean. I know how people are hurting money-wise, so we're able to offer things like a steak and fries right now, and then we've got a blackened local cod. We're going to be doing cheese ravioli with butternut squash, and for the second course, we're doing French onion soup that we make. It takes about 50 pounds of onions to make that for one, which is really nice with apples, pomegranates and gorgonzola cheese. The third course we're going to be doing is our fried Brussels sprouts. Then for dessert we're going to pull out the stops. We're doing a pumpkin creme brulee with chocolate mousse and vanilla with a lemon pudding cake, and then we're doing something we haven't done before: cookies and cream, which we have some outrageous chocolate chip 4
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Contributed
THE POINT KITCHEN AND BAR
HULA’S ISLAND GRILL “Masubi. A lot of our guests have wondered whether we’d ever serve it. It's going to be our 20th year anniversary in November, and we haven't had Masubi on our menu since then. So you know, we thought it would be cool to finally give it to them. So we're doing a katsu style spam masubi. It's traditional with seasoned rice wrapped in the crisp nori, and then we're gonna add two sauces. It's gonna have a tonkatsu sauce and then our teriyaki glaze will go in there as well.” –FRANCISCO CERVANTES, GENERAL MANAGER
EAST END GASTROPUB “We have been open for over 10 years, so we always have people asking us to bring some old stuff back. So we're bringing our Brussels sprouts back for Restaurant Week as one of the appetizers and we’re bringing our bow bun back, but we're doing a crab bow bun because we always had like the four bow buns, so it's a single bow bun, like as a starter for the person. We started a new happy hour maybe about a month and a half ago. 6>
Santa Cruz Restaurant Week Oct 21 - 28
$55
SANTA CRUZ RESTAURANT WEEK October 21- 28, 2026 | $55 STARTERS
DESSERTS
Harvest Salad
Chef Ren's Buttermilk Cake
Smoked Seafood Chowder
Kahlua Mousse, Caramel Sauce, Local Berries
Appetizers CHOICE OF:
Choose One:
Choose One:
Endive Salad Brussels Sprouts French Onion Soup
Yogurt Cream Sauce, Pistachio Crumble, Local Berries
Baby Kale, Radicchio, Persimmons, Apples, Pomegranate Seeds, Candied Pecans, Feta Cheese, Apple Cider Vinaigrette
Kahlua Almond Cheesecake
Cockle Clams, Shrimp, Bay Scallops, Trout, Salmon, Applewood Smoked Bacon, Potatoes, Cream
Entrée Selections
Pumpkin Creme Brulee
Pumpkin Spice Crisped Sugar, White Chocolate Mousse, Local Berries
Overstuffed Deviled Eggs
Steak & Frites Local Rock Cod Cheese Raviolis
Crisp Applewood Bacon, Smoked Paprika, Chives
ENTREES
Sweet Endings
Choose One:
Country Fried Steak
Buttermilk Brined, Hand Breaded Beef Round Steak, Peppered Sausage Gravy, Buttermilk Mashed Potatoes, Chef's Vegetables
CHOICE OF:
Charbroiled Swordfish
Lemon Pudding Cake Pumpkin Chocolate Crème Brûlée Cookies -N - Cream
7500 Old Dominion Court, Aptos 831.688.8997 seacliffinn.com
Tomato Coulis, Charred Broccolini, Seafood Scented Risotto, Herb Salad
Braised Short Rib
Red Wine Braised, Creamy Parmesan Polenta, Green Beans, Pan Jus, Horseradish Crema
f
$55 per person/ gratuity and sales tax not included
@SevysBarandKitchen
SANTA CRUZ RESTAURANT WEEK • OCTOBER 21-28, 2026
787 Rio Del Mar Blvd, Aptos | 831.662.9799 | bittersweetbistroaptos.com
$45
Restaurant Week 2026
R
E
S
T A
U
R
A
N
T
$55
per person
Three items for$55 (gratuity & tax not included)
2026
Choose one appetizer:
Kadoo Boranee (butternut squash, garlic, qurut yogurt, mint)
Share Plates AWARD-WINNING CLAM CHOWDER Rosie’s delicious chowder is made in the traditional New England style with clam broth, cream, clams, potatoes, onions and thyme
CAESAR SALAD
Romaine lettuce, parmesan cheese and croutons with house-made Caesar dressing
CRISPY BRUSSELS SPROUTS
Topped with bacon and balsamic glaze
Main SHRIMP & SCALLOP PASTA
Sautéed shrimp and seared scallops tossed with spaghetti, fresh tomatoes, capers, and spinach in a white wine sauce. Finished with Parmesan cheese and a sprinkle of chili flakes. Served with housemade garlic focaccia bread.
