STARTERS

5 SPICE DUCK SPRING ROLLS
honey soy syrup – toasted almonds – ginger pear relish

ALBARINO STEAMED CLAMS
chorizo – green garlic dip – warm tortilla

ASPARAGUS LEEK SOUP
smoked paprika sour cream – white balsamic reduction

HEIRLOOM TOMATO BRUSCHETTA
goat cheese – fresh basil – garlic – grilled breads

CALAMARI FRITI
lemon aioli – charred tomato

SALADS

CAESAR SALAD

FRESH DUNGENESS CRAB SALAD
crisp salad – hearts of palm – avocado – lime vinaigrette – fresh mango

SPINACH SALAD
bacon wrapped dates – sliced pear – goat cheese – shallot dressing

ASPARAGUS SALAD
field greens – toasted walnuts – fennel vinaigrette – polenta crouton – gala apple

HOUSE SALAD
candied pecans – maple balsamic vinaigrette – oregon blue cheese – greens – dried cranberries

ENTREES

PAN SEARED SCALLOPS
yellow corn grit cakes – roasted red pepper garlic sauce – fresh vegetable

DOUBLE BONE PORK CHOP
corn bread pudding – pan greens – ancho b.b.q. sauce

FILET MIGNON
bacon wrapped beef tenderloin – roasted garlic mashed potato – demi glace – onion rings

ROMAN STYLE CHICKEN
grilled and roasted ½ chicken – smoked bacon stuffing – braised red cabbage – roman tomato sauce

TERIYAKI HALIBUT
fresh sesame seared filet – nikko rice – braised bok choy – red chili relish

VEGETABLE CASSOULET
navy beans – roasted & grilled fresh vegetables – petite arugula salad

BACON WRAPPED TAKU RIVER KING SALMON
parsley potato – Oregon blue vinaigrette – steamed spinach – rhubarb chutney

MAINE LOBSTER RAVIOLI
basil pesto – light cream – roma tomato – frisee salad – romano cheese

LUISA TETRAZZINI
shredded breast of chicken – linguini – crimini mushroom – green peas – cream

EGGPLANT PARMESAN
layred mozzarella – marinara sauce – spaghetti alio - grilled breads