Food And Beverage

Chef’s Selections

Lamb Terrine with Arugula

House made lamb pate Terrine is served with Dukka and an arugula salad of Pt. Reyes blue cheese, blistered  fresno chilies, grilled red onions and herb vinaigrette.

$16

Fennel and Coppa Pizza

Our own hand tossed whole wheat or white crust is coated with tomato sauce then topped with preserved fennel, spicy coppa and finished with crumbled feta and slice red onions.

$16

Grilled Flank Steak Sandwich with Chimichurri Aioli

Marinated and grilled flank steak sliced thin and piled on a rustic roll topped with grilled jalapenos, provolone and chimichurri aioli. Served with Pro Fries.

$16

Braised Octopus Pappardelle

Wild baby octopus is braised with roasted tomatoes, sliced garlic and pancetta and served over fresh pappardelle.

$17

Oven Roasted Hawaiian Butterfish with Braised Chard in Balsamic Sauce

Roasted butterfish is served with braised chard, toasted marcona almonds and golden raisins then finished with         balsamic reduction.

(Cal-440, Fat-27g, Sat Fat-3 Sod-260mg, Carb-10g, Fib-2g, Pro-37g)

$29

20/20 Alaskan King Salmon

Grilled Alaskan King Salmon is served lima beans, french cut green beans and baby spinach with leek and dill sauce.

(Cal-470, Fat-21g, Sat Fat-3, Sod-190mg, Carb-30g, Fib-9g, Pro-42g) 

$28

Tuada Pecorino & Duck Prosciutto

Served with cranberry conserve and marcona almonds.

$12

Chocolate Flourless Torte

$9

Executive Chef Adam Stevenson

* Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Chef’s Selections

Smoked Marlin and Roasted Beet Salad

Kippered house smoked marlin is dressed with fat free sour cream, dill and lemon.  Served with roasted yellow beets, wild arugula, apples, cucumbers and candied walnuts with fennel crackers.

$17

Kessler Ham and Grilled Pineapple Pizza

Our own hand-tossed whole wheat or white crust is coated with tomato sauce then topped with capers, spicy pepper rings and Kessler ham, grilled pineapple with mozzarella then finished with fresh basil.

$16

Rosemary Roasted Beef Sandwich

12-hour rosemary roasted beef piled high with arugula, horseradish crème fraiche, red onions, and point reyes blue cheese on a rustic roll.  Served with Pro Fries.

$16

Roasted Wild Mushroom & Olive Tagliatelli

Fresh Tagliatelli tossed with chantrelle, shiitake and portabella mushrooms, then finished with kalamata olive

tapenade and thyme herb butter.

$17

20/20 Dry Pack Sea Scallops in a Mung Bean Indian Curry Stage 6

Pan roasted dry pack sea scallops served with South Indian mung bean curry and cumin briased kale.

(Cal-420, Fat-14g, Sat Fat-1.5g, Sod-540mg, Carb-30g, Fib-7g, Pro-43g)

$29

20/20 Alaskan King Salmon Stage 4

Wild Alaskan Salmon is grilled and served with asparagus, radish, tarragon & warm baby spinach salad dressed with fat free crème fraiche dressing, then finished with red onion, caper and dill gremolata

(Cal-420, Fat-23g, Sat Fat-3.5g, Sod-270mg, Carb-12g, Fib-4g, Pro-43g)

$28

Tuada Pecorino & Duck Prosciutto

Served with cranberry conserve and marcona almonds.

$12

Macrina Bakery Carrot Cake

Carrot Caviar

$9

Executive Chef Adam Stevenson

* Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Chef’s Selections

Kabocha and Delicata Squash with Prosciutto Salad

Roasted Kabocha and Delicata squashes are tossed with candied pumpkin seeds, wild arugula and toasted quinoa and goat cheese-orange blossom dressing, then draped with Prosciutto De Parma.

$17

Roasted Grape and Cambozola Pizza

Our own hand-tossed whole wheat or white crust is coated with garlic cream sauce then topped with toasted red grapes, cambozola cheese, arugula and pickled onions.

$16

Fried Chicken Florentine Sandwich

Buttermilk fried chicken breast is served smothered with sautéed spinach and fontina cheese on a toasted

rustic roll.

