Starters

Antipasto    12

Coppa, proscuitto, artisanal cheeses, olives,
seasonal fruit, jam, and crackers

 Mussels    10

Penn Cove Mussels in a white wine

cream sauce with oregano

Pulled Pork Sliders    8

House smoked pork tossed with BBQ sauce,
and topped with slaw

Spinach Crab Dip     9

Béchamel, spinach, crab, parmesan, with a

toasted baguette

Ahi Duo    13

Sweet & spicy tartare, and seared Ahi*

Bruschetta      7

Tomato, garlic, basil, and olives   

Calamari Fritti    12

 Breaded and served with an arrabbiata sauce

Crab Cakes   10

Roasted corn crab cakes and red bell pepper

 with red pepper aioli

Soup & Salads

    Corn Soup 5 or 7

Corn and truffle soup with a corn-serrano beignet
drizzled with ancho and truffle oils

   Caesar   6 or 8

Romaine, parmesan, house dressing, and croutons

   House Salad   5 or 7

Organic mixed greens, tomato, and red onion

with a balsamic vinaigrette

    Proscuitto Spinach Salad   7 or 9 

Crispy proscuitto, organic baby spinach, toasted hazelnuts,
and bleu cheese tossed in honeydew vinaigrette  

    Bistro Speciale    14

Prawns, orange, avocado, goat cheese, and
organic mixed greens with pomegranate vinaigrette

  Caprese    8

Fresh mozzarella, grape tomatoes,

basil, olive oil

Roasted Beet Salad   6

Roasted beets, goat cheese and sea salt

Entrées

 Lobster Macaroni    17

Lobster, béchamel, topped with bread crumbs,

and truffle oil

                                                    Grilled Salmon     21

Wild Salmon, almond rice pilaf, wilted spinach,
and balsamic grape burre blanc*

BBQ Chicken Flatbread   10

Grilled chicken, red onion, provolone, ricotta base
drizzled with house BBQ sauce

Margarita Flatbread   9

Heirloom tomatoes, house mozzarella, garlic chips

and fresh basil

Grilled Venison Burger    15

Organic venison with roasted apple aioli, pickled beets,
bleu cheese and romaine. Served with house fries*

Bolognese   13

Red wine marinara, ground lamb and sirloin on
spaghetti pasta with parmesan and basil oil

 Zuppa di Pesce   16

Seasonal fish, mussels, prawns, crab, and
scallops in a white wine tomato broth*

Fettuccini Alfredo   11

Alfredo, mushrooms, parmesan, and fresh basil

Add chicken   4

Add prawns   6

                                                     “Pork Chops ‘n’ Apple Sauce”   22

Hand cut chop with brioche, hazelnut stuffing on top of
parsnip-garlic mash and savory apple-shallot sauce

                                            Roasted Chicken      17

Roasted airline breast, cauliflower purée, fennel, and a
grilled heirloom tomato finished with balsamic

Smoked Rack of Lamb   26

House smoked New Zealand lamb with
sundried tomato couscous and spiced carrot jam

Blue Mesa Hanging Tenders   21

Local Blue Mesa Hanging Tenders, served rare, on cauliflower puree,
with asparagus, bleu cheese and Saba-peppercorn sauce*

Porcini Rib Eye  30

Misty Isle rib eye, sun dried tomato butter with
sautéed asparagus and potato gratin*

Seared Ahi   27

Fresh seared Yellow Fin on top of a jicama, micro greens and
red pepper salad. Topped with a corn-truffle mousse, and avocado

All of our beef is from Misty Isle Cattle Company. Misty Isle is located on 510 acres on Vashon Island. Farm raised Black Angus with no antibodies and no growth hormones.

*The health department would like us to tell you that eating raw or uncooked meat and/or seafood may increase your risk of food borne illness. Chef would like to tell you that overcooking quality meats and seafood is a great injustice.

In an effort to use only fresh and seasonal ingriediants the menu is subject to change at any time