Starters
|
|
|
Roasted Eggplant Soup with Peperonata 7. |
|
|
Pan-Fried Oysters on Yellow Tomato Gazpacho6. / 9.
|
|
|
Dungeness Crab Cake with Roasted Garlic Cole Slaw and Lemon8. / 13.
|
|
|
Salmon Gravlox with Capers, Dill Creme Fraiche and Watercress Salad10.
|
|
|
Mixed Greens Salad with Tomatoes, Cucumbers, Feta and Oregano Vinaigrette7.
|
|
| Caesar Salad with Garlic Croutons and Shaved Pecorino-Romano6. / 9. |
|
|
Main Courses
|
|
| Spaghetti with Herb Roasted Tomatoes, Pine Nuts, Basil and Parmigiano-Reggiano11. / 15. |
|
|
Seafood Chowder with Cod, Clams, Shrimp, Leeks, Corn, Potatoes and Chives18. / 22.
|
|
|
Salmon Filet with Fava Beans, Bacon, Buttermilk Mash Potatoes and Basil Sauce20. / 24.
|
|
|
Rockfish Filet with Green Beans, Grilled Summer Squash and Lemon-Caper Salsa Verde18. / 22.
|
|
|
Grilled Quail with a Saute of Corn, Red Onions and Oyster Mushrooms and Guajillo-Sesame Sauce17. / 22.
|
|
| Angus Ribeye Steak with Green Beans, Buttermilk Mash Potatoes and Niçoise Olive Butter25. |
|
|
Desserts
|
|
Chocolate Pot au Creme6.
|
|
| Vanilla Caramel Custard with Raspberries and Blueberries6. |
|
|
Plum, Almond and Brown Butter Tart with Vanilla Bean Ice Cream6.
|
|
Menu subject to change.
Major credit cards and personal checks accepted.
A 17% service charge will be added to parties of six or more.
|
