print the lunch menuroasted tomato bisque
house roasted organic tomatoes puréed with fresh garden herbs, drizzled with basil infused olive oil and croutons 5/8
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roasted beet salad
full circle farms beets, toasted hazelnuts, smoked rogue river blue cheese, hazelnut vinaigrette 8
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field green salad
a blend of local organic lettuces in champagne vinaigrette with roasted marcona almonds 7
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crab “blta” salad
northwest dungeness crab, briôche toast, avocado purée, cherry tomatoes and crispy bacon, topped with salad greens 13.5
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sugarcane skewered mini crab cakes*
dungeness crab, fresh herbs, lemongrass aioli, served lollipop fashion,on a sugar cane stick 8
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mac n’ cheese
baked fontina cheese and elbow macaroni, broiled with a parmesan and panko bread crumb crust 6
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steamed mussels
steamed taylor shellfish mussels, pickled tomato, white wine and garlic 12
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