Maine lobster and sherry cream.

Swiss, Gruyere and focaccia crouton.

Fennel, bacon and green goddess dressing.

Cauliflower puree and cremini mushrooms.

House slaw and maytag blue cheese.

Horseradish cream and Au Jus 12 oz. traditional cut or 16 oz. king cut.

Sauteed in rich brown sauce portobello's and Marsala.

2 char grilled double rack lamb chops served with a minted mostarda and roasted pepper salad.

Lump crab and champagne chervil butter.

Tobacco onions, chipotle aioli and tillamook cheddar.

7 oz. filet with heirloom tomatoes, capers and sliced garlic.

Tenderloin and buttered egg noodles.

Sour cherry compote and glazed honey sage jus.

Cremini mushroom risotto and light sweet chili mustard sauce.

Field greens, garden vegetables and balsamic vinaigrette.

Romaine, Parmesan and focaccia crouton.

Romaine tossed with crumble blue, candy toasted walnuts, dried cherries and white balsamic vinaigrette.

Chilled shrimp, cured salmon, lobster and lump crab meat, seasonal mixed greens and Meyer lemon vinaigrette.

Classic specialty sauces Bearnaise, peppercorn or farradday's signature steak sauce.

Classic specialty sauces Bearnaise, peppercorn or Farradday's signature steak sauce.

Cold water lobster tail, spinach and Meyer lemon butter sauce.

1 or 2 tails oven roasted, steamed or grilled, melted butter and lemon.

House cured salmon Myron's bagel points tomato caper red onion schmear.

4 Chilled shrimp and cocktail sauce.