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Dinner

Monday - sunday 4pm - 9pm

VIEW OUR MENUS

BREAKFAST

(Mon-Sat 7am-11am)

SUNDAY BRUNCH

(7am-3:30pm)

LUNCH

(Mon-Sat 11:30am-4:00pm)

DINNER

(Mon-Sun 4:00pm-9:00pm)

 

DESSERT

HAPPY HOUR

(Daily 3pm-6:00pm)

DRINKS

WINE LIST

CATERING MENU

 

Reservations strongly recommended for Brunch, Lunch & Dinner.

360.392.5510

Executive Chef | Ashley Kovacevich
 

Appetizers

CRISPY BRUSSELS SPROUTS | 15

pancetta, chevre, balsamic glaze  

HALLOUMI FRIES | 16

ras el hanout yogurt, pomegranate

molasses, mint, pomegranate arils  

CRAB CAKES | 19

dungeness crab mix, arugula,

ancho-lime aioli gf

LAMB MEATBALLS | 18

pistachio pesto, tzatziki, feta gf

STEAMED MUSSELS

& MANILA CLAMS | 20

penn cove mussels, manila clams, coconut

red curry, house pickled vegetables,

basil, toast points 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 wild caught salmon,

grilled steak, 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 | 13

mixed greens, pear, pickled fennel, hazelnuts, ricotta salata, creamy champagne-dill vinaigrette gf

CAESAR SALAD | 13

romaine, parmesan cheese,

caesar dressing, croutons, pine nuts gfo

add white anchovies | 2

BEET SALAD | 16

roasted beets, arugula, chevre, spiced pecans, brown sugar sherry vinaigrette  gf

shareable Sides

mushroom risotto - garlic mashed potatoes
seasonal vegetables - braised red cabbage with chevre
| 9ea

ENTREES

MUSHROOM ORZO | 28

maitake mushroom, braised kale,

roasted garlic, orzo, beets, creamy

dill sauce, fried capers

add grilled free range chicken | 7

add marinated tempeh | 5
grilled wild caught salmon, grilled steak,

or sautéed prawns | 12

FALL LINE FISHERIES

WILD SOCKEYE* | 38

6 oz, gremolata, herbed rice with pistachio, currants, pomegranate, feta gf

SEA SCALLOPS* | 40

vermouth cream sauce, tagliatelle pasta, confit artichoke heart, sundried tomatoes, basil oil

 

SPANISH PAELLA* | 38

scallop, prawns, mussels, clams, chorizo,

onion, pepper, tomatoes, castelvetrano olives, saffron arborio rice gf

PROSCIUTTO WRAPPED CHICKEN* | 36

herbed spätzle, creamy mustard sauce,

rainbow chard 

LAMB CHOPS* | 38

curry apricot couscous, ras el hanout yogurt, crispy chickpeas, niçoise olives, broccolini  

DUCK BREAST* | 38

blackberry-plum sauce, sweet potato puree, braised red cabbage with chevre gf

FILET MIGNON* | 48

peppercorn demi, roasted garlic

mashed potatoes, asparagus gf

add crab oscar | 12

 

TUSCAN LAMB PASTA | 36

lamb meatballs, pappardelle pasta,

confit tomatoes, spinach, asparagus, parmesan cream sauce 

 

KEENAN’S BURGER* 

hand formed chuck beef patty | 23 

garbanzo patty | 19 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

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