splash des moines menu

Chopped romaine, chilled smoked sea bass, cucumber, tomato, capers, red onion, hard egg, caviar dressingSpinach, roasted corn, crasins, candied walnuts, bacon, gorgonzola, cranberry champagne vinaigretteBaby iceberg wedge, gulf shrimp, lump blue crab, tomato, hard egg, louis dressingRomaine, parmesan shell, pine nuts, anchovies, classic garlic anchovy dressingBaby field greens, roasted tomato, cucumber.
Add grilled colossal gulf shrimp $6. Dinner served Monday thru Saturday 5:00 p.m. until 10:00 p.m. Inspired by the varied styles and flavors of the food, he began gathering recipes from Key West, Islamorada and Key Largo. My plan has always been to bring the best of my culinary discoveries, as I travel the Islands, back to Iowa to share with my guests.”The idea for Splash was given birth on the water in 1998 by an avid Key’s fisherman, Bruce Gerleman. Flown in fresh daily from Hawaii, Alaska, Seattle, Boston and the Florida Keys, Bruce’s commitment to quality and detail is unsurpassed.Dom joined Splash in 2003 with a vision and commitment to create a fine dining seafood experience which rivals any restaurant in the country. Bahasa Malaysia (Malaysia) Upon reading the menu it was mentioned that Splash's seafood is imported in daily. All caviar subject to availability

His fishing expeditions took him all over the Florida Keys where he discovered exotic meals cooked by the ‘locals’.

Broiled with bacon, caramelized onions, spinach, and hollandaise
Cool 4. 42 friends.

© 2020 Splash Seafood Bar & Grill. Add seared sea scallop $6 Don’t be left behind, joining us are top fashion designers that will be igniting the Splash floor in high fashion! English (Republic of Ireland) An $8 charge will be added to all split entrees. consult your physician or public health official for further information.Gulf shrimp, Alaskan king crab and Maine lobster with cocktail sauce and lemon caper tartar…Broiled with bacon, caramelized onions, spinach, and hollandaiseChoice of preparation: char-grilled, sake-grilled, pan seared, meuniere, cajun blackened, moutrade*All seafood prepared medium except Tuna, done rareThick, rich and full of whole clams, potatoes, and baconChopped romain, chilled smoked sea bass, cucumber, tomato, capers, red onion, hard egg, and caviar dressingSpinach, roasted corn, crasins, candied walnuts, bacon, gorgonzola, cranberry champagne vinaigretteRomaine, parmesan shell, pine nuts, anchovies, classic garlic anchovy dressingBaby field greens, roasted tomato, cucumber, your choice of balsamic vinaigrette, creamy romano, cranberry champagne vinaigrette, lemon Dijon vinaigrette,  bleu cheeseShredded iceberg, gulf shrimp, blue crab, tomato, hard egg, Louis dressingMixed greens, roasted beets, Maytag blue cheese, bacon, candied walnuts, tarragon horseradish vinaigrette1 pound in saffron white wine broth with goat cheese croutonThin sliced rare filet with wasabi, capers, beer mustard and crostiniKung pao style in sweet chili sauce with roasted cashews and asian slawLightly beer battered chunks of cold water lobster tail with grilled slaw and malt vinegar gastricSeared with wasabi, pickled ginger, seaweed and crispy wontonsTwo pound whole lobster steamed or grilled with drawn butterFilet mignon oscar, shellfish pan roast and shrimp scampiGrilled scallops finished with a sriracha butter sauce and lobster toastMirin miso marinade with edamame salad and jasmine riceSeared rare, jasmine rice, snow peas, wasabi, ginger and wakamePan roasted, lemon garlic demi glace, asparagus and roasted mushroomsCold water lobster, campanelle pasta and quattro formaggio sauceGulf shrimp, tenderloin tips, gorgonzola cream sauceGulf shrimp, asparagus and roasted mushroom in a goat cheese compoundRoasted mushroom, asparagus, roma tomato, scallion, garlicBerkshire ham in the traditional Spanish serrano style, aged 400 daysLa Quercia proscuitto americano, la quercia copa americano, Maytag blue cheese, Maytag extra sharp cheddar and Maytag havartiAged 24 months, salty, crystallized burst of flavorWashed-rind, full-flavored organic cow’s milk triple cream, aged 4 weeksOrganic cow’s milk triple-cream, buttery and earthyLightly aged goat’s milk with a thin layer of paprika2012 World Champion, fruity, full-flavored raw sheep’s milkGrass fed cow’s milk, rich and hearty with layers of caramel, nuts and fruitThe Splash Oyster Bar has the largest selection of cold-water oysters in Iowa.

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