Thursday, April 19th | Friday, April 20th | Sunday, April 21st

:: starters ::
 spring tomato salad  6
fresh mozzarella, artichoke heart, pickled onion, arugula, lemon, chive, golden beets, olive oil,
black sea salt

 
golden beet salad  6
arugula, balsamic, honey, chevre, candied walnuts
 
:: entrées ::
 seafood paella  22
halibut, tilapia, dungeness crab section, roasted tomato broth, saffron rice, peas
 
 bone in ribeye steak  38
whipped yukon potatoes, roasted asparagus, compound butter