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See our Dinner menu below or click Here to download this menu in PDF format.
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D I N N E R ____________________ STARTERS & SALADS
Totten inlet mussels steamed in white wine, leeks and bacon with garlic toast $13.50
Select Pacific oysters on the half shell with carrot-habanero granité $16.50
Salad of marinated artichokes, quinoa tabbouleh, Moroccan spiced yams, almonds and a tabil vinaigrette $12.50
Higgins charcuterie plate with house-made pickles $13.75
Spinach salad with pickled red onions, carrots, sesame seeds and a tahini vinaigrette $12.50
Baked Virginica oysters with nettle pesto, parmesan cheese and garlic breadcrumbs $15.50
Salad of gathered spring greens, toasted hazelnuts and herb vinaigrette $7.25 with blue cheese add $2.00
Soup of the day $7.00
There will be an 18% gratuity added to parties of six or more.
_______________ MAIN COURSES
Served Daily 5:00 – 10:30 p.m.
Orecchiette pasta with rapini, feta cheese, sun-dried tomato and celeriac $19.50
Citrus-crusted Alaskan halibut with couscous, roasted cauliflower, and a saffron-ginger beurre blanc $28.50
Tuscan “whole pig” plate - fennel sausage, braised belly, ribs & crepinette with black kale and cranberry bean stew $27.50
Caldo verde of halibut, mussels, clams, chorizo, greens, and fingerling potatoes $29.50
Magret & confit of Liberty duck with rhubarb compote, braised greens and flint corn polenta cakes $36.50
Buckwheat crepes with artichoke, shiitake mushrooms, potatoes and a tofu cream sauce $21.50
Risotto of hazelnut smoked Sockeye salmon, leeks and chèvre cheese with a horseradish-scallion vinaigrette $19.50
There will be an 18% gratuity added to parties of six or more. |