dinner served from 5 pm until 9 pm sunday-thursday and friday and saturday until 10 pm
Chicken or Shrimp Quesadilla
Choice of grilled tequila lime chicken or shrimp with Jack and Cheddar cheese, guacamole, sour cream and pico de gallo in a crisp flour tortilla.
Custom House Crab Cakes
Two panko encrusted deep sea red crab cakes with black beans and fire roasted corn salsa, drizzled with spicy chipotle aioli. one of our specialties.
Custom House Shrimp Cocktail
Jumbo prawns over a layered bed of shrimp, celery and Custom House cocktail sauce.
Dumplings filled with lean ground chicken, cabbage and chopped green onions. Served with a sesame soy dipping sauce.
Ahi Tuna Tataki Tostaditas
Southwestern spiced-seared sashimi grade yellowfin tuna over corn chips, guacamole and green leaf lettuce, topped with chipotle sour cream.
Yellowfin Ahi Tuna Sashimi
Finest grade of raw yellowfin ahi thinly sliced over wakame salad with pickled ginger, soy-mirin glaze and wasabi.
Ahi Tuna Tempura Roll
Tempura fried yellowfin ahi, fresh pineapple and cilantro rolled in a ginger scented rice and nori seaweed.
Jumbo Coconut Prawns
Freshmade coconut coated jumbo shrimp with sesame soy vinaigrette and apricot ginger marmalade.
Steamed clams or mussels, sauteed onions and bell peppers in a white wine garlic butter sauce served with grilled Parmesan bread. Option to replace shellfish with sautéed mushrooms. one of our specialties.
Add for both mixed clams and mussels$2.00
Old Custom House Clam Chowder
Our New England style homemade chowder is thick, creamy and delicious!
Tubes, tentacles and steak strips, tempura battered and served with roasted garlic chipotle aioli.
Custom House Crab Cocktail
Crab claw over a layered bed of crab, celery and Custom House cocktail sauce.
Your choice of house prepared Ranch, Roquefort Bleu Cheese, Thousand Island, Honey Mustard or Custom House Garlic Balsamic. Add shrimp, seared ahi, smoked salmon or crab for $4 or chicken for $3
Fresh Mixed Greens
Romaine hearts, green leaf lettuce, baby greens, grape tomatoes, cucumber, garbanzo beans, sweet red onion and Custom House garlic Parmesan croutons.
Sliced egg, mushrooms, grape tomatoes, pecan pieces, red onion and applewood smoked bacon tossed with a bacon shallot vinaigrette.
Baby Iceberg Wedge
Red pears, roasted pecans, hass avocado, green onions topped with Roquefort bleu cheese dressing. one of our specialties.
Custom House Cobb
Turkey, bacon, mixed greens, grape tomatoes, zucchini, broccoli, sweet red onion, black olives, sliced egg and cauliflower sprinkled with bleu cheese crumbles.
Crisp romaine hearts tossed in our housemade Caesar dressing, freshly grated Parmesan cheese and Custom House garlic Parmesan croutons.
Asian Chicken Salad
Crisp romaine hearts, grilled chicken, mandarin oranges, sugar snap peas, almond pieces and sunflower sprouts tossed in Custom House sesame vinaigrette.
Shrimp or Crab Louie
Mixed greens, grape tomatoes, zucchini, broccoli, sweet red onions, cauliflower, sliced egg, lemon, Jack and Cheddar cheese.
From the Sea
All entrées served with seasonal vegetables and a mixed green salad or clam chowder. Add sautéed mushrooms or onion rings for $2.50. Served with quinoa-roasted tomato basmati rice. Prepared on our custom oak pit or pan seared and topped with our Custom House lemon-caper butter sauce. We use only the highest quality seafood cuts to ensure customer satisfaction. All seafood entrées are available “naked” with salt and pepper, grilled and topped with herb butter.
Wild King Salmon
You’ll fall hook, line and sinker for these thick, meaty salmon fillets caught off of North Pacific waters by Wayne and Diane Moody aboard the “Capriccio”. one of our specialties.
Pan Seared Jumbo Shrimp and Scallops
We have combined two seafood favorites with our Black Tiger Jumbo Shrimp and Diver Scallops. one of our specialties.
This delectable lean white fish embodies tender meat, excellent flavor and is low in fat. Our chef recommends pan seared.
Yellowfin Tuna Steak
Found in the warm waters of the Pacific, our yellowfin tuna steak is a favorite among seafood lovers. Firm and flaky in texture with a meaty flavor that’s sure to satisfy.
You can’t compare the ocean-fresh flavor of a swordfish steak. Firm texture and a full flavor make our thick and tasty swordfish steaks a real gourmet treat. one of our specialties.
Alaskan Halibut Fillet
This prized catch from the Northern Pacific is a favorite with seafood lovers everywhere...and Old Custom House brings you the very best! This fillet is lean and delicate with a slightly sweet flavor.
Mahi Mahi Fillet
This favorite game fish is a gourmet’s delight, with a mild flavor and delicate texture that delivers a truly sensational taste. one of our specialties
Custom House Cioppino
Seafood medley of clams, mussels, scallops, shrimp and fish cooked in a hearty tomato broth. Served with grilled Parmesan bread.
From the Shore
All entrées served with seasonal vegetables and a mixed green salad or clam chowder. Add sautéed mushrooms or onion rings for $2.50. The entrées below are served with mashed potatoes. Prepared on our oak pit with a seven spice rub. We proudly serve aged USDA choice or higher grade beef, corn fed, hand-selected and aged a minimum of 35 days.
