WILD MUSHROOM RHAPSODY
A symphony of shitaki, oyster and crimini mushrooms, sun dried tomatoes, roasted garlic and fresh spinach rolled in phyllo dough, then baked and drizzled with Marsala wine glaze.
Our house recipe served with a spicy citrus aioli.
Hard-shell clams sautéed in “Seven Brides’ Pilsner”, green chilies, roasted garlic and sweet cream butter.
ROASTED GARLIC AND GOAT CHEESE CROSTINI
A House favorite, with marinated tomatoes, drizzled with a balsamic reduction, chive oil, and chili oil.
Lightly breaded calamari ringlets and tentacles, served with a house recipe marinara sauce.
Fresh romaine tossed with parmesan, herbed
croutons, and a classic creamy Caesar dressing.
Entrée portion Caesar salad with marinated, grilled chicken breast for $15 or shrimp for $18.
Mixed organic field greens tossed with raspberry vinaigrette, caramelized hazelnuts, gorgonzola cheese crumbles and grapes.
Entrée portion Field Greens salad with marinated, grilled chicken breast for $15 or shrimp for $18.
Mixed organic field greens, carrots, cucumbers,
tomatoes and you choice of dressing.
BEEF AND REEF
Shoulder tenderloin charbroiled, served on a pool of sauce béarnaise, with a shrimp scampi skewer, lacquered with garlic, butter and lemon.
CHEF’S SELECT CUT OF THE DAY
An ever-changing cut of choice beef, grilled to your liking.
$ Market Value
Sautéed pork loin medallions finished with tomatoes, mushrooms and fire-roasted tomatoes,
splashed with brandy and demi-glaze.
Tender chicken breast, breaded and sautéed with white wine, garlic, shallots, tomatoes and capers.
CHEF’S SELECT DUCK
Featuring Maple Leaf Duck prepared to the chef’s choice this evening.
PACIFIC NORTHWEST SALMON
Wild-caught Northwest salmon prepared poached or grilled, served on a bed of orzo sautéed in white wine, shallots, garlic, and parmesan, then finished with blueberries and a white balsamic ginger reduction.
Shrimp, scallops and crab meat sautéed in a rich sherry cream sauce with paprika, served over our wild rice pilaf.
MOONSTONE CHICKEN PENNE
Sautéed chicken medallions nested on top of penne pasta tossed with spinach, roasted garlic, fire-roasted tomatoes, Marsala wine and sweet cream butter.
Asparagus, diced tomatoes and fresh seasonal vegetables lightly sautéed in oil and lemon juice with capers.
Add jumbo shrimp for $20.
A marinated portabella cap grilled and sliced, then filled with a ratatouille and house recipe marinara sauce.
An 18% gratuity will be added to parties of six or more. Corkage fee is $10 per bottle of wine brought in by guests.
items and prices subject to seasonal
Menu above updated December 2011.
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