Buffalo mozzarella, tomato slices, kalamata olives, bazil drizzled with balsamic vinaigrette.

Steamed Pei mussels served in a white wine garlic and lemon broth.

Fried calamari strips served with fresh lemon slices and a homemade tartar sauce.

Dungeness crab cake served with fried polenta and topped with mango salsa.

Organic spring mix tossed with balsamic vinaigrette dressing,cherry tomatoes, and polenta croutons.

Baby romaine hearts tossed in Caesar dressing and topped with Parmesan cheese and a garlic crouton.

Sauteed prawns and mangos served over spring salad tossed in balsamic vinaigrette.

Crabcake topped with mango salsa served around a spring mix salad tossed with balsamic vinaigrette.

Seared yellowfin ahi tuna served with roasted potatoes, slices of hard-boiled egg, green beans and cherry tomatoes over spring salad tossed in balsamic vinaigrette.

Gnocchi in a tomato basil garlic cream sauce.

Cheese tortellini in a tomato basil sauce.

Angel hair pasta in a tomato basil garlic sauce.

Kobe beef patty in a Keiser roll with a horseradish mayonnaise served with slices of fresh tomatoes, lettuce, and onion with a side of fries.

Freshly sliced turkey breast with avocado, roasted bell peppers, and jack cheese on sourdough bread.

Sliced chicken breast with tomatoes, avocado, and jack cheese served on whole-wheat bread.

Marinated tri-tip cuts with grilled onions, zucchini, and jack cheese served on a french roll.

Fresh yellowfin ahi tuna with tomatoes, onions, and baby spinach served on sourdough bread with an aioli spread.

Choice new york steak on a toasted french roll topped with grilled onions and mushrooms.

Fresh-grilled talapia served with risotto and french beans.

Filet of salmon served with Yukon gold mashed potatoes, french green beans and topped with a white wine lemon saffron sauce.

Fresh-grilled rainbow trout served over baby spinach dressed in balsamic vinaigrette, green beans, roasted potatoes, topped with a buttery lemon caper sauce.

Organic spring mix, balsamic vinaigrette dressing, cheery tomatoes, and polenta croutons.

Baby romaine hearts tossed in caesar dressing and topped with parmesan cheese.

Buffalo mozzarella, tomato slices, kalamata olives, bazil drizzled with balsamic vinaigrette.

Grilled asparagus served with extra virgin olive oil, parmesan cheese, and sun-dried tomatoes.

Sauteed tender pork belly, kimichi, tofu.

Fried calamari served with fresh lemon slices and homemade tarter sauce.

Dungeness crabcake served on fried polenta, topped with mango salsa.

New Zealand green-lipped mussel, with white wine tomato lemon broth.

Seared Japanese jumbo scallops topped with mango salsa.

Romaine hearts tossed in caesar dressing, parmesan chesse, with spicy ahi tuna.

Romaine tossed in caesar dressing, parmesan cheese, with sliced choice NY steak.

Filet of salmon, Yukon mashed potatoes, french green beans, topped with lemon saffron sauce.

Grilled yellowfin tuna served with risotto, sauteed spinach, and wasabi cream sauce.

Scallops, calamari, prawns, and mussels over linguine in a white whine lemon cream sauce.

Seared scallops and prawns over cheese tortellini in a tomato basil sauce.

Gnocchi pasta with grilled prawns in a tomato cream sauce.

Herb marinated center-cut pork chop with Yukon mashed potatoes and mixed vegetables.

Served with Yukon mashed potatoes and diced vegetables.

Rosemary marinated muscovy duck breast with sweet potatoes, french beans, and orange sauce.

Angus new york steak with mixed vegetables and Yukon mash potatoes.

Pan-roasted filet with potato au gratin, asparagus, dressed in a port wine tarragon sauce.