Dinner Menu //

Sunday Prime rib Dinner

from 5PM till close

three course special | 60

signature salad

10oz prime rib, yorkshire pudding, mashed potatoes, broccolini, demi

sticky toffee pudding

10oz prime rib | 50 

yorkshire pudding, mashed potatoes, broccolini, demi

raw bar

half-dozen oysters on a half-shell (GF)

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

seafood tower | 175 (GF)

house-smoked salmon, poached prawns, half dungeness crab, seared scallops, tuna tartare, marinated octopus,
six east coast oysters, six west coast oysters

starters

crab cakes | 35

tartar sauce, fried capers

tempura prawns | 25

wasabi mayo, soy ginger sauce

prawn cocktail | 25 (GF)

poached prawns, cocktail sauce, lemon

meatballs | 25

fire-roasted tomato marinara, shaved parmesan, basil

grilled chicken skewers | 22

boneless chicken thigh, green onions, gochujang sauce, sesame seeds

scallops & pork belly | 32

apple cider reduction, apple slices

garlic prawns | 28 (GF)

sautéed white tiger prawns, garlic white wine sauce

new england clam chowder | 20

manila clams, bacon, potatoes

crispy shrimp gyoza | 20

stir fry kimchi, soy ginger sauce, green onions, wasabi mayo

burrata bacon jam | 38

substitute for fire-roasted tomato marinara *vegetarian

wagyu beef carpaccio | 28

roasted garlic aioli, parmesan, flaked salt, arugula

truffle fries | 15

grana padano cheese, chives

shishito peppers | 14 (GF)

flaked salt, sweet soy sauce

sourdough baguette | 8

butter

salads

signature salad | 28 (GF)

organic greens, pumpkin seeds, orange segments,  goat cheese, sundried cranberries, white balsamic vinaigrette

beet salad | 28 (GF)

red, golden & candy cane beets, apple, arugula, crumbled blue cheese, pistachios

tuna niçoise salad | 35 (GF) 

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

entrÉes

grilled octopus | 42

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

prawn tagliatelle | 38

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

tuna steak & frites | 35

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

poke tuna tartare bowl | 28

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

eggplant ravioli | 28

fire-roasted tomato marinara, parmesan

mussels or manila clams | 35 (GF)

white wine, shallot, garlic, dill, butter

sablefish | 42
beurre blanc, spinach, crispy capers

steelhead | 38

creamy leeks, wild mushrooms

pan roasted chicken | 35 (GF)

sherry tarragon, wild mushroom

10oz NY steak | 65 (GF)

red wine demi or peppercorn

sides

gnocchi | 15

wild mushrooms

mac & cheese | 15

white cheddar, gruyere, fontina, parmesan

fingerling potato | 15

scalloped potato | 15

onion, cheese, cream

glazed carrots | 12 (GF)

flaked salt, toffee sauce

crispy brussel sprouts | 12

garlic aioli, parmesan

grilled broccolini | 12 (GF)

vinaigrette, parmesan

button mushrooms | 12 (GF)

garlic butter

(GF) = gluten-free option

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 eight or more are subject to an 20% service and will be seated when the entire party has arrived