Located Inside The Chrysalis Inn & Spa
Reservations strongly recommended. 360.392.5510
Dinner
Monday - sunday 4pm - 9pm
Appetizers
BEETS | 17
herbed citrus mascarpone, apple-maple vinaigrette, spiced pistachios gf
LAMB MEATBALLS | 20
citrus raita, pomegranate arils, mint,
pine nuts, tangerine oil
RABBIT ARANCINI | 20
braised rabbit, arborio rice, manchego,
tomato, lime & cardamom sauce
SMOKED TROUT PÂTÉ | 22
smoked rainbow trout, crème fraîche, dressed herbs, spanish roasted red pepper, crostini gfo
CRAB CAKES | 22
dungeness crab mix, arugula,
ancho-lime aioli gf
STEAMED MUSSELS | 25
penn cove mussels, yuzu citrus, lemongrass, sake, wakame, togarashi, toast points gfo
OYSTERS on the
HALF SHELL* | MARKET
half dozen raw oysters, mignonette granita gf
GREENS & BOWLS
add grilled free range chicken | 8
add marinated tofu | 6
grilled wild caught salmon,
grilled steak, or sautéed prawns | 14
SOUP du JOUR | cup 7 | bowl 11
SEAFOOD CHOWDER | cup 9 | bowl 15
new england style, fresh market catch, clams, parmesan toast
HOUSE SALAD | 14
arugula, pomegranate arils, herbed goat cheese, pickled shallots, walnuts, sherry fig vinaigrette gf
CAESAR SALAD | 14
romaine, parmesan cheese,
caesar dressing, croutons, pine nuts gfo
add white anchovies | 2
PANZANELLA SALAD | 19
foccacia bread, butternut squash, shaved fennel, kale, tomatoes, gorgonzola cheese,
currant champagne vinaigrette
shareable Sides
pommes dauphinoise - romanesco - rainbow chard -fondant potatoes - parsnip purée -
braised collard greens| 9ea
ENTREES
CAPPELETTI | 31
ricotta, wild mushroom, cherry & port
marchand de vin, pine nuts
add grilled free range chicken | 8
add grilled wild caught salmon, grilled steak,
confit duck leg, or sautéed prawns | 14
SOCKEYE SALMON* | 44
kumquat labneh, rainbow chard,
golden beet relish gf
BLACK COD* | 45
tamari marinade, penn cove mussels, miso nage, wild mushrooms, sea beans gf
SEA SCALLOPS* | 45
apple-sage beurre blanc, soppressata,
shaved brussels sprouts & fennel,
parsnip purée gf
STEELHEAD TROUT* | 40
broken herb sauce, romanesco,
fondant potatoes, parsnip crisps gfo
SPAGHETTI & MEATBALLS | 30
pork, beef & lamb meatballs, pomodoro sauce,
bellingham pasta co. spaghetti, shaved manchego
DUCK LEG* | 38
pepita mole, jicama-cilantro slaw, cornbread waffle, spiced honeycomb duck butter, lime syrup
FLAT IRON STEAK* | 46
8 oz, madeira jus, pommes dauphinoise,
braised collard greens gf
KEENAN’S BURGER*
hand formed chuck beef patty | 25
garbanzo patty | 20 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
20% Gratuity is added to parties of six or more.
gf: gluten-free; gfo: gluten-free options available
Please let us know of any other dietary restrictions and ask about vegetarian/vegan
options. While substitutions are gladly honored, additional costs may apply.
*The health department warns against consuming raw or undercooked protein and
dairy products as they may increase the potential for foodborne illness.