appetizers

seared lamb tenderloin on grilled radicchio with a    9-
balsamic syrup

chilled spring pea flan with a mint oil    6-

grilled chicken wings with spring onions and sweet-hot    7-
pickled chipotles

dungeness crab and cucumber salad with borage    9-

green garlic broth with dandelion greens and a    5-
poached farm egg

salads

mixed green salad with a coarse mustard vinaigrette    4-

romaine with a strawberry-peppercorn vinaigrette    10-
(for two)

main courses

roasted semi-boneless squab with a wild mushroom    24-
fricassee

olive oil roasted canadian red rockfish, cerignola    17-
olives, oregano and vegetable ribbons

dungeness crab and housemade spanish chorizo    20-
paella with early summer vegetables and a smoked
almond mayo

grilled usda prime flat iron steak with spicy potato    19-
gratin

best of the northwest- grilled chinook salmon,    20-
roasted halibut and razor clam fritter with warm
vegetable slaw

grilled teriyaki tofu with summer vegetable udon    15-
noodles

grilled duck with red mole (a not too spicy sauce of    18-
chiles, nuts and raisins) and a fresh corn-potato
"temple"