Food And Beverage

  • Special Selections March 7th-March 13th

    Chef’s Selections

     

    Romaine Wedge Salad with Roasted Beet Carpaccio

    Romaine wedges tossed with preserved lemon and citrus goat cheese vinaigrette and a roasted beet Carpaccio, then garnished with radish, hardboiled egg mimosa and honey roasted almonds

    $16

    Roasted Rapini, Cambozola and Pancetta Pizza

    Our own hand tossed whole wheat or white crust coated with garlic rosemary oil and topped with roasted rapini, chili flakes, pancetta and finished with fresh Cambozola cheese

    $16

    Smoked Hawaiian Escolar on Rustic Roll with Avocado Mayo

    Smoked Hawaiian Escolar, red onion, zucchini and Napa cabbage finished with fresh tomato and avocado mayonnaise on a toasted rustic roll

    $17

    Roasted Chicken with Preserved Lemon and Broccoli Over Fresh Pappardelle

    Shredded roasted chicken, sautéed broccoli and preserved lemon served in a rich broth with fresh Pappardelle and shaved parmesan cheese

    $17

    Sea Scallops with Smoked Paprika “Farotto” Stage 7

    Seared Scallops, roasted tomatoes and cipollini onions simmered with smoked paprika faro

    (Cal-340, Fat-10, Sat Fat-.5, Sod-190, Carb-33, Fib-7, Pro-33)

    $29

    20/20 Alaskan King Salmon Stage 7

    Alaskan King Salmon served with roasted asparagus, steamed baby spinach and carrot coriander sauce

    (Cal-390, Fat- 22, Sat Fat-3.5, Sod-140, Carb-12, Fib- 4, Pro-37)

    $29

    Wookey Hole Cave Aged Cheddar

    Savory fruit jam and spiced walnuts

     

    $12

     

    Baklava with Honey Comb and Candied Pistachios

    $9

     

     

     

    Executive Chef Adam Stevenson

    * Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illnes
    Posted Mar 07 2013, 02:04 PM by rcornelius
  • Special Selections February 28th-March 6th

    Chef’s Selections

     

    Rabbit Terrine with Barley and Braised Fennel Salad

    House made rabbit terrine served with tender faro, braised fennel, radishes and garnished with horseradish dressing and honey toasted almonds

    $16

     

    Grilled Eggplant and Olives 

    Our own hand tossed whole wheat or white crust coated with tomato sauce and topped with Grilled Eggplant and assorted olives and finished with basil pesto and goat cheese 

    $16

     

    Lamb Patty Melt Sandwich

    Ground all natural lamb patty griddled and topped with caramelized onions and Swiss cheese served on toasted Como bread with Thousand Island dressing, topped with wild arugula

    $16

     

    House Made Chicken Sausage and Kalamata Olive Pappardelle

    Fresh Pappardelle is tossed with sautéed house made chicken sausage, kalamata olive butter, caramelized onion ragu then finished with fresh thyme and grated parmesan cheese

    $17

     

    20/20 Corvina with Curried Cauliflower and Broccolini Stage 4

    Pacific Corvina is served on curried cauliflower and cumin roasted broccolini, topped with mango-cashew chutney 

    (Cal-320, Fat-6g, Sat Fat-2g, Sod-380, Carb-27, Fib-3, Pro-39)

    $29

     

    20/20 Alaskan King Salmon Stage 7

    Served with quinoa, beet and preserved lemon salad

    (Cal- 430, Fat- 21g, Sat Fat-3, Sod-90, Carb-21, Fib-2, Pro-38)

    $29

     

    Wookey Hole Cave Aged Cheddar

    Savory fruit jam and spiced walnuts

    $12

     

    Baklava with Honey Comb and Candied Pistachios

    $9

     

    Executive Chef Adam Stevenson

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

    Posted Feb 28 2013, 08:46 AM by rcornelius
  • Special Selections February 21st-February 27th

    Chef’s Selections

     

    Duck Bresaola with Wild Arugula and Pickled Blueberries

    Dry cured duck breast on wild arugula tossed with pickled blueberries and extra virgin olive oil then finished with shaved Tuada Pecorino cheese

    $16

     

    Grilled Eggplant and Olives Pizza

    Our own hand tossed whole wheat or white crust coated with tomato sauce and topped with grilled eggplant and assorted olives then finished with basil pesto & goat cheese 

