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


# One ~ 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)


Charcuterie ~ finocchiona italian salami, spanish chorizo, french bayonne air-dried ham, focaccia bread 15
Artisan French Cheese ~ st-angel triple cream, comté, roquefort société blue, focaccia bread 15


Butternut Squash ~ spiced maple vinegar, pomegranate crème fraîche, applewood smoked bacon 14
Creamy Onion ~ leeks, scallions, white onions, white wine 12


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 ~ peaches, burrata, mixed greens, asparagus, peewee potatoes, cumin vinaigrette 12


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 Ahi ~ cucumber ginger slaw, hoshi soba noodles, ponzu vinaigrette 18
Duck Rillettes Ravioli ~ creamed spinach, shimeji mushrooms, red wine gastrique 18
Hudson Valley Foie Gras ~ spicy huckleberry jam, apple reduction, brioche 25
Filet Carpaccio ~ cured filet mignon slices, baked brie, brioche, black truffles 18


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 36
Wild Diver Scallops ~ cauliflower & saffron puree, bacon, trumpet mushrooms, lingonberry vinaigrette 37
Scottish Salmon ~ haricot vert, shiitake mushrooms, tomatoes, lemongrass beurre blanc 36
Wild Alaskan Black Cod ~ sake white miso marinated, eggplant, seasonal vegetables, orange glaze 38
Wild Californian Red Snapper ~ artichoke hearts, onion, fingerling potatoes, white wine reduction 32
Mary’s Farms Organic Chicken ~ quinoa, fig, apple, celery, arugula, jicama, meyer lemon thyme au jus 33
Maple Leaf Farms Duck Breast ~ butternut squash puree, baby fennel, bok choy, mandarin reduction 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 Rib Eye ~ 16oz all natural boneless, steak fries, black truffle gravy 48
Dry-Aged Prime New-York Strip ~ 45 days, 14oz 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.

Fresita (semi-sweet), White Blend infused with Patagonian Strawberries, Chile 13
Gerard Bertrand, “Crémant de Limoux”, France 14
Taittinger, “La Française”, Champagne Brut, France 20
Moscato (semi-sweet), “Casa de Campo”, Mendoza, Argentina 12
Riesling (dry), Coquelicot Estate, Santa Ynez Valley, California 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
Sangiovese/Syrah (dry), Coquelicot Estate, Santa Ynez Valley, California 12
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
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
Chardonnay, Chassagne-Montrachet, 1e r Cru, Burgundy, France 2008 25
Chardonnay, AVE, Reserve, “Presqu’ile Vineyard”, Santa Maria Valley, California 2013 25
Pinot Noir, Beaune, 1e r Cru, Burgundy, France 2004 25
Pinot Noir, Domaine Serene, Yamhill-Carlton, Oregon 2012 20
Merlot, Reserve, Coquelicot Estate, Santa Ynez Valley, California 2011 20
Cabernet Franc, Reserve, Coquelicot Estate, Santa Ynez Valley, California 2011 20
Grenache/Tempranillo, “La Coartada”, Eladio Pineiro, Alentejo, Portugal 2006 20
Viognier (sweet), Late Harvest, “Après”, Westerly, Santa Ynez Valley, California 2005 25
BEER (Light to Full body)
Konig, Germany, Pilsner 7
Allagash White, Maine, Witbier 7
Weihenstephaner, Germany, Hefe Weissen 7
Aspall, Dry Apple Cider, UK, 500ml 14
Morland, “Old Speckled Hen”, UK, Pale Ale 7
Unibroue, “La Fin du Monde”, Quebec, Tripel 8
Deschutes, “Mirror Pond”, Oregon, Pale Ale 6
Achouffe, “Houblon Chouffe”, Belgium, IPA 9
Bear Republic, “Racer 5”, CA, IPA 8
Ommengang, “Abbey”, NY Dubbel 8
Sam Smith, “Nut Brown”, UK, Brown Ale 7
Unibroue, “Trois Pistoles”, QC, Dark Ale 10
N. Coast, “Old Rasputin”, CA, Imp. Stout 8
Bard’s Tale, MN, Gluten-free 8
Erdinger, GER, Weissbier Alcohol-Free 6
Boulevard, MO, Saison-Brett ’14 - 750ml 25
Boulevard, MO, Love Child #4 - 750ml 25
Boulevard, MO, Barrel Quad ‘13 - 750ml 25
Boulevard, MO, Imperial Stout ‘13 - 750ml 25
Boulevard, MO, Chocolate Ale - 750ml 25

Owner: Jonathan Rosenson / Bernard Rosenson

Executive Chef: Juan-Carlos Olvera

General Manager & Sommelier: Pierre Dony