The Warehouse

Prime Rib

Served with au jus and creamed horseradish.

16oz Bone-in Ribeye

Char-broiled and topped with porcini steak butter.

8oz Filet Mignon

Served with a Port wine reduction.

New York Strip Steak

Char-broiled and topped with porcini steak butter.

Warehouse Caesar Salad

Romaine lettuce, romano cheese, croutons, and our eggless Caesar dressing.

Chef Raul’s Clam Chowder

Potatoes, thyme, bacon, and cream sherry.

Fiji Louie Salad

Crab and shrimp salad, asparagus, beets, olives, hard-boiled egg, tomatoes, iceberg lettuce, and Louie dressing.

Sonoma Greens Salad

Spiced walnuts, seasonal figs, and crumpled blue cheese, with a honey-balsamic vinaigrette.

Iceberg Wedge Salad

Iceberg lettuce, baby tomatoes, red onion, and smoked bacon with blue cheese dressing.

Loaded Baked Potato

Butter sour cream chives cheddar cheese and bacon

Mac & Cheese

Garlic Mashed Potatoes

Steak Fries

Skinny Fries

Rice Pilaf

Steamed Asparagus

Sweet Potato With Butter And Brown Sugar

Steamed Broccoli

Fruit

Roast Beef Dip Sandwich

Thinly-sliced roast beef and caramelized onions, on a French roll, served with au jus.

Warehouse Tenderloin Burger

Ground tenderloin, bacon, lettuce, tomato, onion, cheddar cheese, and BBQ sauce.

Mrs. Spencer’s Impossible Burger

Vegan patty with mixed green lettuce, tomato, fried onion, vegan American cheese, and sriracha-aioli (made with vegan mayonnaise) on a grain bun.

Bistro Chicken Sandwich

Brie cheese, grapes, and basil mayonnaise, on a croissant.

Admiralty Turkey Club

Applewood-smoked bacon, lettuce, tomato, and avocado, with sage mayonnaise, on sourdough bread.

Alaskan Salmon Burger

Ground salmon, lettuce, tomato, red onion, and spicy honey-mustard, on a sesame roll.

Split Cargo

2 Malaysian prawns and an 8oz filet mignon.

Fish And Chips

White fish dipped in beer batter then fried, served with tartar sauce and fries. The Fish and Chips will come with fries unless you’d like to substitute them.

Atlantic Salmon

Baked with crab stuffing and covered with a lobster-chardonnay sauce.

Colossal Malaysian Prawns

Dusted with garlic and spices, oven broiled, and served with drawn butter.

Seafood Trio

Salmon and swordfish, with lobster-chardonnay sauce and 1 prawn with drawn butter.

Northern Halibut

Baked and served with a white -wine-shallot sauce with lemon and capers.

Pacific Swordfish

Char-broiled with sautéed rock shrimp, tomatoes, and marjoram.

Chicken Piccata

In a lemon-butter sauce with capers.

Chicken Marsala

Topped with mozzarella cheese and a marsala-shiitake mushroom glaze.

Crab Cakes

2 crab cakes served with cilantro remoulade and papaya salsa

Shrimp Scampi

Sautéed in a creamy garlic sauce and served with garlic bread.

South Pacific Skewers

Spicy Thai beef satay with peanut sauce

Santa Fe Chicken Quesadilla

With grilled chicken, roasted tomatoes, onions, green chilis, garlic butter, and cheese.Served with guacamole, sour cream, and salsa.

Shrimp Cocktail

Served with cocktail sauce

Crispy Calamari

Served with spicy sambal aioli.

Chicken Fingers

Crispy chicken tenders with a choice of sides including fries, steamed vegetables, mac & cheese, rice, or potatoes in various preparations.

Cheese Quesadilla

Cheese quesadilla with a choice of side including fries varieties, steamed vegetables, mac & cheese, rice pilaf, or potatoes in several preparations.

Spaghetti And Meatballs

Spaghetti and meatballs with marinara sauce.

Kid Fish 'n Chips

Kids Cheese Burger

Cheddar cheese, lettuce, onion and tomato.

New York Cheesecake

Tiramisu

Chocolate Lave Cake

With hot fudge.

Sorbet Trio

The Lamar

Sautéed shrimp, chicken, bay scallops, onions, bell peppers, and linguine pasta with our original spicy-sweet orange sauce.

Chicken Penne

Grilled chicken breast, sun-dried tomatoes, capers, and penne pasta with a rosemary-peppercorn cream sauce.

Primavera Pasta

Roasted asparagus, carrots, red onion, red pepper, spinach, squash, tomatoes, and zucchini sautéed in vegetable oil with bowtie pasta and a pinch of oregano.

Marina Pasta

Seared jumbo scallops and shrimp, shiitake mushrooms, spinach linguine pasta, with a tarragon-chardonnay sauce.