June 19 - 26, 2008
Appetizers
Alaskan Oysters in the Nude
Icy cold oysters with pickled bean, radish-celery slaw, and horseradish mignonette. 7.50
Flight of Artisan Cheeses
Three artisan cheeses served along side toast points, nuts and dried fruit, with a drizzle of honey. 10.50
Alaska King Crab and Risotto Cake
Arborio rice simmered in crab and lobster stock, then stuffed with crab meat and Parmesan cheese, crispy fried, accompanied by cucumber-dill sauce. 9.95
Bristol Bay Red King Crab
1/2 lb chilled crab legs served "peel and eat" with classic cocktail sauce and lemon. 16.95
Entrees
Fresh Cook Inlet King Salmon
Fresh salmon grilled with sea salt and white pepper, toppped with sundried tomato butter, and served with cucumber-dill wilted spinach, and Yukon Gold mashed potatoes. 33.95
Fresh Gulf of Alaska Halibut
Pepper rubbed and grilled, topped with raspberry-shallot butter, watercress tossed with poppy-seed and honey vinaigrette, and creamy polenta. 28.50
Fresh Alaska Rockfish
Seared with Moroccan Ras el Hanout-semolina crust, cous cous, coconut tosssed spinach, citrus-tangerine glaze and candied fruit. 24.00
Umpqua Valley Spring Lamb Chops
Grilled lamb chops, swiss chard and golden raisins, mashed Yukon gold potatoes, finished with pine nuts, and tarragon-stone ground mustard demi-glace. 32.50
Dessert
Goat Cheese and Mascarpone Cheesecake
Scarlet orange puree, fresh seasonal berries, pistachios, and a house made tuille spoon. 6.50