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Small Sweet Briny
Med Smooth
Med Cucumber
Med Briny
Med Briny
Marinated flank steak skewers with chipotle barbecue sauce and an herbed chimichurri sauce.
Ginger infused salmon with spinach and Yukon potato in crisp spring roll wrappers. Sweet chili sauce for dipping.
Calamari lightly fried in beer batter and tossed with tomatoes, herbs, and garlic. Served with lemon thyme aioli.
Gnocchi sautéed with fresh seasonal vegetables anda pesto cream sauce. Finished with tomatoes andParmesan.
Caramelized onions, thyme and apple cider beef broth. Baked with a crouton, Swiss and Parmesan cheeses.
Creamy lobster bisque accented with herbs, sherry, garnished with lobster meat, crème fraiche and chive oil.
New England style razor clam chowder with potatoes, corn, carrots, and herbs.
Organic seasonal greens, candied pecans, Feta cheese and apple cider vinaigrette.
Warm rosemary vinaigrette, red onions, bacon, diced eggs, feta cheese, grape tomatoes and organic baby spinach.
C.I.'s Caesar dressing with romaine, croutons and Parmesan or mixed greens with your choice of dressing.
Cedar plank roasted, basted with tangy tri-citrus butter served with roasted rosemary potatoes and fresh steamed broccolini.
Scampi with lemon grass-mascarpone risotto and steamed zucchini -or- Thai with coconut milk risotto and wok seared vegetables.
Fresh crispy fried cod in our famous amber ale beer batter, fresh-cut French fries, lemon caper tartar and apple cider coleslaw.
Pan seared Tilapia drizzled with blood orange glaze atop creamy saffron-mascarpone risotto & fresh vegetable salad.
Pan seared and placed atop roasted organic fingerling potatoes, Swiss chard, feta and currants with D'Anjou pear and pine-nut chutney.
Sesame seed crusted tuna atop wok-fired Asian vegetables tossed with rice noodles and finished with a vibrant miso broth.
Pan Seared sea bass rested atop gnocchi tossed with tomatoes, spinach and a tapenade butter topped with a prosciutto grape relish.
Creamy feta cheese and smoky pancetta stuffed, garlic roasted fingerling potatoes, spinach in tangy warm bacon dressing.
Spicy BBQ marinated & basted, Yukon gold mashed potatoes, herb chimichurri sauce and garlic green beans.
Fresh seafood sautéed with tequila and lime stuffed in crisp tortillas, shredded cabbage, Pico de Gallo and cilantro aioli.Q
Classically seasoned & fire-grilled. With shallot demi, garlic roasted fingerling potatoes and citrus-almond broccolini.
Black Forest ham, caramelized onions and provolone cheese with sweet-hot honey mustard on an airy foccacia round.
Crispy crab cakes, creamy caper mayo, tomatoes, garden greens and smoked gouda cheese on grilled garlic baguette.
Grilled fresh sweet Hawaiian pineapple, zesty marinated, Swiss, tomato, sweet yellow onions and honey Dijon on ciabatta bun.
Premium Black Forest ham, roasted turkey breast, Swiss and cheddar cheese, French toast battered, raspberry sauce.
Flamed broiled with garden greens, tomatoes, sweet onions, smoked cheddar and garlic mayo on a ciabatta roll.
Thin carved house-roasted beef, caramelized onions, on a fresh-baked hoagie with savory au jus dipping.
Rich feta cheese, crisp greens, spicy pepperoncini, fresh red bell pepper, black olive, cucumbers, creamy tarragon dressing.
House simmered beef brisket with melted Swiss, sauerkraut and horseradish spiked 1000 island on grilled marbled rye.
House smoked salmon sautéed with capers and fresh red onions, laid atop a creamy sour cream, dill & garlic sauce.
Fresh fin fish, bay shrimp and Manila clams sautéed with mushrooms, green beans and tomatoes in a garlic cream sauce.
Rich feta cheese, crisp greens, spicy pepperoncini, fresh red bell pepper, black olive, cucumbers, creamy tarragon dressing.
Sharp gorgonzola cheese, fresh mushrooms, crisp greens, red onions and a full flavored stone-ground mustard champagne vinaigrette.
Sweet King crab, grape tomatoes, fresh green beans, egg and black olives over crisp romaine. Served with creamy Louis Dressing.
Oregon Bay Shrimp, caramelized & chilled sweet onions, black olives, fresh green beans, egg and a creamy red wine dressing.
British Columbia
San Joaquin Valley, CA
South Pacific
Canada
Tahiti
Gulf of Mexico
Oregon Coast
Los Angeles, CA
Gnocchi sautéed with fresh seasonal vegetables and a pesto cream sauce. Finished with tomatoes and Parmesan.
Calamari lightly fried in beer batter and tossed with tomatoes, herbs, and garlic. Served with lemon thyme aioli.
Beef empanadas with feta, 1/2 shell oysters, 9 and herbed calamari with a mustard thyme aioli.
