appetizers

local tomato sampler with basil oil, 30 year old    7-
sherry vinegar and fleur de sel

chilled melon with a port wine ice    7-

gazpacho terrine with a dungeness crab salad    9-

curried housesmoked salmon hash with a poached egg    6-

chilled mussel and basil vichyssoise    6-

salads

mixed green salad with a coarse mustard vinaigrette    4-

romaine salad with a watermelon vinaigrette and    10-
watermelon rind pickles (for two)

main courses

sauteed wild chinook salmon "filet mignon" wrapped    20-
with bacon and topped with a choron sauce on ratatouille

grilled game bird sausage with southwest flavors on    19-
a navajo fry bread tostada with the usual garnishes

greek summer casserole- lamb, tomatoes, olives,    18-
summer vegetables, orzo pasta and greek spices

grilled usda prime pave steak with cajun spiced    18-
potatoes

quinoa stuffed tomatoes with local camembert cheese    16-
and an eggplant relish

cornflake crusted halibut cheeks on a hominy-polenta    21-
cake with creamed corn and a grilled tomato oil

grilled wild boar spare ribs with housemade barbeque    22-
sauce and warm sybaris style "macaroni salad"