
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
Sous Chef | Carver McLellan
Appetizers
BAKED FETA | 15
feta, honey, lavender, thyme, cherry tomatoes, caperberries, toasted focaccia gfo
HEARTS OF PALM CEVICHE | 12
citrus marinated hearts of palm, tomatoes, radish, red onion, avocado, tortilla chips gfo
CRAB CAKES | 19
dungeness crab mix, arugula,
ancho-lime aioli gf
AHI POKE | 16
yellow fin tuna, avocado, cucumber, onion, tamari, tortilla chips gfo
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, seared ahi, 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, shaved carrots, sugar snap peas, radishes, cotija cheese, lemon-ginger vinaigrette gf
CAESAR SALAD | 12
romaine, ferndale farmstead cheese mix, caesar dressing, croutons, pine nuts gfo
MELON SALAD | 17
cantaloupe, watermelon, honeydew, cucumber, feta, heirloom tomatoes, crispy prosciutto,
mint vinaigrette, micro greens gf
LARGER PLATES
SZECHUAN EGGPLANT | 23
eggplant, spinach, broccolini,
carrots, summer squash, cilantro,
s, p & o soba noodles, szechuan sauce
add grilled free range chicken | 7
add marinated tempeh | 5
grilled or smoked wild caught salmon, grilled steak, seared ahi, or sautéed prawns | 12
FALL LINE FISHERIES
WILD SOCKEYE* | 38
6 oz, tapenade crusted salmon,
feta polenta, summer squash, sweet peppers,
corn, arugula gf
DIABLO HALIBUT* | 40
6 oz, corn, poblano, red onion, cilantro, cherry tomatoes, black beans, cotija, diablo sauce gf
JERK SEA SCALLOPS* | 38
seared, jerk basted, sweet potato puree, purple cabbage, sweet peppers, diced pineapple, cilantro oil gf
CIOPPINO* | 36
scallops, prawns, mussels, clams, market catch, tomato-fennel broth gfo
NEW YORK STRIP* | 42
10 oz, mojo aioli, lemon smashed yukon, seasonal vegetable 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
SHARABLE SIDES
mushroom risotto - lemon smashed potatoes seasonal vegetables - feta polenta | 9 ea