Chef’s Specials

Starter

Honey Garlic Duck Wings - Asian citrus glaze – 12.5

Fried Pacific Oyster Salad - bagel breaded, Greek yogurt dressing, cucumber, pearled barley, feta crumbles – 18.

Entrées

Seared Scallops - wild mushrooms, spring succotash, preserved lemon, spinach – 25.

10oz Prime Top Sirloin – sweet potato hash brown, chimichurri; fresh market vegetable – 32.

Beef Sirloin Gnocchi - red wine demi-glace, fresh spinach, Roma tomatoes – 22.

Pistachio Crusted Wild Northwest Halibut – mashed carrots, Brussels sprout salad – 34.

Spanish Paella - Andouille sausage, shrimp, clams, mussels, peas, red peppers, onions, paprika, white wine, saffron broth – 29.5

Pork Three Ways - 10oz pork porterhouse, bacon apple chutney, prosciutto crisp; garlic mashed potatoes – 26.

Additions

Twice Baked Potato - cheddar, chives – 7.
or substitute on any entrée – 2.

Bone Marrow Butter – 5.

Dessert

Beignet Trio - dulce de leche, raspberry, chocolate – 9.

{Updated 4/17/18}