STARTERS

Black Cod Salade Niçoise ~ black cod marinated in sake lees, pan-seared and served over romaine, butter lettuce and arugula with sea beans, watermelon radish, egg and tomato; red miso vinaigrette dressing – 13.

ENTRÉES

Crab & Shrimp Stuffed Patagonian Prawns ~ wild Patagonian pink prawns stuffed with a blend of Dungeness crab, chopped shrimp, fresh spinach, red pepper, onion, parmesan cheese, a hint of jalapeño, lemon and orange zest, oven-roasted and finished with a lemon beurre blanc; Yukon gold cheesy potato cake and fresh market vegetable – 27.5

Pacific Northwest Halibut ~ char-grilled with house seasoning and topped with fresh mango, papaya, and pineapple salsa; creamy risotto with mushrooms, spinach, and parmesan cheese and fresh market vegetable – 36.

French Onion Ribeye Steak ~ 16oz choice ribeye with house seasonings then char-grilled, topped with caramelized onions, gruyere, swiss and parmesan cheese; garlic mashed potatoes and fresh market vegetable – 36.

Semolina Rockfish with Lobster Gnocchi ~ boneless rockfish fillets dusted in semolina flour then pan-fried crisp, served over a lobster tarragon gnocchi; fresh market vegetable – 23.

Updated 4/24/17