BLACKENED CHICKEN
All natural chicken breast, gorgonzola cream sauce, garlic mashed potatoes & mixed vegetables
NEW YORK STEAK
Black pepper mushroom sauce, garlic mashed potatoes & mixed vegetables
Sweets BREAD PUDDING WITH FRANGELICO CREAM SAUCE CHOCOLATE MOUSSE MINI CHURROS
Baked mini churros with caramel and cinnamon sugar, served with a scoop of vanilla gelato
1220 PACIFIC AVE • SANTA CRUZ • 831-426-9930
Vegetarian Maush-awa Soup (three bean soup, lentils, split peas, qurut yogurt) Mediterranean Plate (hummus, tabbouleh, baba ganoush, cucumber yogurt)
Choose one entree:
Chicken Kabob (skewered chicken breast, saffron basmati rice, mixed vegetables, served with jalapeno-walnut, yogurt, and apricot chutney) Pomegranate Eggplant (vg) (saffon basmati rice, chard, caramelized onion, qurut yogurt) Branzino (Mediterranean Sea Bass) ( charbroiled branzino marinated in fresh garlic, oil, chili pepper, thyme, lemon juice, salt and pepper, topped with garlic thyme sauce, saffron basmati rice, chard-onion, jalapeno chutney, tzatziki)
Choose one dessert: Cardamom Creme Brulee
House made Pistachio Baklava Flour-less Chocolate Torte with Sabayon Creme & Rasberry Puree (contains Marsala liqueur) 20% of shared item will be added for split plates *VG - Vegetarian
101 B Cooper St, Santa Cruz | 831.423.4545 | lailirestaurant.com O C T O B E R 2 1 -2 8 , 2 0 2 6
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SANTA CRUZ RESTAURANT WEEK 2026 <4 So we're actually going to feature one of our happy hours dishes — Philly sliders. They're small, mini, like our regular burger, but tiny. So we're going to put those on the appetizer menu, and then for the entrees, we're doing a new charred sweet potato dish” –QUINN CORMIER, CO-OWNER
CHOCOLAT “We were part of something in April called the Vegan Chefs Challenge, and it inspired us to do some experimenting with vegan cheeses and other new menu items. And now we've got a whole new vegan menu, and so we're including in one of the three appetizers, entrees and desserts one of each being vegan.”
SANDERLINGS RESTAURANT
Contributed
–DAVID JACKMAN, CHEF AND OWNER
VENUS SPIRITS COCKTAILS & KITCHEN | WESTSIDE “This year will be really fun. It's the first year both restaurants are doing their own menu. I’m excited for customers to come and try out the different dishes at both locations. We have two new dishes that after this might go on the menu, depending on how it's received. We have a short rib birria, so like a play on a Mexican dish and a traditional French dish, kind of making a fusion between both cuisines, served on hominy grits. We also have a chipotle bucatini that’s actually mounted with Aries cheddar cheese, barely buzzed, so it's covered in coffee. So chipotle and coffee are making really interesting appearances in both of these dishes.” –CARLOS PEREZ, CHEF
SANDERLINGS RESTAURANT “The standout dish is the salmon.” –JAE MOON, DIRECTOR OF CULINARY AT SEASCAPE RESORT
ROSIE MCCANN’S IRISH PUB “Honestly, I love all three [dishes]. I love our pasta but I know people love the steak more.” –JORGE, CHEF
LAILI “Downtown Santa Cruz is very unique, especially Abbott Square. A lot of families come there on weekends, and so for people to know about Laili Restaurant and especially locals, and that our patio is really a great place. The menu is very unique because it's Mediterranean, but I'm originally born in Afghanistan, so it's of Afghan fusion, Central Asia. We call it silk rot flavor sometimes. So it's unique; it's different. It's a good addition to Santa Cruz. It's our home. It's our town. I want Laili to be part of Santa Cruz, part of the community.” –WAFI AMIN, OWNER
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SANTA
CRUZ
Restaurant Week OCTOBER
S65
21-28
Three courses Choose one from each course PER GUEST. TAX, TIP AND DRINKS NOT INCLUDED.
FIRST
COURSE
Burrata Tartine
Tuna Tartare
Clam Chowder
roasted mission figs, pesto, Companion sourdough
rice puff, nori salt, egg yolk, compressed melon
bacon, lemon oil
MAIN
COURSE
Rock Shrimp
Smoked Hanger Steak
Petrale Sole Schnitzel
white shoyu, rice grits, sorrel, honeynut squash, grilled maitake
fingerling potato puree, glazed carrots, peppercorn jus
grilled onion, arugula, citrus beurre blanc
DESSERT
Cheese Plate
Caramel Cremeux
Passionfruit Sundae
Delice de Bourgogne, Jason’s honey, blackberry jam, fennel pollen
hazelnut crunch
creme diplomat, dark chocolate sauce, whipped cream
Reserve your table
493 Lake Ave
JOHNNYSHARBORSIDE.COM
SANTA CRUZ HARBOR
O C T O B E R 2 1 -2 8 , 2 0 2 6
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SANTA CRUZ RESTAURANT WEEK 2026 <6
JOHNNY’S HARBORSIDE RESTAURANT
–JEFFREY WALL, EXECUTIVE CHEF
BACK NINE GRILL AND BAR “I'm just excited for all the people to come out and enjoy good food. I've seen places where they do a very special menu, and it's really good and really awesome, and then you can never get it again. That’s why for my menu, it's favorites, like most highly purchased items. We've put on the coconut prawns and the ginger prawns, as well as all of our really good salads that we serve. We do a little half salad for the appetizer part. So we have a ton of options for section one. I think you get to choose from like six or seven different things. On our menu you can interchange any side. There's super healthy options, and then there's options like our scallop potatoes, which are delicious and probably not on very many diet lists” –BEN KRALJ, CHEF
AVANTI RESTAURANT
Contributed
“I'm just excited for people to come out and experience the restaurant. I think the best part about Restaurant Week is it brings in a lot of clientele that might not normally come to the restaurant. That's what I've noticed. The tuna tartare dish that we're doing has been a favorite. I haven't put it on the menu before, but I've made it for a lot of my homies, like VIPs or like regulars. And then the petrole sole schnitzel is a dish that I put on when I first came to Johnny's. We ran that for a few months, and I just don't think very many people in Santa Cruz are doing a dish like that. It's a throwback to my days when I was growing up in Iowa, and we'd do the crispy pork sandwich, and it's basically like a giant pork schnitzel on a tiny bun. There’s something about that. It’s a little bombastic.”
