Click PDF below to see our regular menu
9.5
9.5
Roasted asparagus with red pepper sauce topped with tomatoes and Castelvetrano olives
11
11
Vegan friendly hummus with black truffle oil, and paprika. Served with a house made pita break, celery, carrots, and cucumber spears
17
17
Dungeness Crab, green leaf lettuce, black olives, cucumber, Roma tomatoes, feta cheese, and topped with a house made thousand island dressing and a hard boiled egg
19
19
Fresh Dungeness Crab claw and leg meat, gulf shrimp, onions, and fennel with a dash of sea salt and lemon
22
22
Chicken breast cooked in a spicy tomato broth, with celery, fennel, carrots, green olives and artichokes
23
23
With Piaulo peppers, served over honey tartar sauce with herbed farro and fresh sauteed vegetables
6
6
Chocolate melted with heavy cream, eggs, Irish whiskey and sugar then whipped into a remarkable puddling like mousse, topped with whipped cream
9/32
9/32
Willamette Valley, OR
Layers of tropical fruit flavors, baking spices and citrus essence
6/22
6/22
Veneto, IT
Floral and light rose blend with good balance and notes of tart red fruits