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Our house-made Caesar dressing tossed with chopped romaine, and our three-cheese parmesan blend, with house-made croutons and lemon.
Mixed Green Salad
Organic mixed greens with tomato, cucumber, shaved carrot, and radish, with house-made croutons and our three-cheese Italian blend.
Shrimp Louie Salad
Jumbo shrimp butter seared and presented on mixed organic greens with boiled egg, avocado, tomato, cucumber, and our house-made Louie dressing.
Bacon Wrapped Scallop and Winter Pear Salad
Sea scallops are wrapped in hickory bacon, then crispy fried and presented on mixed organic greens with goat cheese, tomato, cucumber, and our house-made vanilla-pear vinaigrette.
Crisp Iceberg lettuce wedges topped with candied walnuts, bacon bits, tomato, blue cheese crumble, and blue cheese dressing.
Sesame Chicken salad
Chicken breast is breaded, then crispy fried and sliced thin, presented on a bed of organic greens with scallions, shaved almonds, cabbage, mandarin organic, crispy chow mein noodles, and our sweet sesame vinaigrette dressing.
Black and Blue Salad
Beef petit tenderloin is pepper rubbed, then char-grilled and sliced thin, presented on a bed of organic greens with wedged tomato, cucumber & blue cheese crumble, then topped with french fried onion frizzle.
Organic quinoa pan-seared with chopped onion, peppers, broccoli, and bok choy presented with a sweet and spicy Szechuan glaze, with fresh cilantro, scallion, and basil.
Eat a lot | Seafood Chimichanga
Prawns, crabmeat. and scallops are mixed with herbed cream cheese, then folded into a sundried tomato tortilla, and crispily fried. presented with Baja sauce, chipotle aioli, cilantro créme Fraiche, and fresh cilantro served with a side salad.
Eat a lot | Lobster Mac and Cheese
Poached, then butter seared langoustine lobster meat is tossed with our cheddar queso sauce, then topped with buttered bread crumbs and oven-baked, Presented with warm garlic toast.
Eat a lot | Dungeness Crab Alfredo
Fresh Dungeness Crab is simmered in a rich three-cheese Alfredo sauce, then tossed with tender linguini noodles. Presented with red pepper remoulade, basil créme Fraiche, and warm garlic toast.
Eat a lot | Fish and Chips
Hand-cut filet of locally caught halibut, cod, or salmon, beer-battered and crispy fried, presented with our house cut fries and dill tartar sauce.
Eat a lot | Tenderloin Medallions Beurre Rouge
Petit tenderloin medallions on a bed of garlic-Asiago mashed potatoes with asparagus, our house-made beurre rouge, and french fries potato frizzle.
Eat a lot | Bronzed Salmon
A hand-cut of pacific Sockeye lightly dusted with turmeric and garlic then pan-seared and presented on a bed of stir-fried quinoa with spicy-sweet Szechuan glaze.
Eat a lot | Grilled Pacific Sockeye Salmon
A hand-cut Filet of pacific sockeye salmon, char grilled and presented with garlic asiago mashed potatoes and steamed seasonal vegetables.
Eat a lot | Szechuan Bowl
Stir-Fry vegetables and yakisoba noodles are pan-seared, then simmered in our tangy citrus Szechuan Calrose rice.
We offer delivery for this restaurant.
Sunday11:30 AM - 8:30 PM
Monday11:30 AM - 8:30 PM
Tuesday11:30 AM - 8:30 PM
Wednesday11:30 AM - 8:30 PM
Thursday11:30 AM - 8:30 PM
Friday11:30 AM - 8:30 PM
Saturday11:30 AM - 8:30 PM
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