appetizers

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

dungeness crab cole slaw    9-

local sublimity cheese saganaki- cow's milk cheese    9-
flavored with lemon and brandy

dilled devilled eggs and a cherry tomato salad    6-

chilled cucumber, yogurt and mint soup with turkish chile pepper    6-

salads

mixed green salad with a coarse mustard vinaigrette    4-

romaine salad with a basil vinaigrette (for two)    10-

main courses

panfried softshell crabs with green onion-dungeness    22-
crab grits and frank's red hot sour cream

grilled pemmican sausage- buffalo sausage with dried    18-
cranberries and dried apricot on slab bacon, hominy
and summer vegetables

wild chinook "meatballs" with a roasted tomato cream    16-
and spinach pasta

grilled usda prime pave steak with sybaris steak    18-
sauce and warm red, white and blue potato salad

summer vegetable paella with garlic aioli    15-

seared sable fish (black cod) on spicy green    19-
tomatoes and yakisoba noodles

grilled quail with summer vegetables, croutons,    22-
oregano and good olive oil