Appetizers

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BALSAMIC BRUSSELS SPROUTS | 14

deep-fried, pancetta, balsamic reduction

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DUCK RILLETTES | 16

duck confit, cherry-sage preserves,

chevre, arugula, toast points  gfo

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CRAB CAKES | 19

dungeness crab mix, arugula,

ancho-lime aioli gf

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ARANCINI | 16

saffron risotto, mozzarella, sundried tomato, butternut squash, arugula pesto,

balsamic reduction

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STEAMED MUSSELS | 19

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

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CAESAR SALAD | 12

romaine, parmesan cheese,

caesar dressing, croutons, pine nuts gfo

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BEET SALAD | 15

roasted beets, arugula, chevre, pepitas,

brown sugar sherry vinaigrette gf

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LARGER PLATES

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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

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FALL LINE FISHERIES

WILD SOCKEYE* | 38

6 oz, raspberry-miso caramel, bok choy,

sweet peppers, lemongrass jasmine rice gf

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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

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BEEF SHORT RIBS* | 36

red wine braised, tomato risotto, balsamic brussels sprouts, pancetta gf

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DUCK HINDQUARTER CONFIT | 42

orange duck fat reduction, sweet potato mash, broccolini, braised purple cabbage gf

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RIBEYE* | 45

10oz, garlic yukon mash, mushroom conserva, roasted broccoli gf

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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

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BOLOGNESE | 32

ribeye strips, rich tomato sauce, pappardelle, parmesan cheese, burrata

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SHARABLE SIDES

mushroom risotto - garlic yukon mash
seasonal vegetables - sweet potato mash | 9 ea

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