Located Inside The Chrysalis Inn & Spa
Reservations strongly recommended. 360.392.5510
Dinner
Monday - sunday 4pm - 9pm
Appetizers
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FONDUE | 16
grapes, apples, smoked sausage,
toasted sourdough
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CRISPY BRUSSELS | 16
pancetta, chevre, toasted almonds,
balsamic reduction gf
ARANCINI | 18
saffron risotto, mozzarella, sundried tomato, butternut squash, harissa sauce,
balsamic reduction
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SEARED ALBACORE | 22
sesame crusted– seared rare, ginger cucumber salad, daikon radish, tamari glaze gf
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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, nduja sausage, cherry tomatoes, basil, lemon zest, 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 | 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
mixed greens, apples, shaved red onion, gorgonzola, craisins, almonds, balsamic vinaigrette gfo
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CAESAR SALAD | 14
romaine, parmesan cheese,
caesar dressing, croutons, pine nuts gfo
add white anchovies | 2
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ROASTED CARROT & BEET SALAD | 18
arugula, carrots, beets, orange segments, chevre, spiced pecans, maple vinaigrette gf
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shareable Sides
mushroom risotto - asparagus
honey roasted carrots - garlic mashed potatoes sweet potato-ginger puree
truffle squash hash | 9ea
ENTREES​
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VEGAN STEAK | 30
“chunk” steak, vegan bechamel,
truffle squash hash, asparagus
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​NORTHLINE FISHERIES
WILD SOCKEYE* | 42
brown sugar bourbon glaze, pecorino polenta cakes, almondine green beans gf
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BLACK COD* | 45
miso glaze, king trumpet mushrooms,
sweet potato-ginger puree gf
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SEA SCALLOPS* | 44
golden raisin-citrus beurre blanc, butternut squash risotto, rainbow chard
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CIOPPINO* | 42
scallop, prawns, mussels, clams, salmon, alaskan cod, tomato-fennel broth,
toast points gf0
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WILD BOAR* | 42
pumpkin gnocchi, brown butter-sage sauce, spinach, craisins, walnuts, pecorino, fried sage​
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DUCK BREAST* | 42
cranberry coulis, barley, honey roasted carrots
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CHICKEN BREAST | 38
lemon brined chicken, creamy pan sauce, wild mushroom risotto, grilled asparagus gf
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LAMB SHANK | 44
braised, tuscan cannellini beans,
collard greens gf
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RIB EYE* | 50
10 oz, mushroom conserva, garlic mashed potatoes, asparagus gf
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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
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.