Yellow Fin tuna finely chopped with avocado, ginger, shallots, cucumbers, wasabi and Tobiko, also with red curry, ginger, sesame, garlic and mango. Sweet soy viaigrette and toasted sesame crisps.

Prime sirloin on a toasted onion roll with Crimini mushrooms and carmelized red onion relish, Tillamook white cheddar, Marco Polo pepper or Jersey Bleu cheese. With crispy fries and sesame slaw.

Open faced on toasted French Sourdough with herbed aioli, tomatoes, onion, Tillamook white Cheddar and topped with Bayou mushroom sauce. Crispy fries and sesame slaw.

Soft French Brie baked with sweet cherries and Kirsch in a light pastry shell. Toasted Sourdough crostini and sliced pears.

Panko crusted tender squid. Lemon and artichoke aioli.

Fresh basil, Shevre, roasted garlic and Roma tomatoes over lemon-basil marinated chicken.

Chicken simmered in Mole on corn tortilla chips with melted Monterey Jack and Cheddar cheeses, black beans, olives, green onions, tomatoes, sour cream, avocado, jalapeños and salsa.

Portabello mushrooms stuffed with Dungeness crab, herbs, roasted peppers and shallots. Thai pepper aioli.

Fresh Pacific oysters baked with spinach, Pernod, bacon, garlic, Hollandaise and Parmesan.

Pacific white prawns with lime and ancho tomatillo sauce.

Hood canal clams steamed in white wine with garlic, parsley, shallots, chorizo, olive oil, basil and tomatoes. Herbed sourdough baguettes.

Herbed tempura batter. Tamarind marmalade sauce.

Portabello, Shiitake and Crimini mushrooms sautéed with shallots, tomatoes and garlic. Parmesan Crostini.

Mixed greens, cucumbers, Roma tomatoes, radishes, julienned carrots, sunflower seeds and bleu cheese crumbles. Creamy vinaigrette.

Thinly sliced on a toasted French roll with creamy horseradish, aioli mayonnaise and au jus.

Fresh Atlantic salmon, mangos, capers, toasted pine nuts, Romaine and mixed greens. Creamy dill-tarragon dressing.

Crisp hearts of Romaine tossed with a classic garlic Caesar dressing, grated Parmesan and sourdough croutons.

Sautéed chunks of chicken breast, water chestnuts and snow peas, tossed with iceberg lettuce, celery, radishes, almonds and Chinese noodles. Cantonese curry dressing.

Chargrilled chicken breast with smoked ham, avocado and melted Tillamook white cheddar. Toasted Kaiser roll with pesto mayonnaise, lettuce, tomato and Bermuda Onions.

Alaskan cod, seasoned, Panko dusted and crisply fried in ale batter. Lemon aioli and tarter sauces. Crispy fries.

Prime sirloin on a toasted Challah roll with Crimini mushrooms and carmelized red onion relish, Tillamook white cheddar, Marco Polo pepper or Jersey Bleu cheese.

Turkey breast, diced egg, avocado, tomato, bacon crisps, bleu cheese crumbles and Iceberg lettuce. With your choice of dressings.

Toasted panini with Capicola ham, Provolone cheese, wine salami, tomato, roasted red peppers, grilled sweet onions and pesto mayonnaise.

Sliced pears, grilled chicken, bacon, toasted pine nuts, currants and Gorgonzola crumbles on Romaine and mixed greens. Raspberry vinaigrette.

Grilled Atlantic salmon on a toasted Challah bun with Prosciutto, avocado, lemon pesto sioli, arugula and tomato

Fresh salmon, 'Angell' hair pasta, basil, Roma tomatoes, shallots, broccoli flowers and grated Parmesan.

One-half sandwich, cup of soup and small house salad.

Tender sirloin strips sautéed with garlic butter, wild mushrooms, cippolini onions, red and green peppers. Served openfaced with Provolone cheese on hot grilled sourdough.

White shrimp, Bay scallops, fresh fish, mushroms, zucchini, tomatoes, artichoke hearts and Tortellini pasta sautéed in Cajun spices over Romaine.

