Our menu changes often, this what we served on February 1, 2012

Appetizers

Caught in the Wild

Raw Oysters on the half shell. each 3.50

or prepared hot a la Rockefeller. each 4.50

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. 16.50

Sauteed strips of Calamari a la Piccata with a garlic, capers, herb and lemon sauce, served with garlic bread. 13.50

Farm raised and grown

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

Spinach and ricotta filled Ravioli on sauteed mushrooms and wine ripe tomatoes topped with a gorgonzola cream au gratin. 11.50

Mousse style Chicken liver and pork pate with truffles and Duck and Pork pate with champagne and black peppercorns served with braised red cabbage and onion marmalade. 12.50

Grilled Smoked Duck sausage with creamy polenta and green peppercorn demi glace. 11.50

Pan seared Foie Gras in puff pastry on a mushroom Madeira glace. 18.50

Free range Chicken and vegetable soup with rice. 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

Wild South East Alaskan King Salmon roasted on an alder plank topped with a cold spiced berry butter. 36.00

Hawaiian Mahi Mahi, sauteed with wild mushrooms in a garlic and herb beurre blanc. 28.00

Prosciutto wrapped Rockfish over creamy polenta and white bean ragout. 26.00

Almond crusted Cod on a vanilla thyme beurre noisette with fresh berries. 24.00

Pan seared Kodiak Scallops with a red grape and champagne beurre blanc. 32.00

Grilled sushi grade Ahi Tuna with soy-marinated wild mushrooms, crispy wontons and wasabi coconut sauce. 36.00

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

Roast tenderloin of Provimi Veal with mushroom potato gratin, wilted baby spinach with apple and sage mustard. 36.00

Sun-dried tomato crusted rack of Lamb with roasted red potatoes and cucumber raita. Full rack 36.00 Half a rack 20.00

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. 40.00

Filet mignon a la Wellington topped with fresh Foie Gras and truffle sauce in puff pastry. 48.00

The "By now almost world famous" Pepper Steak, cut from beef tenderloin. 40.00

Vegan dishes available please ask your server.

To split an entree 4.00 extra.