Weekly Dinner Specials

Eight Pacific oysters oven baked with garlic butter and Gorgonzola cheese.

A dozen Pacific oysters lightly dredged in seasoned flour then pan fried with butter and lemon. Served with Tartar and Cocktail sauce

Morsels of Ahi tuna and Mahi Mahi sautéed with fresh ginger, assorted peppers, asparagus, sweet onions, broccoli, celery and carrots. Finished with a Korean Gochujang chili sauce and served over Jasmine rice.

A bottom round roast of beef slow cooked with carrots, potatoes, onions and bay leaves then shredded and served over mashed potatoes with a rich gravy.

Strips of chicken sautéed with local blackberries then deglazed with Chambord and heavy cream.  Served with Fettuccine pasta

A 12 oz cut of Angus beef basted with ramps and olive oil then char broiled to taste and smothered with a mixture of ramps, potatoes and sweet onions