raw or grilled - West coast oysters flown in fresh daily

panko or beer battered and served with spicy dipping sauce

grilled or panko breaded and fried

pan seared to a warm medium rare and finished with a roasted pepper and fennel coulis

house dressing

salt roasted beets, house made ricotta, cherry tomatoes and house smoked bacon in a pomegranate sherry vin

fried oysters with shredded romaine, tomato and remoulade

fried shrimp with shredded romaine, tomato and remoulade

on soft toasted bun with romaine and remoulade

3 mini citrus scented Maryland Lump Crabmeat cakes on butter rolls

ground short rib and chuck cooked to order to make a delicious burger

in a garlic beurre blanc or tomato caper broth

in a garlic beurre blanc or tomato caper broth

fresh clams in pasta of the day with choice of white wine cream or red sauce

Creamy seafood broth with plump, juicy oysters, bacon & scallions.

Tomato chowder with fresh clams.

Hand grated parmagiano, crisp romaine, thick house dressing & homemade crostinis. Served with your choice of fried shrimp or fried oysters.

Baby spinach, house bacon, cherry tomatoes, Crimini mushroom, curried pumpkin seed, bleu cheese& Valencia orange vinaigrette

Endive& spring mix, english cucumber, crispy cippolini onion, cherry tomatoes, Manchego cheese, prosciutto & creamy caper vinaigrette

An offering of three fine cheeses of Chef's selection. Excellent before or after dinner.

West Coast oysters flown in fresh & served raw or grilled.

Colossal shrimp - cocktail, grilled, or fried in a light, crispy beer batter.

Jumbo Penn Cove oysters lightly breaded & fried .

3 diver scallops finished with a sweet potato jus and a shallot jam.

Four Blue Point oysters stuffed with Mole' Butter, braised ham,Manchego cheese and cilantro

Lobster,crab and baby shrimp with roasted acorn squash and goat cheese in puffed pastry served with a baby greens salad

Penn Cove mussels in a garlic beurre blanc or a saffron chorizo broth.

Fresh Manila clams in a garlic beurre blanc or a saffron chorizo broth.

A combination of the two in a garlic beurre blanc or a saffron chorizo broth.

Tandoor spiced grilled salmon on a bed of roasted vegetables & cous cous hushpuppies with a creamy basil vinaigrette

All natural Amish chicken breast sous vide cooked on a bedo of yukon whipped potato and roasted root vegetables.

14oz char grilled, all natural ribeye topped with a roasted garlic maitre d' butter. Served with sauteed vegetables & pomme frites.

House blend of ground short rib & chuck with spring mix and remoulade on a soft Companion ciabatta bun.

Chefs choice of fresh infused pasta.

Chefs choice. Ask your server or check our chalkboard.

served with lemon garlic baby spinach and pomme frites roasted poblano remoulade.

Collection of fresh seafood. Ask your server for todays selection.

House cut Russet potatoes cooked twice a la France and Belgium for added crispness.

Shaved sweet potato cooked to order and dusted with sea salt and pepper.

House made potato with sauce and infusion of the day .

Sauteed with shallot and meyer lemon.

Fall vegetables lightly sauteed with sea salt and cracked pepper.

Stacked beignet wands with powdered sugar and a trio of dipping sauces: local infused honey, chocolate and a seasonal berry compote.

Chefs choice of spiced fruits with different toppings and house made ice cream

Hazelnut infused chocolate tart with a chocolate gingered crust candied citrus and an infused whipped cream.

Classic Pacific Northwest breakfast of fried oysters mixed into hash browns, scrambled eggs and diced bacon.

Prime strip steak pounded thin and tender then hand battered and pan fried to a golden brown smothered in coffee country gravy.

Two thick slices of Companion sourdough soaked overnight in egg batter and spices, topped with seasonal fruit and Vermont maple syrup.

Poached egg on our amazing crab cake with lemon infused Hollandaise.

Lightly sautéed shrimp in tomato butter abreast a large bowl of mildly spiced lobster stock grits.

Chef's choice pan seared buttermilk pancakes with different flavor or topping each week.

French style omelette sautéed in butter with seasonal fresh vegetables, cheese or meats.