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Starters


Ahi Tuna Taco
Fried Wonton, Ahi Tuna Tartare, Wasabi Aioli, Shredded Napa Cabbage and Sesame Vinaigrette   12*


Calamari Steak
Pan Cooked, Tomato and Herb Beurre Blanc   11


Crab Cake
Blue Crab, Scallops, Ginger, Garlic, Sambal, Sesame Cabbage Slaw, Sweet Soy Aioli   12


Fresh Oysters
Served on the Halfshell with a Riesling Mignonette   2.75 ea.*  (GF)


Fresh Oysters
Served au Gratin on the Half-Shell Topped with Spinach and Bacon Cream   3.25 ea.*  (GF)


Lobster Ravioli
Resting on a Pool of Roasted Shallot and Basil Cream Served au Gratin   11


Bacon Wrapped Dates
Served in a Lemon Garlic Butter   5   (GF)


Baked Penne
Smoked Gouda and Mushroom Cream, Roasted Garlic, Truffle Oil, Parmesan Streusel au Gratin   9


Lamb Sliders
Open Faced Greek Style, Toasted Pita Bread, Tzatziki Sauce, Red Onion, Grape Tomato, Kalamata Olive, Crumbled Feta   9


Black Bean Hummus
Sun Dried Tomato, Kalamata Olive, Roasted Garlic, Cilantro Infused Extra Virgin Olive Oil, Housemade Sweet Potato Flatbread   10   (GF)


Mixed Olives
Assortment of Seven Varieties of Cured Olives   6   (GF)


Cheese Plate
Assortment of Selected Cheeses, Toast Points, Red Onion Marmalade   10

 

Soups and Salads

Add to any salad *Grilled Chicken 6,  *Seared Halibut 14


Caesar
Romaine, Parmesan, Croutons, Caesar Dressing   7


Caprese
Fresh Mozzarella and Tomato Salad with Basil   9   (GF)


Greek
Tomatoes, Red Onion, Cucumbers, Topped with Feta, Olives and Balsamic Vinaigrette   9   (GF)


House
Field Greens, Bacon, Toasted Pecans, Bleu Cheese, Pear Vinaigrette   8   (GF)


Parisian
Spinach, Walnuts, Dried Cranberry, Feta, Walnut-Raspberry Vinaigrette   8   (GF)


White
Parsnip, Rutabaga, Cauliflower, Artichoke Hearts, Celery Root, Bleu Cheese Dressing   9   (GF)


French Onion Soup   9


Soup du Jour   6

 

 

Entrées

Halibut
Almond Crusted Filet, Cherry and Apple Cider Beurre Blanc, Basmati Rice, Chef Vegetables   30


Rockfish
Coconut Crusted, Green Curry Lemongrass Sauce, Basmati Rice, Sautéed Bell Pepper, Onion, Julienned Carrot, and Napa Cabbage   19   (GF)


Scallops
Pan Seared Kodiaks’, Brandied Apple Beurre Blanc, Red Potato, Root Vegetable, Kale, and Bacon Hash   32


Duck
Seared Breast, Leg and Thigh Confit, Charred Tomato and Basil Jus, Corn Risotto Stuffed Poblano Pepper, Cilantro, Sour Crema, Cotija Cheese   28   (GF)


Chicken
Crispy Onion Crusted Breast, Italian Sausage Béchamel, Mashed Potatoes, Chef Vegetables   19


Bratwurst
Cooked in Pale Ale, Grilled, Served with Whole Grain Mustard, Sauerkraut, Roasted Red Potatoes, Chef Vegetables   19


Short Rib
Asian Braised Boneless Beef, Mushrooms, Gingered Jasmine Rice, Grilled Baby Bok Choy   25


Filet Mignon
Grilled, Bordelaise Sauce, Topped with Crispy Prosciutto and Bleu Cheese, Roasted Red Potatoes, Chef Vegetables   32


Tenderloin Burger
Grilled, 8 oz. Ground Filet Mignon, Smoked Porter Steak Sauce, Bacon, Muenster Cheese, Green Leaf, Vine Ripened Tomato, and Red Onion, Served on a Toasted Ciabatta Roll with French Fries   16


Lamb Shank
Braised, Rosemary Braising Sauce, Pumpkin Polenta, Orange Gremolata, Sautéed Red Onions, Kale, and Grilled Brussel Sprouts   26   (GF)


Fresh Ravioli
Spinach and Artichoke Heart Stuffed, Balsamic Brown Butter Sauce, Sautéed Kale, Bell Pepper, Julienned Carrots, Mushrooms, and Red Onion, Toasted Walnuts, and Parmesan Cheese   19


Spaghetti Squash and Black Bean Tacos
Corn Tortillas, Salsa Verde, Diced Tomatoes, Cabbage, Pickled Red Onion, Cotija Cheese, Basmati Rice   19   (GF)

 


*There is a five dollar charge for split dinner entrees. 
*Parties of six or more include an 18% service charge. 
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness