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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


Fried Rice Crab Cakes
Noodle Crusted, Blue Crab, Scallops, Shrimp, Fried Rice, Carrots, Peas, Sweet Chili Aioli, Daikon Radish and Green Apple Slaw, Red Tobiko   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
Leg and Thigh, Sambal-Honey Glazed, Red Curry Pineapple Sauce, Gingered Jasmine Rice, Local Sprouts   18   (GF)


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


Lamb Sliders
Open Faced on Toasted Pita, Seasoned Ground Lamb, Tzatziki Sauce, Feta Cheese, Tomato, Red Onion   12  


Guacamole Hummus
Avocado, Chick Peas, Sun Dried Tomato, Roasted Garlic, Cilantro, Extra Virgin Olive Oil, Jalapeno, Tortilla Chips   13   (GF) 


Cheese Plate
Assortment of Cheeses, Dry Salami, Toast Points, Blueberry Compote, Pickle, Mustard   14    


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



Soups and Salads

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


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)


Strawberry-Quinoa
Spinach, Strawberries, Red Quinoa, Almonds, Feta, Lemon Dressing   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


Rockfish
Grilled, Coconut-Green Chili Sauce, Basmati Rice, Sautéed Black Beans, Tomatoes, Onions, Peppers, Kale   24   (GF)


Salmon
Pan Seared, Orange-Sake-Teriyaki Sauce, Gingered Jasmine Rice, Bok Choy, Mushrooms, Sugar Snap Peas, Onions, Peppers   (Market Price)


Duck
Seared Breast, Sambal Honey Glazed Leg and Thigh Confit, Red Curry Pineapple Sauce, Gingered Jasmine Rice, Toasted Cashews, Sugar Snap Peas, Carrots, Bok Choy, Peppers   32   (GF)


Chicken
Grilled Breast, Ramen Noodles, Ginger-Miso-Lemongrass Broth, Mushrooms, Carrots, Bok Choy, Local Sprouts   20   (GF)


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


Double Cut Pork Chop
Brined and Grilled, Port-Wasabi-Orange Glazed, Light Soy Demi Glace, Gingered Jasmine Rice, Marinated and Grilled Baby Bok Choy 26


Flank Steak
Grilled, Blackening Spice, Baked Beans, Mashed Potatoes, Maque Choux   25   (GF) 


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

 

Fresh Ravioli
Eggplant Parmesan Stuffed Ravioli, Walnut-Kale Pesto, Peppers, Fennel, Onion, Summer Squashes, Sugar Snap Peas   20


“Quinoa “Cupcakes”
Organic Heirloom Red Quinoa-Chipotle-Cotija Cakes, Avocado “Frosting”, Mole Blanco, Peppers, Onions, Kale, Summer Squashes   20   (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