SMALL PLATES
BASKET OF BREAD 5
SOUP OF THE DAY 5/10
FRIED CALAMARI
Soy Sauce & chipotle aioli dipping sauces
15
SHRIMP AND CRAB CAKES
Served with a corn pico de gallo, and chipotle aoli sauce 16
COBIA CARPACCIO
Sushi Grade Cobia thinly sliced, with citrus marinade, pickled carrots, cucumbers, onions,
and capers 12
AHI TUNA STUFFED AVOCADO*
Marinated ground raw sushi tuna served in a half avocado over Asian slaw spicy red chili, ginger, sesame seeds, and gluten free teriyaki sauce
16
SPINACH AND ARTICHOKE DIP
Homemade white corn tortilla chips 14
SALADS
Add chicken $8, shrimp $8, salmon $14
MANDARIN SPINACH SALAD
Organic baby spinach, Gorgonzola cheese, red onions, and pecans with a honey mustard dressing
Add organic chicken breast
large 12 small 8
ROASTED BEET SALAD
Fresh local roasted beets served with mandarin oranges and chevre with an orange horseradish vinaigrette 14
CLASSIC CAESAR
Romaine lettuce, shaved Parmesan, and house croutons with a classic Caesar dressing
large 12 small 8
ENTREES
CAJUN SEAFOOD AND ANDOUILLE SAUSAGE PASTA
Radiatori pasta tossed with a Cajun cream sauce, and a tantalizing mix of shrimp, halibut, baby scallops, mussels, steelhead, Andouille sausage, red onions, red bell peppers, and Parmesan cheese 30
HAZELNUT CRUSTED FRIED CHICKEN
Hazelnut crusted Organic, free range chicken breast, fried and topped with Frangelico orange cream sauce and dried cranberries, mashed potatoes and seasonal vegetables 25
BURRATA PASTA
Breaded fried Burrata cheese served over Papardelle pasta with a Pancetta, tomato, vodka sauce 26
FRESH SALMON
Fresh Salmon with orange relish. Served with risotto and seasonal vegetables 33
FILET MIGNON*
7oz sustainably produced, bacon-wrapped beef tenderloin topped with rosemary and red wine demi-glace. Served with mashed potatoes and seasonal vegetables 42
GRILLED RIBEYE*
14 ounce choice Black Angus, served over mashed potatoes, seasonal vegetables and a rosemary and red wine demi-glace 42
BRAISED LAMB SHANK
Savory lamb shank braised slowly in a red wine, rosemary, and thyme demi-glace. Served with mashed potatoes and seasonal vegetables 32
CRAB STUFFED SOLE
Local Oregon sole with crab, bell pepper, onion, and carrot stuffing. Served with a lemon, dill cream sauce, risotto, and vegetables topped with a shrimp 29
BEEF MEDALLIONS AND SHRIMP*
6 ounces of Black Angus Hanger Steak medallions and shrimp topped with a Dijon and mushroom demi-glace. Served with mashed potatoes and seasonal vegetables 34
FRESH PACIFIC HALIBUT
Served with creamy risotto, mixed vegetables, and Scampi butter sauce 34
SESAME CRUSTED SUSHI TUNA*
Pan seared raw tuna topped with wakame seaweed salad and pickled ginger. Topped with a wasabi and gluten free teriyaki sauce. Served with mashed potatoes and seasonal vegetables 31
SHRIMP TOPPED WILD MUSHROOM RAVIOLI
6 jumbo shrimp served over wild mushroom ravioli with onions, peppers, Parmesan cream sauce and panko crumbles 26
CHICKEN ALFREDO
Breaded chicken breast, Parmesan, over
Pappardelle pasta, with onions, tomatoes, sun-dried tomatoes, and a creamy Alfredo sauce 26
PASTA BOLOGNESE
Ground Black Angus, with onions, tomatoes, carrots, mushrooms, and Parmesan, over
Pappardelle pasta, with a creamy tomato sauce 24
HOMEMADE DESSERTS
9 each