On the Half Shell.
Sautéed strips of calamari with a garlic, caper, herb and lemon sauce. Served with garlic bread.
Served with braised red cabbage and caramelized onions.
With sautéed mushrooms and tomatoes topped with gorgonzola cream au gratin.
Pan fried veal and pork meatballs with red cabbage. Warning this classic could be habit forming.
Thinly sliced rare wagu beef with shaved Parmesan cheese and pickled chanterelle mushrooms.
White bean hummus, yak kofte with yogurt sauce, feta, olives, pickled beet salad and grilled flat bread.
Prosciutto, salami, smoked duck breast and assorted cheeses, served with whole grain mustard, applesand savory palmiers.
Herring marinated 2 ways, 1 in sherry and 1 in curry.
Chicken liver pate with stewed red cabbage.
Sautéed Calamari a la Picatta with grilled garlic bread.
Fresh greens with tomatoes, red onions, cucumbers and croutons with a strawberry vinaigrette, topped with choice of grilled Cod, Rockfish or Scallops.
House-Made dressing, croutons and Parmesan cheese.
Greek style salad of tomatoes, red onion, cucumber, kalamata olives and feta with balsamic vinaigrette.
Tender asparagus, broccoli, cauliflower and artichoke hearts with Sun-Dried tomatoes, chopped egg and balsamic vinaigrette.
Baby greens with beets, barley, toasted nuts and feta, with a Ginger-Hemp seed dressing.
A large Caesar salad topped with a small broiled filet mignon and warm vegetables.
Vine ripe tomatoes, cucumbers, red onion, kalamata olives and feta with balsamic vinaigrette.
Baby green salad with cucumbers, tomatoes, red onions and croutons topped with a grilled chicken breast and strawberry vinaigrette.
Root vegetable and bacon hash with garlic cream sauce.
Simply grilled and served with choice of cold spiced berry butter or Bearnaise.
With basmati rice, Orange-Fennel salad and a passion fruit beurre blanc.
Roasted potatoes, sausage and sauerkraut with mustard cream sauce.
Over a carrot ginger sauce with stir fried vegetables.
Filet mignon topped with seared foie gras, truffle Demi-Glace and puff pastry.
Rubbed with juniper berries and sage served with a Lingonberry-Port reduction and roasted root vegetables.
Parsnip puree, roasted vegetables, blue potatoes and herb pesto.
Coconut curried duck leg confit with onions, currants and apples.
Roasted Organic Chicken with mushrooms and asparagus simmered in a light tarragon cream.
Fresh Alaskan seafood simmered in a garlic cream sauce with shallots, mushrooms, tomatoes and herbs.
Served with Apple-Fennel slaw and remoulade.
Cajun spiced panko crusted cod with spicy red beans, rice and remoulade.
Crispy onion crusted and served with red potatoes, sauerkraut and an Akvavit-Whole grain mustard cream.
Served with red potatoes, pinot noir glace and a cold berry butter.
Topped with crispy bacon and served with red potatoes and Demi-Glace.
Ginger and sesame brushed sushi grade ahi tuna with spicy kimchi and Wasabi-Coconut dip.
With roasted vegetables, orzo and hazelnut pesto.
Tossed with sautéed wild mushrooms, bell peppers, artichoke hearts, tomatoes and roasted garlic in Gorgonzola cream.
Danish red berry pudding with cream.
Assorted cheeses and fresh fruit with house made jelly, almonds and toasted baguette.
Dark chocolate mousse with a hint of coffee and rum.
Fresh linguini tossed with chopped basil, extra virgin olive oil, fresh tomatoes and roasted garlic, topped with a tomato coulis and Parmesan cheese.
Tossed with sautéed mushrooms, artichoke hearts, bell peppers and tomatoes in Gorgonzola cream.
Served au gratin with sautéed mushrooms, artichoke hearts and tomatoes in a Gorgonzola cream.
The "By now almost world famous" pepper steak. 6 OZ. Cut of beef tenderloin.
Chopped beef steak, pan fried with lots of onions on Demi-Glace.
The late King Frederick's favorite, a hash style dish of diced Beef Tenderloin, onions and potatoes topped with fried eggs.
Pancake baked omelet with smoked salmon, bacon, tomatoes and chives.
Pan fried veal and pork meatballs with red cabbage. Warning this classic could be habit forming.
Regular or decaf.