Fresh ahi and hamachituna, diced and towered with avocado, tomato,red onion, red chili, ginger, and sesame seed vinaigrette with asian sesame crisps
Sashimi grade ahi tuna seared rare; sliced and served with the signature "black orchid" mustard sauce
Fresh pacific dungeness cracked crab served with housemade cocktail sauce and fresh lemon
Large white mexican prawns poached in court bouillon served chilled with house-made cocktail sauce and fresh lemon
Organically grown burgundian snails marinated with fennel, garlic, shallots, and parsley baked with garlic butter browned with asiago cheese
Sautéed prawn shrimp with garlic, shallots, tomatoes, basil, and red chili flakes in a butter sauce with white wine and leMon. Served with garlic crostini
Maryland blue lump crab cakes with a ginger and stone-ground mustard sauce garnished with a watercress and tomato salad
Hand cut tender filet mignon, served raw with capers, shallots, chives and quail egg served with romaine leaves and toasted baguette
Freshly shucked oysters on the half shell, served on shaved ice with housemade mignonette sauce
Fresh oysters baked on the half shell with sautéed spinach, shallots, red bell peppers and pernod topped with a light citrus hollandaise
Alaskan king crab legs, kumomoto oysters, large mexican prawns and a maine lobster tail served over shaved ice with horseradish, cocktail and mignonette sauces
Fresh northwestern mussels from whidbey island cooked in a broth of white wine, green curry and ginger
Fresh manila clams steamed in a broth of white wine, butter, garlic, lemon, red chili flakes, sun dried tomato and basil. Served with a garlic crostini
Beef tenderloin sliced paper thin with capers, dijon mustard, horseradish cream, and shaved asiago cheese served with a watercress, baby arugula salad dressed with dijon vinaigrette
House cured king salmon with sliced cucumber and daikon sprouts. Garnished with toast points, mustard, and a citrus vinaigrette
Santa barbara farm raised baby pink abalone sautéed with butter, meyer lemon, vermouth and shallots; served wtih maitake mushrooms
Classic preparation with heavy cream, sherry, lobster and rock shrimp
Roasted, fresh forrest cremini mushrooms with sherry and an essence of truffle
Organic baby mixed greens with cucumber and tomato in a balsamic vinaigrette
Crisp wedge of organic iceburg lettuce dressed with house-made chandlers ranch dressing and garnished with bacon and tomato
Warm, encrusted goat cheese on fresh organic spinach tossed with applewood smoked bacon, mushrooms, shaved shallots, oven-dried tomatoes, and boiled eggs in a warm walnut oil, sherry vinaigrette
Whole crisp leaves of organic romaine with our classic anchovy caesar dressing and garnished with parmesan cheese crouton and white anchovy
Roasted red and yellow beets with fresh organic arugula, roquefort cheese and roasted walnuts in a red wine and walnut oil vinaigrette
Crisp organic butter leaf lettuce, dressed with genuine roquefort bleu cheese, spiced cashews, shaved crispy shallots, and garlic croutons with roquefort vinaigrette
This famous cut of tenderloin is known for its fine texture and delicate flavor
This bone-in filet mignon is known as the perfect steak, a luscious texture of prime tenderloin with rich, close to the bone flavor
This usda prime rib eye cut is famous for its heavy marbling and rich flavors
Center cut aged prime strip loin known for its perfect balance of tenderness and rich, meaty flavors
Aged, bone-in, rib eye is considered to be the most flavorful of all cuts. Best served medium rare to medium to carmelize the fats and release the flavorful juices
Natural grass-fed & fnished black angus beef. This heart healthy choice is a lean cut of tenderloin, oers a tender chew and rich flavor. Seasoned with a dry chimichurri rub
Certified, authentic japanese wagyu beef. The wagyu breed is known for it's quality, intense marbling and high percentage of unsaturated fats. It is extremely tender and delicious. 5 oz
With boursin cheese
Grilled hawaiian swordfish with roasted bell peppers, olives and capers, served with asparagus and citrus-zested jasmine rice
Miso glazed, pan roasted fresh snake river sturgeon served with jade rice and baby bok choy
Pan seared Chilean Sea Bass set on FIngerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus
Pan seared, oven roasted hawaiian mong chong set on yukon gold potatoes with a petits pois puree and carrot tagliatelle
#1+ sashimi grade ahi tuna pan-seared rare and served sliced on wasabi mashed potatoes with a sake, soy and ginger sauce with roasted garlic, shiitake mushrooms and a watercress salad
Pan-seared atlantic sea scallops set on truffed potato cakes with shiitake mushrooms in a citrus butter sauce
Mexican white prawns, dungeness crab, bay scallops and bay shrimp set on organic romaine lettuce with tomato, avocado and chef luis' house-made green goddess dressing
Served with asparagus hollandaise and pommes frites
A true classic french seafood stew of lobster, crab, scallops, prawns, clams, mussels, and fresh filet of fish steamed to order in a saffron lobster broth and accompanied by toasted rouille
Pan seared, oven roasted baby lamb chops served with apple mint chutney, potatoes au gratin and fresh baby carrots
Sautéed ruby red trout with toasted almonds and fresh dill served with potato purée and fresh asparagus
Seared duck breast and duck leg confit served on a red cabbage, apple slaw with a port wine reduction and mascarpone polenta
Thin sliced of fresh veal sauteed with lemon, butter and caper sauce, served with broccoli raabe and orzo with sundried tomato
Slowly braised kurobuta pork shank served over a sundried tomato risotto and sauteed spinach. Finished with a caramelized orange gastrique
Double belgian chocolate finished with grand marnier cream and chocolate sauce
three mini flourless chocolate tortes - dark, milk, and white chocolate - finished with chantilly cream, toasted almonds and raspberry sauce
baked cream and fromage blanc goat cheese with vanilla, orange zest graham-cracker crust, and wild-honey sauce
fresh, seasonal fruit baked in a vanilla crust with house-made cinnamon ice cream
"the classic burnt cream" with a delicious twist, topped with caramelized sugar and dusted with sea salt
bittersweet chocolate blended with the finest ingredients tempts your palate with a slight hint of grand marnier
traditionally tart and creamy, served in a ginger snap crust finished with a dollop of whipped cream
assortment of rich, handmade ice creams or fruit sorbets
assortment of artisan cheeses accompanied by candied nuts, wild honeycomb, and fruit
all the traditional flavors of bananas foster served in a chilled chocolate and sugar rimmed glass
bourbon whiskey and baileys irish cream layered over chilled kahlua especial coffee liqueur
with godiva and svedka vanil
with chambord
with frangelico
(a ten-minute martini). the‘09 martini mix-off winner. plymouth gin, blue ice vodka, lillet, and a drop of orange bitters with a lemon twist
(a ten-minute martini). the ‘06 martini mix-off winner. plymouth gin and noilly pratt vermouth, garnished with olives and a lemon twist
blue ice idaho potato vodka and aperol served in a blue stemmed cocktail glass with an orange twist
blue ice idaho potato vodka, lillet, and parfait amour with a lemon twist
“h” huckleberry liqueur, blue ice and citrus vodkas, and fresh citrus with a lemon twist
pama pomegranate liqueur, and citrus vodka shaken with lime and cranberry juices
an‘06 martini mix-off winner. pama pomegranate liqueur, gin, fresh-squeezed lemon juice, and a splash of cane-sugar syrup
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.