Starters

*Seafood Martini:

Lobster, Crab, Shrimp, Caviar, Sweet Vermouth Cream ~ 15

*Misty Isle 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

*Hot Artichoke Dungeness Crab Dip:

With fresh Dungeness crab and artichoke ~ 12

*NW Elk Ribeye Carpaccio:

with Juniper Berries & Green Papaya Salad ~ 12

Dungeness Crab Cakes:

Caper Beurre Blanc/Fennel Slaw ~ 14

*Diver Scallop & Hazelnut Pork Belly:

Caramelized Onion & Quail Egg ~ 14

Ahi Tartare:

Wonderfully prepared Ahi Tuna ~ 12

*Oysters Rockefeller:

Spinach/Parmesan Cheese/Hollandaise Sauce ~ 10

Soups & 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

Roasted Beets:

Fried Chevre/Arugula/Candied Pecans ~ 12

Soup Du Jour

~ 8

Entrées

*Seared Sea Scallops:

Potato Cake, Watercress & Saffron Cream Sauce - 3 Scallops ~ 21; 5 Scallops ~ 28

*Misty Isles 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

*Seasonal Salmon:

Black Rice/Wild Mushroom Goulash/Sauté Greens ~ 25

Butternut Squash Ravioli:

Sage Brown Butter, Candied Pecans & Gorgonzola ~ 21

Pear Gongonzola Ravioli:

Wild Prawns/Gongonzola Cream Sauce ~ 25

½ Lamb Rack:

Pommes Frites/Haricot Verts/Huckleberry Bordelaise ~ 24

Jidori Chicken:

Potato Cake/Sauté Greens/Mushroom Velouté ~ 22

Plating Gallery

*A friendly reminder from your local Health Department: Consuming raw or under-cooked meats, poultry, shellfish or eggs may increase your risk of food borne illness especially in the young & elderly.