First Course

• "Tuna Tartar"
  Grade 1 Yellowfin Tuna, Tomato Concasse and Avocado with Parsnip Gaufrettes, Sweet Soy Glaze & Chili Oil
• Oysters on the Half Shell
  1/2 Dozen Nova Scotia Oysters with Preserved Myer Lemon Mignonette & Wild Brook Trout Caviar
• "Lobster & Clams"
  Foley Little Neck Clams filled with a Lobster & House made Pancetta Stuffing
• Dungeness Crab & Apple Strudel
  West Coast Crab and Granny Smith Apples baked in Phyllo with Tarragon Beurre Blanc
• Tempura Shrimp
  With Sweet Chili Oil & Sweet Soy Reduction

Second Course

• Silky Potato and Leek Soup
  with Blue Crab and Ciabatta Croutons
• Organic Baby Greens
  Toasted Hilmquist Hazelnuts, Apple Wood Smoked Bacon and Maytag Blue Cheese Tossed in Black Currant Merlot Vinaigrette
• Hearts of Romanie
  with House Made Traditional Dressing
• Baked Onion Gratinée
  
• Split Pea & Parsnip Soup
  
• Garden Salad
  Local Mixed Greens and Garden Vegetables with choice of House Made Dressing

Entrées

• Alaskan King Crab
  One Pound Fresh King Crab, Herb Roasted Fingerlings & Pole Beans with Drawn Butter
• Black Angus Strip Steak
  Maytag Blue Whipped Potatoes & Roasted Asparagus with Pacific North West Mushroom Demi-Glace
• Organic Chicken
  Buttermilk Whipped Potatoes & Fresh Seasonal Vegetables with Roasted Garlic Jus
• Pan Seared Diver Scallops
  Baby Shrimp & Wild Foraged Mushrooms with Red Wine Butter Sauce
• Beef Tenderloin
  Herb Roasted Fingerling Potatoes & Grilled Endive with Shallot Confit Bordelaise
• Ahi Tuna
  Jicama & Watermelon Radish Slaw, Wasabi Crème Fraîche & Sweet Soy
• Pan Roasted Mahi
  Dungeness Crab & Oven Roasted Tomato Mixed Grains with Tarragon Beurre Blanc
• Pan Seared Duck Breast
  Duck Confit & Wild Mushroom Risotto with Black Truffle Gastrique

Dinner menu changes weekly, what is on the webpage is a sample menu.
A 20% gratuity will be added to all parties of six or more.
A $5 plate fee will be added for all split entrées.

Our Chef, Doug Walters, strives to use only sustainably harvested seafoods and antibiotic - hormone free meats and poultry as available. When possible we purchase our produce locally. Our seafood arrives fresh from Foley Fish in New Bedford, Massachusetts.