Entrees Ahi with quinoa stuffed cabbage and roasted tomato coulis Arctic char with winter root vegetables, apple smoked bacon and tomato chive sauce Bacon wrapped Ahi with piperade, and a grilled vegetable-crepe tower Baked mussels in a green curry broth with flatbread Baked onaga with warm blood orange salad and ginger sabayon Black cod w/ mango risotto, wilted pea tendrils and bacon tempura Butter poached lobster, corn, ham hock and chantrelle mushrooms Butter poached Maine lobster with chanterelles, spinach and pearl onions with thyme California white bass with spinach fettuccini, glazed baby carrots and a coconut-
lemongrass broth Camarones Azules “Mojo de Ajo” Cedar Roasted Salmon over Roasted Summer Vegetables Cedar Roasted Salmon w/ Winter Root Vegetables and White Beans Charred branzino (sea bass) w/ eggplant caviar, cepe agnolotti, Brandywine tomato chips Chili Marinated Ahi with Forbidden Rice, Corn & Papaya Salsa Crispy Salmon with warm Dungeness crab and cabbage salad with apple-curry sabayon Crispy skin salmon with lemon infused potato cake and Provencal vegetables Deconstructed Bouillabaisse w/ Saffron Rice Grilled Ahi with Shiitake Mushrooms, Snow Peas, Carrots in a Miso Broth Grilled ahi with somen noodles, pea tendrils, carrot galette and a Thai coconut sauce Grilled Chilean sea bass with potato fondant, sautéed broccolini nd a porcini-roasted
garlic sauce Grilled Halibut with Corn and Pepper Succotash, Pea Tendrils and Basil Crème Fraiche Grilled mahi mahi with ponzu barley, kohlrabi and pea tendrils on a orange-ginger gastrique Grilled salmon w/ ricotta gnocchi, Spanish chorizo, peppers and spinach Grilled salmon with roasted Japanese eggplant, purple potatoes and cremini mushrooms Grilled striped bass with teardrop tomato fondue, roasted eggplant and roasted garlic flan Japanese Tai Snapper with Crisp Hominy Cake, Pequillo Pepper Aioli and Watercress Foam Miso cured monkfish w/ snap peas, black trumpet mushrooms and shiso broth Pacific oysters on the half shell (6) with apple cider mignonette Pan Roasted Alaskan Halibut w/ Swiss chard and fingerling potatoes, with a
port cream sauce Pan roasted halibut with cepes, crispy linguini cake and foie gras sauce Pan Roasted Trout with Haricot Vert, Potato Puree, Brown Butter-Almond Glaze Pan roasted whitefish with parsnip mousse and a chanterelle-lobster nage Pan Seared Arctic Char with Creamy Salsify, Chanterelle Mushrooms and Pea Tendrils Pan Seared Striped Bass with a Shiitake-Cabbage pocket and Creamed Salsify Pan Seared Whitefish w/ roasted globe Artichokes and Zucchini Pan Seared Whitefish with couscous, roasted artichokes, patty pans, and spinach with
chives and curry oil Petrale sole with a porcini-eggplant puree and braised tomatoes Pistachio crusted halibut with a ragout of artichokes, sweet 100 tomatoes, and
picholine olives Rainbow trout with bacon studded cabbage, pearl onions and a whole grain mustard sauce Roasted red gunnard with caramelized endive, duo of asparagus and a light chervil cream Salmon confit w/ crispy somen noodles and fried duck egg Salmon served crispy with slow roasted cippolini onions, grilled celery root in a
dill butter sauce Seared ahi with wasabi smashed potatoes and vegetable tempura Seared day boat scallops with grilled watermelon and a pistachio-ricotta dumpling Seared diver scallop with potato puree, crispy sweetbreads and a leek-corn chowder Seared John Dory with a tarragon-celery root mousse, zucchini spaghetti and
sauce bordelaise Seared striped bass with roasted sun chokes, zucchini, carrots and parsnips with a
truffled spinach sauce Shrimp Cakes with Bacon-Ginger Vinaigrette Skate wing confit w/ glazed baby fennel, charred heirloom tomato “cubes” Steamed cockles w/ shaved Parmesan, charred escarole and yuzu aioli Steamed halibut with a stew of sun chokes, asparagus and chanterelle mushrooms Steamed New Zealand Mussels “Cioppino” Striped bass with teardrop tomato fondue, roasted eggplant and risotto Tandoori Spiced Salmon with Couscous, Medjool Dates and a Lemon Yogurt Sauce Tower of Dungeness crab, avocado and tomato drizzled with lemon oil Vanilla poached Sea bass grilled on banana leaves w/ galangal infused couscous
and long beans