SPRING DINNER
Served Sunday - Thursday from 5:00pm - 9:00pm
Friday & Saturday from 5:00pm - 10:00pm

Starters

JAMES BEARD'S RAZOR CLAM CHOWDER 8

WEST COAST OYSTERS with champagne & pink peppercorn mignonette 12

CHICKPEA FRITTERS with romesco sauce   7

FRIED OYSTERS with pork belly, truffled croutons & warm spinach salad   12

GRILLED FLATBREAD with rhubarb, goat cheese & duck bacon   11

RICOTTA GNOCCHI with fennel sausage ragu 12

ALDER SMOKED SALMON with butter lettuce, radishes & creamy tarragon vinaigrette 12

ROASTED BEETS with blue cheese vinaigrette & arugula   10

SEASONAL GREENS with fava beans, pecorino & lemon vinaigrette   10

SEARED SCALLOPS with caramelized fennel, grapefruit & watercress   14

Mains

SPAGHETTI PRIMAVERA with peas, ramps & morels   19

GOAT CHEESE RAVIOLI with cold-smoked salmon, chive butter & trout caviar   20

WILD SALMON with spring vegetables & brown butter-dill hollandaise   27

TUSCAN FISH & SHELLFISH STEW with fennel, tomato & grilled bread 25

GRILLED QUAIL with shoestring potatoes, house mustard & pepper jelly  24

ROTISSERIE ROAST CHICKEN with grilled asparagus & radish salad   23

SLOW COOKED LAMB SHANK with stone ground polenta, rapini & lamb sugo   26

HANGER STEAK with Dungeness crab custard, braised greens & bone marrow onions   30

executive chef tommy habetz
sous chef nick wood