Japanese Yellowtail Hamachi (only on Fri Sat and sunday)

Served with watermelon radish, jalapeno, toasted sesame, daikon sprouts and ponzu sauce.(May contain Gluten)

Dungeness Crab Salad

Served with avocado, apple, grapefruit, tarragon and mustard aioli.

Yellowfin Tuna

Served with spicy Sriracha, toasted sesame, seaweed, avocado, nori and low sodium soy sauce.

Butter Lettuce Salad

Served with poached pear, candied walnuts, watercress and Point Reyes blue cheese.

Arugula Salad

Served with mandarins, fennel, lemon vinaigrette and parmesan cheese.

Maine Lobster Broth

Served with prawns, tomato, celery and tarragon.

Grilled Local Calamari

Served with honey spice, flageolet beans, lemon zest and arugula.

Simply Sauteed Sea of Cortez Wild Prawns

Served with parsley, garlic, lemon, shallots and lobster butter sauce.

Steamed Prince Edward Island Mussels

Served with garlic, tomato confit, white wine, shallots and grilled bread (may contain gluten).

Seared Scallops

Served with mashed potatoes, brussels sprouts, bacon and truffle sauce.

Seared seasonal fish

Served with braised red cabbage, red onion, golden beets, microgreens and mustard aioli.

Potato Wrapped Seabass

Severed with capers, fresno peppers, parsley, tomato confit, brown butter and lemon.

Saffron Paella

Served with snap peas, red peppers, scallops, clams, mussels, calamari, prawns and lobster broth.

Spaghetti

Spaghetti with Himalayan truffles, tomatoes, basil and Parmesan cheese (may contain gluten).

Truffle Risotto

Served with baby shiitake, hon shimeji mushroom and reggiano.

Pan Roasted Rocky Jr. Free-Range Chicken

Served with fresh herbs, mashed potatoes and jus de poulet.

Roasted 1/4 Rack of Lamb (2 pieces)

Served with sauteed eggplant, zucchini, red peppers, nicoise olives and lamb jus.

Dutch Valley Veal Sweetbreads and Mushroom Fricassee

Served with mirepoix, white wine, mashed potatoes and potato rosti.

Maple Leaf Farm Duck Breast

Served with frisee, currants, bacon, arugula, goat cheese and huckleberry sauce.

Grilled Golden Gate Natural Angus Hanger Steak

Served with roasted potatoes, zucchini, tarragon butter and red wine sauce.

Local Mushrooms

Served with garlic, jus de veau and parsley.

Potato Puree

Served with chives.

Zucchini

Served with basil, garlic, and olive oil.

Seafood Sphagetti

With prawns, Mussels and scallop