Flatbread. Red Lentil Topping, Parmesan, Kalamata Olives (Vegetarian).

7

Portabella, Button Mushrooms, Beer-Battered. Horseradish Dipping (Vegetarian).

7

Chef’s Polenta Fries.  House-Made Dipping Sauces (Vegetarian).

7

Beef Tartare, Capers, Anchovies. Olive-Oil Brushed Crostini.

8

Spicy “Firecracker” Balls, Yellow-Fin Tuna, Sockeye Salmon.  Three Sauces.

8

Salt and Pepper Gulf Shrimp.  Sesame-Seaweed Salad, Raspberry-Oolong Sauce.

8

Warm Beet Salad.  Hazelnut Vinaigrette, Wilted Spinach, Sheeps-Milk Feta.

11

Local Lobster Mushroom, Shrimp Risotto (available without shrimp).     

13

Grilled Polenta, Roasted Pepper Romesco.  Eggplant Ratatouille (Vegan).          

13

Blackened Tuna On a Bed of Mixed Greens, Red Onion. Honey-Dijon Dressing.  

13

Line Caught Alaskan Cod, Butter-Caper Sauce.   

17

Creamed Spinach, Roasted Fingerling Potatoes.

Burmese Beef Curry, Mango Pickle, Root Vegetables.

17

Avocado Creme Fraiche (vegan option with additional vegetables).

Alaskan Wild Sockeye Salmon.

20

Lemon-Dijon Cream Sauce, Mushroom Risotto, Sauteed Squash, Red Peppers.

Roasted Half Young Chicken, Tandoori Spices.

21

Basmati Rice-Cake, Peach Chutney, Mint-Yogurt Sauce, Lentil Puree.

Slow-Cooked Wild Boar Shoulder, Fresh Tagliatelle Pasta.

22

Boar Ragu, Sauteed Red Onion, Squash, House-Pickled Chiles.

Kurobata Pork Shoulder Braised With Ginger, Coconut-Pork Jus.

23

Sauteed Broccolini and Peppers, Pickled Radishes and Sprouts.

Tenderloin Beef Filet, Hand-cut, Diane Sauce.

24,28,34 34

Sour-Cream Mashed Russets, Sauteed Spinach and Red Onions, 7 oz. l0 oz. l4 oz.

Slow-Roasted Moscow Leg of Lamb.  Seasonal Accompaniments (4-persons)

(order

48 hours

Mains served with bread, oil and balsamic vinegar dipping,

ahead)

and a salad with choice of dressing

(balsamic vinaigrette, creamy garlic, orange sesame or blue cheese)

For parties six or more a single check

with an 18% gratuity will be provided.