$16

Roasted Wild Mushroom & Olive Tagliatelli

Fresh Tagliatelli tossed with chantrelle, shiitake and portabella mushrooms, then finished with kalamata olive

tapenade and thyme herb butter.

$17

20/20 Monk Fish and Scallop Paella Stage 7

Monk fish and scallops are roasted with chicken sausage, tomatoes, red onions, roasted red peppers all served in a spicy prawn spelt paella.

(Cal-430, Fat-13g, Sat Fat-1.5g, Sod-470mg, Carb-37g, Fib-5g, Pro-41g)

$29

20/20 Alaskan King Salmon Stage 7

Wild Alaskan Salmon is grilled and served with carrot coriander cous cous, roasted cippolini onions and lacinato kale and topped arugula pesto.

(Cal-580, Fat-21g, Sat Fat-3g, Sod-160mg, Carb-57g, Fib-9g, Pro-43g)

$28

Tuada Pecorino & Duck Prosciutto

Served with cocoa fig jam and marcona almonds.

$12

Flourless Chocolate Torte

Cocoa powder, raspberries, nut and oat tuile.

$9

Executive Chef Adam Stevenson

* Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Chef’s Selections

Spelt & Chicories Salad with House Smoked Salmon

House smoked wild salmon is tossed with chopped radicchio, endive, and frisee and cubed pecorino romano, toasted chestnuts, comice pears and challah croutons with brown butter vinaigrette.

$17

Goat Cheese & Caramelized Onion Pizza

Our own hand-tossed whole wheat or white crust is coated with our tomato sauce, shredded mozzarella, then topped with goat cheese and caramelized onion then finished with chile flake and fresh arugula.

$16

Grilled Eggplant and Portabella Mushroom Philly

Grilled, marinated eggplant wheels and portabella mushrooms are layered with house made hummus, roasted peppers and provolone cheese.  Served on a toasted rustic roll with arugula pesto with your choice of fries, soup or salad.

$16

Spicy Crab & Tomato Tagliatelli

Fresh Tagliatelli pasta tossed with spicy Dungeness crab and tomato broth with caramelized onions and marjoram.

$17

20/20 Grilled Hawaiian Snapper Stage 7

Wild Hawaiian Snapper is grilled and served on a Vietnamese buckwheat noodle salad of cucumber, peppers,

carrots and mint.

(Cal-460, Fat-14g, Sat Fat-1.5g, Sod-330mg, Carb-44g, Fib-3g, Pro-42g)

$29

20/20 Alaskan King Salmon Stage 2*  Add Rice Stage 7

Wild Alaskan Salmon is grilled and served with sautéed whole wheat spaetzle, cabbage, roasted pumpkin and finished with cranberry mustard.

(Cal-500, Fat-27g, Sat Fat-3.5g, Sod-290mg, Carb-25g, Fib-5g, Pro-41g)

$28

Morbeir & Duck Prosciutto

Served with cocoa fig jam and marcona almonds.

$12

Pumpkin and Spice Cheese Cake

Cranberry Spice Compote with a Sour Cream Topping

$7

Executive Chef Adam Stevenson

* Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Chef’s Selections

Waldorf Salad

Baby spinach is tossed with creamy lemon vinaigrette and garnished with diced pink lady apples, honey crisp

apples, celery treks, red grapes, toasted walnuts and balsamic dressed shredded chicken.

$16

Grilled Fennel and Spicy Pork Sausage Pizza

Our own hand-tossed whole wheat or white crust is coated with our tomato sauce, shredded mozzarella, then topped with grilled fennel, house made spicy pork sausage and ricotta salata.

$16

Buttermilk Fried Chicken Sandwich

Tender chicken breast is marinated in buttermilk and fried until crispy and topped with bread and butter pickles, wild arugula and spicy harissa aioli.

$16

Spicy Crab & Tomato Tagliatelli

Fresh Tagliatelli pasta tossed with spicy Dungeness crab and tomato broth with caramelized onions and marjoram.

$17

20/20 Hawaiian Striped Marlin Stage 2 Add Rice Stage 7

Wild Hawaiian Striped Marlin is pan roasted and served with truffle braised turnips & cipolini onions, then finished with a wild arugula puree.

