May

Starters

Yellow Split Pea Soup with Smoked Paprika and Feta      7.

Dungeness Crab Cake with Sweet Pepper Slaw and Lemon      8. / 16.

Pan-Fried Oysters with Green Beans and Red Pepper Aioli      9. / 14.

Calamari Salad with Avocado, Black Beans, Tomatoes and Cilantro Dressing     8.

Spring Greens with Chopped Egg, Sunflower Seeds and Roasted Garlic Vinaigrette      7.

Caesar Salad with Garlic Croutons and Shaved Pecorino-Romano     7. / 10.

Main Courses

Bucatini Pasta with Potatoes, Garlic, Arugula, Chili Flake and Pecorino     13. / 18.

Pan-Roasted Ling Cod with Spinach, Quinoa and Salsa Rossa     18. / 24.

Rockfish Filet with Shiitake Mushrooms, Rice and Roasted Poblano Cream     16. / 22.

Spring Chinook Salmon with Asparagus, Oregano Potatoes and Lemon Butter     20. / 26.

Thai Marinated Chicken with Grilled Asparagus, Jasmine Rice and Spicy Lime Sauce     19.

Angus Ribeye Steak with Buttermilk Mash Potatoes, Asparagus and Garlic Butter     26.

Desserts

Chocolate Pot de Creme with Maldon Sea Salt     7.

Lemon Cheesecake with Rhubarb-Strawberry Sauce     7.

Almond Meringue and Grand Marnier Ice Cream Sandwich with Caramel Sauce     7.

Menu subject to change.