Dinner Menu


Made daily. Served with fresh baguette.
Cup 5./ Bowl 7.

Our house chowder since 1989.
Cup 5./ Bowl 7.

Organic baby field greens, strawberries, toasted almonds, pickled red onion, and Champagne vinaigrette, topped with Chèvre goat cheese. 9.

A classic favorite with crisp organic romaine, fresh Parmesan cheese, homemade garlic croutons, and Caesar dressing. Full 12. 1/2 for 8.

Organic crisp romaine, diced green apples, candied walnuts, crumbled bleu cheese, cherry tomatoes, and bacon, tossed with honey mustard vinaigrette. Full 12. 1/2 for 8.

Spinach, citrus fruit, feta cheese, pistachios and Champagne vinaigrette. Full 12. 1/2 for 8.

Seared sashimi grade ahi tuna, new potatoes, French olives,  hard-boiled egg, romaine, cherry tomatoes, pickled red onion, and Champagne vinaigrette. 17.5

Artichoke hearts tossed in buttermilk and tempura, fried and tossed with Parmesan cheese. Served with chipotle aioli and grilled lemon. 14.

Fresh local Manilla clams and Penn Cove mussels steamed in white wine, garlic, shallots, fennel, and butter and clam nectar. 18.

Two tender Dungeness crab cakes with caper rosemary aioli and mixed greens with shaved fennel. 14.


A wheel of soft Mt Townsend Off Kilter beer washed cheese topped with fresh fruit, fermented honey and candied walnuts, baked until soft and served with crostini.  18.

Creamy Chevre goat cheese topped with a warm blend of roasted tomatoes, capers, pesto, Kalamata olives, and artichoke hearts. Served with crostini. 14.

A big bowl of crunchy snap peas quick seared with sesame oil, soy sauce, and chili flakes. A house favorite! 9.

Our famous blend of artichoke hearts, Parmesan cheese and garlic. Served hot with grilled pita. 12.

Tender calamari flash fried and tossed with oven roasted tomatoes, red onion and fresh basil. Served with chipotle aioli. 15.

Succulent tempura prawns tossed in Grand Marnier aioli, and served atop our light and crunchy house slaw. 15.

A tasting of five of our award winning creamery’s cheeses served with amaretto cherries and candied walnuts.  14.

*  Gluten Free when ordered without side of bread or croutons, or with substitution of gluten free pasta


We use only 100% all natural lamb, chicken, Certified Angus Beef & line caught fish.
All chicken and beef are raised and harvested in the United States.

The finest wild Coho from the fishing vessel Cape Cleare, seasoned with our house blend secret spice, braised in white wine and finished with beurre blanc. Served with rice pilaf and a seasonal vegetable. 28.


Fresh halibut from the ice cold waters of Alaska.  Preparation changes nightly. Market price.

A 12 ounce center cut certified Angus Beef New York steak with locally roasted Sunrise coffee rub, grilled to your liking and topped with blue cheese-Dijon compound butter, served with roasted garlic mashed potatoes and seasonal vegetables. 30.

Succulent lamb shank braised until fork tender in port wine and root vegetables with pomegranate reduction, served with roasted fingerling potatoes and the vegetable of the evening. 27.


Grilled 6 ounce dry rubbed certified Angus Beef flat iron steak topped with a horseradish and sour cream reduction, served with roasted fingerling potatoes and the vegetable of the evening. 25.


Chili –rubbed 8 ounce. center cut pork chop smothered in grilled stone fruit, poblano chili and pan sauce, served with  a turnip and mashed potato cake. 27.

Center cut certified Angus flat iron steak with Tuscan oil served over mixed greens, pickled onion, crumbled bleu cheese, & tomato, finished with basil vinaigrette. 24.

Seven jumbo Black Tiger prawns and red bell peppers sautéed in cilantro ginger lime butter with a splash of tequila. Served on a bed of rice. 25.

Sashimi grade ahi rubbed with our lavender pepper blend, seared rare on a bed of baby organic field greens with apricot curry dressing, rice pilaf, pickled ginger and wasabi. 24.

A Parmesan encrusted chicken breast topped with grilled eggplant, basil pesto and provolone cheese, baked until bubbly and served over our house made marinara. Served with Parmesan risotto.  26.

*  Gluten Free when ordered without side of bread or croutons, or with substitution of gluten free pasta


This is where it all began in 1989! A little fish & chips shack on the ferry dock, with a basket to drop down for a boater “drive thru”… Fresh lingcod in our famous lemon & dill batter. Served with French fries, seasoned with our home blend secret spice, and our light and crunchy house coleslaw. Two piece. 14. Three piece. 17.

Clams, mussels and seasonal fin fish in a zesty red sauce with minced olives, anchovies red pepper flakes and red wine tossed with angel hair pasta.  27.

Tender langostino, the seafood similar to lobster but the size of a shrimp, and cavatappi pasta in a rich cream sauce with Tillamook cheddar, Gruyere, smoked Gouda cheeses, topped with bread crumbs and served bubbly hot. 25.

Rotini tossed with artichoke hearts, capers, tomatoes, garlic Kalamata olives, spinach and feta cheese. 23.

Local Manilla clams steamed with white wine, garlic, roasted tomatoes, clam nectar, and thyme, tossed with spaghetti and topped with grated Mt Townsend smoked campfire cheese. 25.

Fettuccine tossed in creamy Alfredo sauce. 16. Add grilled chicken breast. 6. Add jumbo tiger prawns. 7.

Creamy Arborio rice folded aroudn the delicious fresh ingredients of the day. Warm and satisfying Italian soul food. Price will vary.

Chili rubbed red snapper served with house made pico de gallo, sautéed cilantro ginger lime cabbage, tomatoes, lime, and soft corn tortillas. 17.5.  Add avocado. 2.5

Our famous hand formed lentil & nut patty with lettuce, tomato, onion, pickle & burger sauce. Served with a salad of organic field greens, cucumbers, tomatoes, and carrots, with choice of dressing. 14.

1/2 lb. all natural certified Angus Beef patty with tomato, lettuce, onion, pickle & our original burger sauce. Served with French fries. 15. Add choice of cheese. 1.5 Add avocado 2.5

The Washington health advisory requires us to inform you that any under cooked or raw food can be hazardous to your health.

Grilled chicken breast topped with artichoke pate, roasted bell pepper, provolone cheese, and basil aioli, on a soft brioche bun. Served with French fries. 15.

* Gluten Free when ordered without side of bread or croutons, or with substitution of gluten free pasta

Corkage Fee $12 ~ 18% Gratuity added for tables of 6 or more.