315 Cuisine

Fresh grapefruit, ripe avocado, sliced fennel and a light walnut dressing over organic spring greens.

Three endive cups filled with roasted beet salad with crushed walnuts and parsley, dressed with lime infused coconut cream emulsion.

Fresh tomato, organic basil and sliced mozzarella cheese stand with smoked asparagus spears and dressed with sweet balsamic reduction.

Spring mix, cucumber and daikon radish spears, red peppers and radish sprouts rolled in rice paper and dressed with a beet vinaigrette, black pepper and freshly grated horseradish.

Organic spring mix tossed in house-made huckleberry poppy seed vinaigrette, with mandarin oranges, dried craisins, candied pecans, feta cheese crumbles and sliced pears.

Crisp romaine lettuce tossed with shredded Parmesan and croutons with garlicky Caesar dressing and finished with a slice of lemon and pepperoncini pepper.

Romaine lettuce tossed in Tuscan dressing with kalamata olives, cucumbers, tomatoes, red onions and feta cheese.

Organic spring mix tossed with bacon, red onions, Gorgonzola and mandarin orange slices with a sweet lemongrass vinaigrette.

Traditional french onion soup from house made beef stock, with baked crostini and sliced Gruyere cheese.

Seafood stew. Clams, shrimp, scallops and sockeye salmon in a hearty tomato broth with onions and peppers. Serve cioppino with mild mojo sauce, shaved asiago and toasted garlic bread.

Baked on a cedar board with lemon and spices then finished with lemon-dill beurre blanc presented with smoked asparagus and risotto.

Layered Greek dish featuring eggplant, squash, onions and mushrooms, tomatoes and lentils with a Parmesan mornay sauce.

Pan grilled n. Y. Steak with caramelized onions and mushrooms, Gorgonzola cheese crumbles and rosemary red wine demi glace served with sauteed vegetable medley and roasted garlic mashed potatoes.

Eight oz. chateau brained, prosciutto and basil wrapped shrimp with sweet balsamic absinthe reduction, slipper lobster with port and shallot compound butter presented with smoked asparagus and herbed roasted red potatoes.

Petite pork chops marinated with garlic and fresh herbs, wrapped in bacon and pan roasted with red onions, crimini mushrooms, and sliced bell pepper. Served with sauteed vegetable medley and rice pilaf.

Tiger prawns, sauteed in butter, garlic, red peppers, and red onions, deglazed with coconut rum and lime juice are tossed in coconut milk, curry and fettuccine noodles.

Sliced portabella mushrooms, basil and red onions are sauteed with garlic and balsamic vinegar, tossed with penne pasta sliced cherry tomatoes and finished with shredded asiago cheese. Presented with garlic bread.

Pecan encrusted chicken roulade stuffed with andouille sausage, prosciutto ham, fire roasted peppers and spicy chipotle cheese spread. Served with sauteed vegetable medley, jalapeno polenta triangles and roasted garlic mashed potatoes.

Cilantro infused cake of Chilean crab meat pan fried and served over pistachio pesto sauce with fresh mango pico de gallo and lemon parsley aioli.

Portabella mushroom stuffed with three cheeses and either spinach or Italian sausage, then finished with house made marinara and green onion.

Smoked manila clams and bacon with mild mojo sauce and sliced lemon.

Over 1 lb. of fresh northwest clams steamed in saffron and garlic infused white wine and served with garlic bread.

Salmon, capers, garlic, herbs and spices hand formed and fried golden brown and served with chipotle and lemon-parsley aiolis.

Teriyaki chicken breast or crispy tofu sticks with butter lettuce, red cabbage, carrots and green onions served with wasabi-oriental and sweet chili dipping sauce.

Sun-dried tomato tapenade, hummus and tzatziki with toasted pita bread and seasonal veggies.

Tiger prawns sauteed in butter with garlic, red peppers, red onions in a spicy chili sauce. Served with jalapeno pepper jack polenta.

Marinated artichoke hearts, baby spinach and three cheeses served with sliced and toasted demi baguette.

Young boiled soy beans in the shell are tossed in sweet and spicy chili sauce or home-made teriyaki.

Strips of beef tenderloin are marinated in pineapple teriyaki sauce and presented with oriental slaw.

Savory choux pastries filled with chicken and bacon pot pie filling and presented with jalapeno pepper jack polenta triangles.

Toasted pita triangles and zesty tzatziki dip with feta and parsley.

Homemade Italian sausage and ground beef meatballs simmered in huckleberry sweet and sour sauce then topped with sliced scallion.

New zealand green lip mussels on the half shell stuffed with artichoke spinach dip, topped with Parmesan cheese and bake.

Char siu marinated pork loin sliced thin and served with gingered spicy mustard and sesame seeds for dipping.

Seasoned shredded pork rolled in yellow corn tortillas, covered in special roasted jalapeno Verde sauce, pepper jack cheese and chopped cilantro.

Lemon and dill infused cakes of potato with feta and garlic, pan fried and served with Cajun, cucumber and aioli.

Tiger prawns sauteed in olive oil with garlic, lime juice, toasted coconut shavings and coconut milk then reduced with a touch of yellow curry and cilantro.

The canary islands, boiled tiny new potatoes slightly roasted and served with a spicy mojo sauce.

Filled with black beans, cilantro, and green chili's and served with 315 salsa, sour cream and sliced avocado.

Sesame encrusted Cajun ahi steak pan seared and served with wasabi aioli, wasabi soy sauce and pickled ginger.