Served with ginger-plum sauce.

Served with lemon garlic aioli.

Warm mix of Dungeness crab, Oregon Coast bay shrimp, artichoke served with toasted sourdough bread.

Northwest mushrooms, roasted with crab, shrimp and artichoke hearts.

Seared tenderloin with sweet sesame- tamari sauce and crispy wontons.

Cilantro poached jumbo prawns with cocktail sauce.

Served on homemade taro chips with pineapple chutney and wasabi aioli.

Our award-winning New England-style clam chowder with red potatoes and bacon.

New England style clam chowder with potatoes and bacon.

Crisp romaine and fennel with Oregon Coast shrimp, cherry tomatoes, and homemade croutons, tossed in our blue cheese dressing.

Oregon Coast shrimp, mango, avocado, tomato, crispy wontons and bacon on seasonal market greens tossed with fresh basil vinaigrette and crumbled blue cheese.

Alaska Weathervane scallops pan seared and sprinkled with gremolata.

Fresh yearling oysters from Willapa Bay fried until golden brown. Served with rice and seasonal vegetables.

Roasted with garlic butter and topped with fresh lemon and gremolata. Served with rice pilaf and seasonal vegetables.

Dipped in our tempura batter. Served with ginger slaw.

Three pieces of wild Alaska true cod lightly panko crusted. Served with ginger slaw and French fries.

Ocean prawns, Oregon bay shrimp, Manila clams, mussels, Alaska Weathervane scallops and vegetables tossed with a garlic cream sauce.

Fresh Dungeness crab, mushrooms, zucchini and fresh herbs tossed with garlic cream sauce.

Chargrilled portobello mushroom, zucchini, blistered tomato, roasted corn with rosemary olive oil, tamari glazed and served with champ potatoes and seasonal vegetables.

Marinated in white wine and baked with a topping of sour cream, red onions and fresh dill. Served with almond basmati rice pilaf.

Ginger-miso glazed, cashew crusted over crispy slaw & rice pilaf.

A petite hand cut tenderloin filet with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes and seasonal vegetable.

A petite hand cut tenderloin filet with Gorgonzola truffle butter and port demi sauce. Served with champ potatoes and seasonal vegetable.

14 ounces and grilled to your liking and served with champ potatoes and seasonal vegetables.

Top sirloin grilled to your liking champ potatoes and seasonal vegetables.

Our signature creamy, rich custard with caramelized top.

Made with Fran's organic dark chocolate.

Our creamy homemade cheesecake lightly caramelized with our creme brulee topping and finished with Maker's Mark whiskey caramel sauce and sea salt.