SMALL PLATES

Bruschetta Trio spanish tuna, truffled white bean, oven-dried tomato, goat cheese and basil

Ahi Tuna Poki hawaiian-style marinade, avocado relish, sriracha, lotus and tarro chips

Beet Carpaccio red and gold sugar beets, mÂche salad, spanish almonds, capers

Dungeness Crab Cakes sweet dijon emulsion, watercress and fennel salad

SALADS

Organic Baby Greens carrot, red onion, cherry tomato, red wine vinaigrette

Organic Bibb roasted walnuts, fennel fronds, dijon and tarragon vinaigrette

Caesar romaine hearts, paper-thin croutons, lemon, parmigiano-reggiano

Caprese vine-ripened tomato, mozzarella, basil, extra-virgin olive oil, balsamic syrup

CHEF SPECIALTIES

Oven-Roasted Chicken herb spaetzle, baby vegetables, lemon au jus

Alaskan Halibut summer vegetables, sweet-pea purÉe, lemon caper vinaigrette

Pan-Seared King Salmon sugar beets, sweet corn and truffle purÉe, yukon chips

Asparagus and Brie Ravioli champagne cream sauce, asparagus tips, lemon zest

Mongolian Pork Chop marinated, grilled, roasted garlic mash, pickled onions, baby bok choy

Grilled Tenderloin wild mushroom sautÉe, cambozola, cherry tomato risotto, frizzled leeks

Prime New York cipollini onions, shiitaki mushrooms, haricot verts, oregon pinot demi

Wild Mushroom Quinoa beets, baby vegetables, tomato vinaigrette

Grilled Lamb Chops marinated, slow-cooked cannellini beans, escarole, red wine cherry reduction

Northwest Cioppino finfish, shellfish, leeks, grilled bread, chimichurri, roasted tomato-saffron broth

Executive Chef: paul marks      sous chef: brian clevenger