April 2, 2014
Starters
Caramelized Onion Soup with Thyme and Parmesan     7.

Dungeness Crab Cake with Sweet Pepper Slaw and Lemon     9. / 17.

Shrimp, Avocado and Pinto Bean Salad with Chipotle-Cilantro Dressing     9.

Pan-Fried Oysters on a Radish and Mixed Greens Salad with Buttermilk Dressing     9. / 13.

Grilled Asparagus and Roasted Beet Salad with Walnuts and Sweet Onion Vinaigrette 8.

Caesar Salad with Garlic Croutons and Shaved Pecorino-Romano 8. / 11.

Main Courses
Linguini Pasta with Tomatoes, Basil, Garlic, Black Olives and Feta    11. / 16.

Sea Scallops with Baby Bok Choy, Carrots, Jasmine Rice and Ginger Sauce     20. / 26.

Pacific Cod with Sauteed Potatoes, Shiitake Mushrooms and Lemon-Garlic Cream     16. / 21.

Seafood Stew with Cod, Shrimp, Clams, Calamari, Potatoes, Parsley and Saffron     18. / 24.

Shrimp with Grilled Asparagus, Rice and Spicy Oaxacan Red Mole     14. / 19.

Angus Ribeye Steak with Buttermilk Mash Potatoes, Grilled Asparagus and Garlic Butter      27.

Desserts
Chocolate Pot de Creme with Maldon Sea Salt     7.

Lemon and Almond Tart with Soft Cream     7.

Walnut Meringue and Malted Vanilla Ice Cream Sandwich with Caramel Sauce     7.

Menu subject to change.

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