STARTERS AND SALADS

Soup of the Day
Cup,   Five dollars.    Bowl,   Six dollars fifty.

Clam Chowder
Cup,   Five dollars fifty.    Bowl,   Seven dollars.

Seasonal Green Salad
Your choice of dressing.
Six dollars.

Dungeness Crab and Shrimp Cake,
Summer farm succotash with corn, fresh tomatoes, green beans, mixed peppers, squash, and fresh oregano vinaigrette
Nine dollars.

Caesar Salad
Traditional dressing made with lemon, garlic, anchovy and olive oil.
Seven dollars fifty.

With Dungeness Crabmeat,   Ten dollars.
With Bay Shrimp,   Eight dollars.

SEASONAL ENTREES

Chef's Special Selection of the Day.
Your server will describe today's preparation.

Pancetta Wrapped Wild Salmon,
Mixed marinated local summer tomato and cannellini bean salad.
Twenty three dollars.

Cornmeal Crusted Alaskan Halibut,
Caramelized fingerling potatoes with bacon, spring pea puree.
Twenty two dollars.

Flash Fried Dover Sole
On a sweet corn "hoe cake" with pickled banana pepper relish.
Fourteen dollars.

Grilled Natural Beef Tenderloin*,
Yukon gold potato hash browns with sautéed green beans and a spicy Washington peach ketchup.
Twenty nine dollars..

Panzanella Steak Salad*
Sliced tender skirt steak, grilled Macrina potato bread, baby spinach, radicchio,
blue cheese, cherry tomatoes, extra virgin olive oil, balsamic reduction.
Sixteen dollars.

Roasted Farm Tomato and Sweet Pepper Fettuccini with Chicken
A sauce of fire roasted local tomatoes and sweet peppers with chicken and fresh fettuccini topped with Parmigiano Reggiano.
Fifteen Dollars.

Fresh baked bread and butter served upon request.

Please turn cell phones off while in the dining room. Thank you.

*The Health Department would like you to know that consuming raw or undercooked meat and seafood may increase your risk of foodborne illness.