Coastal Dinner Menu

Togaroshi aioli (RS)

garlic – white wine broth – garlic bread

chunky avocado salsa

fresh grated parmesan & ranch dressing (RS)

flatbread – zucchini – carrots – heirloom tomatoes – crostini

Cup 6 / Bowl 9

wild white shrimp – local fish – Manila clams – Dungeness crab – calamari – mussels – garlic bread

Mary’s Organic Chicken Breast, rainbow chard – pancetta – maple-hazelnuts – chicken ju with roasted fingerling potatoes (RS)

Tillamook cheddar – fontina – parmesan (RS)

braised low and slow in red wine and fresh herbs, with creamy mashed potatoes and pan sauce (RS)

creamy coleslaw – tartar – malt aioli – lemon

Yukon gold mashed potatoes with braised leeks, crispy pancetta and a light garlic cream reduction.

béarnaise butter – seasonal vegetable (RS)

spaghetti – asparagus – lemon – goat cheese

tender baby clams, kale and Italian sausage in a garlicky white wine cream sauce (RS)

cherry chutney – point Reyes blue cheese – roasted fingerlings – seasonal vegetables

fettuccine – wild mushrooms – pancetta – fresh herbs – cream – parmesan

Ground Chuck, Brisket and Short Rib Blend – Tillamook Cheddar – Toasted Brioche Bun – Bistro Sauce –  Lettuce – Tomato – Onion –  Pickle – fries
add Bacon 2  (RS)

 

house smoked salmon salad – grilled sourdough – gruyere – fries (RS)

asparagus – olives – hard cooked egg – avocado – heirloom tomatoes – lemon (RS)
Oregon pink shrimp   19      Dungeness Crab    27 combo    24

house smoked salmon – parmesan

(RS)

Cherry Chantilly Cream (RS)

with Summer Berries (RS)

with Vanilla Ice Cream (RS)