appetizers

tomato sampler with 30 year old sherry vinegar,    7-
basil oil and fleur de sel

s.c.'s oke doke poke- raw sashimi grade ahi with    9-
traditional hawaiian flavors and spicy pickled turnip

dungeness crab, salmon and halibut bratwurst with    7-
housemade pickles

creamed chipped venison loin on toast    9-

chilled cucumber soup with pickled piri-piri peppers    5-

salads

mixed green salad with a coarse mustard vinaigrette    4-

romaine with an extra aged raw milk sublimity cheese    10-
vinaigrette (for two)

main courses

grilled, smoked paprika dusted lamb t-bone chops    22-
with garbonzo-garlic stuffed piquillo peppers,
zucchini, almond and raisin pan fry

grilled wild chinook salmon with horseradish whipped    19-
cream on caramelized new onion and sage yakisoba

vegetarian smoked porcini souffle with a warm    16-
vegetable salad

grilled pork rack chop, local black currant and    18-
mustard reduction, non sweet baked beans with
house cured jowl

sybaris style pioneer burgoo- a saute of rabbit    18-
with housemade buffalo sausage, hominy and summer
vegetables in a rich tomato-country ham broth

grilled usda prime flat iron steak with barbeque    19-
potato salad

mint-chile brushed halibut with the thai flavors    20-
coconut curry on vegetable fried barley