Food

This is the page description.

ACS_0089.jpg

Tapas

Small plates, in the traditional Spanish style

Escargot Gratin 6

Burgundy snails, baked in whipped garlic herb butter, topped with crisp cheese and panko crust

Meatball 5

Handmade beef and pork meatballs, stewed in french onion stock, served in blueberry sweet and sour sauce

Sea Scallop 7

Poppy seed crusted, pan seared, served on a bed of greens, with a dot of aioli and slice of lemon

Firecracker Cauliflower 6

Freshly trimmed cauliflower and small diced vegetables, sauteed in a spicy white wine and lime sauce

Saffron Shells 9

Manila clams and minced garlic, stewed in a white wine and saffron butter broth

Lettuce Wrap 5

Sliced chicken breast, simmered in teriyaki sauce, served in a green leaf lettuce cup with shredded carrots and sweet chili sauce

Crab Cake 11

Pacific red crab, minced garlic and onions, rolled in panko bread crumbs and pan seared, served with aioli

Pub Onion 6

Texas 1015 sweet onions, hollowed out and stuffed with sausage, braised in french onion demi, topped with toasted cheese

Poke, Mon' 13

Diced ahi tuna, tossed in Jamaican jerk spices, served on a bed of greens with a drizzle of teriyaki cream sauce

Baked Rigatoni 8

Rigatoni pasta, honeycombed in a bowl, covered with meaty bolognese sauce and cheese, and baked

Roasted Corn Cob Bites 4

Corn cob wagon wheels, tossed in clarified butter, Cajun spices and Parmesan cheese, then oven roasted until the cheese is crispy

Bruschetta 9

Diced tomatoes, roasted garlic, capers and basil, marinated in balsamic vinegar and olive oil, served with a toasted baguette

Tofu Fries 4

Sticks of tofu, rolled in corn starch and pan fried until crispy, served with sweet chili sauce

Mushrooms and Sausage 5

Crimini mushrooms and sausage, sauteed together with garlic, served with a red wine sauce made from the pan drippings

St Louis Ribs 5

Rubbed with our spice blend, slow baked for five and a half hours until they fall off the bone, served with golden BBQ sauce

Appetizers

Large plates, designed for sharing

Black and White Ahi 19

Yellowfin tuna, rubbed in spices and crusted with black and white sesame seeds, pan seared and served with wasabi, ginger, and ponzu

Grilled Calamari 13

Squid tubes and tentacles, sprinkled with Togarashi spice, then grilled, sliced, and served with aioli and citrus wedges

Baked Brie 16

Slices of brie cheese and honey, baked on a boule roll, and topped with slices of apple and pear and a berry compote

Artichoke Dip 12

Cream cheese and ricotta based artichoke dip with roasted garlic and herbs, served with sliced, toasted baguette

Edamame 8

Pan steamed to order, then tossed in your choice of Sweet and spicy sauce, Garlic lemon sauce, or Traditionally salted

The Mollusk 29

Variety of molluscan shellfish, sauteed and steamed in white wine garlic sauce, served with a sliced, toasted baguette

Types will vary with market availability and freshness

Salads

Harvey Davey 8

Our traditional house salad of mixed greens, feta cheese, mandarin oranges, pears, candied pecans, and huckleberry vinaigrette

Caesar 8

Fresh cut Roma Crunch lettuce, Parmesan cheese, black pepper caesar dressing, pepperoncino, lemon wedge, and croutons

Salade Niçoise 15

Sliced heirloom tomatoes, olives, and seared ahi tuna on a bed of greenleaf lettuce and mixed greens, with creamy lemon garlic dressing

Caprese 8

A triaditional Italian salad of sliced heirloom tomato, buratta cheese, and basil, topped with balsamic glaze and olive oil

A gratuity of 20% will be added to parties of 10 guests or more

Entrees

Served with chef's vegetables, and either potatoes or grains.

Types and styles vary, ask your server for the current varieties

Wagyu Sirloin 37

Snake River Farms in Southern Idaho raise their specialty beef in local farms across the Inland N.W. Their steaks are graded above

USDA Prime. Expect exceptional quality & tenderness.

Pan seared and finished in the oven, then topped with leeks and mushrooms sauteed in brown butter

Yard Bird 26

Chicken leg and thigh, rubbed with Creole spices and braised, then seared in a hot cast iron pan to order

Pork Chop 29

Seared in cast iron and finished in the oven, served with a pancetta marmalade and a bourbon maple demiglaze

Mojito Shrimp Scampi 29

Large black tiger prawns, marinated and baked in a zesty lime, mint and rum clarified butter sauce

Chicken Pappardelle Alfredo 25

Grilled chicken breast, sliced and served over ribbons of pappardelle pasta, tossed in creamy alfredo sauce

Chef's Seafood Selection Market Price

A selection of specialty seafood, chosen for quality and freshness

Ask your server for details, or trust the chef!

The FDA has found consuming raw or under cooked meat, eggs, or seafood may increase the risk of contracting food-borne illness