| Steamed Mussels & Clams |
$9 |
| White wine and fennel sauce with grilled bread | |
| Ahi Tuna Tartare |
$9 |
| Diced rare ahi tuna, shallots, pine nuts, green onions with crispy wontons and wasabi aioli
| |
| Daily Selection of Fresh Oysters |
MP |
| On the half shell with mignonette | |
| Crab Cake |
$8 |
| Lump crab cake, whole grain mustard aioli and mixed green salad | |
| Seared Calamari Rings |
$8 |
| Sauteed with with smoked bacon and herbs | |
| Yellow Tail Sashimi |
$7 |
| Marinated cucumber strings and citrus ponzu sauce | |
| Beef Tenderloin Carpaccio |
$8 |
| Sliced raw tenderloin, caper, fennel and olive oil with crostini | |
| French Onion Soup |
$6 |
| Baked with crostini and shredded gruyere | |
| Soup Du Jour |
$5 |
| A daily blend of seasonal ingredients | |
| White Wine Braised Mussels and Clams |
$17 |
| Over linguini pasta | |
| Seared Jumbo Shrimp |
$19 |
| Served with seasonal risotto | |
| Seared Day Boat Scallops |
$25 |
| Braised oxtail, wild mushroom blend and pappardelle pasta in white sherry sauce | |
| Pecan Crusted Yellow Eye Snapper |
$22 |
| Hand whipped potatoes, seasonal vegetable and port reduction | |
| Wild Alaskan King Salmon |
$23 |
| Chive späetzle, asparagus, wild mushrooms with horseradish cream | |
| Nori Wrapped Ahi Tuna |
$23 |
| Wok braised bok choy and wild mushrooms, hand whipped potatoes and soy glaze | |
| Halibut Veracruz |
$25 |
| Tomato, kalamata olive, onion, chilies and angel hair pasta | |
| Olive Oil Pan Fried Ruby Red Trout |
$19 |
| Locally raised trout with baby bakers and seasonal vegetable | |
| Alaskan King Crab Legs |
|
| Sautéed in garlic butter with baby bakers | |
| Half order, one pound |
MP |
| Whole order, two pounds |
MP |
| Beef Tenderloin Filet, Eight Ounce |
$32 |
| Homemade whipped potatoes and creamed spinach | |
| Top Sirloin, Ten Ounce |
$22 |
| Baseball cut with baby bakers and seasonal vegetable | |
| Bone-in RibEye, Twenty-Two Ounce |
$37 |
| Homemade whipped potatoes, Chef’s recommendation of bleu cheese crusted
| |
| Veal Osso Bucco Bolognaise |
$23 |
| Mozzarella ravioli and spicy marinara sauce | |
| Honey Roasted Pork Chop |
$27 |
| Fourteen ounce bone-in rib chop, champagne braised red cabbage, apple marmalade | |
| Pistachio Crusted Lamb Rack |
$29 |
| Port wine reduction, whipped potatoes and baby carrots | |
| Spicy Chicken Penne |
$16 |
| Portabella mushrooms, spinach, garlic and onion in vodka cream sauce | |
| Feta and Garlic Stuffed Chicken Breast/td>
| $17 |
| Wing-in airline chicken breast with roasted potatoes and sautéed spinach | |
| King Crab Legs, One Pound Half Order |
MP |
| Jumbo Shrimp |
$6 |
| Day Boat Scallops |
$10 |
| Macaroni and Four Cheeses |
$4 |
| Creamed Spinach |
$4 |