This is my first review so pardon if my thoughts are all over the place
I went to Moon Bay this weekend for my graduation dinner and it was decent I don't think anyone was overly wowed but it was a solid meal. Moon Bay is obviously a seafood restaurant and I'm not a shellfish eater but I occasionally dabble in fish that isn't fishy if that makes any sense
The appetizers...we started with the Surf n' Turf Roll and the Crunchy Lemon Sole fingers and Popcorn Shrimp. The Surf n' Turf roll was divided and featured 4 pieces of Lobster in a creamy mayonaise type sauce and 4 pieces of beef in a marinade reminiscent of sesame (tasted similar to Bulgogi). The lobster roll was a favorite at the table all 4 of the other diners were all eyeing the last piece. The Sole fingers were flavorful and crunchy. The green mayo was very tasty...it was basically a dressed up tarter sauce with herbs in it
On to dinner we ordered the Steak Frites, Bronzed Salmon, Whole Crispy Striped Bass, Pan Seared Scallops and Herb Crusted Chicken.
The Steak Frites was a flank steak on a bed of heirloom tomatoes, grilled onions and served with a side of rosemary fries. To me flank steak is a hit or miss while the flavor was good I just didnt like the combo of the mushy tomatoes and chewiness of the steak. The rosemary fries were tasty I just wish they were a bit crunchier.
The Bronzed salmon can be grilled, broiled, baked etc. She got it grilled with Fennel Olive Oil Emulsion (Which came on the side) and was very happy. The asparagus hash, fingerling potatoes, tender aparagus, red peppers and onions lightly sauteed was great. All of the flavors really worked great together.
The Whole Crispy Striped Bass aka the Fried Sea Monster. This fish is definitely enough for 2 maybe even 3. The fish comes to the table on a large dinner plate with head and tail on and is deep fried southern style. The fish is meaty and tasty and is complimented by a bed of excellent stone ground cheddar grits and basil tomatoes. There was definitely alot of fish left over but every bit of the grits was devoured by everyone at the table.
The Pan Seared Diver scallops dish has been featured on Food Network and Channel 9 locally by Executive Chef Duane Keller. This was the favorite dish of the table...perfectly cooked scallops with creamed corn and smoky bacon bits
The herbed chicken was a juicy leg and thigh placed atop garlic mashed potatoes and sourrounded mushroom fricassee. Basic.
Overall the dinner was good but service could have been alot better. I will say there were a large number of prom tables throughout the night and it could be that maybe they are still just working out the kinks. They have tables outside in the atrium area which is where we sat so we got views of the indoor water/light show and could still see out the many atrium windows onto the water.