MOZAIC “We want to refresh people’s memories, like when people come back and say, ‘Oh, Mozaic!’ And I'm excited to introduce the lamb shank too— the Lamb shank this year is a local Special. We simmer it in the sauce for a few hours. So it pretty much simmers in the sauce all day. It's a very decent size as well. People rave about how it’s pretty tender as well.” – JAY DIB, OWNER
KIANTI’S PIZZA AND PASTA BAR “We have a pizza and two pastas for the entree, and our cinnamon sticks and Chianti's cookie and a root beer float for dessert. And then we have her meatballs and breadsticks and a Caesar salad for the Starter. And we do have our “Nightmare Before Christmas” performance going on right now, which is our show that we do from October to the New Year” –TRACY PARKS-BARBER, CO-OWNER
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Santa Cruz reStaurant Week
3 Course Prix Fixe $55 • October 21-28, 2026
SANTA CRUZ RESTAURANT WEEK October 21-28, 2026 • $55
Island Kitchen & Groggery
Appetizers (select one)
Appetizers
LUMPIA
�select one�
October Special!
Poke Stack
Mushrooms, mung bean sprouts, carrots, red onion, and cilantro, hand-folded, deep-fried golden, served with banana ketchup.
Oysters on the Half Shell
SPAM MUSUBI Pan-seared spam layered with sushi rice, wrapped in nori, drizzled with house dynamite aioli and sriracha.
Ahi tuna, mango, roasted red bell peppers and avocado, soy-ginger cubed finely and served over an arugula salad drizzled with balsamic vinegar. Served with a choice of red-wine mignonette, cocktail sauce, and/or horseradish, with lemon wedge.
Fisherman’s Medley
Calamari, prawns, and scallops.
Entrées
HONEY PRAWNS or CAULIFLOWER PRAWNS* Five pieces of tempura prawns or cauliflower, tossed in house kewpie-honey sauce, topped with candied macadamia nuts, served with sticky rice.
Entrées
�select one�
(select one)
Crabber’s Fettucine
Fettuccine with bay shrimp, crab meat, garlic, green onion, fresh tomato parsley and white wine.
DINUGUAN
October Special!
Cioppino
Pork belly slow-cooked with rice wine vinegar, fish sauce, jalapeños, garlic, ginger, and tamarind paste. A touch of pork blood in true Dinuguan tradition, with garlic fried rice.
Grilled Salmon
NOT YOUR CHILDHOOD GRILLED CHEESE with STUFFED TOMATO BISQUE Salsa macha pulled pork, rum poached pear, caramelized onion, wilted arugula, and pepper jack pressed into sourdough until golden, paired with a stuffed beefsteak tomato bisque.
Cod, prawns, scallops, mussels, clams, crab, and assorted vegetables steamed in a spiced tomato broth with white-wine. Served with a side vegetable. Side choices: rice, coleslaw, or French fries.
Desserts �select one�
Gelato or Sorbet
Ask your server for available flavors.
Cheesecake Chocolate Torte
HALIBUT CURRY BOWL Fresh halibut and mixed vegetables simmered in house green curry sauce over steamed white rice, topped with shredded carrots and micro greens.
Desserts (select one)
HALO HALO KILAUEA MOLTEN CHOCOLATE CAKE HULA PIE GELATO rivafishhouse
rivafishhouse
Open Daily 11-8 • (831) 429-1223 31 Municipal Wharf • RivaFishHouse.com
Open Daily from 11-9 (831) 466-9766 • MakaiSantaCruz.com 49A Municipal Wharf makaisantacruz
makai_santacruz
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.*contains shellfish
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SANTA CRUZ RESTAURANT WEEK 2026 THE LAUGHING MONK BREWERY
Contributed
MAKAI ISLAND KITCHEN AND GROGGERY <8
RIVA FISH HOUSE “Every time it's Restaurant Week, we want to show our best. We're offering three different menus, $55, so there's a variety to keep everybody happy with the food. It's my rebirth here, and you know there is something about this location that you can’t beat. It's a monument. People bring their families. This place has people that have built memories with their own kids. They come here so we keep it reasonable for the older folks, and they bring their kids here, and there is so much more than just the food”
“It’s nice that Restaurant Week brings a lot of new faces in, and then a lot of times those new faces become old faces because they keep coming back, which is always my favorite thing, is to see people that are like, ‘Oh man, yeah, I came for Restaurant Week once, and we love you guys, and we just keep coming back and coming.’ This year it's going to be a seafood pasta dish with probably some breadcrumb sauce. We test the public if they're gonna like it or not and enjoy it. And if so, then it does make the menu and then sits. It's kind of more like we use this as like a voting competition silently behind the scenes because I always like to run the numbers and just see what the most ordered was, what was the best, and what were people kind of going for.” –MATT LAUGHLIN, GENERAL MANAGER
MAKAI ISLAND KITCHEN AND GROGGERY
“We're moving into the fall season with some crispy Brussels sprouts and a cider glaze with rosemary, and that's new and special for Chef Ethan and the autumn season. Then we also have our butter-poached Maine lobster roll that is just classic, been on Pete's menu, and that people know and love with us. I mean, it's Maine lobster, so it would be cool if it was from this side of the country, but it's also kind of sick that it’s from the other side.”
“I'm most excited to figure out what that is. I've never worked a restaurant week anywhere. Most of the places that I've helped are like the Hotel Utah when they reopened from COVID. I was there for a year helping them. Helped open a billiards hall that wanted a kitchen in it, a gourmet sandwich shop at a bar in Pacifica. So I haven't really ever worked at a place where they have that kind of event, so it'll be fun to see what the flow is, what people are interested in food-wise. So I'm going to do one of them [one of the three entrees], like a twist on something Americana. One of them I decided to do this month is Filipino. Traditionally, Filipino food is very vinegar-heavy, but you know for the tastes of the clients who come here, they might not be as into that, so I just like to give it a little a little twist and then I haven't decided on a third set yet. But I'm sure it'll be something fun.”
