DINNER

with Saffron, Cream and Potatoes

with Avocado, Lemon and Roasted Bermuda Onions - served raw

with Cucumbers, Ruby Flying Fish Roe and Crispy Taro Chips in a Thai Vinaigrette - served raw

with Roasted Peppers and Peppercress in a Roasted Onion Vinaigrette

with Chorizo, Arugula Salad, Lemon Zest and Aged Balsamic Vinegar (Add a Cod Cake $7.25)

with Sherry-Shallot Vinaigrette and Pear Tomatoes

with Sundried Tomato Oil (Add a Crab Cake $6.50)

with Lemon Aïoli

Served with Jícama-Jalapeño-Pineapple Slaw and Dijon Mustard Sauce

with Warm Buckwheat Blinis and Crème Fraîche | Price per ounce

with Warm Buckwheat Blinis and Crème Fraîche | Price per ounce

with a Falafel Crust, Cucumbers and Tomatoes in a Lemon Coriander Vinaigrette

with Wok Seared Vegetables

with Wild Mushroom Ravioli, Roasted Hen of the Wood Mushrooms and Creamed Spinach in a Truffle Mushroom Sauce

with a Sesame-Cucumber Salad, Sautéed Bok Choy, Roasted Scallions and Shiitake Mushrooms in a Sesame Vinaigrette

with Dungeness Crabmeat Risotto and Sugar Snap Peas in a Tomato Shellfish Emulsion

with Poached Cod, Shrimp, Mussels, Clams and Scallops in a Garlic Saffron Tomato Broth

with a Korean Kimchi and Steamed String Beans in a Wasabi-Miso Sauce

A Big Plate of Little Tastes