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Pan Seared Halibut, cous cous, grilled zucchini and squash, citrus butter, tomato relish

12 oz NY Strip with a rosemary demi served with mashed potatoes and green beans

Pinot Noir | Sokol Blosser Evolution |Willamette Valley | 2018 : Image result for evolution pinot noir wine review In the nose, this food friendly pinot noir expresses notes of chocolate covered cherries, rose petal, and a hint of baking spice. The mouthfeel is round and rich at first sip with some good tannins which soften with acidity in its long finish.

Blend | Sokol Blosser Evolution | Oregon | NV : A blend of eight different white wine grapes, this wine is fragrant in citrus flesh and rind tones. Spunky is the word that best characterizes the crisp, fresh mix of tree and citrus fruits, notably peaches and lemons. It’s a lovely mix, polished and ready for a wide variety of vegetarian and light seafood dishes.

Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content and a firm, meaty texture. The flesh color can vary from white and ivory to pink and orange. Color variation does not indicate quality, and all swordfish turns beige after cooking.Swordfish steaks have a whorling pattern and shouldn’t be confused with the mako shark’s more circular meat pattern.

Mahi-mahi resembles the swordfish the most. It is a firm-fleshed fish suitable for marinating and grilling. When it comes to the taste, mahi-mahi has a milder flavor than the swordfish. On the other hand, mahi-mahi will provide a bit stronger taste than mild white fish such as cod

Chilean seabass is a white and flaky fish that tastes similar to cod. When it is properly cooked, it should have a smooth and buttery feel and taste. It can be cooked in almost any way imaginable and the spice options for it are endless.

This lean fish has a mild, sweet tasting white flesh, similar to tilapia. It's thicker and firmer than cod. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon juice and basil.

The flavor of Atlantic salmon is milder than that of the wild salmon species. The meat is moderately firm and oily, though not as fatty as that of the wild chinook, or king, salmon.The flesh color varies, depending on the amount of pigment in the feed, but generally Atlantics’ meat is a rich orange or pinkish-orange color. The fatty meat appears almost marbled when raw. Atlantic salmon retains its color when cooked and has a large, moist flake.

The Atlantic Scallop, a bivalve mollusk, is harvested for the muscle that holds its two shells together. Stretching from Maine to North Carolina, commercially valuable scallop beds are usually found at depths between 60 and 360 feet.

Shrimp are swimming crustaceans with long narrow muscular abdomens and long antennae. Unlike crabs and lobsters, shrimp have well developed pleopods (swimmerets) and slender walking legs; they are more adapted for swimming than walking. Historically, it was the distinction between walking and swimming that formed the primary taxonomic division into the former suborders Natantia and Reptantia. Members of the Natantia (shrimp in the broader sense) were adapted for swimming while the Reptantia (crabs, lobsters, etc.) were adapted for crawling or walking. Some other groups also have common names that include the word "shrimp"; any small swimming crustacean resembling a shrimp tends to be called one.

Specialty Side

Specialty Side

Specialty Side

jalapeno peppers, honey butter

capers, dill everything spice, pita

bread & butter pickles, pita

pepper chutney, pimento cheese

lemon-basil aioli

chipotle pepper aioli

mild green Tabasco™ cream sauce

½ pound East Coast shrimp, old bay seasoning, cocktail sauce

cocktail, horseradish, lemon, crackers

Pickled carrots, green onion, ponzu & wasabi aioli

Two 5oz patties, Tillamook cheddar, bacon, bacon onion jam, lettuce, tomato, sesame roll, fries

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