(Cal-290, Fat-12g, Sat Fat-2g, Sod-150mg, Carb-9g, Fib-2g, Pro-37g)

$29

20/20 Alaskan King Salmon Stage 2*  Add Rice Stage 7

Wild Alaskan Salmon is grilled and served with sautéed chantrelle mushrooms, napa cabbage, curried cauliflower and fresh thyme then finished with a roasted shallot chutney.

(Cal-440, Fat-29g, Sat Fat-3.5g, Sod-140mg, Carb-9g, Fib-3g, Pro-37g)

$28

Morbeir & Duck Prosciutto

Served with cocoa fig jam and marcona almonds.

$12

Pumpkin and Spice Cheese Cake

Cranberry Spice Compote with a Sour Cream Topping

$9

Executive Chef Adam Stevenson

* Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Chef’s Selections

Celery Root & Pear Salad

Celery root & pears are tossed with chopped romaine celery ribbons and creamy lemon herb dressing, then garnished with rouge fromagerie petit blue wedges and tossed walnuts.

$16

Grilled Eggplant, Mushroom & Salami Pizza

Our own hand-tossed whole wheat or white crust is coated with our tomato sauce, fresh mozzarella, then topped with grilled eggplant, roasted mushrooms, and wine salami then finished with oregano.

$16

Buttermilk Fried Chicken Sandwich

Tender chicken breast is marinated in buttermilk and fried until crispy and topped with bread and butter pickles, wild arugula and spicy harissa aioli.

$16

Spicy Crab & Tomato Tagliatelli

Fresh Tagliatelli pasta tossed with spicy Dungeness crab and tomato broth with caramelized onions and marjoram.

$17

20/20 Roasted Lehi Snapper Stage 2 Rice Stage

Wild Hawaiian Lehi Snapper is pan roasted with spaghetti squash roasted red peppers then finished with a

rutabaga coulee and wilted swiss chard.

(Cal-310, Fat-10g, Sat Fat-1g, Sod-520mg, Carb-18g, Fib-3g, Pro-36g)

$28

20/20 Alaskan King Salmon Stage 6*

Wild Alaskan Salmon is grilled and served with sautéed escarole, sliced almonds and lemon then finished with mandarin orange and pomegranate vinaigrette.

(Cal-470, Fat-34g, Sat Fat-4.5g, Sod-90mg, Carb-6g, Fib-2g, Pro-36g)

$29

Morbeir & Duck Prosciutto

Served with cocoa fig jam and marcona almonds.

$12

Executive Chef Adam Stevenson

* Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Chef’s Selections

Hearts of Palm and King Crab Salad

Fresh hearts of palm are marinated in celery root vinaigrette then served with tender king crab, avocado, grapefruit and wild arugula.

$17

Pizza Tuna Confit and Green Olive Tapenade

Our own hand-tossed whole wheat or white crust is coated with our tomato sauce, fresh mozzarella, chile flake

tuna confit and finished with Castelventrano olive tapenade

$16

Jerk Pork Loin with Green Tomato Jam

Jerk spiced and roasted pork loin is sliced thin and piled on a rustic roll with grilled pasilla chiles, harissa aioli and house made green tomato jam.  Served with fries or green salad.

$16

Pasta Carbonara

Fresh tagliatelli pasta tossed with pancetta, parsley, and shallot sauce finished with pecorino locatelli and orange zest.

$17

20/20 Pacific Corvina Stage 6 Add Rice Stage 7

Wild pacific corvine is braised with cracked cumin, fresh tomato sauce, cherry tomatoes, Japanese eggplant and chick peas.

(Cal-290, Fat-10g, Sat Fat-1g, Sod-130mg, Carb-15g, Fib-5g, Pro-37g)

$28

20/20 Alaskan King Salmon Stage 6*

Wild Alaskan Salmon is grilled and served with green beans, maitaki mushrooms, then finished with romesco sauce and balsamic reduction.

(Cal-450, Fat-28g, Sat Fat-3.5g, Sod-410mg, Carb-12g, Fib-4g, Pro-37g)

$27

Tuada Pecorino & Olli Artisan “Molisana” Salami

Served with plum paste and marcona almonds.

$12

Pumpkin and Spice Cheesecake

Cranberry spice compote

$9

Executive Chef Adam Stevenson

* Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Chef’s Selections

Organic Baby Greens with Beets and Walnuts

Local Organic baby greens are tossed with pomegranate vinaigrette, roasted Moroccan beets, toasted walnuts, lime zest and shaved shallots.  Then topped with shaved pecorino romano.

