Dinner
Monday - sunday 4pm - 9pm
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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
BALSAMIC BRUSSELS SPROUTS | 14
deep-fried, pancetta, balsamic reduction
DUCK RILLETTES | 16
duck confit, cherry-sage preserves,
chevre, arugula, toast points gfo
CRAB CAKES | 19
dungeness crab mix, arugula,
ancho-lime aioli gf
ARANCINI | 16
saffron risotto, mozzarella, sundried tomato, butternut squash, arugula pesto,
balsamic reduction
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, 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, pears, candied pecans, whatcom blue cheese, fig port vinaigrette gf
CAESAR SALAD | 12
romaine, parmesan cheese,
caesar dressing, croutons, pine nuts gfo
BEET SALAD | 15
roasted beets, arugula, chevre, pepitas,
brown sugar sherry vinaigrette gf
LARGER PLATES
GRILLED EGGPLANT | 28
zaatar rubbed, pomegranate-walnut relish, burrata, mediterranean couscous
add grilled free range chicken | 7
marinated tempeh | 5
grilled or smoked wild caught salmon,
grilled steak, or sautéed prawns | 12
FALL LINE FISHERIES
WILD SOCKEYE* | 38
6 oz, raspberry-miso caramel, bok choy,
sweet peppers, lemongrass jasmine rice gf
BLACK COD* | 40
6 oz, pan seared skin-on, mint farro,
herbed vache, shaved fennel, arugula,
fried lemon wheels
SEA SCALLOPS* | 38
pan seared, red beet polenta cakes, braised kale, bacon jam, chimichurri gf
BEEF SHORT RIBS* | 36
red wine braised, tomato risotto, balsamic brussels sprouts, pancetta gf
DUCK HINDQUARTER CONFIT | 42
orange duck fat reduction, sweet potato mash, broccolini, braised purple cabbage gf
RIBEYE* | 45
10oz, garlic yukon mash, mushroom conserva, roasted broccoli 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
BOLOGNESE | 32
ribeye strips, rich tomato sauce, pappardelle, parmesan cheese, burrata
SHARABLE SIDES
mushroom risotto - garlic yukon mash
seasonal vegetables - sweet potato mash | 9 ea