–GENERAL MANAGER AB
–WILLIAM LUCAS, CHEF
–RAFFAELE CRISTALLO, CHEF
PETE’S CAPITOLA
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SANTA CRUZ RESTAURANT WEEK 2026
AVANTI RESTAURANT “We’re really excited about Restaurant Week this year! For us at Avanti, it’s a wonderful opportunity to showcase our farm-to-table Italian cuisine, highlight the incredible local farmers and producers we work with, and introduce new guests to what makes our restaurant special. What excites us most is the chance to create a seasonal menu that reflects the best ingredients the Central Coast has to offer. We love combining traditional Italian cooking with fresh, locally sourced ingredients and bringing a little creativity to the table.” –TATIANA GLASS, OWNER
HOOK & LINE “Restaurant Week is always a great opportunity to introduce guests to our food, whether that's someone discovering us for the first time or a regular trying something new on the menu.” –LEJLA BOROVAC, CO-OWNER
Contributed
VENUS SPIRITS AND COCKTAILS & KITCHEN
What have you learned from past Restaurant Weeks that you are bringing to the table this year? CHOCOLAT “One thing we’ve learned is it is not a time to make money but it’s a time to let people know who we are and delight people with acceptable prices” –DAVID JACKMAN, OWNER
THE POINT KITCHEN AND BAR “What I’ve learned is people want to get a fair deal for their money and they want to be able to come in and they want to make sure it is actually worth $55. So what we try to do is try to give you a little more for your money. So one of the entrees we're going to have is a New York steak, which normally at our restaurant retail around $45 to $50, depending on the type of sauce it has and the type of pairing. So we're going to have a 12-ounce 12> O C T O B E R 2 1 -2 8 , 2 0 2 6
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SANTA CRUZ RESTAURANT WEEK 2026 like it or not. In years past, we've had a couple that were very popular during Restaurant Week that we just put on our menu permanently.” –FRANCISCO CERVANTES, MANAGER
VENUS SPIRITS COCKTAILS & KITCHEN | WESTSIDE
Contributed
LAILI <11 New York steak, and we're going to pair it obviously with veggies and the starch. And that alone, like I said, that alone that placed around $50 for us. And you factor in the appetizer, you factor in the dessert, that value exceeds $55. We want to have people try our food out. Not all three options we're going to have here are loss leaders, but definitely the steak one's a loss leader.” –ERICK GONZALEZ, GENERAL MANAGER
PAUL COCKING
“As for what I have learned, it's more of what we have fine-tuned with experience to make the experience more enjoyable for our customers. It’s actually a good experience because we have a bunch of culinary students from Cabrillo, from the local program that I went through, and I think it is all three of their first times doing Restaurant Week. All 3 of the cooks I got also went through the program and are performing at a high level thanks to the program!” –CARLOS PEREZ, CHEF
SANDERLINGS RESTAURANT “It's great to attract people that have never been before, and it's crazy because it's such a beautiful place. And like some people that are locals will say, ‘we've never heard of it.’ So I'm just excited for people to really see it and enjoy it. We invite you to enjoy the best view in Santa Cruz County.” –SALLY LOCKE-PADDON, RESTAURANT MANAGER
“We’ve learned that Restaurant Week is busy and fun... diners are peppy.” –GABRIELLA CAFÉ, OWNER
ROSIE MCCANN’S IRISH PUB “I learned people like steak” –JORGE, CHEF
HULA’S “We have brought new recipes that we have tried during Restaurant Week, and you know what we've learned is that it's a good way to kind of advertise. You know, it helps us advertise our new recipes, and it gives us a little bit of an understanding if our guests are going to 12
S A N TA C R U Z R E S TAU R A N T W E E K | O C T O B E R 2 1 -2 8 , 2 0 2 6
LAILI “Our menu is unique and it's different, and when people usually come and try the Restaurant Week, then they usually come back when they have a birthday or anniversary. So that really helps us a lot. Restaurant 14>
SANTA CRUZ RESTAURANT WEEK
OCTOBER 21- 28, 2026
$
55
SANTA CRUZ RESTAURANT WEEK OCTOBER 21-28, 2026
$65
FIRST COURSE
BUTTERNUT SQUASH RISOTTO
| Choose one |
BEET AVOCADO STRACCIATELLA
| navel orange, pistachio, mint, pickled fennel and citrus vinaigrette GF |
| black lentils, braised radicchio, orange gastrique GF, DF |
SOUP
THIRD COURSE
| vegetarian |
| choose one |
CHOCOLATE MOUSSE
| made with valrhona chocolate and pistachio cookie |
SECOND COURSE Coco Prawns Ginger Prawns Artichoke Souffle 1/2 Salad Apple & Feta or Beet & Goat Cheese or Pear & Bleu Cheese
MAINS
Mushroom Risotto Salmon Dinner Flat Iron Steak
D E S S E RT S
Peach Crisp Berry Cobbler Apple Crisp All served a la mode
555 Highway 17 at Pasatiempo | 831.226.2350 | backninegrill.com
DUCK CONFIT
SPICY-ROASTED CAULIFLOWER
| with dates, arugula, and pickled onions GF, DF |
APPETIZERS
| with brown butter, delicata squash, toasted walnuts, and crispy sage |
