Main Menu

Typical offerings, actual menu may vary

Beginnings -- Share Plates

  • Grilled Bread or Flatbread with Spread
    Reg 6 | Lg 8

    Spread a caramelized onion butter or ginger-carrot hummus (DF, PB) on your choice of grilled bread or flatbread (GF).

  • Cheddar & Scallion Potato '"Puffs" (GF)
    Reg 9 | Lg 14

    Fried potato choux pastry, chimichurri aioli, cheese, and scallions

  • Crab Cakes (DF)

    Dungeness crab with a lemon truffle aioli - local favorite!

  • Steamed Clams (DF)

    With wine, arugula pesto and smoked tomato with grilled dipping bread

  • Oysters
    6 for 20

    On the half shell with mignonette (DF, GF) or grilled with lemon tarragon butter (GF)


  • Roasted Red Pepper & Fennel (DF, PB, GF)
    Cup 10 | Bowl 14

    Roasted peppers and fennel finished as a hearty puree. Served with grilled bread on request.


  • Salad Your Way (DF, PB, GF)

    Mixed herbs and greens, tomato, shaved veggies. 

    Pecorino-Romano, goat cheese and bread on request

    Add Roast Beets (2$), Steak (12$), or Grilled Fresh Fish (12$)

    -       Dressings: Creamy Herb (GF), or Black Garlic and Basil Vinaigrette (DF, PB, GF)


  • *Fresh Local Fish (DF, GF)

    Ask your server! Changes with the boats!

  • Dungeness Crab & Grilled Steak (GF)

    Steamed Dungeness crab, grilled NY strip topped with smoked truffle butter, fingerling potatoes, seasonal vegetable

  • Clam and Chorizo Pasta

    Local clams and chorizo in a pesto rosso sauce

  • Cheeseburger

    Classic 8oz bacon cheeseburger with fries served with chimichurri aioli, tomato, and grilled onions Or an Impossible     cheeseburger with white cheddar, tomato, grilled onion, and mustard aioli (V).

  • Steaks (GF)

    Your choice: pan-seared 8-oz tenderloin or a grilled 12-oz NY Strip, with caramelized onion and herb butter, fingerling potatoes, and today’s vegetable

  • Braised & Blackened Chicken

    Chicken thigh braised and blackened with herbed ricotta grits, mushrooms, and a smoked truffle compound butter

  • Roasted Cauliflower & Beets

    Roast cauliflower topped with a lemon-tarragon cashew cream, roast beets on a bed of carrot-ginger hummus, and sauteed carrot and parsnip with a maple glaze

  • Smoked Double Pork Chop (GF)

    Brined and smoked double pork chop finished on the grill with apple-fennel chutney, fingerling potatoes, and today’s vegetable (requires an additional 20 minutes)

  • Beer Braised Beef Short Rib

    Braised boneless short rib, rich gravy, on a bed of fingerling potatoes with today’s vegetable

  • Shaved Truffles on a Mushroom Cashew Cream Pasta (DF, PB)

    Shaved truffles on a bed of mushroom cashew cream pasta with braised chard and toasted pine nuts.

  • Acorn Squash, Panzanella, and Savory Quinoa (DF, GF)

    Roasted acorn squash bowl filled with an herbed bread panzanella paired with mushroom-shallot quinoa.

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