Dinner

Monday - sunday 4pm - 9pm

VIEW OUR MENUS

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

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  ea