| Warm Goat Cheese Salad |
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Cypress grove aged goat cheese, arugula, cipollini onions & apples |
| Frasers Caesar Salad |
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Chef scott fraser's caesar dressing, romaine lettuce & a parmesan crisp |
| Young Greens |
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Mixed salad with pear slices, spiced pecans, gorgonzola, blood orange vinaigrette |
| Duck Liver Pate |
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Ice wine pear compote, truffle honey & crostinis |
| French Onion Soup |
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| Calamari |
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Fried calamari strips with chillies & garlic, blue cheese dipping sauce |
| Frasers Signature Spicy Singapore Prawns |
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Tiger prawns, marinated glass noodles, garlic, cilantro |
| Penn Cove Mussels |
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Steamed local mussels in a fragrant curry cream broth |
| Escargot with Puff Pastry |
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| Dungeness Crab Cakes |
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Fried crab and risotto cakes, blue cheese slaw, sriracha sauce |
| Steak Tartare |
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Finely chopped raw beef with herbs, capers & onions, fries, truffle mayonnaise |
| Garlic & Brie Fondue |
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Roasted garlic & brie fondue for two, chef's selection of vegetables & bread |
| Tapas Plate |
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House smoked mussels, bacon wrapped dates, manchego cheese |
| Tomato & Mozarella Salad |
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| Small Green Salad |
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Mixed greens, tomatoes, cucumbers, red onion, fig vinaigrette |
| Beef Tenderloin |
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Grilled filet mignon, wild mushroom risotto, seasonal vegetables, horseradish butter |
| Aged Angus Spencer Steak |
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Grilled prime 10 oz ribeye, yukon gold potatoes, smokey blue cheese crumbles, grilled asparagus, green peppercorn sauce |
| Kobe Style Beef Short Ribs |
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Tender braised boneless short ribs, root vegetable fries with cheese curds & gravy |
| Duck |
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Oven roasted duck breast, wild mushroom bread pudding, blackberry port sauce |
| Chicken & Waffles |
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Buttermilk fried free range chicken breast, cornbread waffle, truffle honey butter |
| Roasted Rack of Lamb |
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Herb & pistachio crusted lamb, garlic mashed potatoes, red wine & shallot demi glace |
| Sablefish |
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Apple wood smoked & poached sablefish in a saffron cream broth, dungeness crab and sweet pea risotto |
| Scallop |
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Seared sea scallops in sage & brown butter, truffle stringozzi pasta, spicy harissa oil |
| Red Snapper |
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Lightly hazelnut coated fillet of snapper, butternut squash & purple potato saute, Frangelico beurre blanc |
| Surf & Turf |
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Filet mignon grilled & topped with a colossal prawn, sea scallop & mussels, garlic mashed potatoes, balsamic demi glace & a garlic cream sauce |
| Lobster Pappardelle |
$28.00 |
Pappardelle pasta tossed with butter poached maine lobster, sweet garden peas, roasted tomatoes, in a parmesan cream sauce |
| Gnocchi with Mushrooms, Vegetarian |
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House made ricotta gnocchi, seasonal mushrooms, sauteed greens in a vodka tomato cream sauce. Add pork confit |
| Chef Scott Fraser |
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Sous chef michael tsosie |
