petite manila clams are simmered with garlic, crushed hawiian chiles, white wine and butter, and topped with lomi lomi tomato, maui onion relish and shredded kalua pork.

a rich blending of australian rock lobster, dungeness crab and chevre, baked golden brown and served with a sliced baguette.

golden brown dungeness crab cakes with sweet-and-sour beurre blanc.

crispy homemade pork spring rolls with coconut barbecue sauce.

a scallop ceviche won ton, an ahi won ton, and a dungeness crab salad won ton, and two futomaki sushi rolls.

seared rare, blackened ahi with wasabi-ginger sauce, sushi rice cake topped with ginger glazed ahi, and traditional hawaiian poke.

citrus cured trio of tiger prawns, fresh alaska halibut, and pacific sea scallops.

fresh pacific northwest dungeness crab, pacific bay shrimp, red potatoes, fresh bell peppers, fresh asparagus, sweet corn, and sherry cream.

tender romaine hearts with caesar dressing, fresh garlic-parmesan croutons, grated asiago and a crisp parmesan lattice.

organic baby spinach, maui sweet onions and vine-ripened tomatoes with a warm pecan-crusted chevre round.

linguine noodles tossed with a light citrus butter sauce and topped with seared pepper ahi, fresh basil, capers and green onion.

a tender maple leaf farms duck breast is flash-seared and glazed with spicy passion fruit-orange sauce, served with ginger-jasmine rice.

giant prawns are poached to order, and served with creamy lobster mousseline, lobster-shrimp spring rolls and lomi lomi prawn relish.

pacific tiger prawns are split, seasoned with garlic butter, shallots and lemon, then roasted in our applewood oven, served with fresh vegetables and yukon gold mashed potatoes.

pacific scallops are filled with dungeness crab, macadamia nuts, mushrooms and fresh spinach, topped with herbed breadcrumbs, then roasted in our applewood oven.

large cold water weathervane scallops are flash-seared golden brown, topped with barbecued unagi eel and accompanied with a trio of fresh seafood won tons.

a western australian cold water rock lobster tail is brushed with sherry-almond butter and lightly roasted in our applewood oven.

large, red king crab legs from the barents sea northeast of norway, the richest, meatiest and most flavorful we have ever tasted, seasoned with fresh lemon and herbs, then plank roasted.