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Menu

     Lunch
     Dinner
     Desserts




Regional seafood
Beautiful view
  Dinner Menu Fall 2007 5 - 8:30pm Sun-Thurs
5 - 9:00pm Fri & Sat
 

Soups & Salads
 
Soup of The Day 6.
 
Fins Clam Chowder 12.
 
Organic Field Green Salad
grape tomatoes, radish, cucumbers, Spanish onions, roasted shallot vinaigrette 9.
 
Hearts of romaine
traditional caesar dressing, parmesan, puttanesca bruschetta 9.
 
Asian Pear Roasted Beet Salad
Belgian endive, red and golden beets, candied pecans, Point Reyes blue cheese crostini 11.
 
*Autumn Duck Salad
field greens, golden raisins, apples, candied pecans, oven roasted duck, sweet red pepper vinaigrette 14.
 

Appetizers
  Fried calamari
sweet cherry peppers, arugula & creamy spicy sauce 11.
 
Crab cakes
field greens, red and yellow pepper coulis 12.
 
Steamed clams
fresh tomatoes, garlic, basil and white wine with a touch of butter 14.
 
Diver Sea Scallops
goat cheese fondue, watercress, pancetta wheel 14.
 
Local Oysters on the Half Shell
cocktail sauce & lemon 14.
each 2.50
 

Entrees
 
MUSHROOM RAVIOLI
ragout of mushrooms, arugula, shaved Reggiano parmesan in a mushroom broth 21.
 
ANGEL HAIR PASTA AND COLOSSAL PRAWNS
oven roasted plum tomatoes, garlic, shallots, basil and parmesan Reggiano
24.
 
OVEN ROASTED CHICKEN BREAST
heirloom carrots, butternut squash whipped potatoes, walnut pesto & chicken jus 25.
 
NORTHWEST BOUILLABAISSE
local seafood and shellfish, potatoes, com and leeks, saffron court bouillon
26.
  *SEA SCALLOPS AND WILD MUSHROOM RAVIOLI
arugula, tomatoes, buerre blanc
26.
 
*CAPE CLEARE SALMON
fingerling potatoes, broccolini, roasted garlic cream chive sauce
27.
 
*PAN SEARED LING COD
butternut squash whipped potatoes, garlic spinach, mushroom marsala cream sauce
27.
  *LAMB CHOPS
oven roasted lamb chops, caramelized onion goat cheese ravioli, portabella mushrooms, fire roasted red pepper ragout
27.
  *PRIME RIB
Haricot vert, whipped potatoes, horseradish cream, rosemary jus
28.
  *NEW YORK STRIP LOIN
au gratin potatoes, broccolini, compound butter, rosemary demi
30.



EXECUTIVE CHEF - TOM FOREST                       RESTAURANT SOUS CHEF- JARED TALARSKI
 
Most of our seafood is prepared medium rare unless otherwise specified.
Consuming raw or undercooked seafood may increase the risk of food borne illness.
 
Brought to you by Pacific and Arctic Culinary Group || Email: publichouse@olympus.net