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Regional seafood Beautiful view |
| Lunch Menu Summer 2008 | Su-Th Lunch: 11:30am - 3pm Dinner: 5pm - 9pm Fr-Sa Lunch: 11:30am - 3pm Dinner: 5pm - 9:30pm |
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Soups & Salads |
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grape tomatoes, radish, cucumbers, Spanish onions, roasted shallot vinaigrette 7. |
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traditional caesar dressing, parmesan crisp, puttanesca bruschetta7. |
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Belgian endive, red and golden beets, candied pecans, Point Reyes blue cheese crostini 8. |
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fire roasted tomato cilantro vinaigrette, black bean com relish 14. |
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field greens, carrots, snow peas, avocado, sesame soy miso vinaigrette 20. |
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Appetizers |
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| FRIED
CALAMARI sweet cherry peppers, arugula & creamy spicy sauce 11. |
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| CRAB
CAKES field greens, red and yellow pepper coulis 12. |
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wasabi avocado creme 12. |
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steamed with a garlic confit, leeks and thyme in a rose broth 13. |
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fresh tomatoes, garlic, basil and white wine with a touch of butter 13. |
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cocktail sauce, lemon 14. each 2.50 |
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Sandwiches & Entrees |
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oven roasted plum tomatoes, garlic, shallots, basil and parmesan Reggiano 11. - Add prawns 18. |
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chicken breast, pesto, tomato, onion and caesar salad 12. |
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Prawns, mushrooms, gruyere cheese, basil, rouille, salad 12. |
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lettuce, tomato, smoked bacon, salad 12. |
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| *PRIME
RIB CHEESE STEAK red and yellow pepper, mushrooms, spanish onions, pepperjack, balsamic aioli, fries 12. |
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| *ORGANIC
BUFFALO BURGER pepper jack cheese, caramelized onion, chipotle BBQ, fries 13. |
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Cole slaw, tartar sauce 16. |
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local seafood and shellfish, potatoes, corn, leeks, court bouillon 18. |
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| *SEA
SCALLOP AND WILD MUSHROOM RAVIOLI arugula, tomato beurre blanc 18. |
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EXECUTIVE CHEF - TOM FOREST *Consuming raw or undercooked seafood may increase the risk of food borne illness Please, no substitutions split entree fee $41 18% gratuity may be added to parties .of 7+. |
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Brought
to you by Pacific and Arctic Culinary
Group || Email: publichouse@olympus.net