Appetizers

​

BAKED FETA | 15

feta, bee works honey, lavender, thyme, cherry tomatoes, caperberries, toasted focaccia gfo

​

HEARTS OF PALM CEVICHE | 12

citrus marinated hearts of palm, tomatoes, radish, red onion, avocado, tortilla chips gfo

​

CASSAVA FRIES | 12

smoked paprika tossed yuca, mojo aioli

​

SMOKED SALMON PLATE | 16

house smoked salmon mousse, red onions, shaved radish, capers, grilled baguette gfo

​

CRAB CAKES | 19

dungeness crab mix, arugula,

ancho-lime aioli gf

​

AHI POKE | 16

yellow fin tuna, avocado, cucumber, onion, tamari, tortilla chips gfo

​

STEAMED MUSSELS | 19

penn cove mussels, chorizo, coconut milk, garlic, ginger gfo

​

OYSTERS on the HALF SHELL* | MARKET

half dozen raw oysters, mignonette granita gf

​

​

​

GREENS & BOWLS

add grilled free range chicken | 7

add marinated tempeh | 5
grilled or smoked wild caught salmon, grilled steak, seared ahi, or sautéed prawns | 12

SOUP du JOUR  | cup 7  |  bowl 10

SEAFOOD CHOWDER | cup 9  |  bowl 14

new england style, fresh market catch, clams, parmesan toast

 

HOUSE SALAD | 12

mixed greens, shaved carrots, sugar snap peas, radishes, cotija cheese, lemon-ginger vinaigrette gf

​

CAESAR SALAD | 12

romaine, ferndale farmstead cheese mix, caesar dressing, croutons, pine nuts gfo

​

MELON SALAD | 17

cantaloupe, watermelon, honeydew, cucumber, jicama, feta, heirloom tomatoes, crispy prosciutto, mint vinaigrette, micro greens gf

​

LARGER PLATES

​

SZECHUAN EGGPLANT | 23

fried eggplant, spinach, broccolini,

carrots, summer squash, cilantro,

s, p & o soba noodles, szechuan sauce
add grilled free range chicken | 7

add marinated tempeh | 5
grilled or smoked wild caught salmon, grilled steak, seared ahi, or sautéed prawns | 12

​

FALL LINE FISHERIES

WILD SOCKEYE* | 38

6 oz, tapenade crusted salmon,

feta polenta, summer squash, sweet peppers,

corn, arugula gf

​

DIABLO HALIBUT* | 40

6 oz, corn, poblano, red onion, cilantro, cherry tomatoes, black beans, cotija, diablo sauce, parmesan crisp gf

 

JERK SEA SCALLOPS* | 38

seared, jerk basted, sweet potato puree, purple cabbage, sweet peppers, charred grapefruit, cilantro oil gf

​

CIOPPINO* | 36

scallops, prawns, mussels, clams, market catch, tomato-fennel broth, toast points gfo

​

LAMB RACK* | 40

sugar snap peas, carrot crumble, mint quinoa, lemon-pistachio yogurt gf

​

NEW YORK STRIP* | 42

10 oz, mojo aioli, lemon smashed yukon, seasonal vegetable gf

​

KEENAN’S BURGER* hand formed chuck beef patty | 18 garbanzo patty | 17 choice of cheese, arugula, tomato chutney, red onion, red pepper aioli, avenue bread brioche bun add bacon 5 | add sautéed mushrooms 3 | gluten free bun 2

​

​

SHARABLE SIDES

mushroom risotto - sautéed greens - lemon smashed potatoes seasonal vegetables - feta polenta  | 9 ea

​

​

​

​

​

​