March 31, 2016
Tonight's Special

Berkshire Pork Tenderloin
$32
~Center cut pork tenderloin basted with a Creole garlic butter, slow
roasted, chargrilled, served over a Cognac Pinot demi glace, toasted pecan
walnut risotto, herb roasted wild mushrooms and topped with citrus field
greens.

[No Subject]

March 30, 2016

Tonight’s Special

Arctic Char

$28

~Crispy Arctic Char fillet, pan-seared. Served over fennel puree, roasted nebrobini bianco mushrooms, charred poblano pepper relish, and fried capers

March 29, 2016
Tonight's Special

Ahi Tuna
$38
~Fresh ahi steak basted with a soy ginger olive oil, chargrilled, served
over prosciutto shiitake risotto, a cucumber-peppercorn tomato broth and
topped with balsamic parmesan arugula.

[No Subject]

March 28, 2016

Tonight’s Special

Golden Tilefish

$29

~Golden Tilefish fillet basted with chimichurri, and char-broiled. Served over sweet corn-prosciutto-asparagus hash, and heirloom tomato vinaigrette.   

March 26, 2016
Tonight's Special

Rack of Lamb
$32
~Frenched rack of lamb basted with a cinnamon peppercorn olive oil, slow
roasted, chargrilled, served over pistachio fig manchego risotto, a Cognac
mint demi glace and grilled asparagus.

Tonight's Oyster Selection:
Sisters Point-Hood Canal, Washington

[No Subject]

March 25, 2016

Tonight’s Special

Swordfish

$28

~Fresh Swordfish basted with lime-cumin olive oil, and char-grilled. Served sautéed zucchini and red bell peppers, Thai coconut curry sauce, topped with roasted trumpet mushroom-farro basil salad.

Tonight’s Oyster Selection:

Sisters Point, Hood Canal, WA

March 24, 2016
Tonight's Special

Duroc Pork Chop
$34
~12 oz center cut dry aged ribeye chop basted with a fresh rosemary sage
olive oil, slow roasted, chargrilled, served over roasted garlic chevre
smashed potatoes, Cointreau peppercorn demi glace, topped with roasted baby
bok choy & Nebrodini Bianco mushrooms and drizzled with a soy lime
vinaigrette.

[No Subject]

March 23, 2016

Tonight’s Special

Wahoo

$28

~Fresh Wahoo Fillet poached in white wine herb mushroom stock. Served with maitake-shiitake mushroom risotto, grilled asparagus, and topped with spicy lemon foam.

March 22, 2016
Tonight's Special

Golden Tilefish
$32
~Fresh Atlantic fillet lightly breaded, sauteed with leeks, piquillo
peppers, heirloom tomatoes, pine apple, fresh herbs, finished in a Cointreau
smoked paprika seafood broth, served over ginger basmati rice and grilled
asparagus.

March 21, 2016

Tonight's Special

Berkshire Pork Tenderloin

$32

~Gojuchang Marinated Berkshire Pork Tenderloin, slow-roasted, and
char-grilled. Served with maitake mushroom risotto, soy-ginger braised baby
bok choy, and pickled red onion.

March 19, 2016
Tonight's Special

Rack of Lamb
$33
~Frenched rack of lamb basted with a ginger thyme glaze, slow roasted,
chargrilled, served over roasted garlic smashed potatoes, brandy pecan bacon
black eyed peas and topped with a chevre fig-pistachio relish.

Tonight's Oyster Selection:
Humboldt Gold Kumamoto-Humboldt Bay, California

March 19, 2016
Tonight's Special

Rack of Lamb
$32
~Frenched rack of lamb basted with a ginger thyme glaze, slow roasted,
chargrilled, served over roasted garlic smashed potatoes, brandy pecan bacon
black eyed peas and topped with a chevre fig-pistachio relish.

Tonight's Oyster Selection:
Humboldt Gold Kumamoto-Humboldt Bay, California

March 18, 2016

Tonight's Special

Parrot Fish

$34

~Fresh Parrot Fish fillet seasoned with coriander-cumin blend, pan-seared.
Served with forest nameko mushroom risotto, piquillo pepper coulis, and
topped with spicy mango chimichurri.



Tonight's Oyster Selection:

Humbolt Gold Kumamoto

March 17, 2016
Tonight's Special

Berkshire Pork Tenderloin
$32
~Center cut Berkshire pork tenderloin dusted with a smoked paprika-ancho
rub, slow roasted, chargrilled, served over a wild mushroom-green peppercorn
demi glace, roasted garlic chevre smashed potatoes and grilled asparagus.

March 16, 2016

Tonight's Special

Walleye Pike

$34

~Cornmeal Crusted Walleye pike fillet, pan-fried. Served with smoked red
pepper-lump crab cream sauce, roasted maitake mushroom risotto, and topped
with roasted corn-mango relish.

