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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
Tortilla Crusted, Blue Crab, Wild Pacific Shrimp, Spanish Rice, Roasted Red Pepper, Avocado Mousse, Cilantro Sour Cream   12

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

Fresh Oysters
Served on the Halfshell, served gratin, topped with Spinach and a Bacon Cream   3.25 ea.  (GF)

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

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

Lime in the Coconut Shrimp
Fried Coconut Crusted Wild Pacific Shrimp, Kaffir Lime Infused Green Curry Lemongrass Sauce   14   (GF)

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   8   (GF)

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

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

Spiced Nuts
Indian Curry, Cashews, Pecans   5   (GF)


Soups and Salads

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

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

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

Fresh Mozzarella and Tomato Salad with Basil   9   (GF)

Romaine, Parmesan, Croutons, Caesar Dressing   7

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

Field Greens, Carrot, Radish, Bell Pepper, Chevre, Strawberry Balsamic Vinaigrette   9   (GF)

French Onion Soup   9

Soup du Jour   6




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

Garam Masala Dusted, Pan-Fried, Tomato Yogurt Sauce, Lentil Fritters, Sautéed Sugar Snap Peas, Spinach, Bell Peppers, Onions, and Pickled Cauliflower   25   (GF)

Pan Seared Kodiaks’, Sweet Corn Beurre Blanc, Charred Broccoli and Potato Croquettes, Sautéed Bell Peppers, Onion, Asparagus, and Arugula, Bacon and Julienned Snap Pea Garnish   32

Seared Breast, Wasabi Glazed Leg and Thigh Confit, Roasted Garlic Jus, Gingered Jasmine Rice, Asparagus, Oyster Mushroom Bouquet, Miso Compound Butter   28

Pork Chop
Double-Cut Chop, Cider Brined and Grilled, Caramelized Apple Demi Glace, Mashed Potatoes, Braised Collard Greens with Bacon and Onions   26

Balsamic and Olive Oil Marinated, Roasted Skin-On Breast, Basil Cream Sauce, Mashed Potatoes, Sautéed Grape Tomatoes, Red Onion, and Arugula, Fresh Mozzarella al Forno   25   (GF) 

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

Beef Brisket
Slow Roasted, Pastrami Spice Brined, Mustard Pretzel Demi Glace, Mashed Potatoes, Chef Vegetables   25


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

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

Fresh Pasta
Black Pepper Pappardelle Noodles, Chevre and Mustard Green Pesto Sauce, Sautéed Mushrooms, Carrots, Bell Peppers, and Spinach   19

Sweet Potato Empanadas
Oven Baked, Red Lentil and Collard Green Stuffed, Creamy Walnut Chimichurri, Grilled Vegetables, Topped with a Pear Salsa   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