2 dishes
Za'atar roasted vegetables, and butternut squash risotto
Chargrilled cauliflower with Portobello mushrooms, fresh asparagus, house made hummus and tomato vinaigrette
26 dishes
Served on homemade taro chips with pineapple chutney and wasabi aioli
With saffron aioli
Lemon garlic aioli
GFA With clam nectar, olive oil, garlic and butter. Served with grilled sourdough bread
Skillet roasted with orange tarragon butter
Whipped créme de brie, caramelized onions, roasted black grapes, candied pecans, hot honey, fruit and nut crisps. Served with rosemary croccantini
Our award-winning creamy clam chowder with bacon and potatoes
Crisp romaine with herbed croutons and Parmesan frico
Dungeness crab in a silky crab bisque with freshly baked corn souffle and fresh roasted corn
Fresh Rhubarb-ginger-poppyseed dressing, toasted hazelnuts, blue cheese crumbles, and local rhubarb-strawberry relish served over spinach and spring greens
Fresh oyster selections rotate daily based on availability. Please contact the restaurant for today’s offerings
Chargrilled and finished with sun-dried tomato basil butter. Served with champ potatoes and seasonal vegetables
Wild Alaska king salmon chargrilled and topped with sundried tomato basil butter. Paired with fresh Alaska halibut chargrilled and finished with beurre blanc and fresh chive oil
GFA Chargrilled and topped with fresh chive oil and beurre blanc
Chargrilled sashimi grade ahi medallions with fresh ginger sauce, pineapple chutney and ginger slaw
Pan seared, seasoned with 5 spice and finished with roasted macadamia nuts, papaya-mango relish and passionfruit cream. Served over coconut jasmine rice
Wild Mexican white prawns, tempura asparagus, wild mushroom served with Jasmine fried rice and ginger slaw
Golden sauteed crab cakes with ginger-plum sauce and beurre blanc. Served with coconut Jasmine rice
Pan seared and finished with beurre blanc and a sprinkle of gremolata
Alaska king crab legs oven roasted and served with house made pomme frites and dipping butter
Fresh Dungeness crab, mushrooms, asparagus and fresh herbs tossed with garlic cream sauce
GFA Large North Atlantic Lobster Tail roasted with butter and served with rice and seasonal vegetables
A Northwest hand-cut filet with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes
With Basil demi butter. Served with potatoes and seasonal vegetables