Salad of locally grown Mizuna and Arugula with Roasted Tomato and Asiago, lightly dressed with Olive Oil and Lemon   

House-made Pate with Traditional Garnish   

Dungeness Crab Cake with Stone Ground Mustard Sauce   Market Price

Seared dry pack Scallops, sugar cured Kalamata olives, Vanilla bean "mayo", Sage and Roasted walnuts   Market Price

Smoked Gouda Mac & Cheese   

Roasted Baby Yellow and Red Beets with Goat Cheese   

Watermelon Salad with Malt Vinaigrette, Cilantro and Red Wine Agar   Market Price

Cheese Plate: 12 month Manchego, Vermont Goat, & Triple Creme St. Andre   Market Price

Austrailian Hiramasa Salad - Ahi Amarillo Paste, Watermelon Radish and Frisee   

Roasted Tomato Salad with Squid, Clams, Fennel and Candied Garlic   

Spring Plum Duck - Roast Peking Duck with Pickled Plums, Grapefruit, Mint, Celery Root and Hosin Sauce   Market Price

Nori Wrapped Amberjack with Black Lentils, Swiss Chard, Aji Panka Powder   

"Steak Gibson" with Creamed Spinach and Roasted Fingerling Potatoes   

Wild Roasted Salmon with Cabbage, Spring Peas and Salted Almond Puree   

Mediterranean Style Trout with White Beans, Capers, Green Beans and Frozen Microplaned Corned Beef   

Pork Tenderloin with Apple Potato Confit and Ancho Chile Corn Vinaigrette   

Our Famous Southern Fried Chicken - Chef Gilberts's recipe of Airline chicken breast, with sauteed Collard Greens, Buttermilk mashed potatoes and White sausage gravy   

Veggie Pie with Sweet Yellow Curry and Puff Pastry   

Take a look at our new brunch menu!   

Experience an Afternoon Tea with us!