SOUP AND SALAD

(As always, protein of your choice may be added to or substituted on any salad for $4.)

315 House Salad – A local favorite, organic spring mix tossed in house-made huckleberry poppy seed vinaigrette, with mandarin oranges, dried craisins, candied pecans, feta cheese crumbles and sliced pears.     7

Caesar Salad – Crisp romaine lettuce tossed with shredded parmesan and croutons with our garlicky Caesar dressing and finished with a slice of lemon and pepperoncini pepper.     7

Tuscan Salad – Romaine lettuce tossed in our Tuscan dressing with kalamata olives, cucumbers, tomatoes, and feta cheese.     7

Cobb Salad – Spring mix tossed with our creamy bleu cheese dressing with sliced Roma tomatoes, avocado, hard boiled egg, crisp bacon crumbles and crumbled gorgonzola cheese.     9

Soup du Jour – A creation of our Chef’s whim.     7

French Onion – Traditional French onion soup from house made beef stock, with baked crostini and sliced gruyere cheese.     9

Cioppino – A seafood stew developed by Portuguese and Italian fishermen in San Francisco in the late 1800’s; ours has clams, mussels, shrimp, scallops and sockeye salmon in a hearty tomato broth with onions and peppers.  We serve ours with Romesco sauce, shaved parmesan and toasted garlic bread.     16

TAPAS AND SPECIALTIES

                                                                   SPECIALTIES:

European Plateau de Fromage – A selection of five distinct European cheeses accompanied by sliced pears, candied pecans and parsley.     9

Fruit and Cheese Plate – Seasonal fruits, domestic cheeses, our smoky sun-dried tomato cream cheese and candied pecans served with toasted baguette.     12

Pan Seared Ahi – Our most popular Tapa, an eight ounce Ahi tuna steak encrusted with tri-color sesame seeds and our Cajun rub, pan seared then served with wasabi aioli, wasabi soy dipping sauce, and pickled ginger.     13

315 Albóndigas – Homemade Italian sausage and ground beef meatballs simmered in our huckleberry sweet and sour sauce then topped with sliced scallions.     7

Chilean Crab Cakes – Cilantro infused cakes of Chilean crab meat pan fried and served over our pistachio pesto sauce then finished with refreshing mango and cucumber pico de gallo.     13

Coconut Lime Shrimp – A fresh twist on an old favorite, shrimp sautéed in butter and garlic, lime juice, toasted coconut shavings and coconut milk then reduced with a touch of yellow curry.     11

Stuffed Portabella Mushroom – A large portabella mushroom stuffed with spinach or Italian sausage and mozzarella, ricotta, and parmesan cheeses, then topped with marinara sauce and green onions.     10

TAPAS

Jack Daniels Clams – Over one pound of fresh Manilla clams steamed in Jack Daniels whiskey with fresh organic tarragon and diced tomatoes.  Toasted garlic baguette accompanies this dish.     14

Salmon Croquettes – Delicious cakes of salmon, capers, herbs and spices breaded with panko and parsley then fried golden brown.  Lemon parsley and Chipotle aioli finish this plate.     11

Lettuce Wrap – Teriyaki glazed chicken strips or Small Planet tofu over crispy mai-fun noodles with butter lettuce, shredded carrots, red cabbage, and green onions served with three dipping sauces.     11

Mediterraneo Piatto – Sun-dried tomato tapenade, Chef’s hummus, and Greek Tzasiki with seasonal veggies and toasted pita triangles for dipping.     12

Shrimp Scampi – Red onions, cherry tomatoes, fresh organic thyme, and Tiger Prawns sautéed with butter, garlic, lemon then tossed with linguini and feta cheese.     12

Artichoke Florentine Dip – Perfect for two, marinated artichoke hearts chopped with baby spinach and a three cheese blend with sliced baguette topped with melted Italian cheeses.     8

Szechwan Edamame – Young soy beans in the shell, steamed in water with sea salt, then tossed in sweet chili sauce and tri color sesame seeds.     6

Beef Tenderloin Skewers – Marinated beef tenderloin skewers served with our pineapple teriyaki and sweet chili dipping sauces.     9

Chicken Pot Pie Tartlets – House made chicken pot pies baked until golden and served alongside our sweet potato puree.     9

Tzasiki – Greek yogurt, cucumber, mint, lemon, and garlic combine to make our refreshing Tzasiki.  We serve this with toasted pita triangles and feta crumbles.     7

Bruschetta – Chef Derek’s favorite tapa; A toasted garlic baguette with herbed chevré spread, halved and assembled with our delicious tomato and roasted garlic bruschetta.     8

