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Appetizers
Ahi Tuna “Crudo” Lemon Marinade, Fried Capers 12*
Dungeness Crab with Fennel Red Onion Salad, Grapefruit Vinaigrette 12
Foie Gras with Sour Cherry Compote & Toasted Brioche 18*
Grilled Prawns with Crispy Apple Wood Smoked Bacon, Soft Polenta & Lobster Nage 13
Selection of Northwest Cheeses from Local Producers 12
Oysters on the Half Shell, Served Raw with Champagne Mignonette 12*
Crispy Calamari with Chermula Tomato Sauce, Parsley Oil 12
Sautéed Manila Clams with Thai Coconut Broth 12*
Seasonal Soup 9
Grilled Heart of Romaine with Apples, Crispy Smoked Bacon & Roquefort Vinaigrette 9
Organic Wild Greens with Goat Cheese, Toasted Pistachios,
Orange Champagne Vinaigrette 8
Entrees
Roasted King Salmon with Red Wine Quinoa, and Thyme Brown Butter 29*
Sea Scallops with Caramelized Onion Farro, Smoked Bacon, Carrot Reduction 29*
Green Curry Seafood Risotto with Shitakes and Chili Oil 28
Pacific Swordfish with Ginger Hong Kong Noodles, Baby Bok Choy, Yuzu Lime Butter 31*
Rare Ahi Tuna with Smashed Fingerling Potatoes, Romesco Sauce, and Sautéed Rapini 32*
Hawaiian Mahi Mahi with Roasted Butternut Squash, Winter Mushroom Ragout 28*
Atlantic Monkfish with Stir Fried Pea Vines, Edamame, Roasted Garlic Ponzu 29*
Free Range Chicken with Basil Risotto, Preserved Lemon Glaze 26
Rack of Lamb with Rosemary Potatoes, Oven Dried Tomatoes, Nicoise Olive Puree 42*
Beef Tenderloin with Bacon Scallion Potatoes, Brandy Glazed Cremini Mushrooms 40*
*Your government would like you to know that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness |