Cup 5.5 / Bowl 7.
One is always vegetarian. Served with fresh Pane d'Amore hearth bread.
Cup 5.5 / Bowl 7.
6.
Choice of blue cheese, basil vinaigrette, apricot curry or honey mustard dressing.
8. / half 6.
Classic Caesar with crunchy romaine and fresh croutons.
10.
Chilled chioga beats, candied walnuts, red onions, Bulgarian feta, pomegranate seeds and fresh organic spinach with Champagne viniagrette.
12.
Romain, chicken, diced apples, candied walnuts, blue cheese crumbles, tomatoes, bacon and honey mustard dressing.
Add the following to any salad for: chicken breast. 4, Four black tiger prawns 6. 7oz. salmon filet 9.
8.
Tender flaky phyllo pastry filled with spinach and feta cheese. Served with roasted red bell pepper coulis.
13.
Battered prawns drenched in Gran Marnier aioli served on a bed of lightly dressed crunchy shredded cabbage.
8.
Hand cut calamari, seasoned and flash fried with sautéed sun dried tomatoes, basil, red onion, garlic and spinach, served with sweet chili aioli.
12.
Warm brie, carmelized red onions, Moon Hill mushrooms and a hint of lemon. Served with baguette.
13.
Four artisan Mt. Townsend cheeses: Trailhead, New Moon, Cirrus and chipolte curds with grapes, amaretto cherries and spiced nuts.
10.
A special blend of artichoke hearts, Parmesan cheese and garlic served hot with pita bread.
2 for 12. / 3 for 16.
Hearty crab cakes delicately paired with lemongrass Buerre blanc and plum sauce.
13.
Sesame encrusted sashimi grade ahi tuna, pan seared and served with a flavorful sherry miso glaze.
7.5
Two skewers with salami, cheese tortellini, fresh mozzarella, proscuitti, artichoke hearts and olives marinated in balsamic vinaigrette.
one for 8. / two for 12.
Grilled gyro meat and tzatziki sauce on soft pita with tomato, cucumber and feta.
17.
Fresh, soft corn tortillas, chili rubbed Pacific snapper, pico de gallo, shredded cabbage with cilantro ginger lime butter and fresh lime to squeeze on top. Addictive!
9.
Big bowl of quick fried green beans with soy sauce, sesame oil and chili flakes.
18.5
Prepared with chili garlic sauce that will make you lick your fingers! Served by the pound.
2 piece 12.5
3 piece 16.
Wild, hand cut Alaskan halibut in our famous lemon & dill batter, served with French fries & fresh cole slaw. Substitute sweet potato fries for 2. (not for the gliten intolerant)
22.
8 oz. Sashimi grade ahi, rubbed with lavender pepper blend and seared rare, served on a bed of baby organic field greens with a slightly sweet apricot curry dressing. Served with rice.
22.
The finest troll-caught wild Coho from the fishing vessel Cape Cleare, seasoned and braised in white wine.
24.5
Delicately braised Alaskan Halibut with a rich, toasted hazelnut cream sauce.
24
Pan seared and served with lemon buerre blanc and avacado oil. Served with radicchio & spinach asparagus rolls.
21.
Jumbo prawns tossed with fettuccine and creamy alfredo sauce.
22.
Fresh Hood Canal oysters sautéed in a tangy blue cheese sauce with bacon, organic spinach & fresh black pepper linguine.
22.5
Jumbo Black Tiger prawns sautéed in our famous cilantro-ginger-lime butter with red bell peppers, served over julienne spinach with rice and vegetables.
21.5
Fresh Pacific oysters, lightly breaded by hand and pan-fried to a golden brown.
24.
Hearty, robust red seafood stew with a medley of all of our fish and shellfish.
15.
Fresh Marrowstone Island clams steamed in white wine, clam nectar, pancetta, tomotoes, basil, garlic and herb broth with garlic bread.
17.
Stuffed with smoked gouda, pears, apples, fresh thyme with an apple brandy butter sauce.
20.
Australian lamb shank braised in port wine, served with roasted garlic mashed potatoes, root vegetables and a pomegranate reduction sauce.
24.
Hand cut, mouth-watering 12 oz. ribeye grilled and dredged with extra virgin olive oil, garlic and herbs.
23.5
A tender 7 oz. center cut filet grilled and served with a dijon-horseradish compound butter.
21.
Duck breast lightly marinated in rosemary, truffle oil and juniper, pan seared and galzed with honey and cashews.
22.5
Rosemary goat cheese stuffed all natural and hormone free supreme chicken breast, topped with our merlot and fresh fig reduction.
24.5
Thick cut 12 oz. New York steak smothered in our famous green peppercorn mushroom cream sauce.
21.
Grilled, Certified Angus Beef bistro tenderloin served on a bed of organic mixed greens with red onions, grape tomatoes, gorgonzola cheese and balsamic glaze.
21.
In-house hickory smoked all natural supreme chicken breast, deglazed in a cider and brandy sauce with fresh apples.
12.5
Juicy, 1/2 lb. all natural Certified Angus Beef patty on a Kaiser roll with tomato, lettuce, onion, pickle and our original burger sauce, served with French fries. Substitute sweet potato fries for 2. (not for the gliten intolerant)
16.
Rotini pasta with broccoli and zucchini tossed with creamy Gorgonzola sauce, topped with toasted walnuts.
18.
Rotini pasta with artichoke hearts, kalamata olives, capers, tomatoes, Bulgarian feta cheese, organic spinach, garlic, lemon and white wine.
18.5
Made with locally grown Moon Hill exotic mushrooms, drizzled with a dijon cream sauce, served with fresh seasonal vegetables on the side.
18.
Polenta with sautéed red bell pepper, capers, spinach, mushrooms, and balsamic basil sauce.
12.5
Our hand-formed lentil and nut patty on a Kaiser bun with lettuce, tomato, and onion. Served with a green salad.
Corkage Fee $12
20% gratuity added to tables of 8 or more
Visit The Mezzaluna Lounge
(upstairs in our mezzanine)!
Late night dining also available.