Starters

Sambal Beef Tidbits - tender beef marinated in soy sauce, sambal, sesame oil, fresh ginger and minced garlic, served over spicy bistro slaw – 12.

Hoisin Katsu Duck Wings – breaded duck drumettes are flash-fried, then tossed with a hoisin katsu glaze – 11.

Watermelon and Organic Arugula Salad - shaved fennel, English cucumber and feta cheese tossed in a preserved lemon herb vinaigrette, finished with crispy prosciutto and candied Marcona almonds – 11.

Pizza

Chicken Blanco - pulled chicken, prosciutto, fresh spinach, white onions, fresh chili peppers and ground black pepper with house made white sauce, mozzarella and provolone cheese – 15.5

Entrées

House Smoked Steelhead - cold smoked then pan-seared, presented with crème fraîche, served over a fresh corn and sautéed leek red potato hash, finished with fresh dill – 26.

Pacific Northwest Wild King Salmon - char-grilled with house seasonings then finished with a fresh Bing cherry salsa; garlic mashed potatoes and fresh market vegetable – 36.

Fresh Stuffed Sole, Cordova - oven-baked around a filling of cream cheese, chopped Alaska weathervane scallops, Dungeness crab, shrimp, shallots, spinach and Chef’s seasoning, finished with a citrus beurre blanc; bistro rice pilaf and fresh market vegetable – 26.5

Fresh Halibut - char-grilled then finished with a garlic sun-dried tomato pesto beurre blanc; roasted baby potatoes and fresh market vegetable – 36.

Dessert

Strawberry Bundt Cake - house made, presented with strawberries macerated in Chambered liqueur and raspberry purée, finished with a pinch of cinnamon; Chantilly cream – 7.5

{Updated 8/18/17}