Starter

Roasted Squash Burrata Salad - acorn squash tossed in brown sugar and organic maple syrup then roasted golden, presented over butter lettuce with crazy burrata and toasted hazelnuts – 9.5

Entrées

Northwest Seafood Cioppino - fresh clams, mussels, habit, steelhead, prawns and scallops sautéed with pancetta and white wine then simmered in clam stock with a basil and garlic infused house red sauce with fall squash, red onions, and peppers – 26.

12oz Choice New York Steak with Lodge Butter - char-grilled, presented with a garlic-herb compound butter accented with Dijon mustard and horseradish; gorgonzola scalloped potatoes and fresh market vegetable – 36.

Tenderloin Shepherd’s Pie - pieces of beef tenderloin sautéed with carrots, onions, celery, peppers, green peas, sweet corn, garlic, shallots, sage and thyme finished with a Marsala and veal demi-glace, topped with garlic mashed potatoes and cheddar-jack cheese, finished in the oven and garnished with crispy onions – 23.

Mushroom Crusted Wild Coho Salmon – fresh Coho salmon fillet dusted in a dried porcini mushroom mix then char-grilled, finished with a wild mushroom Dijon cream; bistro rice pilaf and fresh market vegetable – 27.

Pecan Crusted Rockfish with Hollandaise - fresh Pacific rockfish fillet with a toasted peace and panko crust, pan-seared golden and finished with hollandaise and sliced avocado; roasted baby potatoes and fresh market vegetable – 23.

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

Dessert

Carrot Bundt Cake – house made, accented with carrots, raising, pineapple, walnuts and cinnamon, filled with cream cheese frosting; crème anglaise – 8.5

{Updated 10/5/17}