Bacon-Wrapped Twin Petite Filet Mignon
Our bacon-wrapped filets are the perfect taste combination. Juicy, tender filet mignon wrapped in a savory strip of applewood smoked bacon. one of our specialties.
New York Strip
Cut from the heart of the short loin, our well-marbled New York strip is bursting with juicy flavor and aroma that come to life on our grill.
Nothing satisfies a really big steak appetite like an Old Custom House porterhouse! It’s like having a whole filet mignon and a whole strip loin on your plate. all with the flavor-enhancing bone left in!
Our rib eye has just the right amount of marbling to give you a juicy, flavorful ribeye steak that’s second to none.
Eating light has never been so delicious! Our chicken breasts are hand-picked for freshness and flavor.
Pork Loin Chops (2)
Extra thick, extra meaty center cut Frenched pork chops are a traditional favorite.
Carved from the center of the sirloin, our sirloin steaks are naturally lean and bursting with bold, beefy flavor. one of our specialties.
St. Louis Style Barbecued Pork Ribs
Meaty, tender ribs smothered in our sensational housemade barbecue sauce for a taste sensation you won’t soon forget. one of our specialties.
Surf ‘n Turf
4oz. bacon-wrapped filet mignon with grilled Jumbo Shrimp and pan seared jumbo scallops topped with chimichurri butter.
Grilled Cheese Sandwich
Hot Dog & Fries
Chicken Strips & Fries
Pasta & Red Sauce
Pasta & Cheese
Burger & Fries
Mug Root Beer
Raspberry Iced Tea
Pelligrino and Milk
Add green salad or clam chowder for $3, grilled chicken for $4 or pan seared prawns or scallops for $8
Fettuccine Alfredo with Asparagus & Mushrooms
Egg fettuccine in a garlic cream sauce finished with grilled asparagus and sautéed shiitake mushrooms. one of our specialties.
Bowtie Pasta with Sun Dried Tomato Pesto
Bowtie pasta tossed with sun dried tomato garlic pesto, topped with roasted pine nuts, black olives and Parmesan cheese.
Braised Tenderloin Beef & Asiago Tortellini
Tender sliced filet mignon tips, portabella mushrooms and roma tomatoes tossed with asiago filled tortellini in a basil marsala sauce. one of our specialties.
Custom House Favorites
Custom House 1/2 Pound Cheeseburger
Certified Angus Beef patty grilled to perfection. Served with fries. 9 Sub Garden Burger at no charge.
Add bacon or avocado for$2.00
Ortega chiles or mushrooms for$1.00
Grilled croissant with slow roasted turkey, avocado, applewood smoked bacon, lettuce, tomato and melted Jack cheese. Served with fries. one of our specialties.
Seasoned and grilled fish fillet on garlic Parmesan sourdough bread with green leaf lettuce, tomato, onion and tartar sauce. Served with fries.
Fish & Chips
A Custom House specialty, our Alaskan cod fish and chips are tempura battered and include a dinner salad or cup of clam chowder. Breaded upon request.
Colossal yellow onions dipped in buttermilk and spices and breaded with cracker meal.
Hot Apple Wrap a la Mode
Homemade wraps of granny apples and cheesecake in a flour tortilla. Hand battered, then rolled in cinnamon and sugar, and served with rich vanilla ice cream.
Salted Caramel Pecan Cheesecake
Plain New York style cheesecake swirled with caramel cheesecake atop a chocolate cookie crumb crust, topped with caramel, chocolate, pecans, sea salt crystals and a chocolate pecan truffle.
Mocha Swirl Cheesecake
New York style cheesecake with hazelnuts, mocha and fudge sauce ribbons, topped with a decadent chocolate curl.
Ghirardelli Chocolate Brownie Sandwich
Dark and milk chocolate chips flirt with an elegant cherry filled brownie with vanilla bean ice cream sandwiched in between. Topped with whipped cream.
Custom House Banana Split
Fresh banana topped with vanilla bean, chocolate and strawberry ice cream, chocolate syrup, candied walnuts, whipped cream and a sweet Maraschino cherry.
Tiramisu, which means “pick me up” in Italian. is a traditional luxurious dessert consisting of alternating layers of imported mascarpone and lady fingers delicately soaked in top quality imported espresso with a hint of liquor.
Chocolate Lava Cake a la Mode
A warm chocolate cake with a center of liquid fudge. Served with rich vanilla ice cream and cool whipped cream.
Fresh olallieberry pie prepared at the Avila Valley Barn, baked fresh daily at The Custom House. Limited to seasonal availability.
The story of The Old Custom House actually had its beginning in 1542 when Don Juan Rodriquez Cabrillo discovered the San Luis Bay and named it Todos Santos (All Saints) because of its beauty. After that, there was a slight lull in the ports history-just a bit over 200 years of obscurity (things tended to move slow in those days.)
In 1772, after the building of the Mission San Luis De Tolosa, events started to gain momentum. Ranchers and merchants came in, and as the population grew, so did the need for supplies. Shipping became common in the first half of the 19th Century using Cave Landing as the port ‘o’ call. But because passengers had to climb a rope ladder up and over the rocky cliffs and supplies had to be lifted up with massive cranes, Cave Landing’s history was a short one.