Lunch

First of the season! Oregon Bay Shrimp Salad with Avocado, Delta Asparagus, Egg, Green Goddess Dressing 24

Grilled Monterey Calamari with Lemon-Caper Butter, French Fries 24

Green Salad with Sherry-Shallot Vinaigrette 8

Warm Goat Cheese Salad with Toasted Pecans 14

Caesar Salad 12/17

Baby Spinach, Black Bean and Feta Salad 12/17

Spicy Sichuan Chicken Salad 20

Smoked Chicken Salad 20

Turkish Red Lentil Soup with Mint-Maras Sizzle 11

Mt. Lassen Steelhead Salmon 30

Local Swordfish 29

First of the season! Alaskan Halibut 32

San Diego Opah 28 (buttery, meaty white flesh, delicious!)

Sauces:
Seka Hills Extra Virgin Olive Oil – Sichuan Peanut Sauce – Lime Cilantro Salsa – Beurre Blanc

Tartar Sauce -Herb Shallot Butter – Lemon and Caper Butter

Note: Additional sauces 1 each Additional side of french fries 5 each

Astoria (OR) Sand Dabs (on the bone) Meuniere, Watercress, French Fries 27

Ft. Bragg Petrale Sole with King Trumpet Mushrooms, New Potatoes, Thyme 28

Pan Fried Ekone (WA) Yearling Oysters with Tartar Sauce, Cole Slaw, French Fries 26

Niman Hamburger with French Fries 18, with Grafton Cheddar 19

Stemple Creek Grass Fed Flatiron Steak with Mustard Butter, French Fries 36

Brussels Sprouts with Ginger and Mustard Seed 7

Bowl of French Fries 5

Steamed White Rice 5

Vegetable may be substituted for french fries with grilled fish 3

Meringata (frozen meringue with semifreddo filling) with Yerena Strawberries 12

Creme Brulee 10

Meyer Lemon Mousse with Candied Buddha’s Hand 10

Ricotta Cheese Cake with Almond Crust, Kumquat Conserve 12

Old Fashioned Devil Foods Cake with Mocha Buttercream and Coffee Ice Cream 12

Murcott Mandarin Ice and Frozen Straus Yogurt with a Pistachio Cookie 10

Hot Fudge Sundae with Toasted Pecans 10

Corkage: 20 per bottle
Cake Service: 2 per person

Prices and availability subject to change.