LUNCH MENU

Served 11:00 to 3:00

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 Seasonal 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/Tail & Trotters Pork Belly & Montana Lentils Ragoût ~ 16

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

*Beef Tenderloin Cobb Salad ~ Tomato, Egg, Blue Cheese, Apple Wood Smoked Bacon, Olives & Oregano Dressing ~ 19

Soup Du Jour ~ 8

Entrées

*Fish Of The Day Tacos ~ Slaw, Cilantro Aioli, Mango Salsa & Mixed Greens ~ 14

*Oyster Tacos Lightly Fried ~ Cabbage Slaw, Cilantro Aioli &

Mango Salsa ~ 13

*Fish & Chips ~ Beer Battered Alaskan True Cod, Lemon Caper Aioli, Pomme Frites or

House Salad ~ 14

*Seasonal Salmon BLT ~ Bacon, Watercress, Tomato, Onions, Watercress Pesto, Pomme Frites or House Salad ~ 14

*Bistro Burger ~ ½ Pound of Painted Hills Beef, Pomme Frites or House salad ~ 11

- add Applewood Smoked Bacon ~ 2   - add Gorgonzola, Chèvre or Cheddar ~ 2

My Vegan Clay Pot ~ Vegetables Ragoût, Mushrooms,  Tofu & Jasmine Rice ~ 16

*Caprese Ravioli Prawns ~ Tomato Cream Sauce, Parmesan Cheese & Watercress ~ 16

*Seared Seasonal Salmon with Dungeness Crab Risotto, Green Papaya Salad

& Veal Bordelaise ~ 18

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