Nibbles and Starters
Mike's Foie Gras Terrine
$22.00
two ounce serving of duck foie gras toast-accompaniments
Nosh Platter
$11.00
house made confit duck rillette chef's choice artisanal cheese-olives dijon-pickled treats
Fried Avocado
$16.00
panko encrusted-fresh tomato dungeness crab-chive oil-corn relish chipotle orange vinaigrette
Grilled romaine
$9.00
grilled romaine hearts hot bacon, penazul blue dressed sweet fig vinegar
94 Greens
$8.00
Field greens-tomato red wine vinaigrette-bleu cheese pumpkin seeds
Soups and Chowders
$5.00-8.00
ask your server about chef's daily creation
Steward's Sampler
12.00
$Cod Black'n Blue
Cod Black'n Blue
26.00
black cod-marsala braised-blue cheese-butter black lentils-butternut squash, bottle suggestion: trimbach riesling
$Monk Fish with Lobster Mushrooms
Monk Fish with Lobster Mushrooms
26.00
cream poached monk fish-wild lobster mushrooms-herbs red potato-brussels sprouts bottle suggestion: cedergreen dry chenin blanc
$Sea Scallops
Sea Scallops
30.00
pan seared-pumpkin risotto tender broccoli-pomegranate molases bottle suggestion : r. stuart rose d'or sparkling
$Pappardelle Mornay with Crab
Pappardelle Mornay with Crab
25.00
Emanthal, parmesan cream-dungeness crab mushrooms-pasta bottle suggestion: terra blanca roussane
$Salmon with Fettuccini
Salmon with Fettuccini
22.00
fresh salmon-lemon pepper fettuccini-heirloom tomato artichoke-onion-argula-parmesan this dish can be made as a vegetarian option, also. bottle suggestion: green point chardonnay
$Tenderloin of Beef
Tenderloin of Beef
34.00
Seared mid rare beef-foragers blend of mushrooms yakima vegetables-mashed bottle suggestion: la jota cabernet sauvignon
$Roast Pork Loin
Roast Pork Loin
25.00
tuaca cream-pears-red potato-zucchini bottle suggestion: robert karl merlot
$New York Steak
New York Steak
28.00
grilled to order-rogue river blue cheese butter yakima vegetables-yukon gold potatoes bottle suggestion: kiona reserve cabernet sauvignon
$Duck Breast
Duck Breast
$28.00
rosemary sea salt rubbed-green peppercorn demi glace rosemary, corn and rye stuffing-yakima squash blend bottle suggestion: chateau redortier beaumes-de-venise
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