| Choose one |
FRESHLY MADE GELATO
PAPPARDELLE
| fresh pasta with braised pork shoulder and parmigiano-reggiano |
| pistachio, chocolate or vanilla |
SEAFOOD LINGUINE PUTTANESCA
| peach, strawberry or lemon |
FRESHLY MADE SORBET
| with capers, olives, calamari, fish and prawns |
1917 MISSION STREET, SANTA CRUZ 831.427.0135 avantisantacruz.com
Santa Cruz Restaurant Week October 21-28, 2026
45
$
plus beverages, tax and gratuity
1522 Pacific Avenue, Downtown Santa Cruz next to Bookshop Santa Cruz chocolatesantacruz.com Choose a Small Plate: ROASTED TOMATO CROSTINI organic tomatoes from Dirty Girl Farm VEGAN CAESAR SALAD (gf, vv) with roasted walnuts POTATO SKILLET with our house-made spicy barbecue sauce
Check out our cocktails and wine list
Choose a Main Course:
SESAME GINGER ROAST PORK (gf) rice, snap peas SPICY VEGAN MOLE (gf, vv, nts) roasted organic butternut squash, spicy poblano sauce, rice and black beans PASTA ROSETTES (v) stuffed with ricotta cheese, with puttanesca sauce and house salad
Choose a Dessert:
CHOCOLATE ECSTACY CAKE (gf) roasted strawberries, whipped cream VEGAN COCONUT-CHOCOLATE SUNDAE (gf) vegan coconut gelato, vv whipped cream, vv ganache TWO TRUFFLES (gf) of your choice
O C T O B E R 2 1 -2 8 , 2 0 2 6
| S A N TA C R U Z R E S TAU R A N T W E E K
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SANTA CRUZ RESTAURANT WEEK 2026 <12 Week definitely is something that, for me, is for the community. And this year, with everything that goes on around the world and the country, business is a little bit slow, but that's why we lower the price from $65. This year we have it for $55. So because it is kind of a tough time right now, we lower the price a little bit” –WAFI AMIN, OWNER
EAST END GASTROPUB “I think we've kind of learned that people like to go to their favorite restaurants for Restaurant Week, and so they expect sort of what they're used to there, but they also expect something new and special.” –QUINN CORMIER, CO-OWNER
JOHNY’S HARBORSIDE RESTAURANT
–JEFFREY WALL, EXECUTIVE CHEF
BACK NINE BAR AND GRILL “I jokingly say that the longest quarter mile in Santa Cruz County is between Highway One and Passatiempo. It’s literally one quarter mile from Highway One to
Contributed
“I never did it at Alderwood, to my knowledge. It didn't really fit our price point there. I'm really stoked to be doing it this year, and it'll be a lot of fun. We have regulars who live in the harbor, like on a boat, and they literally just take their tiny boat and park it and come off the back and walk out. I have the luxury of watching the fish that we serve get pulled off the dock, and hand-selecting, in a lot of cases, the fish we serve. Since I live a couple blocks away, I walk to work. I learned that in Atlanta. The west side of the bridge is open now. If you have a good product, it's worth the drive, and I think Johnny's fits the bill because of the quality of product that we're getting.”
MOSAIC
Passatiempo right? Anytime I bump into you people in Santa Cruz, and I talk about Back Nine Bar and Grill, people are always like: ‘Oh, you mean all the way up in Scotts Valley?’ And I'm like, ‘No, no, we're right here in Santa Cruz.’ You know our address says Santa Cruz. There's probably 80,000 cars that drive by every day. You have to get off the exit and check it out.” –BEN KRALJ, CHEF
MOZAIC “I’ve seen many locals doing Restaurant Week. What we do is an appreciation for the locals. If we do volume, I think we break even and I am using it as a marketing tool so instead of spending money on marketing I’d rather have the locals take advantage of it.” –JAY DUB, OWNER
16> 14
S A N TA C R U Z R E S TAU R A N T W E E K | O C T O B E R 2 1 -2 8 , 2 0 2 6
APPETIZERS BEET CARPACCIO
Roasted beets, goat cheese , arugula & peaches with cherry vinaigrette
SPECK & ASPARAGUS
Santa Cruz Restaurant Week October 21-28, 2026 $55 Fixed Menu
Organic asparagus wrapped in speck prosciutto, stuffed with provolone cheese and baked
Santa Cruz Restaurant Week OCTOBER 21 – 28, 2026
Choose one from each course:
FILLETI DI SARDINE
Filets of white sardines in lemon dressing with cherry tomatoes, black olives and crostini
MAIN COURSE
Soup or Salad
FETTUCCINE AL POLPO
Fettuccine pasta served with diced octopus, diced tomato, red onions and arugula in white wine sauce with a touch of marinara Slow braised pork loin and yellow onion sauce
DESSERT
Torta della Nonna Mousse al caffé
SANTA CRUZ RESTAURANT WEEK
$65
GABRIELLA FOCACCIA with Balsamic vinegar & Extra Virgin olive oil]
First Course
RODONI BRUSSELS SPROUTS apple gastrique & toasted hazelnuts GABRIELLA FAMOUS CAESAR SALAD Blue Heron Farm gem lettuce, croutons & Reggiano FARMER’S MARKET SALAD delicata squash, pine nuts, Manchego cheese, pomegranate, persimmons & honey lemon vinaigrette ROASTED BEET SALAD honey- pistachio puree, goat cheese, arugula & candied citrus LIVE EARTH FARM BLANCHED ROMANO BEANS cherry tomatoes, Reggiano & roast garlic basil vinaigrette
Second Course
