The belly rules the mind. ~Spanish Proverb
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. 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. $17
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. $12 GF
Old school cream spinach with an update, seasoned with garlic and onion, cream cheese and parmesan, served with our crusty bread. $15
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
Caesar salad with our own caesar dressing, grated parmesan, prosciutto and homemade croutons. $9
Arugula and mixed greens tossed in our white balsamic, blackberry and thyme vinaigrette, with roasted butternut squash, sliced granny smith apple and dried blue berries, finished with roasted walnuts and parmesan. GF $9
Wedge salad with our creamy blue cheese dressing, sliced red onion, roma tomato, crumbled bacon and blue cheese crumbles. GF $9
Sliced pears over romaine, with dried cranberries, shredded gruyere and almonds, finished in our lemon and poppy seed dressing. GF $9
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 a light drizzle of our worcestershire and garlic sauce and finished with melted tarragon 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
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. $29
Clams and mussels finished in a sauce of red bell pepper, yellow onion, diced tomato and finished with a touch of lemon, parsley and topped with parmesan, served over linguine. $26
Lobster & cognac, oyster mushroom and spring pea “Mac & Cheese.” shallots, thyme, tarragon, nutmeg, cayenne. cream. penne pasta. gruyere and parmesan. housemate croutons. baked. $27
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. $22 GF
Vegetarian ratatouille with onion, garlic, eggplant, zucchini and yellow squash, green and yellow bell pepper and roma tomato, finished with parmesan, parsley and thyme. $19 GF
Seasonal vegetables $5
Pan seared boneless skinless chicken breast $10
Side Lobster Mac & Cheese $14
Creamed Spinach $11
*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.