Past Dinner Features
Past Dinner Features
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Spring is in the Air – Fresh Lingcod
Fresh Lingcod, pan seared with Bok Choy, ginger & Oyster Sauce with Scallions. Served with Chinese Style Soba Noodles. Topped with Avocado Salsa.
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Spring is in the Air – Fresh Cedar Plank King Salmon
Fresh Salmon Fillet, Oven roasted on a Cedar Plank with Fresh House made Chimichurri Sauce over Fire Roasted Seasonal Vegetables with Fresh Spinach, tossed in Lime & Cilantro.
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Spring is in the Air – Scallop Carbonara
Fresh East Coast Scallops sautéed with Bacon, Egg Yolk, Black Pepper & Parmesan. Served with Home made Fettuccine with Scallions & Fresh Herbs.
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Spring is in the Air: Grilled Filet Mignon Salad
Seasoned & Grilled Filet Mignon, Mixed Greens, Arugula, Grape Tomatoes, Cucumber, Hard Boiled Egg, Avocado & Gorgonzola. Drizzled with House made Grainy Mustard Balsamic Vinaigrette.
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Spring is in the Air: Shrimp and Italian Grits
A lovely mélange of assorted Wild Mushrooms, Green Beans & Asian White Prawns sautéed in an Asian XO Sauce. Served over Parmesan Polenta Cake with Fresh Cilantro Pesto. Topped with Parmesan.
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Spring is in the Air: Fresh Alaskan Halibut
Tamari Brushed Halibut, Grilled & Topped with a Sweet & Spicy Rhubarb Sauce of Thinly sliced Rhubarb, Ginger, Garlic, Green Onion, Red Bell Pepper, Pasilla Pepper, Sweet Chili Sauce, Rice Vinegar, Lime Juice & Honey. Garnished with Seasame Seeds and Served with Jasmine Rice.
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Spring is in the Air: Seafood Fra Diavolo
Gulf Prawns, East Coast Diver Scallops, Manila Clams Sauteed with in House Made Fennel Sausage, Mixed Peppers, in a slightly Spicy Tomato Basil Sauce. Served over House made Fettuccine.
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Easter Sunday Specials – 2024
BRUNCHSmoked Salmon Eggs BenedictTwo Poached Eggs, Nova Smoked Salmon on a Toasted Pogacha Bread, Lemon Hollandaise Sauce. Served with Pogacha Brunch Potatoes and Fresh Fruit. DINNERMartinez Ranch Lamb ChopThe Lamb Chop is Marinated in Garlic, Wine and Fresh Herbs, Grilled. Served with a Lemon Herb Snap pea Risotto and a Mustard Thyme Sauce.
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Spring is in the Air: Scallops Northwest
Fresh East Coast Diver Scallops, Sauteed with Smoked Salmon, Fresh Dill, Grainy Mustard, Lemon, Garlic, Shallots, Rum and a touch of Cream. Served with Homemade Penne Pasta.
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Spring is in the Air