friday and saturday night dinner features
blue plates $14
served until 4pm
MONDAY
Chefs Choice
TUESDAY
Chef's choice
WEDNESDAY
Chefs Choice
THURSDAY
Chefs Choice
FRIDAY
Chefs Choice
Starters
HALIBUT CEVICHE ~ $15
Fresh local halibut marinated in lime juice with avocado, hand peeled shrimp and house corn chips. 15
HEIRLOOM TOMATO SALAD ~ $16
Sun Wing farms heirloom tomatoes, marinated boconcini cheese, balsamic reduction, reserve olive oil and fresh basil. 16
GRAVLAX ~ $13
House cured Sockeye salmon with dill caper creme fraiche, crostinis and baby arugula. 13
Mains
HALIBUT ~ $32
Skillet seared on roasted beet risotto with grilled lime, house soffritto sauce and seasonal vegetables. 32
CHINOOK SALMON ~ $29
Pan seared with roasted spring potatoes, Bonn farms baby beets, and dill compound butter. 29
YELLOW EYE SNAPPER ~ $28
Blackened and served with fresh pineapple and mango salsa, whipped potatoes and seasonal vegetables. 28
Desserts
Ganache Custard 9 ~ $9
Bailey's Creme Brulee 9 ~ $9
Cocktails
Pescatores Mary
Frozen vodka, tomato juice, fresh grated horseradish, pickled asparagus.
Pescatores Caeser
Frozen vodka, Clamato and our own blend of fresh grated horseradish, worchestershire, spices and pickled asparagus