$14

Pizza Coppa and Green Olive Tapenade

Our own hand-tossed whole wheat or white crust is coated with our tomato sauce, fresh mozzarella, thin sliced spicy coppa and green olive tapenade.

$15

Falafel Baquette

Macrina baquette is filled with house made falafel, seasoned carrots, cucumbers, shredded lettuce and then drizzled with yogurt tzatziki and crumbled feta cheese.  Served with a side of spicy cucumber and Harissa Cous Cous salad.

$16

Pasta Carbonara

Fresh tagliatelli pasta tossed with pancetta, parsley, and shallot sauce finished with pecorino locatelli and orange zest.

$17

20/20 Spicy Yellow Curry with Hawaiian Prawns & Chicken Sausage

Large blue prawns are seared and simmered with chicken sausage, maitaki mushrooms, eggplant and basil in a spicy yellow coconut curry sauce.

(Cal-400, Fat-13g, Sat Fat-2.5g, Sod-400mg, Carb-31g, Fib-5g, Pro-40g)

$28

20/20 Alaskan King Salmon Stage 6*

Wild Alaskan Salmon is grilled and served with warm and smoked eggplant salad and sautéed spinach, then topped with dukkah and finished with a carrot coulee.

(Cal-450, Fat-29g, Sat Fat-3.5g, Sod-290mg, Carb-11g, Fib-4g, Pro-37g)

$27

Morbeir & Olli Artisan “Molisana” Salami

Served with plum paste and marcona almonds.

$12

Pumpkin and Spice Cheesecake

Cranberry spice compote

$9

Executive Chef Adam Stevenson

* Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

House Cured Grilled Sardines and Romaine
Pacific Sardines, house cured then grilled and served with crisp romaine hearts wedge, castelventrano olives, roasted tomatoes, and large croutons.  Dressed with a lemon herb vinaigrette.
$16

B.A.T & M
House made bacon with arugula tomato and mortadella with shallot mayo served with your choice of fries or a side salad.
$15

Pasta Carbonara
Fresh Tagliatelle pasta is tossed with pancetta, parsley and shallot sauce finished with pecorino locatelli and orange zest.
$17

20/20 Wild King Salmon*
Grilled wild Alaskan king salmon is served with sauteed miataki mushrooms, mission figs and a white lentil salsify sauce.
(Cal - 490, Fat - 21, Sod - 190, Carb - 32, Fib - 5, Pro - 46)
$27

20/20 Pan Roasted Dover Sole*
Fresh Pacific Dover Sole served with sauteed string zucchini, romano beans, and baby spinach in a coriander carrot sauce.
(Cal - 300, Fat - 4, Sod - 210, Carb - 24, Fib - 9, Pro - 40)
$28

Cheese Special
8 Month Aged Spanish Sheeps Milk Manchego & Olli Artisan "Molisana" Salami
Served with plum paste and Marcona almonds
$12

Espresso Chocolate Cake and Vanilla Ice Cream
Double layer of rich espresso chocolate cake with white chocolate cream cheese filling. Served with vanilla ice cream.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Moroccan Beets and Black Barley Salad
Moroccan beets, marble potatoes, and heirloom tomatoes are layered with olive oil and honey then topped with black barley, hazelnuts and oranges.
$16

Roasted Beets, High Protien Tofu & Wild Rice Wrap
Moroccan roasted beets are shredded and mixed with roasted tofu strips, goat cheese, fresh spinach, wild rice and broccoli, all wrapped
and pressed in a spinach wrap, served with your choice of french fries or salad.
$15

Fresh Cured Sardines and Capers Tagliatelle
Fresh Tagliatelle pasta is tossed with house cured sardines, capers, preserved lemon, and currents. Finished with extra virgin olive oil and locatelli.
$17

20/20 Wild King Salmon*
Grilled wild Alaskan king salmon is served with sauteed spaghetti squash, roasted chanterlle mushrooms and smoke paprika-preserved lemon broth.
(Cal - 500, Fat - 29, Sod - 135, Carb - 14, Fib - 5, Pro - 40)
$27

20/20 Pan Roasted New Caledonia Prawns*
Roasted head-on new Caledonia prawns are served with cannellini beans, roasted baby carrots, and escarole with rosemary garlic viniagrette.
(Cal - 330, Fat - 10, Sod - 420, Carb - 13, Fib - 3, Pro - 45)
$28

