Dining Long Beach

Restaurant Menu at The Sky Room in Long Beach

We proudly serve grass fed natural meats, certified no hormones or antibiotics. All of our seafood is delivered fresh daily and certified sustainable ~Aquarium of the Pacific

RAW BAR

# One ~ fanny bay oysters, lemon, horseradish, cocktail sauce half dozen 19
full dozen 36
# Two ~ half-dozen fanny bay oysters, ahi tuna, diver scallops, littleneck clams 40
# Three ~ blue lump crab, shrimp, fanny bay oysters, diver scallops, ahi tuna, littleneck clams
(serves two, additional portions twenty five dollars)
59

CHEESE & CURED MEAT

Charcuterie ~ finocchiona salami (IT), chorizo (ES), toscana salami (IT), rabbit paté (CA), duck mousse (CA) 24
Artisan Cheeses ~ st-angel triple cream (FR), comté (FR), roquefort société blue (FR), hopscotch beer cheddar (CA), cabricharme goat (BE) 22
Duo Plate ~ combination of artisan cheeses & charcuterie 42
Petite Duo Plate ~ chef’s selection of two cheeses and two charcuterie 19

SOUP

Corn & Ginger ~ blue lump crab meat, fuji apples, micro greens 12
Creamy Onion ~ leeks, scallions, white onions, white wine 12

SALAD

Salade de Maman ~ boston lettuce, radish, tomatoes, egg, garlic, parsley, creamy Dijon 12
Baby Beet ~ golden & red beets, watercress , herb goat chee se, pine nuts, beet vinaigrette 14
Sky Caesar ~ baby gem lettuce, garlic crouton, parmesan crisp 12
Heirloom Caprese ~ heirloom tomatoes, bufala mozzarella, basil, tomato vinaigrette 14
Seasonal Garden ~ fuji apples , burrata, mixed greens, fennel, kumquats , cumin vinaigrette 12

FIRST

Truffle Pommes Frites ~ white truffle oil, parmesan cheese, chives, garlic aioli 8
Grilled Fanny Bay Oysters ~ butter, garlic, shallots, parsley, parmesan 18
Littleneck Clams ~ garlic, shallots, tomatoes, mint, white wine reduction 15
Stuffed Calamari ~ crab salad, ginger, kosso sauce, *not fried 15
Colossal Tiger Shrimp Cocktail ~ cucumber, avocado, tomato broth, green onions, cilantro 23
Colossal Tiger Shrimp al Ajillo ~ spaghetti squash, crushed peppers, garlic, cognac sauce 22
Blue Lump Crab Cake ~ two fresh blue lump crab, capers, lemon beurre blanc 19
Lobster Mac & Cheese ~ fresh Maine lobster, smoked cheddar, parmesan, old bay seasoning, cream 18
Seared Red Ahi Tuna ~ beech mushrooms, yuzu-mint pea purée , roasted pepitas, yuzu-koshu paste 18
Hudson Valley Foie Gras ~ spicy huckleberry jam, apple reduction, brioche 25
Filet Carpaccio ~ cured filet mignon slices, baked brie, brioche, black truffles 18

SECOND

Mushroom Risotto ~ beech & oysters mushroom, mascarpone, pesto sauce 28
Truffle & Parmesan Ravioli ~ ~ creamy pesto sauce 27
Panzarotti Pasta ~ spinach, ricotta cheese, creamy bolognese sauce 29
Sautéed Mexican Shrimp ~ homemade black fettuccine, clams, roasted garlic carrot cream sauce 36
Wild Diver Scallops ~ cauliflower & saffron puree, bacon, trumpet mushrooms, lingonberry vinaigrette 37
Scottish Salmon ~ fennel purée, haricots vert, mushrooms, tomatoes, meyer lemon vinagrette 36
Mediterranean White Sea Bass ~ forbidden rice , fennel, ginger & hibiscus flower sauce 38
Wild Californian Red Snapper ~ maitake mushrooms, peas, asparagus, purple potatoes, mustard dill cream 32
Mary’s Farms Organic Chicken ~ quinoa, fig, apple, celery, arugula, jicama, meyer lemon thyme au jus 33
Maple’s Leaf Farms Miso Breast of Duck ~ broccoli rabe, squash, mandarin gastrique, crushed hazelnuts 36
Durham Ranch Bison Short Rib ~ espuma potatoes, oyster mushrooms, pearl onions, fresh herbs, au jus 37
Colorado Rack of Lamb ~ heirloom carrots, brussel sprouts, merguez croquette, beech mushrooms 49
Filet Mignon ~ 12oz all natural, asparagus, truffle infused mashed potatoes, chanterelle mushroom sauce 49
Prime New-York Strip ~ 14oz , all natural boneless , fried brussel sprouts, sherry balsamic 44
Dry-Aged Prime New-York Strip ~ 16oz, 45 days, all natural boneless, asparagus, cumin vinaigrette 59
certain sauces and dressing contain raw egg
vegan and gluten free substitute available upon request
split plates $10 additional, includes side portions for each
twenty percent gratuity is applied to parties of six or more
we kindly request a two hour dinner reservation

