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Throughout the year we strive to provide the best market driven ingredients we can. That means you will NOT see all these dishes on the menu tonight. Think of this as a tease for your viewing pleasure (sometimes the presentation may even change). We are proud of what we serve.

To see what IS on the menu, click the VIEW MENU button on our home page after about 4pm on days we are open.

The general price range (subject to change) for appetizers is $9.50 to $19.50. Also check out our entrees and desserts.

Anchovies Tempura (Kibinago)
with Garlic Aioli & Truffle Salt

Truffle Ravioli with Mushroom Duxelle
& Black Truffle Cream Sauce

Steamed Clams
in Sake Broth

Asparagus Salad with Toasted Pecans,
Tomato & Tarragon Dressing

Grilled Baby Artichokes
with Parmesan Cheese & Arugula Salad

Beets Thinly Sliced
with Basque Cheese

Warm Yellowtail Carpaccio with
fresh ginger slivers & olive oil dressing

Cauliflower Soup
served chilled

House-smoked Chicken Salad
with Belgian Endive, Arugula & Walnuts

Crab Cakes
with Whole Grain Mustard Sauce

Dungeness Crab Salad
w/ Julienne Cucumber and Ginger Dressing

Alaskan King Crab Charbroiled
with Garlic Paprika Mayonnaise

Thinly Sliced Sonoma Duck Breast
Mirin Marinated, Yuzukosho Cream

Duck Confit
with mixed greens

Barron Point Oysters on the Half-shell
with Salsa Fresca

Fanny Bay Oysters on the Half-shell
with Saffron Mignonette

Oysters Panfried with Salmon Roe Caviar
and Curry Champagne Sauce


Prosciutto Salad with Belgian Endive,
Arugula & Parmesan Cheese

Chinese Ravioli filled with Shrimp Mousse
& served with Shiitake Mushroom Sauce

Grilled Romaine with Anchovies
Parmesan Cheese & Caesar Dressing

Romaine Salad with Pinenuts
Tomato & Roquefort Cheese Dressing

Seafood Salad w/ Lobster, Scallops, Shrimp & Octopus with Tarragon Citrus Dressing


Crispy Salmon Tartare Tacos
with Cucumber, Avocado and Mustard Aioli

Smoked Scallops
on Potato Puree with Caviar

Squash Blossoms Tempura
stuffed with 3 cheeses

Squash Blossoms Tempura with
Shrimp Mousse & Herb Butter Dipping Sauce

with Shiitake Mushrooms and Pearl Onions

Yellowfin Tuna Tartare
with Pinenuts & Toasted Crisps

Grilled Kumata Tomato
with Burrata Cheese & Pink Hawaiian Sea Salt

Warm Yellowtail Carpaccio with
fresh ginger slivers & olive oil dressing