Manila Bay clams simmered with white wine, lemon, butter, garlic and fresh herbs. Served with grilled baguette bread.
N.Y. beef tips marinated in a Kalbi style teriyaki sauce seared with mushrooms and served with jasmine rice.
Chilled Bangladesh Tiger prawns served with cilantro cocktail sauce and lemon in an ice bowl.
Alaskan King crab meat with golden raisins, onions and peppers, served over organic greens with lemon herb aioli.
Grilled Kalbi marinated chicken skewers served with Asian slaw and a wasabi sour cream.
Cedar plank roasted, basted with tangy tri-citrus butter served with roasted rosemary potatoes and fresh steamed broccolini.
Scampi with lemon grass-mascarpone risotto and steamed zucchini -or- Thai with coconut milk risotto and wok seared vegetables.
Pan Seared rested atop gnocchi tossed with tomatoes, spinach and a tapenade butter topped with a prosciutto grape relish.
Jumbo scallops with a purple potato, smoked bacon & asparagus hash, cinnamon roasted acorn squash and rich maple-thyme cream.
Pan seared and placed atop roasted organic fingerling potatoes, Swiss chard, feta and currants with D'Anjou pear and pine-nut chutney.
Sesame seed crusted with wok-fired Asian vegetables & coconut sweet chili rice, spicy wasabi and tangy lemon sauces.
12 oz. Australian Lobster Tail or Alaskan King Crab with 1lb. or 2lb. offerings. Both with melted citrus-butter.
Pan seared Yellow Tail Jack drizzled with blood orange glaze atop creamy saffron-mascarpone risotto and fresh vegetable salad.
Bone-in shank, served atop garlic mashed potatoes, zesty huckleberry balsamic barbecue basted, and steamed seasonal vegetable .
Lingonberry glazed then hazelnut crusted, with herbed mashed potatoes, horseradish demi, and garlic green beans.
Orange balsamic glazed buffalo Ribeye with pomegranate-hazelnut polenta, and steamed seasonal vegetable.
Creamy feta cheese and smoky pancetta stuffed, garlic roasted fingerling potatoes, spinach in warm bacon dressing.
Savory Marsala wine cream sauce with grape tomatoes and ribboned zucchini, mashed Yukon potatoes and garlic green beans.
Oven Roasted, served with Portobello mushroom ravioli and topped with a spinach and Portobello mushroom cream sauce .
Fresh fin fish, bay shrimp and Manila clams sautéed with mushrooms, green beans and tomatoes in a garlic cream sauce.
Piled Bay Shrimp, caramelized sweet onions, black olives, fresh green beans, egg and a creamy red wine dressing.
Succulent King crab, fresh tomatoes & green beans, black olives and egg, crisp romaine lettuce, creamy Louis Dressing.
Tossed in vibrant pomegranate vinaigrette, rich Maytag blue cheese, fresh red onions and candied pecans, Balsamic gastrique.
British Columbia
San Joaquin Valley, CA
South Pacific
Canada
Australia
Green Bay, WI
Massachusetts
New Zealand
Honolulu
Caramelized onions, thyme and apple cider beef broth. Baked with a crouton, Swiss and Parmesan cheeses.
Creamy lobster bisque accented with herbs, sherry, garnished with lobster meat, crème fraiche and chive oil.
New England style razor clam chowder with potatoes, corn, carrots, and herbs.
Organic seasonal greens, candied pecans, Feta cheese and apple cider vinaigrette.
Warm rosemary vinaigrette, red onions, bacon, diced eggs, feta cheese, grape tomatoes and organic baby spinach.
C.I.'s Caesar dressing with romaine, croutons and Parmesan or mixed greens with your choice of dressing.
Small Sweet Briny
Med Smooth
Med Cucumber
Sweet & Spicy Chipotle BBQ, fresh herb chimichurri sauce, mashed Yukon potatoes and steamed seasonal vegetable.
Classically seasoned & fire-grilled. With shallot demi, garlic roasted fingerling potatoes and citrus-almond broccolini.
Argentine pepper crusted and grilled, with Yukon mashed potatoes, sweet red pepper coulis, chimichurri and steamed broccolini.
12 oz. steak, seasoned and classically broiled with rosemary demi, roasted fingerling potatoes, broccolini and grilled Portobello.
Pan seared and topped with King Crab meat, asparagus and rich béarnaise' sauce, with potato pancakes and steamed broccolini.
14 oz. steak traditionally broiled, with horseradish demi, garlic roasted fingerling potatoes and citrus-almond broccolini.
Center Cut Top Sirloin, fire grilled and topped with crispy pancetta and melting Bleu Cheese, Yukon mashed and broccolini.
Fork tender 8 oz. filet with roasted garlic demi-glaze, Yukon mashed potatoes and citrus-almond broccolini.
14 oz. black peppercorn rubbed, topped with shallot & brandy cream sauce, Yukon mashed potatoes and garlic green beans.