Located Inside The Chrysalis Inn & Spa
Reservations strongly recommended. 360.392.5510
Dinner
Monday - sunday 4pm - 9pm
Appetizers
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PORK BELLY | 18
warm spice braised, salted caramel,
brussels sprout slaw gf
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CURRY CAULIFLOWER | 14
tempura battered, golden raisins, toasted almonds, coconut aioli
CRISPY BRUSSELS SPROUTS | 16
pancetta, chevre, balsamic glaze
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CRAB CAKES | 20
dungeness crab mix, arugula,
ancho-lime aioli gf
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STEAMED MUSSELS | 22
penn cove mussels, jalapeno, chorizo,
saffron broth, toast points gfo
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OYSTERS on the
HALF SHELL* | MARKET
half dozen raw oysters, mignonette granita gf
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GREENS & BOWLS
add grilled free range chicken | 7
add marinated tempeh | 5
grilled wild caught salmon,
grilled steak, seared ahi,
or sautéed prawns | 12
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
mixed greens, shaved fennel, apple, gorgonzola, toasted walnuts,
honey balsamic vinaigrette gf
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CAESAR SALAD | 14
romaine, parmesan cheese,
caesar dressing, croutons, pine nuts gfo
add white anchovies | 2
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BEET SALAD | 17
arugula, roasted red & golden beets,
chevre, spiced pecans, brown sugar
sherry vinaigrette gf
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shareable Sides
mushroom risotto - mashed potatoes - spätzle with garlic cream asparagus - salt roasted brussels sproutss | 9ea
ENTREES​
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STUFFED EGGPLANT | 32
spice rubbed, couscous, feta, parsley,
tomato, crispy chickpeas, pomegranate
arils, tahini sauce
add grilled free range chicken | 7
add marinated tempeh | 5
grilled wild caught salmon,
grilled steak, or sautéed prawns | 12
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​FALL LINE FISHERIES
WILD SOCKEYE* | 40
curry butternut puree, roasted eggplant, zucchini, tomato, onion, toasted pepitas gf
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BLACK COD* | 44
black garlic-miso caramel,
forbidden rice sesame cakes, nori,
togarashi, grilled bok choy gf
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SEA SCALLOPS* | 42
bucatini cacio e pepe, cherry tomatoes, spinach, pancetta, pecorino
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LAMB VINDALOO* | 38
stewed lamb, vindaloo curry, roasted marble potatoes, paneer, grilled naan gf
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CIDER BRINED PORK CHOP* | 38
rhubarb chutney, sweet frisee, craisins,
herbed spaetzle with garlic cream
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CONFIT DUCK* | 38
hind quarter, gochujang rub, ube puree, pickled daikon radish, roasted maitake mushroom
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SHORT RIB* | 42
slow braised, brown butter parsnip puree, salt roasted brussels sprouts, red wine demi gf
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FILET MIGNON* | 55
gorgonzola cream sauce,
yukon garlic mash, grilled asparagus gf
sub oscar 12
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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