APPETIZERS Calamari 10 ounces of lightly seasoned, hand-battered rings and tentacles. Served with sweet chili citrus sauce. 8 50 Crab Cake 3.5 ounces Dungeness and Blue crab, lightly bound with sourdough bread crumbs. Served with a saffron aioli. 12 Crab Stuffed Shrimp 3 jumbo prawns stuffed with crab cake, topped with hollandaise sauce. 12 Oyster Pappadeaux 7 fresh local oysters, baked in shell with sautéed spinach, Dungeness crab meat, and topped with hollandaise. 14 50 Lavash Hummus Plate Seasonal raw vegetables, roasted red pepper hummus, Bocconcini mozzarella, falafel and marinated olives. 11 Spinach Artichoke Dip Sautéed spinach, artichoke heart, cream cheese topped with Parmesan and baked. Served with lavash. 8 50 Shrimp Cocktail 5 jumbo prawns poached with lemon and old bay seasoning. Served with cocktail sauce and fresh lemon. 9 50 Wild Mushroom Sauté with Pork Belly A mix of seasonal mushrooms (wild and local) sautéed in brandy garlic butter with house-smoked pork belly. 9 HOUSE SPECIALTIES Served with choice of a small house salad, cup of salmon bisque or soup du jour. Seafood Saffron Sauté Shrimp, scallops, salmon, halibut, clams, mussels, and fresh herbs, in a court-bouillon with saffron cream. 29 Cranberry Lamb Osso Buco Braised with Dancin Vineyards Pinot Noir, roasted garlic, and rosemary pan reduction. Served with seasoned root vegetables. 23 Braised Beef Shoulder Dancin Vineyards Syrah infused demi-glace. Served with seasoned root vegetables. 21 Cranberry Braised Pork Shank Infused with myrtle leaves and cranberries with sweet demi-glace and root vegetables. 21 Risotto Stuffed Chicken Breast Stuffed with spinach, Parmesan cheese and artichoke risotto. Topped with piccata sauce. 21 Cedar Plank Duck Breast Pan seared and finished with wild cherry demi-glace, served with hazelnut wild rice and root vegetables. 29 Marsala & Mushroom Sautéed Filet Tips 8 ounces of cubed beef tenderloin tips and a mix of seasonal mushrooms, sautéed with Marsala wine. 24 For parties of 6 or more, 18% gratuity will be applied to total bill. Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.

SEAFOOD Served with choice of a small house salad, cup of salmon bisque or soup du jour. All seafood entrées are served with vegetable du jour and a choice of baked potato, whipped horseradish Yukon potatoes, or cranberry hazelnut wild rice pilaf. 8 Breaded Pan Fried Oysters Locally harvested, grilled in butter and served with saffron aioli. 21 Prosciutto Wrapped Scallops and Mushrooms Served with whipped potatoes, demi-glace and lemon butter sauce. 27 Coastal Potato Crusted Halibut Roasted red pepper vodka sauce with cranberry hazelnut wild rice pilaf. 31 Clam & Cockle Sauté Chopped clams & cockles sautéed with fresh herbs & root vegetables. Finished with fish broth, cream & Cognac. Served with fresh sourdough bread. 18 STEAKS Served with choice of a small house salad, cup of salmon bisque or soup du jour. All steaks grilled medium rare unless otherwise requested, served with vegetable du jour and a choice of baked potato, whipped horseradish Yukon potatoes, or cranberry hazelnut wild rice pilaf. Cedar River Farms Black Angus New York Strip 12 oz. Placed on demi-glace and topped with brandy garlic and herb butter. 32 Cajun Rib Eye 10 oz. Served with blue cheese compound butter. 27 Grilled Filet Mignon Oscar 8 ounce filet, grilled and topped with asparagus, Dungeness crab meat, hollandaise and a soft poached egg. 38 Served without Oscar topper 28 Misty Isle Ranch Premium Porterhouse 20 oz. Flame broiled and topped with brandy garlic butter or wild mushroom and Madeira wine sauté. 45 PASTA Served with choice of a small house salad, cup of salmon bisque or soup du jour. Shrimp Scampi Sauté Prawns sautéed and deglazed with Dancin Vineyards Chardonnay, finished with cream and lemon over capellini pasta. 25 Red Pepper Chicken Fettuccine Flame roasted red pepper Alfredo sauce served over Fettuccine pasta. 19 Rigatoni Primavera Artichoke, peppers and cherry tomato, asparagus, Bocconcini mozzarella, mushrooms, tomato basil, and sherry wine sauce. 18 ENTRÉE SALADS Served with a cup of salmon bisque or soup du jour. Seafood Salad Louie A combination of Oregon pink shrimp (bay), Dungeness and Blue crab meat, smoked oysters, black olives, tomatoes, avocado, cucumber, and hard-boiled egg. Served with Thousand Island dressing. 18 25 Smoked Salmon Cranberry Caesar Hearts of Romaine, house-smoked salmon (tribally caught Columbia River salmon when in season), shaved Parmesan, pickled anchovy, and bourbon cranberries. Served with toasted garlic bread. 16 50