Cup 4. / Bowl 5.
One is always vegetarian. Served with fresh Pane d'Amore hearth bread.
Cup 4. / Bowl 5.5
Served with fresh Pane d'Amore hearth bread.
4.75
Choice of blue cheese, basil vinaigrette or apricot curry dressing.
7.5 / half 5.
Classic Caesar with crunchy romaine and fresh croutons. Add a freshly grilled and sliced chicken breast. 4.
7.5 /half 5.
With sun-dried tomatoes, pinenuts, Montrachet cheese and a light rice wine vinaigrette.
2.50
Fresh crab leg meat, crab bisque and Sambuca cream!
7.5
A special blend of artichoke hearts, parmesan cheese and garlic served hot with fresh bread.
14.
Hearty crab cakes with fresh mozzarella, thick sliced tomato and fresh basil, drizzled with extra virgin olive oil and basil pesto.
12.
Sesame encrusted sashimi grade ahi tuna, pan seared and served with a flavorful sherry miso glaze.
8.5
Thick slab of pan-fried kasseri cheese with a squeeze of fresh lemon juice and slices ofsoft, warm pita.
13.5
Cracked olives, marinated mozzarella, dolmathes, red pepper coulis, hummous and pita bread.
1 for $6, 2 for $9
Grilled gyro meat and tzatziki sauce on soft pita with tomato, cucumber and feta.
12.
Fresh, soft homemade corn tortillas, chili rubbed true cod, pico, shredded cabbage with cilantro ginger lime butter and fresh lime to squeeze on top. Addictive!
18.5
Prepared with chili garlic sauce that will make you lick your fingers! Served by the pound.
6.5
Big bowl of quick fried green beans with soy sauce and sesame oil.
20.
Sashimi grade ahi, rubbed with lavender pepper and seared rare, served on a bed of baby field greens with a slightly sweet whole-grain mustard sauce. Served with rice.
22.
The finest troll-caught wild Coho from the fishing vessel Cape Cleare, seasoned and braised in white wine.
23.5
Delicately braised Alaskan Halibut with a rich toasted hazelnut cream sauce.
19.5
True cod deglazed with lemon, parsley, capers and butter served on a bed of fresh spinach.
21.
Jumbo Black Tiger prawns sautéed in our famous cilantro-ginger-lime butter with red bell peppers, served over julienne spinach with rice and vegetables.
19.5
Fresh Pacific oysters, lightly breaded by hand and pan-fried to a golden brown.
22.5
Hand cut mouth-watering rib eye grilled and dredged with extra virgin olive oil, garlic and herbs.
21.5
A tender 6 oz. center cut filet grilled and served with a dijon-horseradish compound butter.
23.5
Juicy 10 oz. center cut New York topped with our famous green peppercorn mushroom sauce.
23.5
Tender rack of New Zealand lamb grilled and served with rose petal and chestnut sauce.
19.5
In-house hickory smoked chicken breast, deglazed in a cider and brandy sauce with fresh apples.
10.
Juicy, 1/3 lb. burger on a soft sesame bun with Tim's Cascade potato chips.
15.5
Rotini pasta in a rich gorgonzola cream sauce with broccoli, zucchini, spinach and toasted walnuts.
19.5
Custom smoked salmon and artichoke hearts in a sage pesto cream sauce tossed with fettuccine.
20.
Jumbo Black Tiger prawns tossed with fettuccine and creamy alfredo sauce.
21.
Fresh Hood Canal oysters sautéed in a tangy blue cheese sauce with bacon, spinach & black pepper linguine.
16.5
Drizzled with a dijon cream sauce, served with fresh vegetables on the side.
15.5
Sesame encrusted tofu over rice surrounded by red curry sauce w/ raisins, candied ginger & pinenuts.
16.5
Polenta with sautéed red bell pepper, capers, spinach mushrooms, and balsamic basil sauce.
Corkage Fee $8 (Maximum of two bottles)
20% gratuity added to parties of 8 or more