Cheese Special
8 Month Aged Spanish Sheeps Milk Manchego & Olli Artisan "Molisana" Salami
Served with plum paste and Marcona almonds
$12

Espresso Chocolate Cake and Vanilla Ice Cream
Double layer of rich espresso chocolate cake with white chocolate cream cheese filling.  Served with vanilla ice cream.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Roasted Turkey and Beet Salad
Herb roasted turkey and Moroccan spiced beets are sliced and topped with a salad of fresh carrots, kale, escarole and lemon herb vinaigrette.
Finished with toasted pumpkin seeds, goat cheese and oranges.
$16

Roasted Beets, High Protien Tofu & Wild Rice Wrap
Moroccan roasted beets are shredded and mixed with roasted tofu strips, goat cheese, fresh spinach, wild rice and broccoli, all wrapped
and pressed in a spinach wrap, served with your choice of french fries or salad.
$15

Fresh Cured Sardines and Capers Tagliatelle
Fresh Tagliatelle pasta is tossed with house cured sardines, capers, preserved lemon, and currents.  Finished with extra virgin olive oil and locatelli.
$17

20/20 Wild King Salmon*
Grilled wild Alaskan king salmon is served with a french green bean and roasted red onion salad, red wine cumin yogurt dressing, then topped with a mustard dill sauce.
(Cal - 420, Fat - 24, Sod - 700, Carb - 15, Fib - 4, Pro - 38)
$27

20/20 Pan Roasted Baya Grouper*
Baya Grouper is pan roasted and served with cannellini beans, roasted tomatoes, and rosemary-garlic vinaigrette.
(Cal - 330, Fat - 10, Sod - 420, Carb - 13, Fib - 3, Pro - 45)
$28

Cheese Special
8 Month Aged Spanish Sheeps Milk Manchego & Olli Artisan "Molisana" Salami
Served with plum paste and Marcona almonds
$12

Rum Raisin Carrot Cake
Layers of carrot cake with classic cream cheese filling and a layer of rum and golden raisin filling.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Roasted Turkey and Beet Salad
Herb roasted turkey and Moroccan spiced beets are sliced and topped with a salad of fresh carrots, kale, escarole and lemon herb vinaigrette.
Finished with toasted pumpkin seeds, goat cheese and oranges.
$16

BBQ Pulled Pork Sandwich
Pulled pork is doused with our 20/20 BBQ sauce and pile high with seasoned cabbage and wild arugula on a toasted rustic roll. Served with your choice of french fries or salad.
$15

Ahi Confit, Chiles & Fresh Tagliatelle
Fresh Tagliatelle pasta is tossed with house cured ahi confit, spicy chiles, preserved lemon, parsley, then finished with extra virgin olive oil.
$17

20/20 Wild King Salmon*
Grilled wild Alaskan king salmon topped with white chanterelle duxelle and served over wilted arugula with pickled red onions,
jicama and a spanish cumin yogurt dressing.
(Cal - 410, Fat - 22, Sod - 300, Carb - 13, Fib - 4, Pro - 38)
$27

20/20 Pan Roasted Corvina*
This fish is pan roasted and served with lima bean and corn succotash with heirloom cherry tomatoes.
(Cal - 400, Fat - 16, Sod - 150, Carb - 24, Fib - 6, Pro - 42)
$28

Cheese Special
8 month aged spanish sheeps milk Manchego
Served with plum paste and Marcona almonds
$7

Rum Raisin Carrot Cake
Layers of carrot cake with classic cream cheese filling and a layer of rum and golden raisin filling.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Roasted Turkey and Beet Salad
Herb roasted turkey and Moroccan spiced beets are sliced and topped with a salad of fresh carrots, kale, escarole and lemon herb vinaigrette. 
Finished with toasted pumpkin seeds, goat cheese and oranges.
$16

BBQ Pulled Pork Sandwich
Pulled pork is doused with our 20/20 BBQ sauce and pile high with seasoned cabbage and wild arugula on a toasted rustic roll.  Served with your choice of french fries or salad.
$15

Ahi Confit, Chiles & Fresh Tagliatelle
Fresh Tagliatelle pasta is tossed with house cured ahi confit, spicy chiles, preserved lemon, parsley, then finished with extra virgin olive oil.
$17

