SMALL PLATES

PARMESAN-CRUSTED TOMATO vegetable gazpacho, basil oil, watercress

Dungeness Crab Cakes pan-seared, shaved fennel & watercress, orange-cumin reduction

Ahi Tuna Poki* chilled sushi-grade tuna, avocado, taro chips, cucumber, sriracha

BEEF CARPACCIO* roasted garlic & sundried tomato-infused sea salt, arugula, parmesan

Artisan Cheese Plate port salute, rouge river smoked blue, pecorino

Szechuan Pepper Prawns jicama and pineapple slaw, sweet chili glaze

Sweet & Spicy Pork mongolian barbecue marinade, hot ’n’ spicy pears, green papaya salad

SALADS

Baby Greens baked brie crostini, carrots, sweet peppers, walnut vinaigrette

Classic Caesar housemade dressing, paper-thin croutons, lemon, parmesan

GOLDEN Beet ruby red grapefruit, avocado, arugula, spanish almonds, brÛlÉed goat cheese

Spinach strawberries, leeks, fennel, aged balsamic, extra-virgin olive oil

CHEF SPECIALTIES

Roasted Chicken lemon pan juices, mashed potatoes, baby vegetables

Soy-Simmered Salmon* edamame risotto, pea sprouts, lotus chips

Petit Tenderloin Filet*smoked rogue river blue cheese gratin demi-glace, caramelized cipollini
onion demi-glace, grilled asparagus

BLOODY MARY New York*bloody mary marinade, horseradish fingerling potatoes,
tempura green beans

ALASKAN HALIBUT quinoa pilaf, citrus and peppercorn salsa, toasted almonds

MOROCCAN Pork Chop harissa-spiced, roasted red pepper, couscous, pea vines, cherry tomatoes

Prosciutto-Wrapped Jumbo Sea Scallops black lentils, apple salad, cider and brown butter sauce

Risotto spring vegetables, fresh mozzarella, saffron corn purée, crispy shallots, fresh herbs

Vegetarian Lasagna roasted mushrooms, butternut squash, zucchini, three cheeses

SHAREABLE SIDES

Executive Chef: Paul Marks      Sous Chef: Jennifer buethe
*Consuming raw or undercooked foods to order may increase your risk of foodborne illness.
Menu items and prices subject to change without notice.