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 ~ oysters , lemon, horseradish, cocktail sauce half dozen MP
full dozen MP
# Two ~ half dozen oysters, yellow fin tuna, salmon, scallops 35
# Three ~ lobster, calamari, scallops, yellow fin tuna, clams, oysters, salmon
(serves two, additional portions twenty five dollars)
59

CHEESE & CURED MEAT

Charcuterie ~ chef's selection of three artisanal cured meats, grilled foccacia bread 15
Artisan Cheese ~ chef's selection of three artisanal cheeses, grilled foccacia bread 15

SOUP

Butternut Squash ~ spiced maple vinegar, pomegranate crème fraîche, applewood smoked bacon 14
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 cheese, pine nuts, pear vinaigrette 14
Sky Caesar ~ baby gem lettuce, garlic crouton, parmesan crisp 12
Heirloom Caprese ~ heirloom tomatoes, bufala mozzarella, basil, tomato vinaigrette 14
Seasonal Garden ~ baby mixed greens, asian pears, candied pecans, gorgonzola, white balsamic 12

FIRST

Truffle Pommes Frites ~ white truffle oil, parmesan cheese, chives, garlic aioli 8
Chanterelle & Royale Trumpet Mushrooms ~ truffle oil, balsamic butter reduction 15
White Asparagus ~ fried egg, prosciutto di parma, sabayon, basil olive oil 15
Littleneck Clams ~ garlic, shallots, tomatoes, mint, white wine reduction 15
Stuffed Calamari ~ crab salad, ginger, kosso sauce, *not fried 14
Jumbo Shrimp al Ajillo ~ spaghetti squash, crushed peppers, garlic, cognac sauce 19
Blue Lump Crab Cake ~ fresh blue lump crab, capers, lemon beurre blanc 19
Lobster Mac & Cheese ~ fresh Maine lobster, gruyere, cheddar, truffle oil, béchamel 16
Oysters Rockefeller ~ spinach, tomatoes, parmesan cheese, *hollandaise 16
Seared Ahi ~ cucumber ginger slaw, hoshi soba noodles, ponzu vinaigrette 16
Filet Carpaccio ~ baked brie, brioche, black truffles 17

SECOND

Homemade Ravioli ~ walnuts, gorgonzola cheese, 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 35
Fresh Maine Diver Scallops ~ lobster infused mashed potatoes, roasted beet beurre blanc 36
Wild Alaskan King Salmon ~ mixed beans, shiitake mushrooms, tomatoes, lemongrass beurre blanc 35
Wild Alaskan Black Cod ~ sake white miso marinated, eggplant, summer vegetables, orange citrus glaze 36
Wild Californian Red Snapper ~ artichoke hearts, onion, fingerling potatoes, white wine reduction 30
Shelton’s Farm Game Hen ~ forbidden rice, beech mushroom, brussel sprouts, cranberry gastrique 29
Maple’s Leaf Farms Duck Breast ~ butternut squash puree, baby fennel, bok choy, mandarin reduction 35
Durham Ranch Bison Short Rib ~ mustard greens, fingerling potatoes, tomato confit, stilton, au jus 35
Marcho Farms Oven Roasted Veal Chop ~ heirloom carrots, asparagus, polenta, mushroom sauce 54
Colorado Rack of Lamb ~ heirloom carrots, brussel sprouts, merguez croquette, beech mushrooms 47
Angus Filet Mignon ~ salsify, beet puree, truffle infused mashed potatoes, chanterelle mushroom sauce 47
Angus Prime Rib Eye ~ asparagus, truffle pommes frites 45
*gluten free, most dishes are available gluten free. Please inquire.
*certain sauces and dressings contain raw egg
no substitutions, split plates $10 additional, includes side portions for each
twenty percent gratuity is applied to parties of six or more

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
Fresita, White Blend infused with Patagonian Strawberries, Chile, N.V 12
Gerard Bertrand, “Crémant de Limoux”, France, 2011 14
Schramsberg, “Blanc de Blancs”, Napa Valley, 2011 15
WHITE WINE
Moscato, “Casa de Campo”, Mendoza, Argentina, 2013 12
Dry Riesling, Coquelicot, Santa Ynez Valley, California, 2012 *(WE 91pts) 12
Sauvignon Blanc, Coquelicot Estate, Santa Ynez Valley, California, 2012 12
Viognier, Coquelicot, Santa Ynez Valley, California, 2013 12
Chardonnay Blend, Back Seat Estate, Santa Ynez Valley, California, 2010 12
ROSE WINE
Sangiovese/Syrah, Coquelicot Estate, Santa Ynez Valley, California, 2013 12
RED WINE
Pinot Noir, Coquelicot, Santa Barbara County, 2011 14
Sangiovese, Coquelicot Estate, Santa Ynez Valley, California, 2011 12
Syrah, Coquelicot, “Black Oak Vineyard”, Santa Ynez Valley, California, 2008 12
Bordeaux Blend, Coquelicot “Mon Amour”, Santa Ynez Valley, California, 2006 15
Cabernet Sauvignon, Back Seat, Santa Ynez Valley, California, 2009 12
PREMIUM WINE
Chardonnay, Philippe Colin, Chassagne-Montrachet, 1er Cru, Burgundy, Fr, ’07 (92pts) 30
Chardonnay, Newton “Unfiltered”, Napa Valley, ’11 (93pts) 20
Pinot Noir, Lucien Le Moine, Chambolle-Musigny, 1er Cru, Burgundy, Fr, ’00 (92pts) 35
Cabernet Sauvignon, Grace Family “Vineyard 29”, Napa Valley, Ca, ’92 28
Syrah, Hermitage, Paul Jaboulet, “La Chappelle”, Rhone Valley, Fr, ’97 (96 pts) 45
BEER (Light to Full body)
Konig, Germany, Pilsner 6
Ommegang, “Abbey”, NY, Dubbel 8
Uinta, “Tilted Smile”, Utah, Imp. Pils. 750ml 22
Allagash, “Reserve”, Maine, Dubbel 750ml 25
Allagash White, Maine, Witbier 7
Sam Smith, “Nut Brown”, UK, Brown Ale 7
Weihenstephaner, Germany, Hefe Weissen 7
Allagash, “Curieux”, Bourbon Tripel 750ml 25
Aspall, Dry Draft Cider, UK, 500ml 14
Uinta, “Cockeyed”, Utah, Barley Ale 750ml 22
Boulevard, “Tank 7”, Missouri, Saison 8
Uinta, “Labyrinth”, Utah, Black Ale 750ml 22
Morland, “Old Speckled Hen”, UK, Pale Ale 6
Unibroue, “Trois Pistoles”, QC, Dark Ale 10
Unibroue, “La Fin du Monde”, Quebec, Tripel 8
N. Coast, “Old Rasputin”, CA, Imp. Stout 8
Deschutes, “Mirror Pond”, Oregon, Pale Ale 6
Dogfish Head, “Tweason’ale”, Gluten-free 7
Achouffe, “Houblon Chouffe”, Belgium, IPA 9
Bear Republic, “Racer 5”, CA, IPA 8

Owner: Jonathan Rosenson / Bernard Rosenson

Executive Chef: Juan-Carlos Olvera

Manager: Pierre Dony