20/20 Wild King Salmon*
Grilled wild Alaskan king salmon topped with white chanterelle duxelle and served over wilted arugula with pickled red onions,
jicama and a spanish cumin yogurt dressing.
(Cal - 410, Fat - 22, Sod - 300, Carb - 13, Fib - 4, Pro - 38)
$27

20/20 Pan Roasted Corvina*
This fish is pan roasted and served with lima bean and corn succotash with heirloom cherry tomatoes.
(Cal - 400, Fat - 16, Sod - 150, Carb - 24, Fib - 6, Pro - 42)
$28

Cheese Special
8 month aged spanish sheeps milk Manchego
Served with plum paste and Marcona almonds
$7

Rum Raisin Carrot Cake
Layers of carrot cake with classic cream cheese filling and a layer of rum and golden raisin filling.
$9

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Heirloom Tomato, Watermelon, & Chickpeas
Ripe brandy wine, cherry, and heirloom tomatoes are sliced and drizzled with extra virgin olive oil, topped with 
a salad of ripe watermelon, lemony chickpeas dressing with dill and feta vinaigrette. 
$16

Smoked Halibut on Rustic Roll with Avocado Mayonaise
Smoked halibut with red onions, zucchini, and nappa cabbage, finished with fresh tomoatoes, avocado mayonaise, and wild arugula
on a toasted rustic roll.
$15

Ahi Confit, Chiles & Fresh Tagliatelle
Fresh Tagliatelle pasta is tossed with house cured ahi confit, spicy chiles, preserved lemon, parsley, then finished with extra virgin olive oil.
$17

20/20 Wild King Salmon*
Grilled wild Alaskan king salmon served with broccolini and ratatouille.
(Cal - 390, Fat - 23, Sod - 295, Carb - 10, Fib - 4, Pro - 37)
$27

20/20 Pan Roasted Ono*
Fresh Hawaiian ono is pan roasted and served with roasted beet and celery root hash and caramelized onions,
then finished with a scallion vinaigrette. 
(Cal - 410, Fat - 17, Sod - 610, Carb - 15, Fib - 3, Pro - 49)
$28

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Heirloom Tomato, Carrot, & Wild Rice Salad
Ripe heirloom tomatoes, brandy wine, and cherries are sliced and marinated with lemon herb vinaigrette, topped with
shredded carrots, wild rice and pumpkin seeds, finished with shaved pecorino romano and wild arugula.  
$16

Smoked Halibut on Rustic Roll with Avocado Mayonaise
Smoked halibut with red onions, zucchini, and nappa cabbage, finished with fresh tomoatoes, avocado mayonaise, and wild arugula
on a toasted rustic roll.
$15

Ahi Confit, Chiles & Fresh Tagliatelle
Fresh Tagliatelle pasta is tossed with house cured ahi confit, spicy chiles, preserved lemon, parsley, then finished with extra virgin olive oil.
$17

20/20 Wild King Salmon*
Alaskan king salmon is served with sauteed sea beans, roasted cauliflower, and horseradish cream with dill.
(Cal - 430, Fat - 28, Sod - 370, Carb - 32, Fib - 8, Pro - 40)
$27

20/20 Grilled Kajiki*
Grilled Kajiki served with fresh lima beans, lobster mushrooms, and rapino pesto with salsify sauce.
(Cal - 400, Fat - 17, Sod - 210, Carb - 19, Fib - 5, Pro - 40)
$28

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Heirloom Tomato & Watermelon
Ripe heirloom tomatoes and local watermelon are layered with prosciutto di parma, extra virgin olive oil, and pecorino romano.
$16

Stir-Fried Vegetable Focaccia
Fresh peppers, green chilis, red onions, portabella mushrooms, zucchini, garlic, and ginger are quickly stir-fried and tossed
with ginger soy dressing, layered with fresh tomato, pepper jack cheese, harissa mayonaise, wild arugula, and cilantro on grilled focaccia bread. 
$15

Ahi Confit, Chiles & Fresh Tagliatelle
Fresh Tagliatelle pasta is tossed with house cured ahi confit, spicy chiles, preserved lemon, parsley, then finished with extra virgin olive oil.  
$17

