DINNER MENU

Served after 5:00 PM

Our culinary philosophy is to use as many locally sourced ingredients as possible including locally

collected mushrooms, Blue Rose Dairy, and Painted Hills All Natural Beef. We also use sustainably harvested seafood and Food Alliance Certified Produce.

Starters

*Seafood Martini ~ Lobster, Crab, Shrimp, Caviar, Sweet Vermouth Cream ~ 15

*Painted Hills Beef Tenderloin Skewers Shoyu Butter Sauce & Jasmine Rice ~ 10

Light Crispy Point Judith Calamari with Three Asian-Inspired Sauces ~ 13

*Totten Inlet Steamer Clams ~ White Wine, Tomato Concassé, Saffron, Fresh Herbs ~ 12

Oven Roasted Chanterelle Mushrooms ~Fresh Herbs, Saffron Aioli & Toast Points ~ 12

*NW Elk Ribeye Carpaccio with Juniper Berries & Green Papaya Salad ~ 12

*Duck Terrine with Cognac ~ Cornichons, Caper Berries & Toast Points ~ 12

*Seared Artisan Foie Gras/Diver Scallop ~ Grilled Peach & Dockside Meritage Reduction ~ 18

Soup & Salads

*Caesar Salad ~ House Croutons, Parmesan Cheese ~ 8 - add Dungeness Crab ~ 4

Dockside Salad ~ Organic Mixed Greens, Garlic Rosemary Pomme Frites, Tomato,

& Herbs Vinaigrette ~ 8

Humboldt Fog Goat Cheese Salad ~ Organic Mixed Greens, Seasonal Fruit, Oregon Candied Hazelnuts, Crisp Phyllo & Jaggery Vinaigrette ~ 12

*Duck Prosciutto Salad ~ Shaved Fennel, Watercress, Frisee, Figs, Gorgonzola, Candied Pecans & Jaggery Vinaigrette ~ 12

Soup Du Jour ~ 8

Entrées

*Seared Hazelnut Sea Scallops Potato Cake, Watercress & Saffron Cream Sauce - 3 Scallops ~ 21 - 5 Scallops ~ 28

*Painted Hills Filet Mignon with Potato Cake, Vegetable Ragoût &

 Black Truffle Cognac Bordelaise ~ 34

*Five Spice Crispy Duck Breast ~ Sticky Rice Cake, Wilted Greens &

 Honey-Bacon Soy - 1 Breast ~ 18

2 Breasts ~ 25

*Pistachio Encrusted Parmesan Halibut with Watercress Pesto & Gnocchi ~ 28

*Braised Lamb Shank ~ Montana Lentils Ragout, Wilted Greens, Sauce Poivrade & Rosemary Gremolata ~ 25

*Seared Seasonal Salmon with Chanterelle Mushroom Risotto, Papaya Salad

&  Veal Bordelaise ~ 25

Butternut Squash Ravioli ~ Sage Brown Butter, Candied Pecans & Gorgonzola ~ 21

Ravioli Caprese with Prawns & Light Tomato Cream Sauce ~ 25

Napoleon of Portabella Mushrooms & Turnips ~ Water Chestnuts & Pea Shoots in a Ginger-Tamari Soy Sauce ~ 23

*A friendly reminder from your local Health Department: Consuming raw or under-cooked meats, poultry,