Sautéed Pacific prawns over mixed greens with seasame seeds, mandarin oranges and cashew nuts. Sweet Soy vinaigrette.

Yellow Fin tuna finely chopped with avocado, ginger, shallots, cucumbers, wasabi and Tobiko, also with red curry, ginger, sesame, garlic and mango. Sweet soy vinaigrette and toasted sesame crisps

Muscovy duck breast pan roasted in chili-lime glacé, ginger, soy, garlic and Sriacha. With fresh pears sautéed in butter, orange blossom honey and Sake.

Soft French Brie with sweet cherries and Kirsch in a light pastry shell. Toasted sourdough crostini and sliced pears.

Panko crusted tender squid. Lemon and artichoke aioli.

Fresh basil, Shevre, roasted garlic and Roma tomatoes over lemon-basil marinated chicken.

Oven roasted chicken breast with Crimini mushrooms, asparagus, tomatoes, roasted red peppers, cream and Sherry pan sauce.

Portabello mushrooms stuffed with Dungeness crab, herbs, roasted peppers and shallots. Thai pepper aioli.

Beef tenderloin with brandied wild mushrooms and sauce Bearnaise.

"Ruby Red" crusted with slivered almonds and pan fried with shallots and lemon Amaretto butter.

Double cut chops rubbed with rosemary, juniper, garlic and olive oil. Merlot and blueberry reduction.

Northwest oysters with rice wine vinegar mignonette, ancho tomatillo sauce and grated horseradish.

Fresh Pacific oysters baked with spinach, Pernod, bacon, garlic, Hollandaise and Parmesan.

Grilled Berkshire pork with garlic, Chipotle and Ancho chilis, citrus juices, onion and maple sugar. Chimichurri sauce.

Fresh salmon roasted on a cedar plank with mild Amarillo chili rub, Cane brown sugar and orange citrus butter.

Bay scallops, Pacific shrimp and clams over linguine with Kalamata olives, tomatoes, capers, white wine Fumé, garlic and fresh basil Chiffonade.

Pacific yellow fin with grilled pineapple slaw, black vinegar, baby spinach and gingered Wasabi Sabayon

Pacific shrimp with sliced cucumber lime and ancho tomatillo sauce.

Roasted with smoked sea salt crust, pan au jus and creamy horseradish.

Hood Canal clams steamed in white wine with garlic, parsley, shallots, chorizo, olive oil, basil and tomatoes. Herbed sourdough baguettes

White shrimp with Tamarind marmalade and toasted coconut.

Pressed with garlic, thyme and black peppercorns.

Herbed tempura batter. Tamarind marmalade sauce.

Prime cut, marinated in olive oil, rosemary, marjoram, black pepper and garlic. Herbed shallot butter.

Portabello, Shiitake and Crimini mushrooms sautéed with shallots, tomatoes and garlic. Parmesan Crostini.

Mixed greens, cucumbers, Roma tomatoes, radishes, julienned carrots, sunflower seeds and Bleu cheese crumbles. Creamy vinaigrette.

Fresh Atlantic salmon, mango, capers, toasted pine nuts, Romaine and mixed greens. Creamy dill-tarragon dressing.

Crisp hearts of romaine tossed with a classic garlic Caesar dressing, grated Parmesan and sourdough croutons.

Sautéed Chunks of chicken breast, water chestnuts and snow peas, tossed with iceberg lettuce, celery, radishes, almonds and Chinese noodles. Cantonese curry dressing.

Iceberg lettuce, diced tomatoes, bacon crisps, Bleu cheese crumbles. Roquefort dressing.

White shrimp, Bay scallops, fresh fish, mushrooms, zucchini, tomatoes, arichoke hearts and Tortellini pasta sautéed in Cajun spices over Romaine.

Sautéed Pacific Prawns over mixed greens with sesame seeds, Mandarin oranges and cashew nuts. Sweet Soy vinaigrette.

Baby greens, dried cranberries, candied walnuts, Prosciutto, sliced egg and shaved Romano. Bacon balsamic vinaigrette.