DINNER MENU

Served after 5:00 PM

Our culinary philosophy is to use as many locally sourced ingredients as possible including locally collected mushrooms, artisan cheeses & Painted Hills all natural beef. We also use sustainably harvested seafood & Food Alliance Certified produce.

Starters

Seafood Martini lobster, crab, shrimp & caviar in a sweet vermouth cream 14

Beef Tenderloin Skewers in shoyu butter sauce served on basmati rice 9

Point Judith Calamari with three Asian inspired sauces 13

Mushroom Strudel brie cheese, cranberries & vanilla anglaise 12

Pernod Steamers with wild white prawns, mussels, clams, fennel & cream 16

Quinault Razors Clams poached in olive oil with frisée & pears 9

Soup & Salads

Caesar Salad garlic croutons, parmesan cheese 8 - add Dungeness crab 4

Bistro Salad organic greens, pumpkin brŭlée, & jaggery vinaigrette 8

Spinach Salad warm duck confit, vinaigrette, mushrooms, blood orange & toasted parmesan fritter 11

Fried Chèvre stuffed tomatoes, organic greens, apple, candied pecans, & grilled flat bread  11

Soup Du Jour 7

Entrées

Black Cod pan fried with roasted squash risotto & caramel sauce 24

Nisqually River Salmon watercress pesto, Dungeness crab &

roasted fingerlings 24

Curried Sea Scallops pan seared, curry sauce, basmati rice & cabbage slaw 28

Filet Mignon huckleberries, wild mushroom goulash, blue cheese & mashed Yukon potatoes

four oz 21 - eight oz 34

Duck Breast wine poached cranberries, pecans & roasted fingerling potatoes 28

Lamb Rack with pesto aioli, watercress, roasted lemon & fingerling potatoes full 32 - half 20

Jidori Chicken with mushroom velouté sauce & mashed potato 21

Pasta & Vegetarian Entrées

Butternut Squash Ravioli sage brown butter, candied pecans & blue cheese 19

Portabella Mushroom watercress pesto vegetables & mashed potatoes 18

Vegetable Curry with sautéed fresh seasonal vegetables, white rice & cabbage 14