valentine’s dinner

friday, february 14th . 5 pm - 10 pm

starters

seafood bisque

fresh salmon, crab, shrimp, bay scallops, fresh cream 16 

french onion soup

   caramelized onions, beef stock, brandy,

brulee’d gruyere brioche 15

fig & chevre bruschetta

fig conserve, crumbled goat cheese

 toasted baguette 16

steak tartare

cascade natural beef tartare, quail egg yolk,

crispy wonton chips 22

oysters on the half shell with caviar

four west coast oysters* on the half shell, osetra caviar

champagne shallot mignonette,  lemon wedge  25  (gf)

peking duck cups

shredded peking duck, carrot, cabbage

 sesame soy garlic sauce, crispy wonton cups 19

salads 

caesar                     

  chopped romaine, house-made caesar dressing, 

brioche croutons (veg)   shaved parmesan

for two to share 19

crab & endive

fresh dungeness crab with cucumber, fresh dill, scallions,

house-made aioli, atop belgian endive spears 25  gf (veg)

citrus arugula                                                                                

raspberry oranges, ruby grapefruit

baby arugula, pickled red onions

citrus  vinaigrette 18 gf (veg)

spinach & strawberry                                                                        

  tender baby spinach,  sliced strawberries,,

crumbled goat cheese, candied walnuts

strawberry white balsamic vinaigrette 16  gf

entrees

vegetable melange

sweet potato puree, roasted parsnips, carrots, brussels sprouts

portobello, wilted kale, apple pepper sauce, candied walnuts  24 (veg)

    add: grilled prawns-15   grilled chicken- 9  grilled salmon-15 

steak oscar

grilled cascade natural teres major shoulder tenderloin*

dungeness crab, capers,  truffled whipped potatoes,

 grilled asparagus, house-made hollandaise 49  gf

grilled salmon with pecan relish

grilled creative king salmon, roasted pecan &

sweet pepper relish, wilted spinach,

broccolini, lemon beurre blanc 45 gf 

stuffed chicken breast

mary’s free range a-line chicken breast

 stuffed with gruyere, spinach, sun-dried tomatoes

roasted red potatoes, grilled asparagus  38

shrimp & crab fettuccini monaco

fettuccini, sauteed shrimp, and fresh dungeness crab

white wine, lemon, butter,cream, creole seasoning  35

wild mushroom risotto

arborio rice, medley of shitake, porcini, black trumpet,

and cremini mushrooms,  parmesan 29 # /gf

 (vegan on request)

pork osso bucco

carlton farms pork shank, whipped sweet potato,

wilted kale, crushed pecans, cherry pepper apple relish 45

seafood voul-au-vent

bay scallops, dungeness crab, mussles, salmon, mirepoix vegetables, creamy dill sauce, puff pastry shell 39

dessert

red velvet cake  

cream cheese frosting, crushed pecans,

blood orange crème anglaise – for two to share 16 

valrhona chocolate mousse  

decadent dark valrhonan chocolate mousse, raspberry gelee

fresh whipped cream 14 gf 

lemon raspberry crème brulee

creamy custard with burnt sugar topping 12 gf

trio of sorbets

house-made chocolate, strawberry, coconut

14 gf (vegan)

(gf) gluten free (vgn) vegan (veg) vegetarian
# wild mushrooms:
not an FDA inspected product *

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of food-borne illness