Appetizers
Seared Dungeness Crab Cakes
Fresh Dungeness Crab, Wilted Greens with Sake Butter Sauce
Freekeh and Quinoa Cakes (WF)
Vegan herbed aioli and citrus rocket salad
Braised Maple Glazed Pork Belly
Whipped garnet yams, rocket greens
Steamed Washington Willapa Clams
White Wine, Melted Leeks and Clam Nectar
Soups & Salads
My Clam Chowder
Unusual and Decadent
Bistro Caesar Salad (WF)
Reggiano Parmesano Custard, Fennel infused House Dressing, French Bread Croutons
• Add Garlic Herbed Shrimp
Our House Salad (WF) (V)
House Pickled Vegetables, Mesclun and Rocket Greens, Tomatoes, Red onions and House Made Dressings
Pear, Candied Walnuts and Blue Cheese Salad (WF) (V)
Honey Roasted local Pears, Mesclun and Rocket Greens with Port Reduction Balsamic Dressing
Duck Confit and Golden Beet Salad (WF)
Duck fat vinaigrette with pomegranate
Entrees
Bistro Cioppino (WF)
Fresh Local Seafood simmered in a Konbu and Bonito Tomato Broth with Jasmine Rice
St. Helen's "RR" Ranch Grilled Filet Mignon (WF)
Caramelized Onion and Aged Cheddar Potato Souffle, Ruby Port and Blue Cheese Compound Butter. Porcini Steak Sauce
Caramel Chicken Vietnamese~Style (WF)
Air Chilled Organic Chicken Simmered in a Bittersweet Caramel with Salty, Spicy Flavors and Nuoc Cham Slaw
Fresh Made Linguine (V)
Roasted Pine Nuts, White Wine, Grated Reggiano Parmesano, Capers and Italian Parsley
• Add Fresh Local Seafood, Chicken or Chicken Meatballs
Cider Brined Pork “Porter House” Chop 10 oz (WF)
Chive and Sharp Cheddar Polenta, Apple and Pear Moustarda pan jus with Garlic Gold
Sesame Crusted Ahi Tuna Steak (WF)
Fragrant Jasmine Rice, Mirin and Mago Glaze, Sweet Vinegar Cucumber Salad
Chef-Inspired Plate Of The Evening
Changes Nightly