March 15, 2016
Tonight's Special

Corvina
$31
~Fresh Pacific fillet lightly breaded in semolina, sauteed with leeks,
forest nameko mushrooms, finished in a spicy lime-smoked paprika seafood
broth and served over toasted almond risotto.

March 14, 2016
Tonight's Special

Duroc Pork Chop
$35
~12 oz dry aged rib chop basted with fresh herb olive oil, slow roasted,
chargrilled, served over a Cointreau demi glace, pecan smoked white cheddar
grits, topped with roasted maitake mushroom cluster and pecan bacon-maple
olive oil.

March 12, 2016
Tonight's Special

Rack of Lamb
$32
~Frenched rack of lamb basted with a cinnamon mint olive oil, slow roasted,
chargrilled, served over a Pinot Noir-pecan demi glace, grilled asparagus
risotto and a royal trumpet mushroom sauté.

Tonight's Oyster Selection:
Fanny Bay-British Columbia, Canada

March 11, 2016

Tonight's Special

Wild Striped Bass

$32

~Fresh Wild Striped Bass Fillet, pan-roasted. Served with smoked parsnip
puree, forest nameko mushroom sauté, grilled asparagus, and topped with
cilantro-lime Sofrito.



Tonight's Oyster Selection:

Fanny Bay, B.C. Canada

March 10, 2016
Tonight's Special

Rainbow Trout
$31
~8 oz rainbow trout coated in an herbed citrus breading, pan fried, served
over toasted pecan manchego risotto and topped with a smoked red bell pepper
crab cream sauce.

March 9, 2016

Tonight's Special

Barramundi

$27

~Fresh Barramundi fillet, pan-seared. Served with roasted carrot puree,
grilled asparagus, soy-balsamic reduction, and fish chicharonn.

March 8, 2016
Tonight's Special

Rainbow Trout
$35
~8 oz fresh rainbow trout coated in a paprika herb breading, pan fried,
served over a piquillo sriracha seafood broth, forest nameko-pine nut trout
mousse risotto and topped with a toasted almond leek relish.

[No Subject]

March 7, 2016

Tonight’s Special

Duroc Pork Chop

$34

~12 oz dry aged ribeye chop basted with a maple Dijon glaze and, chargrilled. Served over charred asparagus risotto, smoked piquillo pepper cream sauce, and topped with forest nameko mushroom sauté, and fried leeks.

[No Subject]

March 7, 2016

Tonight’s Special

Duroc Pork Chop

$34

~12 oz dry aged ribeye chop basted with a maple Dijon glaze and, chargrilled. Served over charred asparagus risotto, topped with forest nameko mushroom demi-glace and fried leeks.

March 5, 2016
Tonight's Special

Duroc Pork Chop
$37
~12 oz dry aged ribeye chop basted with a fresh herb olive oil, slow
roasted, chargrilled, served over roasted garlic chevre smashed potatoes, a
sweet corn cream sauce, topped with a roasted maitake mushroom cluster and a
maple syrup-pecan bacon olive oil.

Tonight's Oyster Selection:
Compass Point- Samish Bay, Washington

March 5, 2016
Tonight's Special

Duroc Pork Chop
$37
~12 oz dry aged ribeye chop basted with a fresh herb olive oil, slow
roasted, chargrilled, served over roasted garlic chevre smashed potatoes, a
roasted sweet corn cream sauce, topped with a roasted maitake mushroom
cluster and a maple syrup-pecan bacon olive oil.

Tonight's Oyster Selection:
Compass Point- Samish Bay, Washington

[No Subject]

March 4, 2016

Tonight’s Special

Wild Striped Bass

$34

~Fresh Wild Striped Bass fillet, pan-roasted. Served over smoked pecan bacon cream sauce, braised spinach-arugula, topped with chorizo-forest nameko mushroom sauté.  

Tonight’s Oyster Selection:

Compass Point, Sammamish, WA

March 3, 2016
Tonight's Special

Pan Fried Scallops
$36
~Fresh Sea scallops coated in a citrus herb breading, pan fried, served over
a pecan bacon cream sauce, forest nameko mushroom sauté and topped with an
arugula green onion relish.

March 2, 2016

Tonight's Special

Berkshire Pork Tenderloin

$34

~Berkshire Pork Tenderloin seasoned with ancho chile-cinnamon spices, and
char-grilled. Served with pecan bacon-charred scallion risotto, grilled
asparagus, Madeira demi glace, and a roasted corn-green apple relish.

March 1, 2016
Tonight's Special

Redfish
$35
~Fresh gulf redfish fillet lightly dusted with Creole spices, pan seared,
served over scallop mousse green onion risotto, a peppercorn tomato broth
and topped with a cucumber mint relish.