August 20 to September 10, 2008

Oysters on the half shell   $2.50
Beausoleil                     Buckley Bay                 St. Simon
Marin Miyagi                Kumamoto                   Quilcene         
Smoked salmon 12.00
Gulf shrimp 2/3.50

Appetizers
Housemade charcuterie plate: duck pâté, rabbit rillettes and chicken liver pâté
served with olives and cornichons 14.50
Cheese plate: Truffle Tremor, Pozo Tomme and Vella Jack 13.00
Prosciutto, Sharlyn melon, Pernod, mint and lemon oil 13.00
Pecorino cheese gratin with avocado crostini 11.50
Corn and gypsy pepper fritters with fried Romano beans and sherry mayonnaise 12.50
Soup: roasted pepper and heirloom tomato 7.50

Salads
Massa Farms organic brown rice salad with cucumbers, gypsy peppers,
parsley and yogurt 10.50
Watermelon and cherry tomatoes with basil, shallots and pumpkin seeds 10.00
Celery hearts stuffed with Pt, Reyes blue cheese; endive, arugula, walnuts and red grapes 9.75
Garden lettuces 8.50 with Pt. Reyes Blue cheese 9.50

Main Courses
Spaghetti rigate with heirloom tomatoes, Niçoise olives, basil and bread crumbs 16.00
Fish stew with fresh tomato sauce, saffron, fennel and garlic chili sauce 20.00
Ahi tuna with fresh shell beans, fancy peppers and mizuna salad 23.00
Spit-roasted chicken with red mustard greens, baby onions,
roasted Zante grapes and brioche 19.00

From the Mesquite Grill
Leg of lamb brochette, zucchini stuffed with ricotta and chives; fried smashed potatoes 22.00
Magruder dry aged T-bone steak with red wine shallot butter and French fries 36.00
Creekstone hanger steak with corn on the cob and herb butter 26.00

Sides
French fries 6.00
Sautéed greens 5.00
Corn on the cob 5.00

Menu items subject to change