The Oyster Bar

Four fresh northwest oysters with pancetta, heirloom tomatoes, chives, creamed spinach and herbed bread crumbs

Dungeness & jonah crab cakes with mango chutney and curried aioli

Savory herb crust, sauteed local mushrooms, leeks, roasted garlic, whipped goat cheese and basil oil

Local mussels steamed with grape tomatoes, leeks, white wine and pistou

Caper powder, minced shallots, radish sprouts, horseradish goat cheese, crostini

Mixed baby greens with toasted walnuts, bleu cheese, red onions, gala apples and red grapes, dressed with maple cider vinaigrette

Marinated local beets, baby spinach, chevre, toasted pumpkin seeds, red onions, honey lemon dressing

Dungeness crab meat, Prawns, avocado, red onions, papaya, hard boiled egg, baby greens, feta cheese, serrano chili and peanut oil dressing

Roasted squash, calvados and apples with local chanterelles, Hazelnut pesto and fresh thyme

In house smoked idaho trout, boar bacon, yukon gold potatoes, yellow corn, fresh thyme and a parmesan herb dumpling

grilled and served with a sorrel puree, fresh raspberries, seared piopinno mushrooms, and toasted pine nuts

Maine lobster tail (5-6 oz.) butter poached and grilled, yuzu honey butter and gremolata garni

Two dungeness crab, jonah crab, celery and onion cakes served with mango chutney and curried aioli

Pan seared with a macadamia nut crust, mango lime curry glaze

Fried golden crispy with a light parmesan breadcrumb crust, creamy sour apple aioli

Mussels, clams, prawns, scallops and fish simmered in a coconut, curry and lime broth, shitake mushrooms and snap peas

Herb grilled trout with mushroom ragout, fresh chives and a lemon shallot pan sauce

Grilled with red peppers and onions, passion fruit chili reduction and a warm quinoa salad

From california's central coast, tender and rich, flash seared with lemon chardonnay truffle butter

Northwest sourced, grilled 8 oz cut, fresh horseradish crust, smoked onion bordelaise and crispy leeks

Northwest sourced, sage seared with crispy pancetta, roasted sweet garlic and a Madeira demi-glace, 4 oz petite

Firm, briny, sweet medium finish

Firm meat, mild brininess with cucumber finish

Smooth textured meat, mild brininess, kiwi-like finish

Clean and firm with a mild, briny, almost fruity taste

Full meat, crisp brininess, clean flavor

Plump meat, sweet and briny

Small and dense with a light clean taste of cucumber and salt

Plump, meaty, flavorful with melon rind finish

Plump and buttery, not salty

Creamy, medium brininess, sweet flavor

Delicate meat, mild brininess, sweet flavor

Plump, tender meat, low brininess, sweet, murky finish

Petite with mild brininess, sweet with a honeydew finish

Plump, buttery meat, sweet flavor bright brininess

Full clean and sweet meat, med. briny, watermelon finish

Delicate meat, mild brininess, sweet flavor

Plump, tender meat, low brininess, sweet murky finish

Fat and meaty, flavorfull with a melon-rind finish

Salty with a cucumber finish

Full and crisp, not too salty

Clean and firm with a mild, briny almost fruity taste

Sweet and plump meat, light brininess

Full-flavored, sweet, melon finish

Full and crisp, not too salty

Smooth textured meat, mild brininess, kiwi-like finish

Plump, creamy meat, med. brininess, seaweed taste

Plump, creamy white meat, mild, sweet, a bit briny

Firm with lettuce-like flavor, clean aftertaste

Asparagus, roasted garlic, snap peas, toasted pecans, oyster mushrooms, local morels, goat cheese cream

Rich dark chocolate truffle cake, whipped cream, raspberry coulis

Refreshing and zesty with macadamia nut crust, whipped cream, candied zest

Fresh mixed berries over vanilla pavlova, port syrup, whipped cream

Creamy cheesecake with a gingersnap crust, strawberry rhubarb puree and cinnamon whipped cream

Vanilla sugar crust, blueberry sugar cookie

Chef Gordo's refreshing trio of flavors, naturally fat free