BIGOLI CO. FRESH SPAGHETTI rustic Bolognese & Reggiano SWEET POTATO RAVIOLI pumpkin seeds, apples, brown butter, sage, & goat cheese
CHEF
OCTOBER 21 – 28, 2026 Sustainable, Seasonal & Locally Sourced since 1992
PORCINI GNOCCHI zucchini, peppers, radicchio, spinach, garlic cream sauce & Reggiano RISOTTO STUFFED KABOCHA SQUASH shiitake mushrooms, zucchini, carrots, spinach, cashew nut cheese & balsamic reduction LOCAL HALIBUT lemon- fennel butter sauce, market vegetables & creamy polenta FARM DUCK CONFIT apple quince compote, market vegetables & creamy polenta ALLEN BROS. PORK CHOP mole sauce, market vegetables & mashed potatoes 6 OZ. ALLEN BROS. NY STEAK shiitake mushroom cream sauce, mkt veg & mashed potatoes
Third Course
FLOURLESS CHOCOLATE TORTE with fresh pomegranates, Chantilly cream & caramel sauce PUMPKIN PANNA COTTA with coulis & Fuyu persimmons APPLE COBBLER with Chantilly cream & toasted almonds
20% GRATUITY ADDED TO PARTIES OF 6 OR MORE OPEN SUNDAY AND MONDAY FOR THIS EVENT
Mary’s Chicken
Salmon
capanelle pasta, charred fennel, baby kale and cherry tomato with reserved lemon jus
cannellini bean ragu with rapini, roasted peppers and salsa verde
Mushroom Tagliatelle Pasta
Dessert Chocolate Pumpkin Crème Brulée
Sour Morello Cherry Basque Cheesecake
Price does not include beverages, tax or gratuity
One Seascape Resort Drive, Aptos | 831.688.6800 | Seascaperesort.com/eat-drink
Special thanks to the organic farmers of Santa Cruz : Pinnacle, Dirty Girl, Rodoni, Blue Heron, Twin Girls AND Live Earth CARLO PADILLA
dried apricot, pear, whipped feta with cider/mustard dressing
Entrée
ORECCHIETTE GENOVESE
1116 Soquel Avenue Santa Cruz, California (831) 431-6965 www.sugosc.com
Arugula Friseé Salad
Our House Chowder/ Soup of the Day
RISOTTO FUNGHI E ZUCCHINE
Italian risotto with porcini mushrooms and organic zucchini
$45
SANTA CRUZ RESTAURANT WEEK OCTOBER 21-28, 2026
$
55
ENTRÉE
CHARRED SWEET POTATO whipped chèvre, pepita and walnut crisp, maple cider reduction, frisée
STARTER
CRAB BAO fresh crab, bibb lettuce, cucumber, avo HAPPY HOUR JERSEY SLIDERS two smashed wagyu patties, caramelized onion, american cheese, martin potato roll CRISPY BRUSSELS general tsao’s sauce
LOCAL BLACK COD honey and harissa roasted vegetables, garlic cream, pistachio CAVATELLI ALLA VODKA grilled caulilini, italian sausage, stracciatella, basil, bread crumbs
DESSERT
ROOT BEER FLOAT abita root beer, vanilla ice cream BANANA S’MORES SPLIT banana, chocolate, graham
1501 41st Avenue, Capitola (in the Kings Plaza Shopping Center)
831.475.8010
Pastry Chef
EUSEBIA CRUZ
EASTENDPUB.COM
910 Cedar St. Downtown SC | 831.457.1677 | www.gabriellacafe.com
O C T O B E R 2 1 -2 8 , 2 0 2 6
| S A N TA C R U Z R E S TAU R A N T W E E K
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SANTA CRUZ RESTAURANT WEEK 2026 in Liguria, in our Italian Riviera. So Riva Trigozo is the name of the little town, and that comes from the Stagnaro family when they split, and all the cousins and family. It sounds like it was a lot of fun and a little bit of drama, to tell you the truth, because between the Italians, we always have old dramas. But I can feel the history. I'd like to trace it back at some point.” –RAFFAELE CRISTALLO, CHEF
SEVY’S BAR + KITCHEN
Contributed
AVANTI RESTAURANT <14
KIANTI’S PIZZA AND PASTA BAR
“I haven't done it in a couple of years, but usually I do three completely new starters, three completely new entrees, three completely new desserts. But it's kind of a bit much all the time. You're basically adding nine completely new items to your menu. So what I'm doing this year is I'm gonna do two desserts and then one of our normal desserts, two entrees, one of our normal entrees, and probably two starters and one of our normal. So at least that way we're only adding six items” –KEN DREW, EXECUTIVE CHEF
“Honestly, it isn't a huge thing for us. I believe it's because of our pricing and atmosphere. I feel like people are going to more higher end restaurants because they’re getting a better discount. I just keep hoping that maybe this will be our year.” –TRACY PARKS-BARBER, CO-OWNER
RIVA FISH HOUSE “I joined last year, basically a little over last year. But I did have my own restaurant, Casa Nostra [in Scott’s Valley and Ben Lomond]. I was born in Torino, which is in North Italy, but my whole family come from Puglia, the hill of the boots. And imaging this wharf a hundred years ago was all Italian … Rivas started as Italian, and the colors are still Italian. He was from a town
AVANTI RESTAURANT “One of the biggest lessons we’ve learned from past Restaurant Weeks is that guests appreciate dishes that are approachable but still feel special. We’ve found that focusing on quality ingredients, thoughtful preparation, and a well-balanced menu creates the best dining experience. This year, we want to build on that experience by offering dishes that reflect our culinary philosophy: simple, seasonal, beautifully prepared food that allows the ingredients to shine. Most importantly, Restaurant Week is about celebrating our local dining community, welcoming new faces, and giving our regular guests another reason to come together around great food.” –TATIANA GLASS, OWNER
