Dinner Menu //

raw bar

½ dozen oysters on the half shell

ask your server for our daily selections
west coast | 28
premium east coast | 32

chilled seafood platter | 60

salmon gravlax, smoked sablefish, poached prawns, smoked sardines,
candied salmon, tartar sauce, crostini

half poached dungeness crab | 45

butter, white wine, shallot, garlic, dill

prawn cocktail | 25

poached prawns, cocktail sauce, lemon

seafood tower | 175

poached prawns, lobster tail, ½ dungeness crab, seared scallops, tuna tartare,
marinated octopus, six east coast oysters, six west coast oysters

halibut ceviche | 28

avocado, mango salsa, tortilla chips

poke tuna tartare | 28

soy marinated tuna, avocado, cucumber,  edamame, crispy rice, sesame seeds, chipotle aioli
substitute for crispy marinated tofu *vegan

starters

crab cakes | 34

tartar sauce, greens, fried capers

tempura prawns | 23

spicy mayo

 manila clams | 31

choice of:
– butter, white wine, shallot, garlic, dill
– butter, white wine, shallot, garlic, fresh chili sauce

sourdough baguette | 8

butter

calamari | 20

szechuan pepper, salt, shishito peppers, lemon, tzatziki

wagyu carpaccio | 30

arugula, horseradish aioli, pickled mustard seeds, parmesan, crostini

shrimp gyoza | 18

stirfry kimchi, soy ginger sauce, green onion, spicy mayo

shishito peppers | 18

blistered shishito peppers, flaked salt, sweet soy

karaage bites | 21

deep fried boneless chicken thigh, gochujang sauce

scallops & pork belly | 28

apple cider reduction, salmon roe

truffle fries | 15

grana padano, chives

salads

tuna niçoise salad | 35

tomato, eggs, green beans, new potatoes, olives, anchovies, white balsamic vinaigrette

caesar salad | 21

romaine, caesar dressing, garlic croutons, parmesan

signature salad | 25

mixed greens, walnuts, goat cheese, summer berries, wine balsamic vinaigrette

tomato burrata salad | 33

burrata, heirloom tomato, basil, balsamic, extra virgin olive oil, flaked salt, crostini

entrÉes

steelhead | 42

chimichurri, pearl cous cous, romesco sauce, fire roasted cherry tomatoes

halibut | 51

white beans, beurre blanc, zucchini, manila clams

grilled octopus | 35

chorizo, fire roasted tomatoes, fingerling potatoes, smoked paprika aioli

scallop & prawn linguine | 45

prawns, scallops, house smoked candied salmon, cream, wild BC mushrooms

tuna steak & frites | 36

6oz tuna steak, house dressed parmesan frites, arugula salad, lemon caper dill sauce

green thai coconut curry | 32

spinach and cilantro coconut cream curry, carrot, onion, broccolini, rice, crispy tofu *vegan

7oz lobster tail | 60

roast potatoes, seasonal vegetables, béarnaise sauce

pan roasted chicken | 37

fingerling potatoes, cranberry red wine reduction, broccolini, sherry tarragon cream demi

16oz dry age ribeye | 175                 12oz  NY steak | 80

compound horseradish butter, fingerling potatoes, vegetables

béarnaise sauce | 5                          red wine demi- glace | 5

salad & entrée addons

6oz steelhead | 18
5oz chicken | 12
6oz sirloin steak | 18
7oz lobster tail | 45
3 piece scallops | 18
4 piece prawns | 15

Executive Chef Chris Andraza

 

– taxes and gratuity not included

– menus subject to change with seasonal considerations

– cakes or other dessert items from outside sources will be charged at $3.50 per guest

– parties of 8 or more are subject to an 20% service and will be seated when the entire party has arrived