pan-seared scallops in a reduction of Pernod, white wine and shallots, baked with spinach, feta and Parmesan cheeses and served with crostini

Smoked albacore, Cypress Grove goat cheese, Asian slaw, red pepper coulis, balsamic reduction

Dungeness crab, Sriracha aioli, lemon-basil cream, scallion emulsion

1 pound, in garlic white wine butter, served with house-made crostini, lemon and fresh herbs

(vegan) local Brussels sprouts and local wild mushrooms sautéed with garlic,shallots and extra virgin olive oil

with garlic butter or barbecue sauce

with choice of sauce: pickled shallot with cucumber; cocktail sauce; wasabi creme & tobiko