FIRST COURSES
Oysters in a carrot-ginger vinaigrette $8
Fried oysters with citrus-soy dressed arugula $8
Oysters with a cucumber relish $8
Corn chowder with Nueske smoked bacon $8
Seared scallop/artichoke risotto cake/caper-raisin-walnut relish $9
Baked ‘Fisherman’s Daughter’ shrimp/oregano, garlic, lemon, feta cheese $10
Cambazola panna cotta/pickled plums/proscuitto chip/brushetta $10
Dungeness crab cake with a lime relish $12
Mussels steamed in a spicy tomato-cilantro broth $10
SALADS
Monterey squid salad/mango, long beans, red peppers/cilantro-orange dressing $10
Dungeness crab salad with avocado & spicy ginger vinaigrette $13
Baked gorgonzola, golden chutney, candied pecans & curried butter lettuce $10
Hearts of romaine salad, aged asiago, crumbled croutons & basil vinaigrette $7
Heirloom Tomato salad, grapes, basil, ricotta salata & arugula $10
ENTREES FROM THE WATERS
Hand lined Mahi/black pepper-rum sauce/cucumber salad/green onion rice $23
‘Quinault’ Sablefish crusted with pepper/wasabi slaw/ginger vinaigrette $22
Wild Alaskan Salmon/summer squash/whole grain mustard soubise/buerre blanc $22
Gulf of Maine Scallops/tomato-truffle butter/thyme risotto custard $24
Tilapia/thyme mashed potatoes/garlic-balsamic vinegar butter $19
Sturgeon/coconut rice/zucchini fritters/red curry vinaigrette $23
ENTREES FROM THE LAND
Weber Farms natural chicken breast lemongrass marinated/rice fritters/lemongrass salad $18
Snake River Farms Kurobuta pork shank braised in dark beer/apple mustard/baked penne pasta $22
Toasted couscous/sauté of corn, green beans, summer squash Basil-walnut pesto $17
Grimaud Farms natural Muscovy duck confit honey reduction/chile au gratin potatoes/braised fennel $20