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

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 
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