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..............................Alaska Regional Cuisine..... Fresh Seafood. .Specialtly Meats & Game.... .Hand Crafted Desserts

STARTERS

HALF SHELL OYSTERS
CUCUMBER, CITRUS MIGNONETTE….12

ROASTED OYSTERS CASINO
HERBS, PARMESAN, SMOKED BACON….12

ALASKAN KING CRAB CAKES
ORGANIC ARUGULA, CAJUN REMOULADE….14

LAMB LOLLYPOPS
CURRY MARINADE, WARM PEANUT SAUCE….11

STEAMER CLAMS
AROMATICS, FRAGRANT COCONUT BROTH, THAI CHILIES….10

GORGONZOLA FONDUE
DRIED FRUIT CHUTNEY, CANDIED WALNUTS, TOASTED BRUSCHETTA….9

MEDITERRANEAN PLATE
HUMMUS, FETA, MOZZARELLA FRITTI, BRUSCHETTA….10

COCONUT PRAWNS
RED CHILI MARMALADE….12

SOUPS

SEAFOOD FUSION
CRAB MERUS, SHRIMP WONTON….9

KINCAID GUMBO
GULF SHRIMP, ANDOUILLE SAUSAGE, STEAMED RICE….8

TURNIP CREAM
BLACK FOREST HAM, WHITE TRUFFLE ESSENCE ….7


SALADS

WILTED SPINACH
WILD MUSHROOMS, GRATED EGG, WARM PANCETTA DRESSING….6

CAESAR
ROMAINE WEDGE, ANCHOVY DRESSING, PARMESAN, CROUTONS….6

FALL BEETS
FRIED GOAT CHEESE, BABY GREENS, HERB VINAIGRETTE….7

POACHED PEAR
GORGONZOLA, CANDIED PECANS, HONEY TABASCO DRESSING….7

SEAFOOD

SCALLOP NICOISE
WARM GREEN BEAN SALAD, BUERRE BLANC, WHIPPED POTATO….28

LOBSTER RISOTTO
SAFFRON, PRESERVED TOMATO, BASIL CHIFFONADE….32

SHRIMP & MUSHROOM PASTA
PEAS, PARMESAN CREAM ….27

CIOPPINO
THE CLASSIC SAN FRANSISCAN FISHERMAN’S STEW….28

HAWAIIAN GAME FISH
ROAST POBLANO CHILI CHUTNEY, WHIPPED, SWEET POTATO….28


MEATS & FOWL

MIDWEST FILET MIGNON
CAST IRON ROASTED, BERNAISE SAUCE…..38.
OSCAR
ADD ALASKAN KING CRAB MERUS.…..16.

CASSOULET
PORK SHANK, ANDOULLIE SAUSAGE, SMOKED DUCK BREAST,
WHITE BEAN RAGOUT….28

MANDARIN DUCK BREAST
FALL SQUASH RAVIOLI, ARUGULA, CITRUS CREAM, HAZELNUTS….28

FREE RANGE CHICKEN
HERB GOAT CHEESE STUFFING, WILD MUSHROOM VINAIGRETTE….27

RACK OF LAMB
PEPITA CRUST, POLENTA CAKE, SAUCE MOLE….32

GRILLED LAMB CHOPS
ROSMARY, LEMON, MINTED CRANBERRY SAUCE….30


DESSERTS

CRÈME BRULÉE 8.
VANILLA-BEAN-INFUSED CUSTARD,
RASPBERRY COULIS, FRESH WHIPPED CREAM

GATEAU DE MURE 8.
BLACKBERRY CAKE, SUGAR TOP,
LEMON SABAYON SAUCE.

CHOCOLATE BOURBON SOUFFLE 9.
VANILLA BEAN CRÈME ANGLAISE,
(PLEASE ALLOW 15 MINUTES)

CHOCOLATE HAZELNUT BREAD PUDDING 8.
FRANGELICO-INFUSED BREAD PUDDING SERVED WARM, CRÈME ANGLAISE, CLEAR CARAMEL SAUCE, FRESH WHIPPED CREAM

PUMPKIN CHEESECAKE 8.
GINGERSNAP CRUST, VANILLA CIDER REDUCTION, FRESH WHIPPED CREAM, TOASTED PUMPKIN SEEDS

CHEESE PLATE 10.
SELECTION OF THREE CHEESES, CRANBERRY-FIG COMPOTE, MELBA TOAST



CHEF DE CUISINE- NATE GREEN ........... SOUS CHEF- DREW JOHNSON