Our menu changes often, this what we served on July 30, 2010

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. 15.50

Sauteed strips of Calamari a la Piccata with a garlic, capers, herb and lemon sauce, served with garlic bread. 12.50

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 Ravioli on sauteed mushrooms and wine ripe tomatoes topped with a gorgonzola cam au gratin. 10.50

Mousse style Chicken liver and pork pate with truffles and Duck and Pork galantine with pistachios served with braised red cabbage and onion marmalade. 11.50

Grilled Duck sausage with sauteed mushrooms and spinach over a red wine demi glace. 9.50

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

Spanish style Seafood soup with saffron, chipotle and 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

Troll caught wild Alaskan King Salmon roasted on an alder plank topped with a cold spiced berry butter. 32.00

Alaskan Halibut meuniere with fancy mushrooms and a touch of garlic in a lemon herb beurre blanc. 30.00

Prusciutto wrapped Alaskan Rockfish with wild mushrooms sauteed in foie gras butter. 26.00

Almond crusted Ling Cod topped with a fresh mixed berry relish and mint oil. 24.00

Grilled sushi grade Ahi Tuna with a mango ginger coulis and crisp wontons. 32.00

Pan seared Kodiak Scallops topped with smoked salmon, sour cream and chives. 32.00

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 Privimi Veal with shiitake mushrooms and a sweet soy-shallot emulsion. 35.00

Dijon crusted rack of Lamb with roasted shallots, wild baby arugula and toasted walnuts. 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. 38.00

Filet mignon a la Wellington topped with fresh Foie Gras and truffle sauce in puff pastry. 39.00

The "By now almost world famous" Pepper Steak, cut from beef tenderloin. 38.00

Vegan dishes available please ask your server.

To split an entree 4.00 extra.