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| Blue cheese, cheddar, goat cheese, fontina, garlic spinach, sautéed mushrooms, grilled onion, applewood bacon, dill pickles
priced per ounce | (Ask your Server for the Chef’s Selections)
(Ask your Server for Today’s Selection)
with Kim Chee and Scallion Oil
with Creamy Dijon Sauce
Crisp Pita Chips topped with shredded lamb, artichoke hearts, kalamata olives, sun dried tomatoes, feta cheese and tzatziki sauce
Toasted cashews, oranges, and hearts of palm in white balsamic vinaigrette
Grape tomatoes, applewood smoked bacon, shaved red onion and Rogue Smokey blue cheese dressing
One Dungeness Crab Cake and One Smoked Salmon Cake served with Lemon-Dill Crème Fraiche and Roasted Pepper Coulis
Grilled Skirt Steak topped with chimichuri sauce, served with lime dusted plantains and seasonal vegetables.
Lager battered Tilipia filet fried crisp, served with shoestring fries and malt vinegar aioli
Topped with tangy Salsa Verde, herb roasted red bliss potatoes and seasonal vegetables
Poached Maine lobster, carrots, celery, red onion, and fresh herbs tossed with mayonnaise and crème fraiche served on a warm baguette
Balsamic Marinated Portobello mushroom with fontina cheese, sautéed spinach, and grilled red onion
Roasted pork, Honey Ham, Gruyere cheese, dill pickle, and Dijon mustard on a grilled baguette
with Banana Crème Anglasie and Caramel Sauces
Ask your Server for Today’s Selections
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