Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Pears,

Pine Nuts and warm Goat Cheese. 8

 

Chop Chop

Chopped Romaine and Radicchio with Cucumber, Tomato, Fennel, Salami, and Pine nuts.

Dressed in Smoked Blue Cheese Vinaigrette. 8.5

 

Beet Salad

Roasted Beets, Endive, Blood Oranges, Blue Cheese,

 candied Walnuts and an Apple Dijon Vinaigrette. 9

 

 

 

 

Pizzas

 

Shrimp Putanesca

Garlic-Lemon Shrimp, Olives, Capers, Boccorones,

Fire-roasted Tomato Sauce, Mozzarella and Chili Oil. 16

 

The Smokey Goat

Fire-roasted Tomato Sauce, Smoked Bacon,

Goat Cheese, Jalapenos, and Mozzarella. 15

 

Salumi

Salami, Spanish Chorizo, Pepperoni, Fire-roasted Tomato Sauce, and Mozzarella. 15

 

 

 

 

Small Plates

 

 

Brewhouse Clams

Skookum Clams steamed with Anchor Steam Beer,

Andouille Sausage, Roasted Peppers, Tomato and Leeks. 14

 

Capelli di Diavolo

 Dungeness Crab Scallops & Spanish Chorizo

tossed with Calabrain Chilis, Cioppino Sauce and

house-made “Devil Hair” Pasta. 18

 

 Duck Tortellini in Brodo

Housemade Tortellini filled with Duck Confit and Goat Cheese. Served in Duck broth with Haricots Verts, Carrots & Truffle Oil. 15

 

Mahi Mahi N’Orleans

Pan-Seared Mahi Mahi over Risotto with Parmesan

Fire-roasted Broccoli and Blood Orange Butter Sauce. 18

 

Day-boat Scallops

Fire-roasted Scallops with sautéed Haricots Verts,

Garlic Mashed Potatoes and Meyer Lemon Gastrique. 17

 

Duck, Duck…Quail

Roasted Duck Breast with Herbed Lentil Ragout,

Duck Liver Mousse on Crostini and

Balsamic glazed Quail with Fire-roasted Radicchio. 20

 

Bistro Sirloin Steak

Wood-fired Sirloin Steak with Garlic Fries,

Blue Cheese Butter and Cabernet Demi Glace. 25

 

Brussels Sprouts with Bacon & Smoked Blue Cheese…4.5

 

 

 

 

Substitutions Welcome

 

 

Sunday, January 4^th , 2009

Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Pears,

Pine Nuts and warm Goat Cheese. 8

 

Chop Chop

Chopped Romaine and Radicchio with Cucumber, Tomato, Fennel, Salami, and Pine nuts.

Dressed in Smoked Blue Cheese Vinaigrette. 8.5

 

Caesar

Romaine Lettuce, Classic Caesar Dressing,

 Garlic Croutons, and White Anchovies. 9

 

Beet Salad

Roasted Beets, Endive, Blood Oranges, Blue Cheese,

 candied Walnuts and an Apple Dijon Vinaigrette. 9

 

 

 

 

Pizzas

 

Bubba Gump

Scampi Shrimp, Garlic Cream Sauce, caramelized Shallots, Foraged Mushrooms, and Mozzarella.  15

 

The Smokey Goat

Fire-roasted Tomato Sauce, Smoked Bacon,

Goat Cheese, Jalapenos, and Mozzarella. 15

 

Salumi

Salami, Spanish Chorizo, Pepperoni, fire-roasted Tomato Sauce, and Mozzarella. 15

 

 

 

Small Plates

 

Capelli di Diavolo

Manilla Clams & Spanish Chorizo tossed with Cioppino Sauce

and house-made Tomato-Fennel “Devil Hair”. 18

 

Wood-fired Duck Breast

Roasted Pekin Duck Breast with a Ragout of French & Red Lentils, Bacon and Broccoli. Finished with Balsamic Syrup. 20

 

Dungeness Crab Risotto

Creamy Arborio Rice with Dungeness Crab,

roasted Peppers, Fennel and Mascarpone. 18

 

Duck Tortellini in Brodo

Housemade Tortellini filled with Duck Confit and Goat Cheese. Served in Duck broth with Haricots Verts and White Truffles. 14

 

Pappardelle & Meatballs

Swedish style Meatballs tossed with Porcinis, Cabernet Onions

house-made Pasta, Sour Cream, Spinach and Parmesan. 16

 

Day-boat Scallops

Fire-roasted Scallops with sautéed Haricots Verts,

Garlic Mashed Potatoes and Meyer Lemon Gastrique. 19

 

Bistro Sirloin Steak

Wood-fired Sirloin Steak with

Garlic Fries, Blue Cheese Butter and Cabernet Demi Glace. 23

 

Brussels Sprouts with Bacon & Smoked Blue Cheese…4.5

 

 

Substitutions Welcome

 

 

Saturday, January 3^rd , 2009