Turntable Restaurant

baked with sweet butter and loaded with garlic

seasoned with fresh herbs and drizzled with first press olive oil

steamed with garlic and chardonnay, served with parmesan bread sticks

filled with smoked salmon and chives, topped with caviar and spiced sour cream

with black eyed pea salsa and spiced sour cream

tender tubes and tentacles lightly dusted and quick-fried, served on smoked tomato sauce with rouille

new orleans classic with okra and file loaded with dungeness crab and all the goodies

with sonoma valley goat cheese, roasted grapes and candied walnuts with herb vinaigrette

crisp focaccia croutons, shredded parmesan and white anchovies

hand crafted bread by fremont's famous essential baking company is shredded and tossed with heirloom tomatoes, reggiano parmagiano, kalamata olives, shaved red onions and fennel, first-press olive oil and fig infused balsamic vinegar

dungeness crab and bay shrimp mixed with dijon scented remoulade, served on a fanned avocado over field greens with tomatoes and a hard-boiled egg

vine-ripened and heirloom tomatoes with marinated fresh mozzarella, basil, roast cippoline onions and golden beets, drizzled with tuscan olive oil and sherry vinaigrette

layers of masa corn cakes, tomatoes, apple-smoked bacon, avocado and field greens, tossed with chili-lime salsa

tender beef marinated in our southwest spice rub, char-brolled and served medium rare, this steak is sliced and served open faced on a baguette toasted with garlic butter, topped with smothered walla walla sweet onions and served with sliced tomatoes

gobs of noodles loaded with cheese topped with herbed bread crumbs and served with a green salad

stuffed with house-smoked chicken, spinach, ricotta and our four cheese blend

with marinara sauce, four-cheese blend and piles of pepperoni

with herb and garlic infused olive oil, fresh mozzarella, sliced tomatoes and chiffonade basil like grandma used to make back in the old neighborhood in brooklyn

our version of this fisherman's wharf classic, mussels, shrimp, calamari and fish in a saffron infused tomato lobster broth, and seasoned croutons

first stuffed with spinach, ricotta and mozzarella, then tossed in a light tomato sauce with white wine, roasted garlic and basil

a stack of portabellos, tofu, 24-hour tomatoes and crispy onions, served with smoked tomato sauce and garnished with basil oil

grilled cheese grits with hominy, stacked on braised greens and accompanied by succotash our way-lima beans, fresh corn, green and red peppers

alaskan cod dipped in beer batter, rolled in bread crumbs and deep fried, served with julienne fries and seattle slaw, sandwiches served with pickles and julienne fries

juicy heirloom tomatoes with melted fontina cheese, balsamic roasted red onions, chiffonade basil and arugula on a baguette drizzled with first press olive oil

in house roasted turkey dipped in our spicy au jus and served in a baguette with melted provolone cheese

with roast beef, cheddar, horseradish-mayo, frizzled onions, and a side of barbeque sauce for dippin

focaccia, garlic-herb cheese spread, tomato, lettuce, bacon and dijon mayo

roast pork simmered in barbecue sauce, and served on a bun with some more sauce for dippin

1/2 lb ground chuck, char-broiled, topped with red burger relish, tomato slices, shredded lettuce and melted aged vermont white cheddar

pepsi, diet pepsi, 7-up, mt dew, dr pepper, root beer, orange soda

regular, raspberry

flat sparkling

orange juice, cranberry juice, pineapple juice, tomato juice

coffee

espresso

capp/latte

mocha

ginger ale, orange cream, vanilla cream, classic grape

oven-roasted walla walla sweet onions, marinated artichoke hearts, olive roasted, garlic tapenade, and our four cheese blend

served over creole spiced red bean and green tomato salsa, then topped with red onion marmalade

thinly pounded free-range chicken breast, dusted with morel scented flour and pan seared. Served with a sherry, mushroom cream sauce and mashed potatoes