Dinner MENU
Little Tastes From The Sea Bar
- Gulf shrimp avocado mayo, grilled corn 5.ea / 26. half dozen
- Dungeness crab guajillo mayo, salsa picada, lime 5.ea / 26. half dozen
- Dahlia smoked salmon hot mustard, sesame 4.5.ea / 24. half dozen
- King clam sashimi baby beets, fennel, dill 4.5 ea / 24. half dozen
- Ahi tuna* yuzu kosho, togarashi puffed rice, wakame 4.5 ea / 24. half dozen
- Sea bar sampler a selection of all of the above 22.
- Puget sound oysters of the day daikon mignonette 3. ea / 15. half dozen
Appetizers
- Taylor shellfish manila clams chorizo broth, walla walla onion, artichoke toast 13.
- Baja diver scallops crenshaw melon, country ham, shiso, chili 15.*
- Curried vegetable samo coriander yogurt, onion chutney, minted pea sprouts 9.
- Shrimp~scallion potstickers black vinegar~soy dipping sauce 9.5/13.5
- Poached red rockfish, rockridge orchards bamboo, shiitakes, ginger 14.
- Crispy slow cooked pork, smoked corn, watermelon, cracklins' 14.
Salad, Soup and Cheese
- Newaukum valley lettuces herbed goat cheese crostini, parmesan 9.
- Tuscan grilled bread salad pesto, olives, mozzarella, spicy coppacola 12.
- Chilled crenshaw melon soup, tomato oil, taggiasca olive, mint 9.
- Our favorite artisanal cheese 4. for one / 11. for three
Vegetables
- Handmade pappardelle sweet peas, full circle carrots, walla walla onion, strained ricotta, pea shoots 22.
- Wild mushroom pan roast morels, cheesy truffled potato, prosser farms greens, gremolata, grape must syrup 21.
Fish
- Seared alaskan halibut warm quinoa salad, heirloom tomato, summer squash, basil vinaigrette 30.
- Lemon~scallion dungeness crab cakes new potato salad, poppy creme fraiche, spicy pole beans, sauce gribiche, dill 29.*
- Wild sockeye salmon sweet corn~potato chowder, mustard greens,
- pickled bing cherries, tarragon 35.*
Meats From The Grill & Rotisserie
- Double "R" ranches signature beef ribeye steak, chive hushpuppies, tomato braised romano beans, spicy anchovy butter 38.*
- Wood grilled pork loin and house made morcilla green beans, baby onions,apricot mustard, aged sherry vinegar 29.*
- Rotisserie roasted five spice duck hong kong style noodles, bok choy, snap peas, mung bean sprouts, plum sauce 29.
Sides
- Fries with aioli and curry ketchup 7.
- Garlic butter button mushrooms 7.
- Pole beans, aged sherry vinegar 7.
- My kid’s favorite oodles of noodles 7.
