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hand cut and flash fried with a cilantro ginger aioli
topped with oregon bleu cheese, dates and hazelnuts
dungeness crab and poached prawns with cocktail sauce
three oysters served with arugula salad, portobello mushroom, grilled red pepper and topped with Asiago cheese
accented with blanched grapes, thinly sliced almonds and yellow buck camembert cheese
tender baby with parmesan shaves, anchovy filet and house made garlic croutons
tossed in a walnut oil vinaigrette and organic goat cheese
classic mix of baby greens with cherry tomatoes, cucumber and carrot
pacific northwest salmon filet with a light horseradish crust, whipped potatoes, micro greens and lemon buerre blanc
center cut of tenderloin with bordelaise sauce, duchesse potatoes and creamed spinach
served with an espagnole sauce, wild mushroom and radicchio risotto topped with mint lime gremolada
with natural juices, tillamook white cheddar scallop potatoes and seasonal vegetables
with a savory stuffing and topped with herbs aside seasonal vegetables, whipped potatoes and drawn butter
in an ancho chile apricot glaze with roasted sweet potatoes and yams, seasonal vegetables and apple chutney
halibut filet filled with crab and asparagus with champagne hollandaise and a crispy potato cake
prawns, oysters, green lipped mussels, calamari, salmon and halibut in a light garlic, fennel, and tomato broth. served with grilled artisan bread and autumn squash compote
duck confit with lightly dressed arugula and asiago salad, potato celerac rosti and drizzled with our own mulled wine sauce
light yet, filled with flavor accompanied by baby green salad and a sherry buerre blanc