18> 16
S A N TA C R U Z R E S TAU R A N T W E E K | O C T O B E R 2 1 -2 8 , 2 0 2 6
RESTAURANT WEEK • OCT. 21-28, 2026 • $55 PER PERSON
APPS Choice of:
Big Poppi’s (jalapeño poppers) Cheese Curds Cauliflower Wings(V)(VG) Caprese Salad 6 Classic Wings/Boneless Wings Dry Rub, Buffalo, BBQ, Garlic Parmesan, Lemon Pepper, Gochujang BBQ
ENTREES Comes with veggie medley and choice of fries, baked or mashed potato, Substitute a loaded baked potato for an additional $1.50
NY Strip 8oz Flat Iron Blackened Pork Ribeye
with mushroom cream sauce
Blackened Vegan Filet (V)(VG) with garlic tahini sauce
Saffron Shrimp Pasta
shrimp sautéed in a white wine, saffron cream sauce over pasta
DESSERTS
With choice of vanilla or chocolate gelato
Lava Cake Brownie Sundae Blondie Sundae Vegan Cheesecake Chocolate Torte (GF)
262 M T H E R MO N R D U NI T 1 0 3 S C OTTS VAL L E Y SCOTTSVAL L E Y.LA U G H I NG MO NK .C O M • 831 - 226 - 2868
Santa Cruz Restaurant Week
October 21-28, 2026 $55
Starters (Choose One)
CLASSIC HUMMUS with PITA BREAD
Lebanese specialty made from garbanzo beans, garlic, lemon juice, olive oil and tahini
GRILLED JUMBO PRAWNS
Marinated in olive oil, lemon juice, parsley, garlic and paprika. Served with lemon garlic aioli
DOLMAS
Grape leaves stuffed with rice, tomatoes, herbs, lemon and olive oil. Served hot with Tzatziki sauce
Entrees (Choose One)
G REEK CHICKEN SOU VLA KI
Two skewers of marinated and grilled chicken breast topped with lemon garlic aioli over rice pilaf
G RILLED SA LMON
Sustainable Pacific farm-raised salmon over sautéed greens, topped with citrus beurre blanc, served with rice pilaf
LA MB SHA NK
Very tender lamb served with sautéed vegetables and rice pilaf Vegetarian option available upon request
Dessert (Choose One) BA KLAVA
Layers of rich, sweet phyllo dough piled with chopped nuts, syrup and honey
PISTA CHIO PU DDING
Rosewater-flavored panna cotta, served with a drizzle of honey and topped with crushed pistachios
Price does not include drinks, tax or gratuity
110 Church Street, Downtown Santa Cruz 831.454.8663 Full Bar
mozaicsantacruz.com
Outdoor Dining
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dd eechoose ss ss ee rr tt ss choose one one d e rr tt ss d echoose ss ss ee one choose CHOCOLATE one CHOCOLATE TORTE TORTE
CHOCOLATE TORTE cacao nibs, luxardo luxardo cherry CHOCOLATE TORTE cacao nibs, cherry cacao nibs, luxardo cherry cacao nibs, luxardo cherry cacao nibs, luxardo cherry HONEY CAKE HONEY CAKE HONEY CAKE sour frosting, HONEY PANNA COTTA sour cream creamCAKE frosting, burnt burnt honey, honey, passion passion fruit fruit gel gel sour cream frosting, burnt honey, passion fruit gel hibiscus syrup, poached pistachio crumble sour cream frosting, burnt plums, honey, passion fruit gel BEACHSIDE BEACHSIDE || 131 131 ESPLANADE, ESPLANADE, APTOS, APTOS, CA CA www.venusspirits.com BEACHSIDE | 131 ESPLANADE, APTOS, CA www.venusspirits.com WESTSIDE BEACHSIDE | 200 | 131 HIGH ESPLANADE, ROAD,SANTA APTOS, CRUZ, CACA www.venusspirits.com www.venusspirits.com
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ROASTED BEETS s t a r t e r s choose one whipped goat cheese, drunk figs, toasted pumpkin seeds ROASTED BEETS RACK OF whipped goatLAMB cheese, drunk figs, toasted pumpkin seeds crispy layered potato, red pepper purée RACK OF LAMB crispy layered potato, red pepper purée
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CREAMY CHIPOTLE BUCATINI m a i nchoose e n one trees sweet peppers, tortilla crumbles, micro arugula, cotija CREAMY CHIPOTLE BUCATINI PAN CODcrumbles, micro arugula, cotija sweet SEARED peppers, tortilla miso rice, lemon grass beurre blanc, mustard greens PAN SEARED COD BIRRIA RIB miso rice, SHORT lemon grass beurre blanc, mustard greens hominy grits, collard greens BIRRIA SHORT RIB hominy grits, collard greens
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CHOCOLATE TORTE d echoose s s e one rts cacao nibs, luxardo cherry CHOCOLATE TORTE PANNA COTTA cacao nibs, luxardo cherry hibiscus syrup, poached plums, pistachio crumble PANNA COTTA hibiscus syrup, | poached plums, pistachio crumble WESTSIDE 200 HIGH ROAD,SANTA CRUZ, CA www.venusspirits.com
WESTSIDE | 200 HIGH ROAD,SANTA CRUZ, CA www.venusspirits.com
O C T O B E R 2 1 -2 8 , 2 0 2 6
| S A N TA C R U Z R E S TAU R A N T W E E K
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SANTA CRUZ RESTAURANT WEEK 2026
WHERE TO GO Avanti Restaurant
Makai Island Kitchen & Groggery
Back Nine Grill & Bar
Margaritaville
Bittersweet Bistro
Mozaic
787 Rio Del Mar Blvd, Aptos 831-662-9799, bittersweetbistroaptos.com
110 Church St, Santa Cruz 831-454-8663, mozaicsantacruz.com
Chocolat
Paradise Beach Grille
1522 Pacific Qve., Santa Cruz 831-427-9900, chocolatesantacruz.com
215 Esplanade, Capitola 831-476-4900, paradisebeachgrille.com
The Crow’s Nest
Pete's Capitola
2218 E Cliff Dr, Santa Cruz 831-476-4560, crowsnest-santacruz.com
