Appetizers

Ahi Tuna Tacos

Fried Wonton, Ahi Tuna Tartare, Wasabi Aioli, Shredded Napa Cabbage, Sesame Vinaigrette   16*

Calamari Steak

Pan Seared, Tomato and Herb Beurre Blanc, Garlic Bread   15

Crab Cakes

Crab, Scallops, Ginger, Miso Aioli, Buckwheat Soba Noodle Salad, Chili Oil 18

Fresh Oysters

Served on the Half Shell with a Riesling Mignonette 4 ea.* (GF)

Fresh Oysters

Served Au Gratin in Roasted Shallot Cream Sauce, Topped with Basil and Sauteed Spinach 4 ea.* (GF)

Lobster Ravioli

Served Au Gratin in Roasted Shallot Cream Sauce, Topped with Basil and Sautéed Spinach 15

Bacon Wrapped Dates

Served in Lemon Garlic Butter   7   (GF)

 Lamb Kofta Kebabs

Tzatziki Sauce, Chopped Tomato, Cucumber, and Kalamata Olive Salad, Feta Cheese, Pita Bread 14

Fried Brie

Wrapped in Pastry, Fig Marmalade, Roasted Garlic Puree, Fresh Grapes, Rosemary, Balsamic Reduction, Toasted Pistachios, Toast Points 13

Mixed Olives

Assortment of Seven Varieties of Cured Olives   7   (GF)

Hummus

Roasted Poblano, Sun-Dried Tomato, Cotija, Toasted Pumpkin Seeds, Cilantro, Extra Virgin Olive Oil, Fried Pita 13

Soups and Salads

Add to any salad - Grilled Chicken Breast 8, Seared Halibut Filet 22

Caesar

Romaine, Parmesan, Croutons, Caesar Dressing   10

Caprese

Fresh Mozzarella and Tomato Salad with Basil   11   (GF)

Greek

Tomatoes, Red Onion, Cucumbers, Feta, Olives, Balsamic Vinaigrette   11   (GF)

House

Field Greens, Bacon, Toasted Pecans, Bleu Cheese, Pear Vinaigrette   10   (GF)

Roasted Beet

Chevre, Candied Maple Walnuts, Rosemary-Orange Reduction, Balsamic Vinegar   12   (GF)

French Onion Soup   12

Creamy Chicken Marsala Soup   8

Entrees

Almond Halibut

Crusted Filet, Cherry and Apple Cider Beurre Blanc, Jasmine Rice, Chef Vegetables   37

Cheeks

Lightly Dusted Pan Seared Halibut Cheeks, Pancetta and Pea Risotto, Lemon Brown Butter, Basil Oil,

Balsamic Reduction   37

Coconut Crusted Rockfish

Green Curry Lemongrass Sauce, Jasmine Rice, Sautéed Peppers, Onions,

Spinach   30   (GF)

Duck Breast

Pan Seared, Guajillo-Corn Bisque, Chorizo Meatballs, Masa Fritters, Broccolini, Cotija   35  

Bratwurst

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

Whole Grain Mustard   26

Double Cut Pork Chop

  Brined and Grilled, Blackened Shallot Demi Glace, Mashed Potatoes,

Sautéed Brussel Sprouts, Onions, and Bacon, Apple Compote, Toasted Pecans   36 

Filet Mignon

Grilled, Bordelaise Sauce, Topped with Crispy Prosciutto and Bleu Cheese, Mashed Potatoes, Chef Vegetables 48     

Short Rib

Boneless Beef, Tomato and Chianti Braising Jus, Mashed Potatoes, Sautéed Greens,

Grape Tomatoes, and Onions, Parmesan Cheese Tuile   42 

Mushroom and Chevre Ravioli

Fresh Local Alaska Pasta, Roasted Garlic and Rosemary Cream,

Sautéed Greens, Onions, Roasted Root Vegetables, and Brussel Sprouts, Chevre, Toasted Walnuts 24                                                                                                                                             

Chile Relleno

Masa Battered and Fried, Quinoa, Black Bean, and Corn Stuffed Poblano Pepper,

Spiced Tomato and Butternut Squash Sauce, Sauteed Greens, Onions, and Bell Peppers, Crema,

Toasted Pumpkin Seeds, Cotija, Cilantro   24   (GF)

Kid’s Menu

Chicken Tenders

Served with Fries   8

Grilled Cheese 

Served with Fries   8

Children’s Pasta 

*Choice of Butter and Parmesan or Alfredo Sauce

Served with Garlic Bread   10

Grilled Chicken Breast 

*Choice of Fries or Rice Pilaf

Served with Chef’s Choice Vegetables 14

There is a $5 charge for split entrees.

Parties of 6 or more include an 18% service charge.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness