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.