    $16

     

    Lamb Patty Melt

    Ground all natural lamb patty griddled and topped with caramelized onions and Swiss cheese and served on toasted Como bread with Thousand Island dressing and topped with wild arugula

    $16

     

    House Made Chicken Sausage and Kalamata Olive Pappardelle

    Fresh Pappardelle tossed with sautéed house made chicken sausage, kalamata olive butter and caramelized onion ragu then finished with fresh thyme and grated parmesan cheese

     

    $17

     

    20/20 Pacific Grouper with Curried Red Lentil Sauce Stage 7

    Pacific Grouper served with steamed baby spinach and green beans with a curried red lentil sauce

    (Cal- 390, Fat -2, Sat Fat -1.5g, Sod -135, Carb -28, Fib 8- Pro -43)

     

    $29

     

    20/20 Alaskan King Salmon Stage 2

    Served with braised escarole in roasted tomato broth

    (Cal- 350, Fat- 21, Sat Fat- 3, Sod- 160, Carb- 4, Fib-3, Pro-36)

     

    $29

     

    Wookey Hole Cave Aged Cheddar

    Savory fruit jam and spiced walnuts

    $12

     

    Baklava with Honey Comb and Candied Pistachios

    $9

     

     

    Executive Chef Adam Stevenson

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

    Posted Feb 21 2013, 08:39 AM by rcornelius
  • Special Selections February 14th-February 20th

    Chef’s Selections

     

    Broccoli Rabe and Portobello Mushroom Salad with Poached Egg

     

    Tender broccoli rabe and roasted Portobello mushrooms tossed with extra virgin olive oil and pickled red onions. Served with a medium poached egg, Pecorino Romano and potato bread crostini 

    $16

     

    Meatball and Fresh Mozzarella Pizza 

     

    Our own hand tossed whole wheat or white crust coated with our house made tomato sauce topped with pork meatballs, fresh mozzarella and finished with fresh basil 

    $16

     

    Roasted Turkey and Spicy Avocado Sandwich on Potato Baguette

     

    Herb roasted turkey breast grilled and piled high on a Macrina potato baguette with spicy avocado mayonnaise, Swiss cheese, double smoked bacon and wild arugula

    $16

     

    House Made Chicken Sausage and Kalamata Olive Pappardelle

     

    Fresh pappardelle tossed with sautéed house made chicken sausage, kalamata olive butter, caramelized onion ragu and topped with fresh thyme and grated parmesan cheese

    $17

     

    20/20 Pacific Corvina Stage 4

     

    Fresh Pacific Corvina served with zucchini spaghetti, basil pesto and charred tomatoes 

    $28

    20/20 Alaskan King Salmon Stage 4

    Served with Celery Root Puree, roasted shitake mushrooms, and balsamic reduction

    $29

     

    Wookey Hole Cave Aged Cheddar

     

    Savory fruit jam and spiced walnuts

    $12

     

    Challah Bread Pudding Bourbon Crème Anglaise

    $9

     

    Executive Chef Adam Stevenson

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

    Posted Feb 14 2013, 09:29 AM by rcornelius
  • Special Selections February 7th-February 13th

    Chef’s Selections

     

    Chopped Romaine and Crispy Pancetta Salad

    Chopped Romaine is tossed with red and yellow beets topped with a goat cheese vinaigrette dressing then garnished with navel oranges, sliced almonds, and crispy pancetta

    $16

    Meatball and Fresh Mozzarella Pizza

    Our own hand tossed whole wheat or white crust coated with our tomato sauce and topped with pork meatballs, fresh mozzarella and finished with fresh basil 

    $16

    Roasted Turkey and Spicy Avocado on Potato Baguette

    Herb roasted turkey breast grilled and piled on a Macrina Potato Baguette with spicy avocado mayonnaise, Swiss cheese, double smoked bacon and wild arugula

    $16

     Ahi Tuna and Kalamata Olive Pappardelle

    Fresh Pappardelle tossed with sautéed ahi tuna, kalamata olive butter and caramelized onion ragu then finished with fresh thyme and grated parmesan cheese

    $18

    20/20 Grilled Mahi Mahi Stage 2

    Grilled Mahi Mahi served with green curry paste, fava beans, asparagus and baby spinach with a cashew nut crust

    $29

    20/20 Alaskan King Salmon Stage 6

    Served with roasted yams, Tuscan kale and topped with a fennel quinoa crust

    $28

    Wookey Hole Cave Aged Cheddar

    Served with apple compote and spiced walnuts

    $12

     Challah Bread Pudding Bourbon Crème Anglaise

    $9

    Executive Chef Adam Stevenson

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

    Posted Feb 07 2013, 09:03 AM by rcornelius
  • Special Selections January 31-February 6

    Chef’s Selections

     

    Roasted Cauliflower & Water Cress Salad

    Cauliflower florets are tossed with sliced almonds, granny smith apples, poached golden raisins, Belgium endive and watercress topped with curry vinaigrette

    $16

    Pizza Pancetta with Fennel and Fontina

    Our own hand tossed whole wheat or white crust coated with tomato sauce and topped with crisp pancetta, fennel conserve and Fontina

    $16

    Grilled Chicken Souvlaki Pita with Greek Tzatziki Yogurt

    Grilled Organic Chicken served on Pita bread with Greek Tzatziki Yogurt Sauce and a side of Greek salad (spiced olives, bell peppers, red onions, cherry tomatoes)

    $16

    Ahi Tuna and Kalamata Olive Pappardelle

    Fresh Pappardelle tossed with sautéed ahi tuna, kalamata olive butter, caramelized onion ragu and finished with fresh thyme and grated parmesan cheese

    $18

    20/20 Grilled Mahi Mahi Stage 2

    Grilled Mahi Mahi served with sautéed baby spinach, roasted garlic, shitake mushrooms and finished with our 20/20 BBQ sauce

    $29

    20/20 Alaskan King Salmon Stage 2

    Served with Roasted Rapini and grilled preserved Meyer Lemons and topped with Red Pepper Romesco Sauce

    $28

    Wookey Hole Cave Aged Cheddar

    Apple compote with spiced walnuts

    $12

    Challah Bread PuddingBoubon Crème Anglaise

    $9

     

    Executive Chef Adam Stevenson

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

    Posted Jan 31 2013, 09:57 AM by rcornelius
  • Special Selections January 24-January 30

    Chef’s Selections

     

    Winter Kale Caesar Salad

    Chopped Kale and Rainbow Chard tossed with braised chard stems, white anchovy, shaved parmesan and creamy Caesar dressing topped with torn garlic croutons

    $16

    Pizza Walnut Pesto and Cambozola

    Our own hand tossed whole wheat or white crust  coated with walnut pesto and topped with Cambozola cheese, prosciutto and pears

    $16

    Cuban Sandwich

    Roasted pork loin, smoked ham, swiss cheese, bread and butter pickles with  house made mustard piled on a toasted rustic roll with choice of fries or salad

    $16

    Snoqualmie Cattle Co. Ox Tail & Pappardelle

    Fresh Pappardelle tossed with braised ox tail tomato fillet, caramelized onion ragu and grated parmesan cheese

    $17

    Pan Roasted Corvina with Garlic Whipped Spaghetti Squash and Braised Celery Stage 4

    Pan roasted Corvina                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      served with garlic whipped spaghetti squash and braised celery ribs  topped with onion and current preserve

    (Cal– 310, Fat– 9g, Sat Fat-1g, Sod-220mg, Carb-20g, Fib-3g, Pro-37g) 

    $29

    20/20 Alaskan King Salmon Stage 2

    Grilled Alaskan king salmon served with lacinato kale, roasted cipolini onions, roasted garlic, grapes and carrot puree

    (Cal- 480, Fat- 24g, Sat Fat-3.5g, Sod-130mg, Carb-29g, Fib-4g, Pro-38g) 

    $28

    Wookey Hole Cave Aged Cheddar

     Served with apple compote with spiced walnuts 

    $12

    Dessert Special

    Challah Bread Pudding Boubon Crème Anglaise

    $9

     

    Executive Chef Adam Stevenson

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

     

    Posted Jan 25 2013, 02:42 PM by rcornelius
  • Special Selections January 17-January 23

    Chef’s Selections

     

    Wedge Salad with Pomegranate Vinaigrette

    Ice Berg Wedge is garnished with house bacon lardon, grilled red onions, parmesan croutons and hardboiled egg

    $16

    Pizza Fontina with Pears and Roasted Shallots

    Our own hand tossed whole wheat or white crust is coated with garlic cream sauce, fontina cheese, roasted shallot, pears and oregano

     $16

    Cuban Sandwich

    Roasted pork loin, smoked ham, Swiss cheese and house made mustard piled on a toasted rustic roll with choice of fries or salad

    $15

    Pasta Puttanesca 

    Fresh Pappardelle is tossed with a spice tomato, caramelized onion and anchovy sauce finished with calalmata     olives, capers and grated parmesan cheese

    $17

    Pan Roasted Corvina with Spaghetti Squash, Quinoa and Pumpkin Seed Sauce Stage 7

    Pan roasted Corvina served with roasted spaghetti squash and quinoa mixed together and finished with toasted pumpkin seed sauce

    (Cal-480, Fat-16g, Sat Fat-2g, Sod-190mg, Carb-40g, Fib- 4g, Pro-45g) 

    $29

    20/20 Alaskan King Salmon Stage 4

    Grilled Alaskan King Salmon is served with braised fennel and brocolini and shaved crimini mushrooms and charred onion and caper salad

    (Cal- 410, Fat- 20g, Sat Fat-3 g, Sod-660mg, Carb-19g, Fib-4g, Pro-41g) 

    $28

    Wookey Hole Cave Aged Cheddar

     Served with apple compote with spiced walnuts 

    $12

    Dessert Special

    Challah Bread Pudding Boubon Crème Anglaise

    $9

     

    Executive Chef Adam Stevenson

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

     

    Posted Jan 17 2013, 09:10 AM by rcornelius
  • Special Selections January 10th-January16th

    Chef’s Selections

     

    Chopped Escarole Salad with Pears & Roquefort

     

    Chopped escarole, candied walnuts, shaved celery root and pomegranate seeds are tossed with Pt Reyes blue cheese and walnut dressing finished with sliced pears and baquette crisps.

    $16

     

    Pizza Cambozola

    Our own hand tossed whole wheat or white crust is coated with garlic cream sauce then topped with Cambozola and Prosciutto de Parma and finished with wild arugula salad.

    $16

     

    Salmon Burger with Red Onion Jam & Celery Mayonnaise

    House made wild salmon burger with red onion jam and wild arugula.  Served with a side of apple walnut pasta salad.

    $16

     

    Green Lentils with Pancetta over Fresh Pappardelle

    Tender green lentil and pancetta ragu is served over fresh Pappardelle finished with fresh goat cheese.

    $17

     

    Pan Roasted Monchong with Roasted Mushrooms in a Dashi Broth Stage 7

    Pan roasted monchong is served with roasted mushrooms, baby spinach and soba noodles then finished with Japanese Dashi Broth.

    (Cal-330, Fat-77g, Sat Fat-1.5g, Sod-140mg, Carb-8g, Fib-2g, Pro-37g)

    $29

     

    20/20 Alaskan King Salmon Stage 2

    Grilled Alaskan King Salmon is served with pomegranate, grilled radicchio leaves, parsnip chips salad and finished with romesco sauce.

    (Cal-420, Fat-25g, Sat Fat-3.5g, Sod-150mg, Carb-9g, Fib-2g, Pro-38g) 

    $28

     

    Wookey Hole Cave Aged Cheddar

    Served with apple compote and spiced walnuts.

    $7

     

    Challah Bread Pudding Bourbon Crème Anglaise

    $9

     

     

    Executive Chef Adam Stevenson

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

     

    Posted Jan 10 2013, 08:34 AM by rcornelius
  • Special Selections January 3rd-January 9th

    Chef’s Selections

     

    Moroccan Beet and Leek Salad

     

    Diced Moroccan beets are tossed with tender leeks and celery tossed with a walnut vinaigrette arugula and Pt Ryes Blue Cheese.

    $16

     

    Italian Fennel Sausage and Peppers Pizza 

    Our own hand tossed whole wheat or white crust is coated with tomato sauce then topped with house made Italian fennel sausage, roasted peppers, sliced roma tomatoes and finished with ricotta salata.

    $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 with a side of chimichurri aioli. Served with Pro fries.

    $16

     

    Green lentils with Pancetta over Fresh Pappardelle

    Tender green lentil and pancetta ragu is served over fresh Pappardelle finished with fresh goat cheese.

