[Menus
(These are sample menus only and the menu items and prices may vary)
DINNER MENU
Dinner MenuSTARTERS & SALADS
- Totten inlet mussels steamed in white wine, leeks and bacon with garlic toast $ 13.50
- Select Pacific oysters on the half shell with carrot-habanero granité $ 16.50
- Salad of marinated artichokes, quinoa tabbouleh, Moroccan spiced yams, and almonds $ 12.50
- Served with a tabil vinaigrette
- Higgins charcuterie plate with house-made pickles $ 13.75
- Spinach salad with pickled red onions, carrots, sesame seeds $ 12.50
- Served with a tahini vinaigrette
- Baked Virginica oysters with nettle pesto, parmesan cheese and garlic breadcrumbs $ 15.50
- Salad of gathered spring greens, toasted hazelnuts and herb vinaigrette $ 7.25
- With blue cheese add $2.00
- Soup of the Day $ 7.00
MAIN COURSES
- Orecchiette pasta with rapini, feta cheese, sun-dried tomato and celeriac $ 19.50
- Citrus-crusted Alaskan halibut with couscous, roasted cauliflower, and a saffron-ginger beurre blanc $ 28.50
- Tuscan “whole pig” plate - fennel sausage, braised belly, ribs & crepinette $ 27.50
- Served with black kale and cranberry bean stew
- Caldo verde of halibut, mussels, clams, chorizo, greens, and fingerling potatoes $ 29.50
- Magret & confit of Liberty duck with rhubarb compote, braised greens and flint corn polenta cakes $ 36.50
- Buckwheat crepes with artichoke, shiitake mushrooms, potatoes and a tofu cream sauce $ 21.50
- Risotto of hazelnut smoked Sockeye salmon, leeks and chèvre cheese $ 19.50
- Served with a horseradish-scallion vinaigrette