| Pate - Terrine de Canard |
$7.50 |
home made fresh pate with cognac and pistachios served with toast and pickles |
| Pacific Spring Roll |
$7.50 |
chicken, mushrooms, and vegetables in clear rice paper roll, (not fried) |
| Dungeness Crab Cakes |
$8.50 |
crab leg meat, shrimp, red bellpepper, terragon, brandy creme crusted served with beurre blanc |
| Ahi Tuna Tartar |
$10.50 |
fresh ahi tuna marinated in ginger, sake and citrus soy |
| Sesame Crusted Ahi Tuna |
$12.50 |
seared rare medallion of fresh tuna with ginger Asian spring vegetable in citrus ponzu drizzled and wasabi |
| Tiger Shrimp and Japanese Sea Scallops |
$13.50 |
sauteed in white wine, touch of butter, diced tomatoes, garlic, lemon and parsley |
| Ceasar Salad |
$6.50 |
romaine luttuce with our homemade Ceasar dressings topped with croutons and parmesan cheese |
| French Onion Soup Gratin |
$6.50 |
caramelized onion, homemade beef broth, touch of port wine gruyere cheese |
| Oven Roasted Chicken Breast |
$16.00 |
light wine reduction demi-glaze, touch of cream and tarragon served with potato puree and seasonal vegetables |
| Roasted Pork Tenderloin |
$17.50 |
caramelized onion in a cabernet sauce served with red cabbage and garlic mashed potatoes |
| Alaskan Salmon |
$18.50 |
alaskan salmon sauteed and drizzled in sake cream sauce and grapefruit, with baby new potatoes |
| Filet of Salmon in a Puff Pastry Shell |
$19.50 |
salmon with caramelized onion, leeks, mushroom, orange beurre blanc, baked in a pastry shell served with vegetable of the day |
| Alaskan Halibut Meniere |
$21.50 |
fresh halibut with spring vegetables in leek cream served with steamed rice and vegetables |
| Roasted Australian Rack of Lamb |
$27.50 |
merlot reduction, cauliflower-potatoes puree, seasonal vegetables, glazed garlic cloves and tomato gratin |
| Cognac Flamed Filet Mignon |
$29.50 |
tender nine ounce filet Mignon with caramelized shallots, red wine, tarragon and French scalloped potatoes. |
| Maine Lobster Tail and Filet Mignon |
$35.00 |
butter poached maine lobster tail with tomoto lemon burrere blanc with tender filet mignon with herb butter, vegetables, tarragon served with French scalloped potatoes |
