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Appetizers


Ahi Tuna Taco
Fried Wonton, Ahi Tuna Tartare, Wasabi Aioli, Shredded Napa Cabbage and Sesame Vinaigrette   15*


Calamari Steak
Pan Seared, Tomato and Herb Beurre Blanc, Garlic Bread   13


Togarashi Crab Cakes
Coconut Water, Chili, Cilantro “Glass”, Edamame Wakame Pesto, Firecracker Sauce, Wasabi Aioli, and Eel Sauce   13


Fresh Oysters
Served on the Halfshell with a Riesling Mignonette   3.00 ea.*  (GF)


Fresh Oysters
Served au Gratin on the Half-Shell Topped with Spinach and Bacon Cream   3.50 ea.*  (GF)


Lobster Ravioli
Served Au Gratin in Roasted Shallot Cream Sauce, Topped with Basil and Sautéed Spinach   13


Duck Confit
Crispy Leg and Thigh, Slow Cooked Grits, Apricot Butter, Raspberry Barbecue Sauce, Leafy Greens, Hazelnuts   18   (GF)


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


Navajo Fry Bread Taco
Beer Braised Pork Belly Carnitas, Curry Guacamole, Chipotle Black Bean Hummus, Cabbage, Hominy Pico de Gallo, Chili Sauce, Cotija Cheese   12


Lamb Kefta
Seasoned Ground Lamb and Beef, Cinnamon Stick Skewers, Mediterranean Chopped Salad, Tahini Drizzle   8


Hummus Plate
Tahini, Zhoug, Falafel, and Pita   13


Fried Brie
Wrapped in Pastry, Fig Marmalade, Roasted Garlic Puree, Fresh Grapes, Rosemary Balsamic, and Pine Nuts   12


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



Soups and Salads

Add to any salad *Grilled Chicken 7,  *Seared Halibut 14


Butternut Squash
Spinach, Maple Lavender Vinaigrette, Dried Cranberries, Toasted Almonds   10   (GF)


Caesar
Romaine, Parmesan, Croutons, Caesar Dressing   8


Caprese
Fresh Mozzarella and Tomato Salad with Basil   10   (GF)


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


Greek
Tomatoes, Red Onion, Cucumbers, Topped with Feta, Olives and Balsamic Vinaigrette   10   (GF)


Roasted Beet
Chevre, Candied Maple Walnuts, Rosemary-Orange Reduction, Balsamic Vinegar   10   (GF)


French Onion Soup   10


Soup du Jour   7



Dinner Entrées


Cheeks
Pan Seared Halibut, Pancetta and Pea Risotto, Lemon Brown Butter, Basil Oil, Balsamic   30


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


Tandoori Rockfish Kababs
Naan Bread, Basmati Rice, Lentil Daal, Indian Chopped Salad, Raita   24


Seafood Paella
Clams, Shrimp, and Halibut, Saffron Risotto with Roasted Duck, Dry Chorizo, and Herbs, French Green Beans, Cherry Tomatoes, and Peas   30   (GF)


Duck Breast Schnitzel
Creamy Parmesan Spatzle, Mushroom Hunter’s Sauce, Broccolini, Crispy Duck Skin   24


Thai Fried Chicken
Boneless Chicken Thighs, Honey-Sambal Glaze, Gingered Jasmine Rice, Coconut-Lime Coleslaw   20   (GF)


Bratwurst
Cooked in Pale Ale, Grilled, Sauerkraut, Mashed Potatoes, Chef Vegetables, Served with Demi Glace and Whole Grain Mustard   20


Double Cut Pork Chop
Grilled, Savory Yam Mashers, Blueberry Beurre Blanc, Broccolini, Goat Cheese, Pine Nuts   26   (GF)


Beef Short Rib
Braised in Red Wine and Herbs, Truffled Cauliflower Puree, Buttermilk Biscuit, Local Rainbow Carrots and Asparagus   27


Filet Mignon
Grilled, Bordelaise Sauce, Topped with Crispy Prosciutto and Bleu Cheese, Mashed Potatoes, Chef Vegetables   36


Butternut Squash Cannelloni
Garden Pea Parmesan Ricotta Filling, Chardonnay and Fresh Tomato Sauce, Herb Salad   20   (GF)


Fresh Ravioli
Mozzarella Stuffed, Fresh House Smoked Tomato Sauce, Saute of Spinach and Grape Tomatoes, Fried Baby Artichokes   20



*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