Hours: Tus-Thu: 5-8Pm. Fri-Sat:5-9pm. Closed Sun-Mon
Three pan seared Dungeness Crab Cakes with a togarashi lemon aioli** topped with micro greens
With Local Bee Honey, dates, apricots, dried cranberries, and toasted almonds
Three sea scallops with a brown sugar parsnip puree, asparagus tips, and bacon
Raw-Thinly shaved Angus Rib-Eye* with Truffle oil, shaved sea salt, Spring onions, and Crème fraiche
Fresh Manilla Clams* in a white wine herb and garlic butter sauce, served with grilled bread
Six Jumbo prawns on ice. With House made cocktail sauce and grilled lemon
Fresh Butter Lettuce greens with thinly sliced pears, candied walnuts, prosciutto, pickled red onion, Chevre`, and a spiced lemon, shallot, and honey vinaigrette.
Chopped romaine, parmesan, and garlic croutons, with a lemon-anchovy and egg dressing*
Fresh Beets atop a goat cheese spread, with roasted shallots, tart cherries, and thinly sliced radish. Topped with sweet potato crisps. Dish cannot be split in the kitchen
Creamy pumpkin ale cheese soup with Crème fraiche, chives and paprika.
House cut CedarRiver FarmsFilet Mignon Topped with a bourbon, mushroom, and rosemary cream sauce. With green beans and Yukon smash potatoes
House Fillet then Grilled wild King Salmon* With Crème fraîche Yukon smashed potato, grilled asparagus, cucumber rolls, and a garlic butter sauce
House cut and Grilled, Snake River Farms, Kurobuta Pork chop*. Served with a sweet potato purée, and tart cherry & ginger compote, and roasted Brussels sprouts
Crispy skin roasted Duck with a sweet pea Velouté sauce. Served with a crispy potato pavé, sautéed portobello mushrooms, and charred corn.
Served with an Anaheim pepper and corn purée, asparagus tips, Cremini mushrooms, charred corn, and sautéed cipollini onions. Topped with a white wine Beurre blanc.
Italian sausage, black truffle, and tomato ragu
Vermicelli pasta with sautéed squash, garlic, and caramelized onion. Tossed in a white wine butter sauce with basil, pine nuts, cherry tomatoes, and parmesan
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