20/20 Wild King Salmon*
Alaskan king salmon is served with wild mushrooms, roasted curried cauliflower, then topped with a shallot chutney and carrot sauce.
(Cal - 480, Fat - 31, Sod - 170, Carb - 15, Fib - 4, Pro - 38)
$27

20/20 Oven Roasted Ono*
Oven roasted ono topped with eggplant caponata and our wild rice blend with red peppers sauce.
(Cal - 500, Fat - 18, Sod - 560, Carb - 31, Fib - 4, Pro - 48)
$28

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Green Beans & Marble Potatoes with Ahi Tuna
Tender green beans are tossed with sliced marble potatoes and romaine wedges in a mustard herb
vinaigrette, served with a soft poached egg and oil poached ahi tuna.
$16

Salpicon De Res Taco
Braised and shredded beef brisket with tomatoes, cilantro, and chiles with corn tortillas and salsa verde, served with an orange jicama salad.
$15

Prosciutto & Pomodoro Tagliatelle
Fresh Tagliatelle pasta is tossed with a ragu of caramelized onions, fresh tomatoes, garlic and chili flakes, then finished
with extra virgin olive oil and draped with prosciutto di parma and parmigiano reggiano.
$17

20/20 Wild King Salmon*
Alaskan king salmon is topped with romesco sauce and served over sauteed escarole, roasted garlic, and heirloom tomato water. Served with wild rice.
(Cal - 500, Fat - 22, Sod - 260, Carb - 32, Fib - 6, Pro - 40)
$27

20/20 Yellowtail Jack*
Seared yellowtail jack with smoked cherry tomoatoes and broccolini, finished with spicy clam sauce.  Served with a side of wild rice.  
(Cal - 390, Fat - 18, Sod - 440, Carb - 7, Fib - 1, Pro - 45)
$28

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Heirloom Tomato Wedge Salad
Local heirloom tomato slices on top of an iceberg lettuce wedge, bacon, point reyes blue cheese, candied walnuts, shaved radish, and buttermilk herb dressing.  
$16

Salpicon De Res Taco
Braised and shredded beef brisket with tomatoes, cilantro, and chiles with corn tortillas and salsa verde, served with an orange jicama salad.
$15

Prosciutto & Pomodoro Tagliatelle
Fresh Tagliatelle pasta is tossed with a ragu of caramelized onions, fresh tomatoes, garlic and chili flakes, then finished
with extra virgin olive oil and draped with prosciutto di parma and parmigiano reggiano.
$17

20/20 Wild King Salmon*
Alaskan king salmon is topped with parsley crust roasted beets and heirloom tomato vinaigrette and our wild rice.
(Cal - 490, Fat - 23, Sod - 370, Carb - 33, Fib - 7, Pro - 40)
$27

20/20 Roasted Halibut*
Roasted Haliut with herb coated zucchini and hazelnut dust, served with wild rice on the side.  
(Cal - 440, Fat - 13, Sod - 120, Carb - 24, Fib - 7, Pro - 40)
$28

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Haricot Verts & Marle Potato Salad
Marinated green beans and marble potatoes are topped with fresh pickled peaches, arugula, roasted red onions,and pecorino romano.
$16

Grilled Eggplant & Portabella Mushroom Ciabatta
Grilled and marinated eggplant wheels and portabella mushrooms layered with house-made hummus, roasted peppers, and provolone cheese,
served on a toasted ciabatta with your choice of french fries, soup or salad.
$15

Prosciutto & Pomodoro Tagliatelle
Fresh Tagliatelle pasta is tossed with a ragu of caramelized onions, fresh tomatoes, garlic and chili flakes, then finished
with extra virgin olive oil and draped with prosciutto di parma and parmigiano reggiano.
$17

20/20 Wild King Salmon*
Alaskan king salmon is served with fresh lima beans, sauteed arugula, heirloom tomatoes, and herb sauce on our wild rice.
(Cal - 510, Fat - 21, Sod - 300, Carb - 37, Fib - 9, Pro - 44)
$28

20/20 Roasted Ono*
Roasted Ono and cauliflower with lemon cucumbers, sumac, and parsley on quinoa and sun-choke puree.  
(Cal - 510, Fat - 21, Sod - 125, Carb - 53, Fib - 6, Pro - 39)
$28

Executive Chef Adam Stevenson

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.