Ahi Tuna Tacos

Fried Wonton, Ahi Tuna Tartare, Wasabi Aioli, Shredded Napa Cabbage, Sesame Vinaigrette   15*


Calamari Steak

Pan Seared, Tomato and Herb Beurre Blanc, Garlic Bread   13

Crab Cakes

Chow Mein Noodle Crusted, Blue Crab, Scallops, Carrots, Peas, Sweet Chili Aioli, Daikon Radish and Green Apple Slaw, Red Tobiko   13 

Fresh Oysters

Served on the Half-Shell with a Riesling Mignonette   3 ea.*   (GF)


Fresh Oysters

Served Au Gratin on the Half-Shell, Topped with Spinach and Bacon Cream   3.5 ea.*   (GF)


Lobster Ravioli

Served Au Gratin in Roasted Shallot Cream Sauce, Topped with Basil and Sautéed Spinach 13


Bacon Wrapped Dates

Served in Lemon Garlic Butter   5   (GF)

Lamb Sliders

Open Faced on Toasted Pita Bread, Spiced Ground Lamb, Tzatziki Sauce, Feta Cheese, Tomato, Red Onion   12  


Fried Brie

Wrapped in Pastry, Fig Marmalade, Roasted Garlic Puree, Fresh Grapes, Rosemary Balsamic, and Pine Nuts   12

Guacamole Hummus

Chick Peas, Avocado, Sun Dried Tomato, Roasted Garlic, Cilantro, Extra Virgin Olive Oil, Jalapeno, Tortilla Chips   13   (GF)


Mixed Olives

Assortment of Seven Varieties of Cured Olives   6   (GF)




Soups and Salads

Add to any salad - Grilled Chicken Breast 7, Seared Halibut Filet 14



Spinach, Roasted Squash, Maple Bourbon Vinaigrette, Chevre, Dried Cranberries, Almonds   10   (GF)


Romaine, Parmesan, Croutons, Caesar Dressing   8



Fresh Mozzarella and Tomato Salad with Basil   10   (GF)



Field Greens, Bacon, Toasted Pecans, Bleu Cheese, Pear Vinaigrette   8   (GF)



Tomatoes, Red Onion, Cucumbers, Topped with Feta, Olives, Balsamic Vinaigrette   10   (GF)


Roasted Beet

Chevre, Candied Maple Walnuts, Rosemary-Orange Reduction, Balsamic Vinegar   10   (GF)


French Onion Soup   10

Soup du Jour   7



Dinner Entrees


Almond Halibut

Crusted Filet, Cherry and Apple Cider Beurre Blanc, Rice Pilaf, Chef Vegetables   30



Pan Seared Halibut, Pancetta and Pea Risotto, Lemon Brown Butter, Basil Oil, Balsamic Reduction   30


Adobo-Lime Marinated Rockfish

Grilled, Tamarind Mole, Rice Pilaf, Sauteed Peppers, Onion, Kale, and Corn, Crispy Tortilla Strips   25


Duck Breast

Orange-Balsamic Demi Glace, Sweet Potato Gnocchi, Sauteed Mushrooms, Peppers, Onion, and Spinach 24

Fried Chicken and Waffle

Housemade Boneless Breast, Root Beer Barbeque Sauce, Cheddar Waffle, Sauteed Onions and Kale, Crispy Sweet Potato   24



Cooked in Pale Ale, Grilled, Sauerkraut, Mashed Potatoes, Chef Vegetables, Served with Demi Glace

and Whole Grain Mustard   20


Pork Loin Schnitzel

Fresh Local Lemon-Black Pepper Pappardelle Noodles, Dill-Mustard-Parmesan Cream, Fennel and Cucumber Salad 24

Beef Short Rib

Boneless, Braised, Charred Tomato Braising Jus, Fried Parmesan Polenta Cake, Grilled Asparagus   26


Filet Mignon

Grilled, Bordelaise Sauce, Topped with Crispy Prosciutto and Bleu Cheese, Mashed Potatoes, Chef Vegetables   36

Lamb Shank

Rosemary Braising Jus, Mashed Potatoes, Sautéed Mushrooms, Onions, and Grilled Brussel Sprouts, Gremolata   24 


Masa Dusted Fried Avocado

Grilled Tomatillo Sauce, Fresh Corn Tortilla, Refried Black Beans, Sauteed Peppers, Onions, Kale, and Corn, Pico de Gallo   20   (GF)


Sage and Butternut Squash Ravioli

Local Fresh Pasta, Kale-Cilantro-Pumpkin Seed Pesto, Sauteed Mushrooms, Grilled Brussel Sprouts, Peppers, Onions, and Kale  20


*There is a five dollar charge for split dinner entrees.
*Parties of six or more include an 18% service charge.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness