Our menu changes often, this what we served on March 15, 2008

Appetizers

Caught in the Wild

Alaskan Oysters on the half shell. each 3.00

or prepared hot a la Rockefeller. each 4.50

Exter virgin oil poached Shrimp on a white bean puree with fresh baby greens and a roasted tomato vinaigrette. 13.50

Gravad Laks, Danish style dill marinated King Salmon served with honey mustard sauce. 10.50

Sashimi napoleon like Hali'imaile, crispy wontons with ahi tuna and smoked salmon. 15.50

Sauteed strips of Calamari a la Piccata with a garlic, capers, herb and lemon sauce, served with garlic bread. 11.50

Farm raised and grown

Antipasti plate of prosciutto di Parma, arugula, shaved parmesan cheese, and vine ripe tomatoes and extra virgin olive oil. 11.50

Butternut squash Ravioli with caramelized shallots, prosciutto, and baby spinach in a parmesan cream. 10.50

Chicken liver and pork pate, mousse style with truffles served with braised red cabbage and onion marmalade. 11.50

Grilled Pheasant and Chicken sausage on a mushroom and sherry cream. 9.50

Pan seared grade AA Foie Gras in puff pastry on a mushroom Madeira glace. 15.50

Seafood bisque with cognac. 6.50

Asparagus, artichoke hearts, broccoli, cauliflower and sun-dried tomatoes with vinaigrette. 8.50

Our version of the Caesar salad. 6.50

Classic Greek style tomato salad. 7.50

House salad of Mesclun greens, with berries, nuts, shaved cheese and berry vinaigrette. 7.50

Tonight’s Main Fare

Caught in the Wild

South East troll caught wild Alaskan King Salmon roasted on an alder plank topped with a cold spiced berry butter. 40.00

Alaskan Halibut meunier, sauteed with mushrooms and a touch of garlic in a white wine beurre blanc. 24.00

Pan fried Alaskan Cod on a whole grain mustard cream with a slow roasted onion marmalade. 24.00

Grilled Rockfish and black Tiger Shrimp on a anise butter sauce served with a roasted fennel and tomato gratin. 26.00

Grilled Hawaiian sushi grade Ahi Tuna on a sweet soy glaze with a fresh pineapple and mango salsa. 30.00

Pan seared Kodiak Scallops over a cardamom scented butternut squash bisque drizzled with ginger cream. 30.00

Fresh Linguini noodles with wild mushrooms, tomatoes, trio of peppers, roasted garlic, artichoke hearts, and fresh herbs tossed in an Gorgonzola cream sauce. 18.00

Pine nut crusted roast rack of Lamb with braised fennel on a sun-dried tomato and balsamic demi glace. 32.00 half a rack 18.00

Prosciutto wrapped tenderloin of Provimi Veal served with oven roasted potatoes and a fois gras laced Marsala demi. 34.00

14 oz lip on prime Rib Eye steak char grilled then alder plank roasted, topped with a red wine glace and a roasted vine ripe tomato filled with sauce bearnaise. 32.00

Filet mignon a la Wellington topped with fresh Foie Gras and truffle sauce in puff pastry. 38.00

The "By now almost world famous" Pepper Steak. 35.00

Vegan dishes available please ask your server.

To split an entree 4.00 extra.