LUNCH MENU

Served 11:00 to 3:00

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

Point Judith Calamari with three Asian inspired sauces 13

Beef Tenderloin Skewers with shoyu butter sauce & basmati rice 9

Seafood Steamers wild white prawns, mussels, clams, fennel & cream 16

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

Mushroom Strudel French brie, cranberries & vanilla anglaise 12

Quinault Razors Clams poached in olive oil with frisée & pears 10

Soup & Salads

Beef Tenderloin Cobb Salad lettuce, tomato, egg, blue cheese, apple wood smoked bacon & olives tossed with creamy oregano dressing 19

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

Bistro Salad organic greens, spring onion brŭlée, & jaggery vinaigrette 8

Niçoise Salad seared ahi tuna, olives, egg, tomatoes, haricot verts & honey vinaigrette 17

Fried Chèvre cheese stuffed tomatoes, organic greens, apple, candied pecans

& grilled flat bread 11

Soup Du Jour 7

Entrées

Quinault Razor Clams & Chips pan fried lemon caper aioli, fingerling potato Jo Jo’s or house salad 14

Oyster Tacos Goose Point Pacific Oysters lightly fried, with cabbage, onion, cilantro aioli & turtle bean salsa 13

Fish & Chips beer battered Alaskan true cod, lemon caper aioli, fingerling potato Jo Jo’s or house salad 13

Alaskan Sockeye Salmon BLT bacon, watercress, tomato, pesto aioli, fingerling potato Jo Jo’s or house salad 13

Bistro Burger ½ pound of Painted Hills beef, fingerling potato Jo Jo’s or house salad 10 - add smoked bacon 3 - add gorgonzola, chèvre or cheddar 2

Vegetable Curry sautéed fresh seasonal vegetables, basmati rice & cabbage slaw 10 - add chicken 6

Gorgonzola Pear Ravioli oven dried tomatoes & arugula in a light cream sauce 14