SMALL PLATES

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

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

Pizza Margherita extra-virgin olive oil, cherry tomatoes, mozzarella cheese, basil

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

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 mustard and tarragon vinaigrette

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

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

Chop Chop chicken, avocado, point reyes blue cheese, egg, bacon, red wine vinaigrette

Tiger Prawn butter lettuce, asparagus, egg, tomato, avocado-lemon vinaigrette

Grilled Chicken grilled halloumi cheese, fava and pole beans, cherry tomato, lemon vinaigrette

SANDWICHES

BLTA smoked bacon, butter lettuce, vine-ripened tomato, avocado, herb aioli, essential wheat

Griddled Reuben corned beef, swiss cheese, herb sauerkraut, essential rye

Spanish Tuna red onion, capers, lemon, micro greens, dijon mustard aioli, essential potato

French Dip mustard aioli, dill Havarti cheese, mixed greens

FRENCH DIP roast beef, caramelized onions, smoked mozzarella, essential potato baguette

Beef Brisket house barbecue sauce, crispy slaw, horseradish aioli, baked beans, brioche bun

Sirloin Burger havarti, pickled onion, romaine, tomato, herb aioli, brioche bun

CHEF SPECIALTIES

Grilled Halibut Tacos vegetable slaw, lime and chipotle dressing, mango salsa

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

Grilled Shoulder Tenderloin salt and pepper fingerling potatoes, wilted pea vine and herb salad

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

Executive Chef: paul marks      sous chef: mai phan-redwine