Chef’s Specials


Strawberry Apple Pecan Salad - organic baby spinach leaves tossed with house made champagne vinaigrette dressing, topped with julienned Granny Smith apples, toasted pecans and fresh strawberries – 9.

Almond Crusted Scallops – Alaskan weathervane scallops breaded in toasted almonds, parmesan cheese and panko, presented with a blood orange beurre blanc; daikon radish sprouts – 16.5


Smoked Gouda Penne Pasta with Dungeness Crab - sautéed red onions, green peas, white wine and bacon tossed with penne pasta, smoked gouda cheese, and heavy cream, finished with Dungeness crab – 26.5

Crab Encrusted Steelhead - pan-seared then oven-baked with a mixture of Dungeness and Snow crab, coconut milk, shallots, cilantro, red bell pepper and fresh lime juice, topped with a mozzarella provolone cheese blend, served with a side of hollandaise; Brussels sprouts and rainbow baby carrots sautéed with bacon, white wine, and white balsamic vinegar – 30.

American Wagyu Sirloin - 7oz Snake River Farms Wagyu sirloin char-grilled with house seasonings, topped with a gorgonzola fritter, finished with a roasted wild mushroom demi-glace and crispy onions; garlic mashed potatoes and fresh market vegetable – 36.

Cider Brined Pork Porterhouse - 10oz char-grilled pork chop with house seasoning, finished with a forest mushroom and Granny Smith apple cream sauce, red onion, and fresh thyme; garlic mashed potatoes and fresh market vegetable – 29.


Chocolate Truffle - topped with a mixed berry compote, finished with Chantilly cream – 8.5

{Updated 2/21/18}