Dinner

CHARBROILED OYSTERS

1/2 dozen chef’s choice oysters with butter, garlic, asiago cheese, italian parsley, lemon 17.50

TEMPURA PLATE

seasonal vegetables, selva shrimp, chef’s choice seasonal fish, spicy lemon dressing 14.50

SPICY TUNA POPPERS

cream cheese, fresh jalapeños, crispy tempura, yellowfin tuna, spicy mayo, eel sauce, micro greens 13.50

BEEF TATAKI

thinly sliced seared prime beef tenderloin, bonito vinaigrette, crispy onions, fresno red pepper, scallions 16.50

CRAB CAKES

jumbo lump crab meat, old bay seasoning, chives, roasted garlic-basil aioli, citrus veggie slaw 16.50

STEAMED MUSSELS

pacific blue mussels, chablis, white wine saffron butter, crushed red pepper, shaved shallots, grilled crostini 14.50 add pasta 4

BRICK PORK BELLY

pan seared salmon creek pork belly, champagne applesauce, candied hazelnuts, shaved granny smith apples, wild micro herbs, rice cracker, maple syrup 15.50

BRAISED BEEF & POLENTA

slow cooked prime beef, creamy polenta, sautéed chef’s blend wild mushrooms, madeira sauce, parmesan crisp 16.50

Roasted Beets & Chèvre

mixed micro greens, roasted red and yellow beets, red beet purée, basil pesto, candied pecans, pears, orange supremes, chèvre coulis, fried prosciutto, citrus vinaigrette 12.50

Warm Brussels Sprout

caramelized brussels sprouts, chèvre, dried bing cherries, red radish wheels, pork belly bits, port balsamic reduction 13.50

Orange Glazed Octopus

sous vide wild octopus, orange butter gastrique, fried arugula, micro greens, shaved garlic chips, fresno red peppers, blistered grape tomatoes, charred shishito peppers 14.50

Caesar

grilled romacrunch, shaved asiago cheese, heirloom cherry tomatoes, fresno sweet onions, applewood bacon, spanish white anchovies, parmesan crisp, crostini 13.50

Salmon Poke Tacos

fresh skuna bay salmon, daikon noodles, cucumber, red onion, cilantro, eel sauce, sriracha, wonton crisps 14.50

Tuna Tataki

seared yellowfin tuna, shaved garlic, jalapeño, red onion, radish, garlic ponzu, golden tempura flakes 14.50

Citrus Cured Salmon

sous vide skuna bay salmon, toasted nori seaweed, avocado cream cheese mousse, aged soy sauce, wonton crisps, wasabi sesame seeds, tempura squash blossom 16.50

Scallop Carpaccio

sashimi grade hokkaido scallops, shaved radish, daikon sprouts, garlic mousse, daikon, fresno red pepper, red onion, cilantro oil 15.50

Crudo Sampler

seared albacore tuna, skuna bay salmon sashimi, hamachi sashimi, seared yellowfin tuna, daikon noodles, pickled ginger and cucumbers 26.50

Capital Reserve

spencer cove, washington
crisp brine with creamy meat and sweet finish

Fat Baby

long island, new york
mild salinity with a smooth and sweet finish

Eastern/Atlantic

chesapeake bay, delaware – new york
briny, firm, plump and juicy, very flavorful

CIOPPINO

pan roasted sea bass, saltspring island mussels, selva prawns, littleneck clams, chili flakes, parsley, grilled crostini 37.50 add pasta 4

BLACK COD

local sablefish, white miso glaze, turnips, butternut squash noodles, baby mushrooms, pea tendrils, asparagus tips, dashi consommé, green onion salsa, white rice 32.50

SKUNA BAY SALMON

crispy skin salmon, smokey nage sauce, crushed marbled potatoes, wild mushrooms, spring onions, micro herbs 33.50

HOKKAIDO SCALLOPS

seared wild caught japanese scallops, grilled corn succotash with fresno chilis, braised pork belly bits, butternut squash, potato au gratin, sweet corn purée 31.50

HALIBUT

pan seared pacific halibut, kurobuta ham cream, fennel confit, english peas and tendrils, smoked mashed potatoes, cipollini onion aioli, puffed quinoa 36.50

ORGANIC CHICKEN

dashi poached free range chicken breast, dark meat ballontine, potato garlic purée, oven roasted vegetables, cilantro chimichurri, spiced soy butter 29.50

HANGAR STEAK AU POIVRE

sous vide CAB prime all natural beef, oven roasted marbled potatoes, caramelized spring onions, pickled mustard seeds, dehydrated onions, quail egg 35.50

FILET MIGNON

CAB prime all natural beef, french whipped potatoes, grilled asparagus, roquefort bleu cheese mousse, port wine reduction 46.50

WILD MUSHROOM & ASPARAGUS RISOTTO

soy braised wild mushrooms, asparagus, shaved asiago and parmesan cheese, arborio rice, micro herbs 20.50

KUROBUTA PORK CHOP

blackened bone-in pork chop, savory bread pudding, creamed baby spinach, black truffle apple sauce, sourdough toast 42.50

CRÈME BRÛLÉE (GF)

madagascar vanilla-bean custard, brûléed sugar crust, fresh berries, salted pistachio- buttercream macaron 10

CARAMEL BASKET

sea salt caramel ice cream, flambéed bananas and seasonal fruit, grand marnier whipped cream 10

PEANUT BUTTER-CHOCOLATE TOWER

gianduja chocolate mousse, peanut butter mousse, graham-pretzel crust, salted caramel sauce, brown sugar-vanilla ice cream, toasted marshmallow top, crack peanut toffee 12

TROPICAL COCONUT RUM CAKE (GF,DF)

coconut rum cake, fresh tropical fruits, passion fruit-banana sorbet, rum anglaise, macadamia florentine crumble, kiwi coulis, coconut-marshmallow fluff 10

Consuming raw or undercooked meat, eggs, poultry, or seafood increases your risk of contracting a foodborne illness – especially if you have certain medical conditions.