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Lightly fried calamari with spicy tomato sauce and Provençe tartar sauce
East coast oysters topped with creamy spinach and light hollandaise gratin sauce
Crab cakes with tomato-cucumber, remoulade sauce and balsamic reduction
PEI mussels with garlic, onions, white wine, spicy tomato and herbs sauce
Littleneck clams steamed with garlic, white wine, fresh tomato and julienne leeks
Marinated in lemon, extra virgin olive oil and fresh garden herbs
Hard-boiled eggs, chopped onions, tomatoes, capers, baby pickles, toast points, in a remoulade sauce
Organic greens, candied walnuts, spiced pear with native honey and red wine reduction
Assortment of organic greens with your choice of housemade vinaigrette
Romaine lettuce with lemon-anchovy dressing, croutons and shaved parmesan
Mesculin greens with grilled chicken, red onions olives, egg and bacon topped with avocado and Gorgonzola
Romaine lettuce, bell and pepperoncini peppers, calamata olives, tomato, cucumber and feta cheese
Crusted goat cheese with marinated beets and arugula
With frisse, avocado, diced tomatoes, asparagus, gorgonzola
Grilled shrimp with arugula, artichoke hearts, shaved fennel, tri-color peppers, endives, grape tomatoes and shaved parmesan regiano
Fish wrap in white tortilla with fresh catch of the day, avocado, onions, tomatoes, greens and jalapeño mayonnaise
With bacon, cheddar and French fries
Wrap sandwich with avocado, tomato, bacon, remoulade and potato salad
Dill shrimp salad on a roll with baby spinach, tomato and potato salad
With roasted peppers and mozzarella cheese in a pesto spread
Grilled filet tips, on grilled Tuscan toast with Gorgonzola, sliced tomato and caramelized onions with fries
Served over vegetable rice pilaf with a lemon butter sauce
Lightly Cajun swordfish pan seared in olive oil with a buerre blanc sauce and roasted potatoes
Served with zucchini medley in a red pepper couli sauce topped with sweet potato hay
Served with grilled chicken in a pink vodka sauce, pancetta, tomato, cream and fresh basil
Assortment of fresh seafood and shellfish in a fennel saffron tomato broth with crostini
Greek fish pan-seared over frisse salad with roasted corn, tomatoes, calamata olives and feta with Citrus vinaigrette and lemon zest
1½ lb or 2½ lb steamed or broiled
East Coast oysters topped with creamy spinach and light hollandaise gratin sauce
Crab cakes with frisee, remoulade sauce and balsamic reduction
PEI mussels with garlic, white wine, spicy tomato and herbs sauce
Assortment of organic greens with balsamic vinaigrette
Salmon with fresh figs pomegranate glaze served with sweet mashed potato, baby carrots, and spinach
Chilean sea bass served over baby arugula, fennel, celery, artichoke heart and onion with Dijon vinaigrette
Cajun swordfish over a medley of zucchini and squash, served in a caper beurre blanc sauce with roasted potatoes
Lobster stuffed with crabmeat and shrimp, lightly gratined served with baby vegetables and potatoes
Assortment of fresh seafood and shellfish in a fennel-saffron tomato broth with crostini
Creamy saffron risotto with pan-seared scallops, chunks of lobster meat with green peas, diced plum tomatoes, scallions, drizzled with cilantro oil
Half roasted chicken marinated with herb and garlic served over roasted new potatoes, artichokes and roasted peppers
Served over a medley of vegetables, with mashed potatoes, portobella mushroom in a demi-glace sauce
Dijon encrusted peppercorn lamb rack, with golden mashed potatoes, spinach and julienne carrots
Whole littleneck clams and baby clams in a white wine garlic herb broth
1½ lb. or 2½ steamed or broiled
| Passion Fruit ~ Mango | Blackberry Cabernet ~ Lemon
(Washington State)
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