Stuffed Mussels – New Zealand green lip mussels on the half shell stuffed and baked with our artichoke Florentine dip, a nice tapa to enjoy with a glass of chardonnay.     9

BBQ Pork Plate – Chef Brandon’s pork tenderloin marinated in honey-ginger hoisin and brown sugar, served skewered with a side of delicious pineapple teriyaki sauce and sesame seeds.     9

Onion and Pear Tarts – Caramelized onions and pears with brown sugar and fresh herbs fill delicate tart shells baked with gorgonzola and shaved Asiago cheeses.     9

Shredded Pork Enchilada – Seasoned shredded pork rolled in yellow corn tortillas, covered in our 315 Verde sauce and pepper jack cheese then finished with sour cream, diced tomatoes and green onions.     9

Parsnip and Sweet Potato Cakes – Sweet potatoes, parsnips and carrots seasoned and mashed into cakes, then fried crispy golden brown, accompanied by a roasted red pepper cream.     8

Dolmadakia – Available with ground lamb or vegetarian, this delicious tapa originates in the Middle East.  Grape leaves stuffed with basmati rice, seasonal veggies and pine nuts.  Served with our dill-feta yogurt dip, our dolma’s are sautéed in olive oil and served warm.     10

Papas Arrugadas – A favorite of the Canary Islands, this dish consists of boiled tiny new potatoes slightly roasted and served with a spicy Mojo sauce, great for a couple as a prelude to dinner.     6 

Butternut Brie Empanadas – Butternut squash, brie cheese, honey and fresh organic sage baked in a slightly sweet puffed dough.     7 

Ravioli – Cheese raviolis sautéed in brown butter with garlic, fresh thyme and deglazed with a sweet Cream Sherry.  The ravioli is presented with creamy feta-pesto and house-made marinara.     8

315 Jambalaya Timbale – Our salute to the Cajun south, our Jambalaya has shrimp, Andouille sausage, and minced chicken breast simmered in spicy tomato rice with Cajun trinity, served over portabella mushrooms sautéed in butter and spices.     12 

ENTREES

De la Mer (Of the Sea)

Bristol Bay Salmon –Baked on a cedar board with lemon and spices then finished with our lemon-dill beurre blanc, this high quality sockeye salmon is caught by Randy Houghton of “White Cane Salmon”.     22

Tilapia Veracruz – Lime seasoned Tilapia fillet pan roasted in a mildly spicy tomato sauce with various olives, Roma tomatoes, fine diced sweet peppers and fresh herbs.     18

Gingered Ahi  – Coriander, poppyseed and fennel encrusted Ahi steak lightly pan seared then sauced with our orange-ginger glaze, finished with crispy rice noodles, sesame seeds, and green onions.     21

Sur les Terres (Of the Land)

Shitake Mushroom Filet Mignon – Choice beef tenderloin carefully trimmed and seasoned with our special green tea spice, then pan roasted and finished with a gingered shitake mushroom cream sauce.     26

10 oz. Teriyaki Rib eye – Rib eye steak marinated in our pineapple teriyaki sauce and pan grilled to desired temperature, topped with fresh pineapple and sesame seeds.     23

Santa Fe Chicken Roulade – A Tenderized chicken breast is layered with a chipotle cheese spread, thinly sliced prosciutto, green chilis and sweet corn, then rolled and baked.  We serve this with a creamy Romesco sauce and chopped cilantro.     17

Avec Nouilles (With noodle)

Coconut Prawn Fettuccini – Tiger prawns sautéed in butter, garlic, red peppers, and red onions then deglazed with coconut rum and lime juice.  The shrimp is then tossed with fettuccine noodles, curried-coconut milk and chopped cilantro.     17

Balsamic Portabella Penne – Sliced and sautéed portabella mushrooms, red onions, garlic and cherry tomatoes tossed with penne in a creamy balsamic-basil sauce.     16

Ravioli Florentine – Cheese stuffed ravioli sautéed with red onions, baby spinach, garlic and butter then tossed in your choice of sauce:  Creamy pistachio pesto, house-made marinara, or a smoked Gouda Mornay.     18

18% Gratuity will be applied to parties of eight or more

Consuming raw or undercooked meats, seafood, poultry or eggs may increase your risk of food borne illness

DESSERTS

Cherries Jubilee - vanilla ice cream topped with sautéed dark cherries, cherry liquor, and Bacardi 151.         Served flambé style at table side  10

Huckleberry Cheesecake 6

Chocolate Decadence Cake  8

Lemon Curd Tart with Cream and Fruit 6

Sticky Pudding with caramel and whipped cream 6

Crème Brulee with Dark Chocolate and Ginger Shards  8

Pecan Praline Cake  6