Starters

*Seafood Martini:

Lobster, Crab, Shrimp, Caviar, Sweet Vermouth Cream ~ 16

*Misty Isle Beef Tenderloin Skewers:

Shoyu Butter Sauce & Jasmine Rice ~ 14

*Light Crispy Judith Point Calamari:

With Three Asian-Inspired Sauces ~ 13

Seared Razor Clams:

Brown Butter Caper Sauce, Harricot Verts, Arugula ~ 13

Hot Artichoke Dungeness Crab Dip:

With Dungeness crab and artichoke ~ 14

*NW Elk Ribeye Carpaccio:

with Juniper Berries, Watercress, Fresh Tomato Juice ~ 14

*Diver Scallop & Hazelnut Pork Belly:

Arugula & Quail Egg ~ 14

*Oysters on the Half Shell:

Pear Mignonette, Cocktail Sauce ~ One Dozen ~ 30 One Half-Dozen ~ 18

Soups & Salads

Gluten-Free Dungeness Crab Chowder:

~ 9

Vegan Soup Du Jour:

~ 8

*Caesar Salad:

House Croutons, Parmesan Cheese ~ 8 - add Dungeness Crab ~ 6

Dockside Salad:

Organic Mixed Greens, Garlic Rosemary Pomme Frites, Tomatoes, & Herbs Vinaigrette ~ 8

Humboldt Fog Goat Cheese Salad:

Organic Mixed Greens, Seasonal Fruit, Oregon Candied Hazelnuts, Flatbread & Honey Vinaigrette ~ 14

Roasted Beets:

Fried Chevre/Arugula/Candied Pecans ~ 13

Roasted Acorn Squash:

Multi-Colored Quinoa, Arugula, Fried Lemon ~ 13

Entrées

*Seared Sea Scallops:

Potato Cake, Arugula & Saffron Cream Sauce - 3 Scallops ~ 24; 5 Scallops ~ 29

*Filet Mignon:

with Potato Cake, Haricot Verts, Black Truffle Cognac Bordelaise Sauce ~ 35

*Five Spice Crispy Duck Breast:

Sticky Rice Cake, Seasonal Vegetables & Honey-Bacon Soy Sauce ~ 26

*Pistachio Encrusted Parmesan Wild Seasonal White Fish:

with Arugula Pesto & Gnocchi ~ 28

*Seared Salmon:

Forbidden Rice, Roasted Red Pepper Coulis, Mushroom Vinaigrette ~ 30

Butternut Squash Ravioli:

Sage Brown Butter, Candied Pecans & Gorgonzola ~ 23

Pear Gongonzola Ravioli:

Wild Prawns/Gongonzola Cream Sauce ~ 25

*½ Lamb Rack:

Pommes Frites, Haricot Verts, Blueberry Bordelaise ~ 25

Jidori Chicken:

Potato Cake, Sautéed Vegetbles, Mushroom Velouté ~ 26

*Elk Duet:

1) Smoked Applewood Bacon Wrapped Elk Ribeye wtih Bacon Bordelaise
2) Elk Ribeye Skewer with Basil Pesto, Roasted Fingerling Potatoes, Sautéed Vegetables, Parsnip Brulé ~ 36

Seafood Bouillabaisse:

Wild Seasonal White Fish, Prawn, Scallop, Fried Oyster, Mussels, Lemon Caper Aioli, Crustini ~ 28

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.