Dinner

The belly rules the mind. ~Spanish Proverb

Dinner Menu

Served  4:30 to closing

As a small, family boutique-style restaurant, it is our desire to bring you a warm and welcoming dining experience. We strive to keep our menu fresh and approachable, and source local products as much as possible. Please let us know how we are doing.

Please note that for parties over 8 we require one check and automatic gratuity. Single entree’ split $3.50. Because we are a small, scratch kitchen, in order to ensure everyone’s food is timely and consistent, no substitutions can be made. Thank you

Starters and small plates

 Wild rice crab cakes with shallots, red bell pepper, lemon, cumin and crushed red pepper. remoulade.  $18

 Croutes de Fromage –  Gruyere cheese melted between slices of artisan sourdough bread soaked in a sweet white wine sauce. apricot marmalade.  $14

Beet stacks, golden and red beet slices stacked between chèvre cheese and finished with our tarragon and orange vinaigrette. $14 GF

Clams and Italian sausage in our white wine sauce with shallots, garlic, Italian parsley and butter. $14

Jumbo shrimp sautéed in white wine and butter sauce with lemon, shallots, Italian parsley and red pepper flakes. GF $16

 Soup de jour

Crab bisque with tarragon – cup $5 & bowl $9

Salads

 Caesar salad with our own caesar dressing, grated parmesan, prosciutto and homemade croutons.  $10

Mixed green salad with sliced strawberry, cucumber and scallions tossed in our lemon basil vinaigrette, and finished with sweetened pecans. GF $10

 Wedge salad with our creamy blue cheese dressing, sliced red onion, roma tomato, crumbled bacon and blue cheese crumbles. GF $10

Sliced pears over romaine, with dried cranberries, shredded gruyere and almonds, finished in our lemon and poppy seed dressing. GF $10

Entrees

Baked artisan sourdough available upon request.  Split entree fee – $3.  Served with side of the day and vegetable of the day.

*Duck breast; two breasts rendered. granny smith apple and port reduction with cherries, thyme.  $36  GF

*New York Steak 10 oz, Certified Angus Beef ™ (Less than 1.5% of beef achieves the high standards of Certified Angus Beef brand Prime)  with our bacon and blue cheese butter. $38 GF

*Wild Pacific King salmon filet in a white balsamic glaze with onion, garlic and crushed red pepper flakes and finished with lime, cilantro and scallion butter sauce. $31 GF

*Wild Pacific Line Caught Ling Cod, finished in our sauce of tomato, zucchini, carrot, onion and garlic with red pepper, tumeric, cayenne, capers and paprika. $26 GF

 Pasta & “In the Bowl” Meals

Skillet chicken cacciatore with our boneless, skinless, organically raised, no antibiotics, chicken breast. Red and green bell pepper, yellow onion and mushrooms, cooked slowly with rosemary, crushed tomato and red wine, finished with basil pistou and parmesan. Served with creamy cheesy rosemary polenta. $24 GF option

Braised short rib ragu, slow cooked with red wine, carrot, celery, garlic an onion, seasoned with bay leaf and thyme, finished with a touch of cream and served over rigatoni. parmesan and basil.  $30

Cioppino seafood stew, with tomato, yellow onion, clam nectar and bay leaf, with shrimp, calamari, mussels, ling cod and bay scallops. GF $28

Portobello mushroom and marinated artichoke hearts with roma tomato and garlic, finished in fettuccine and our light cream sauce, topped with parmesan and basil (can substitute coconut milk for cream for vegetarian or vegan option. $19

Zucchini lasagna, “pasta-less.”  Thick tomato, red onion and mushroom sauce with sausage of veal, pork and chuck with andouille.  sliced zucchini, Monterey Jack, Sharp Cheddar & Parmesan. basil pistou.  $24 GF

Jumbo shrimp pasta with shallots and roma tomato sautéed and finished in a white wine reduction, cream and basil. Served over linguine. $26

Additional Sides

Seasonal vegetables $5

Pan seared boneless skinless chicken breast $10

*These items to be prepared to your specifications.  Washington State Law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

(gf) = gluten free.