    $17

     

    Grilled Striped Marlin with Herbs de Provence and Sprouted Mung Bean Ragout

    Grilled Striped Marlin is served over a ragout of sprouted mung beans, roasted carrots and salsify then finished with herbs de Provence and radishes.

    (Cal-420, Fat-27g, Sat Fat-3.5g, Sod-160mg, Carb-34g, Fib-9g, Pro-59g)

    $29—Stage 6

     

    20/20 Alaskan King Salmon

    Grilled Alaskan King Salmon is served with wilted escarole, roasted garlic, preserved lemon and tomato lavender chutney.

    (Cal-390, Fat-22g, Sat Fat-3.5, Sod-250mg, Carb-9g, Fib-3g, Pro-93g) 

    $28—Stage 2

     

    Tuada Pecorino

    Served with cranberry conserve and marcona almonds.

    $12

     

    Challah Bread Pudding Bourbon Magical Crème Anglaise

    $9

     

     

    Executive Chef Adam Stevenson

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

     

    Posted Jan 03 2013, 08:41 AM by rcornelius
  • Special Selections December 20-December 26

    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.

     

    Posted Dec 20 2012, 09:08 AM by rcornelius
  • Special Selections December 13th- December 19th

    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.

     

    Posted Dec 13 2012, 08:38 AM by rcornelius
  • Special Selections-December 6th- December 12th

    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.

     

    Posted Dec 06 2012, 08:38 AM by rcornelius
  • Special Selections-November 29th- December 5th

    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.

     

    Posted Nov 29 2012, 08:49 AM by rcornelius
  • Special Selections-November 22nd- November 28th

    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.

     

    Posted Nov 26 2012, 08:51 AM by rcornelius
  • Special Selections - November 15th - November 21nd

    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.

     

    Posted Nov 15 2012, 04:37 PM by pbecker_admin
  • Special Selections - November 8th - November 14th

    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.

     

    Posted Nov 08 2012, 04:58 PM by pbecker_admin
  • Special Selections - November 1st - November 7th

    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.

     

    Posted Nov 01 2012, 09:55 PM by pbecker_admin
  • Special Selections - October 25th - October 31st

    Chef’s Selections

     

    Potato Galette with Hot Smoked Salmon and Sweet Pumpkin

    Savory potato galette is topped  with a salad of roasted sweet pumpkin and arugula and served with a soft poached organic egg and New Zealand Hot Smoked Salmon.

    $17

     

    Pizza Fig and Proscuitto

    Our own hand tossed whole wheat or white crust is coated with tomato sauce and shredded mozzarella then topped with fresh figs and prosciutto then finished with honey goat cheese, shaved manchego cheese and extra virgin olive oil.

    $14

     

    Pulled BBQ Beef Brisket

    House made beef brisket is doused in our 20/20 BBQ sauce then served with rustic potato roll with fresh arugula and fried red onion rings. Served with your choice of fries or a salad.

    $16

     

    Pasta Carbonara

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

    $17

     

    20/20 Pan Roasted Hawaiian Mahi Mahi

    Hawaiian Mahi Mahi is served with caramelized onions sautéed escarole and maitaki mushrooms then finished with garlic dashi broth.

    (Cal-260, Fat-7g, Sat Fat-1.5g, Sod-640mg, Carb-125g, Fib-4g, Pro-34g)

    $28

     

    20/20 Alaskan King Salmon*

    Grilled wild Alaskan king salmon served with smokey eggplant salad, sautéed spinach with dukkah spice and finished with carrot coulee.

    (Cal-440, Fat-29g, Sat Fat-3.5g, Sod-290mg, Carb-10g, Fib-4g, Pro-37g)

    $27

     

    8 Month Aged Spanish Sheeps Milk Manchego & 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.

     

    Posted Oct 25 2012, 06:41 PM by pbecker_admin
  • Special Selections: October 18th - October 24th

    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

    Pizza Funghi
    Our own hand-tossed whole wheat or white crust is coated with our tomato sauce and shredded mozzarella then
    topped with crispy pancetta, mushroom confit, and finished with pickled red onions, arugula and extra virgin olive oil.
    $14

    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.

    Posted Oct 17 2012, 02:33 PM by jculbert
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