Chef’s Specials

Starter

Crispy Duck Wings – spicy garlic, Asian citrus glaze – 12.5

Greek Salad - Tabbouleh style, feta cheese, tomato, Kalamata olives, barley; herb lemon vinaigrette - 9.

Entrées

Seared Wagyu Bavette Steak - 8oz Snake River Farms sirloin tip, Yuzu chimichurri; bacon and chive potato croquette, fresh market vegetable – 32.

Seared Wild Northwest Halibut - sautéed English peas, pistou, rice pilaf, pea shoots – 34. 

Wild Alaskan Salmon - lemon shallot butter; roasted rainbow potatoes, fresh market vegetable – 39.

Mexican Chorizo Pasta - Wagyu beef chorizo, grape tomatoes, carrots, spinach, chipotle crema, feta cheese, orecchiette – 22.

Cracker Crusted PacificRockfish – pickled peach relish, roasted potato medley – 22.

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

Dessert

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

{Updated 6/18/18}