Coquelicot (ko-klee-ko) is the name “en Français” of the red poppy flower that graces the French countryside, as well as all the labels on our families wines. Our 58 acre vineyard is an organically farmed the Santa Ynez Valley. Sustainable farming and gentle, meticulous wine making techniques converge to produce handmade, limited production wines; a true celebration of life.


BUBBLES
Strawberry Sparkling, French Sparkling wine infused with Strawberries (semi-sweet) 14
Gerard Bertrand, “Crémant de Limoux”, France 14
"Bonnet-Ponson”, Champagne Brut 1er Cru France 20
WHITE WINE
Riesling (dry), Coquelicot Estate, Santa Ynez Valley, CA 12
Riesling (off-dry), Coquelicot Estate, Santa Ynez Valley, California 12
Sauvignon Blanc, Coquelicot Estate, Santa Ynez Valley, California 12
Chardonnay, Coquelicot Estate, Santa Ynez Valley, California 15
Chardonnay Blend, Back Seat, Santa Ynez Valley, California 12
Viognier, Coquelicot, Santa Ynez Valley, California 12
ROSE WINE
Sangiovese/Syrah (dry), Coquelicot Estate, Santa Ynez Valley, California 12
RED WINE
Pinot Noir, Coquelicot, Santa Barbara County, California 14
Sangiovese, Coquelicot Estate, Santa Ynez Valley, California 13
Grenache, Coquelicot Estate, Santa Ynez Valley, Santa Ynez Valley, California 13
Merlot, Reserve, Coquelicot Estate, Santa Ynez Valley, CA Santa Ynez Valley, California 15
Syrah, Coquelicot Estate, Santa Ynez Valley, Santa Ynez Valley, California 14
Bordeaux Blend, Coquelicot “Mon Amour”, Santa Ynez Valley, California 15
Cabernet Sauvignon, Back Seat, Santa Ynez Valley, California 13
PREMIUM WINE
Chardonnay, Chassagne-Montrachet, 1e r Cru, Burgundy, France 2013 25
Pinot Noir, Dutton Estate, “Karmen Isabella”, Russian River Valley, CA 20
Cabernet Franc, Reserve, Coquelicot Estate,Santa Ynez Valley, CA 2011 20
Grenache/Tempranillo, “La Coartada”, Eladio Pineiro, Alentejo, Portugal 2006 20
Nebbiolo, Barbaresco, Cantina del Nebbiolo, Piedmont,Italy 2012 25
Viognier (sweet), Late Harvest, “Après”, Westerly,Santa Ynez Valley, CA 2005 25
DOMESTIC BEERS
Coors Lite, Colorado, Lager 6
Allagash White, Maine, Witbier 7
Racer 5 IPA, California, India Pale Ale 8
Mirror Pond, Oregon, Pale Ale, 7
Stone Delicious IPA, California, India Pale Ale 7
Uinta, Utah, Lime Pilsner 7
Mother Earth, California, Imperial Stout 7
IMPORTED BEERS
Corona, Mexico, Lager 6
Pacifico, Baja, Lager 6
Weihenstephaner, Germany, Hefe Weissen, 7
Unibroue, Québec, TripleStyle Ale 9
Unibroue, QC, Dark Ale 9
Sam Smith, UK, Medium-Dry Apple Cider 9
Aspall, UK, Dry Apple Cider 14

Owner: Jonathan Rosenson / Bernard Rosenson

Executive Chef: Juan-Carlos Olvera

General Manager & Sommelier: Pierre Dony