Dinner MENU
Little Tastes From The Sea Bar
- Wild gulf prawns romesco, chorizo, grilled scallion 5.ea / 28. half dozen
- Dungeness crab tobiko, avocado, furikake, puffed rice 5.5 ea / 30. half dozen
- Smoked salmon hot mustard, sesame 4.5.ea / 25. half dozen
- Albacore tuna tataki avocado, furikake, pickled ginger 4.5 ea/ 25. half dozen*
- Kona kampachi grapes, tarragon, almond, verjusnet 5. ea / 28. half dozen *
- Sea bar sampler a selection of all of the above 24.*
- Today's local oyster on the half shell with lemon ice 3.ea/18. half dozen*
Appetizers
- Taylor shellfish mussels saffton~fennel broth, pimenton aioli, almond picada,garlic bread 12.
- Shrimp~scallion potstickers black vinegar~soy dipping sauce 9.5/13.5
- Red wine braised lamb neck smoked potato agnolotti, cipollinis, grain mustard 11.
- Flash seared calamari thai chilis, green papaya, rau ram, lime 13.*
- Soft poached egg cheesy old school grits, arugula and cracklins' 8.*
- Chopped beef tartare lemongrass mayo, nuac cham, quail egg, peanuts, baguette 9.*
SALAD, SOUP AND CHEESE
- Mixed baby head lettuces, lemon, parmesan, goat cheese crostini 9.
- Tuscan grilled bread salad pesto, olives, mozzarella, spicy coppacola 12.
- Celeriac soup black trumpet mushroom, chinese celery, hazelnut 8.
- Lark's meadow farms "helen"(Id) apple jelly, fresh apple, griddled pecan~flax bread 10.
- Robiola (It) red wine poached fig, chestnut honey, lemon thyme pizelles, pistachio 9.
VEGETABLES
- Chickpea fritters, cucumber yogurt, marinated beets, grapes, olives, and pistachio 18.
- Handmade fazoletti in tomato sauce, black kale, roasted chanterelles, freshly made ricotta, parmesan 19.
Fish
- Dungeness crab cakes fingerling potato, ham hock, meyer lemon, celery leaf, remoulade 29.
- Alaskan coho salmon parsnip puree, escarole with bacon, hedgehog mushrooms, organic truffle oil 28*
- Pan roasted alaskan cod potato~leek mash, baby carrots, green herb sauce, breadcrumb 27
Meats From The Grill & Rotisserie
- Washington beef signature new york strip caramelized onion tart, gruyere cheese, belgian endive, red wine bordelaise 39.*
- Korean chili beef short rib gai choy, soft cooked egg, mixed pickles, rice bowl 27 .
- Rotisserie roasted five spice duck, rolled rice noodle with scallion, shiitakes, fried garlic, hoisen~chili sauce 29.
Sides
- Fries with aioli and curry ketchup 7.
- Garlic butter button mushrooms 7.
- Spicy gai choy 7.
- Oodles of noodles with butter and parmesan cheese 7.
- Dahlia Bakery Bread agro di mosto balsamic, extra virgin olive oil 2.5/5.
