oven roasted Turkey, apple wood smoked bacon, salami, pepperoni, aged provolone cheese, hearts, grape tomatoes, gareanzo, keans, black olives and fresh basil, in a herbed white balsamic vinaigrette

lettuce avocado, hearts of palm, ruby red crabfruit and papaya in a lime poppy seed vinagrette

roasted chicken, smoked bacon, maytag blue cheese, avocado, tomato and egg with butter lettuce and finished with Italian air dried tomato oil

gathered field greens lettuce, danjou pears, fuji apples, and stonefruit with candied walnuts and goat cheese, tossed with a wild rasperry vineegrette

butter lettuce washington grown oraganic spinach, watercress, grape tomatoes, grilled asparagus, eggplant and pistachio's tossed in a roquefort and apple cider vinaigrette

hearts of romaine roloed with caesar dressing and parmesan

Asiago-caper crusted and pan seared served with lobster potato puree, fennel, artichoke gratinee and bacon scented spinach, finished with a meyer lemon beuree blanc, suggested wine by glass chardonnay, clos du bots ca $8.99

porcini mushroom crusted with a cauliflower, asiago cheese and yukon gold scalioped potato served and maytag blue cheese butter topped with and kalamata olive tapenade, suggested wine by glass chardonnay, balcom and moe ol wa $6.99

prawns bay scallops baywater clams and Italian plum tomatoes tossed in extra virgin olive oil with bucatini pasta and a three olive tapenade

served with a julsenne potato cake, papaya, arugula and dark on salad, finished with wasabi and mango chili sauce

fresh pasta finwheels filled with crab, white gulf shrimp, alder smoked salmon and cheese, finished with a lemon beurre blanc and garnished with a garlic and sweet tomato compote

a terrine of grilled eggplant and zucchini with gresh, basil Italian air dried tomatoes and roasted garlic ricotta cheese, finished with aged balsamic gastrique and black truffle oil

grilled tournedos of beef, horseradish sour cream potatoes, french glazed carrots and garlic scented asparagus with wild mushroom duxelles, finished with port wine jus, fresh garlic, basil and roquefort cheese

oven roasted with a chanterelle mushroom crust and served with horseradish sour cream potatoes, french glazed carrots and garlic asparagus, finished with a fresh thyme and roasted garlic demi glace

filled with aged gouda cheese roasted pine nuts, shallots and wild mushroom duxelies served with grilled zucchini, red bell peppers, eggplant braised washington grown oraganic spinach and roasted beets, finished with capezzana olive oil and a balsamic vin

apple cider glazed chicken, aged provolone cheese, Italian air dried tomatoes, roasted red peppers and balsamic grilled onions on a rustic cibatta bread served with seasonal salad

10 ounce, American wagyu beef, worcestershire glazed and served on a pallone roll, with apple wood smoked bacon and cheddar cheese garnished with balsamic roasted sweet onions and dili pickle served with rustic cut french fries, burger can be cooked to or