Dinner Menu

Roasted garlic with melted Brie, salsa fresca, and grilled  baguette 

Whole mushroom caps filled with Crab & Oregon shrimp and baked to perfection with lots of lemon

Steamed in an organic (nut-free) basil pesto-chardonnay broth with fresh leeks, garlic, and diced tomatoes. 

Fresh herbs & garlic in a lemon-butter broth over baby spinach 

Ground halal Lamb, feta sauce, fresh diced romas & mint 

Sherry and fresh herb seared and served over grilled baguette

Local organic baguette with oil, balsamic, and assorted olives. 

Organic greens & fresh garnishes with a choice of house-made dressings: Creamy Gorgonzola, Fresh Herb Vinaigrette, Sweet Honey-Dijon, or Mango-Lime Vinaigrette 

Chopped organic kale with our own dressing of fresh garlic, anchovy, capers, and olive oil. Topped with parmesan, fresh lemon & crostini. *add (4) Garlic Prawns or NW Smoked Salmon for 6.

Copious organic greens tossed with sautéed Prosciutto, mushrooms, potato, and veggies in a warm balsamic dressing, topped with parmesan, pine nuts and fresh garnishes

An abundance of fresh vegetables, tossed with organic field greens in our fresh herb dressing and choice of cheese: Feta, Gorgonzola, or Parmesan

Organic greens tossed with seasonal fruit, chevre, almonds, and a Mango-Lime vinaigrette. 

*add N.W. Smoked Salmon 6.

* add Seared Duck Breast 16.

Smoked Wild Northwest Salmon, leeks, & spring onion, in a fresh dill and garlic cream sauce with a hint of scotch

Prawns, Anchovy, artichokes, capers, kalamata olives, and linguine tossed with in our zesty herb marinara, finished with parmesan 

Local Clams, Prawns, and fresh Fish of the day tossed with leeks and garlic in a parmesan cream sauce, finished with fresh lemon

Tiger Prawns with English peas, diced tomato, matchstick carrots, and chipotle peppers in a spicy-smoky cream sauce over fettuccine 

House made, served with our famous lemon-caper remoulade alongside a small organic  green salad. 

Pan-seared filet finished with miso-butter and a honey-soy reduction over coconut risotto and sesame seared greens 

Saffron risotto filled with local Clams, Prawns, Chicken, bell peppers, English peas, onions, and spicy Italian Sausage 

Local Clams, Prawns, and fresh fish, with leeks, tomatoes, and fresh basil in a rich Saffron-orange broth

In a rich cream sauce with fresh basil, spinach, and slow roasted tomatoes 

Our feta sauce with artichoke hearts, sweet bell peppers, Greek olives and capers on penne 

Angus Steak Strips, mushrooms, onions, and fettuccine in a parmesan-horseradish-sour cream sauce

Cloves of roasted garlic, fresh chopped garlic, and fresh tomatoes in garlic olive oil with penne, fresh basil, and parmesan 

*add natural ground lamb $8.

Chicken, fresh basil, diced tomato, capers, and angel hair pasta in a light broth topped with parmesan cheese and lemon zest 

With garlic, spinach, and wild mushrooms in a parmesan cream sauce topped with pine nuts

Sweet yellow Indian curry & coconut milk sauce tossed with penne, carrots, English peas, bell pepper, tomato, onions, mushrooms, and finished with fresh cilantro

Italian Arborio rice with a medley of mushrooms, roasted garlic cloves, slow roasted tomatoes and fresh herbs topped with parmesan and pine nuts                             

Chicken, Bacon, mushrooms, English peas, spinach, and Italian arborio rice tossed in a 100-day smoked Italian mozzarella cream, topped with parmesan                             

A whole breast over herbed angel hair pasta, topped with house sliced Italian Prosciutto and smothered with a provolone-marsala cream sauce with vegetables                            

Our NW version of the southern classic ‘Shrimp-N-Grits’ with Prawns, spicy Sausage, kale, fire roasted peppers, capers, buttery polenta and  parmesan cheese

Prepared with an apricot & olive butter sauce over saffron-parmesan risotto and a bed of organic spinach

Whole Chicken Breast with mushrooms and cranberries in a sweet marsala cream reduction with the chef’s choice of sides to accompany 

Natural Maple Leaf Farms 8oz. breast seared, thinly sliced and topped with a fig jam-butter sauce and chevre over the chef’s accompaniments 

New Zealand’s best Lamb roasted with a Moroccan spice rub and finished  with an olive tapenade-butter sauce. Chef’s sides to accompany 

Check our daily specials, or ask your server for tonight's cut and creative preparation