Chef’s Specials

Starters

Buddha Bowl - quinoa, avocado, bean sprouts, shaved kale, feta cheese, bell pepper, crispy citrus chow mein, cucumber yogurt dressing – 9.

Oysters on the Half Shell - Humboldt Bay; mignonette, cocktail sauce – 3.5 each / half dozen – 19.

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

Entrées

Mary’s Airline Chicken Breast - Free-Range Organic Air Chilled Chicken, Non-GMO / oven-roasted, Romesco sauce; lemon-garlic gnocchi, market vegetable – 25.

Seafood Encrusted Pacific Rockfish - pan-seared, scallop and shrimp crust; roasted marble potatoes, creamed spinach – 27.

Grilled Ahi Tuna - wasabi mousse, roasted marbled potatoes, candied ginger and satsuma salad – 29.5

Roasted Bacon Wrapped Pork Loin - parmesan crispy blood orange jus; Washington truffle mashed potatoes, market vegetable – 32.

Surf & Turf - split King crab legs, drawn butter, Wagyu camera steak, Yuzu chimichurri; garlic confit mashed potatoes, market vegetable – 46.5

Dessert

Apple & Cherry Bread Pudding -
streusel top, cherry glaze, dulce de leech gelato – 9.

{Updated 2/22/19}