Fall 3-Course Early Dinner Specials

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Starters

Brussels Sprouts - crispy bacon, fennel, onions, oranges, bacon vinaigrette, Swiss cheese – 9.5

Mountain Rose Apple Salad - organic field greens, pink lady apples, candied walnuts, goat cheese croquette, champagne vinaigrette – 10.

Entrées

Washington Bone-In Ribeye - 16oz char-grilled St. Helens choice grade topped with black garlic butter; garlic gratin potatoes, mixed vegetable – 43.

Braised Australian Lamb Shank - rosemary and mustard demi-glace; creamy white polenta, mixed vegetable – 29.

Wrapped Pacific Rockfish & Scallops - zucchini wrapped oven-baked rockfish fillet with seared scallops, served with crispy chickpea gnocchi and baby carrots; spinach and yellow pepper purée – 29.5

Swordfish Succotash - grilled Pacific swordfish fillet, dill, carrots, lima beans, celery, onions, sweet peppers, roasted corn; lemon pepper aioli – 29.5

Dessert

House Made Banana Bread - brûléed banana, dulce de leech, vanilla ice cream – 8.5

Items & Prices subject to change.
{Updated 11/11/19}