The Inn at the Tides

sauteed with lemon, butter and capers, frisee and avocado salad

arugula, candied walnuts, zinfandel pear, vanilla bean-apple balsamic vinaigrette

tomato and avocado salsa, cilantro

for two, served table side

lobster, mussels and local seafood, saffron and tomato broth

roasted white corn, red pepper and lemon verbena citronette, spring onion mashed potatoes

lobster, mussels and local seafood, saffron and tomato broth

prawns, scallops, mushrooms, light tomato sauce, parmesan cheese

baked in parchment paper, select wild mushrooms, fresh herbs, truffle honey beurre blanc

seared breast, sour cherry-zinfandel gastrique

ragout of baby artichokes, oven-roasted tomatoes, black olives, natural herb jus

porcini mushrooms, crisp fried onions, port wine sauce

stuffed with dungeness crab, veal essence, bearnaise sauce