Starters

Spring Quinoa Salad - cranberry, carrot, cilantro, lemon emulsion – 8.

Brussels Sprouts - crispy pancetta, fennel, onion, orange, browned butter vinaigrette, Swiss cheese – 9.5

Brie Grilled Cheese Crostini (3) - baguette, cherry compote – 9.

Entrées

Duck Confit a l’Orange - confit legs and thighs, mandarin orange glaze; marble potatoes, market vegetable – 25.5

Blackened Pacific Rockfish - pickled peach relish; potato hash, market vegetable - 24.

Pistachio Crusted Neah Bay Halibut - oven-roasted, lemon-pepper aioli; garlic confit mashed potatoes, asparagus – 34.5

Garlic Butter Surf & Turf - 7oz Wagyu cadera steak, seared jumbo prawns; garlic confit mashed potatoes, market vegetable – 31.5

Grilled Ahi Tuna Ramen Bowl - snow peas, mushrooms, shrimp, cilantro, miso soy broth, yakisoba noodles – 22.5

Beef Stroganoff - 6oz choice lean prime rib bites pan-seared with wild mushrooms, brandy cream sauce; linguine – 25.5

Dessert

Eton Mess - berry coulis, crisp meringue, sweet cream – 8.5

{Updated 4/19/19}