231 Esplanade, #102, Capitola 831-453-0801, petestishhouse.com
East End Gastropub
The Point Kitchen & Bar
Gabriella Cafe
Riva Fish House
1917 Mission St, Santa Cruz 831-427-0135, avantisantacruz.com
555 Hwy 17 at Pasatiempo exit, Santa Cruz 831-226-2350, backninegrill.com
ADS
1501 41st Qve., Capitola 831-475-8010, eastendpub.com
910 Cedar St., Santa Cruz 831-457-1677, gabriellacate.com
Hook and Line
105 Walnut Qve., Santa Cruz 831-225-0434, eathookandline.com
Support LocallySupport LocallyOwned businesses Owned businesses
Hula's Island Grill and Tiki Room 221 Cathcart St., Santa Cruz 831-426-4852, hulastiki.com
Johnny’s Harborside Restaurant 493 Lake Ave, Santa Cruz 831-479-3430, johnnysharborside.com
Kianti's Pizza and Pasta Bar 1100 Pacific Avenue, Santa Cruz 831- 469-4400, kiantis.com
La Posta Restaurant
538 Seabright Ave, Santa Cruz 831-457-2782, lapostarestaurant.com
Laili Restaurant
101-B Cooper St., Santa Cruz 831-423-4545, lailirestaurant.com
Laughing Monk Brewing and Gastropub
TLFsc.org TLFsc.org 18
S A N TA C R U Z R E S TAU R A N T W E E K | O C T O B E R 2 1 -2 8 , 2 0 2 6
262 Mount Hermon Road, Unit 103, Scotts Valley, 831-226-2870 scottsvalley.laughingmonk.com
490 Municipal Wharf, Santa Cruz 831-466-9766, makaisantacruz.com
231 Esplanade, Capitola 831-476-2263, margaritavillecapitola.com
3326 Portola Drive, Santa Cruz 831-476-2733, thepointkitchenandbar.com
31 Municipal Wharf, Santa Cruz 831-429-1223, rivatishhouse.com
Rosie McCann's Irish Pub
1220 Pacific Ave., Santa Cruz 831-426-9930, rosiemccanns.com
Sanderlings Restaurant
1 Seascape Resort Dr, Aptos 831-688-6800, seascaperesort.com
Sevy’s Bar + Kitchen
7500 Old Dominion Ct, Aptos 831-688-8987, sevysbarandkitchen.com
Sugo Italian Pasta Bar
1116 Soquel Ave, Santa Cruz 831-431-6965, sugoitalianpastabar.com
Venus Spirits Cocktails and Kitchen | Beachside
131 Esplanade, Aptos 831-688-8917, venusspirits.com
Venus Spirits Cocktails and Kitchen | Westside
200 High Rd, Santa Cruz 831-600-7376, venusspirits.com
Woody's at The Airport
100 Aviation Way, Watsonville 831-722-7077, woodysmontereyairport.com/ woodys-watsonville-airport
SANTA CRUZ RESTAURANT WEEK • OCTOBER 21-28, 2026 • $65
ANTIPASTI
Last Tomato of the Season soup, stracciatella crostini, crispy prosciutto Arancini, lobster, caviar, crème fraîche Monterey Bay chili pepper rockfish, shrimp, romesco
SECON D I
Mushroom lasagnette, ricotta, spinach Monterey Bay black cod, fregola, scallion broth Flat iron steak, salsa verde, peppers, potatoes Please select one dish from each course. We cannot make substitutions.
DOLCI
Apple and dried fruit crisp, vanilla gelato
Our menu is $65/person and does not include tax, gratuity or beverage.
Squash budino, salted pumpkin seed brittle Chocolate cake, crème anglaise
538 Seabright Avenue, Santa Cruz • 831.457.2782 lapostarestaurant.com
Santa Cruz Restaurant Week
October 21-28, 2026
65
$
TO START
O2T smoked rockfish and potato croquettes, curry aioli Grilled carrots, herb pesto, crispy onions, parmesan cheese Pumpkin apple soup, gruyère cheese, candied walnuts, chive oil
SECOND
Conical cabbage à la plancha, romesco sauce, grilled lemon, crispy garlic Sake-glazed rainbow trout, bamboo rice, bok choy, pickled ginger, kombu dashi broth Beef short ribs, parsnip purée, wilted greens, confit garlic
SWEET
Apple strudel, vanilla ice cream, salted caramel Housemade brownie, local berries, chantilly cream Seasonal sorbet
105 Walnut Avenue, Santa Cruz • 831.225.0434 eathookandline.com PRICE DOES NOT INCLUDE TAX AND GRATUITY
O C T O B E R 2 1 -2 8 , 2 0 2 6
| S A N TA C R U Z R E S TAU R A N T W E E K
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Santa Cruz Restaurant Week October 21st - 28th, 2026 Prix Fixe Dinner: $45 • Drink Selections •
Santa Cruz Restaurant WeEk October 21 - 28, 2026
House Wine
Merlot or Chardonnay
Pumpkin Spice Espresso Martini One of our seasonal drink specials! Three Olives Vodka, pumpkin Monin, espresso and a touch of Kahlua
Mocktail
Choice of: Santa Cruz Spritzer, Aloha Palmer, Cucumber-Mint Refresher or Summer Sunset • First Course Selections •
French Onion Soup
Topped with croutons and Gruyère cheese
Kale and Feta Salad
With cherry tomatoes, avocado, almonds and a honey mustard vinaigrette
Prosciutto and Brie Crostini
With fresh apple slices, arugula and a drizzle of honey • Main Course Selections •
Grilled Pesto Chicken
Served with creamy polenta and roasted cherry tomatoes
Maple Ginger Salmon
Chargrilled with maple ginger glaze. Served with green beans and jasmine rice
Pork Tenderloin
Seared and topped with apple cider sauce and chipotle yams • Dessert Course Selections •
Apple Pecan Cheesecake
Apples and pecans folded into our traditional cheesecake and topped with a caramel sauce
Pistachio Pot de Crème
Pistachio infused pot de creme served with housemade pistachio brittle
Sticky Toffee Persimmon Pudding
A Perfect Place For FoOd, Wine, Friends • on the beach in santa cruz
Toffee persimmon pudding served with vanilla bean ice cream
(831) 476-4560 2218 East Cliff Drive Santa Cruz, CA 95062 www.crowsnest-santacruz.com