Restaurant Week 2018. March 2-11 - $29 per person

Prix- Fixe Dinner Menu

First Course
rote bete apfel salat - marinated red beets, apples and sprouts, yogurt dressing, grated horseradish sprinkles
uberbackener gruner spargel - fire roasted gratin of asparagus, german prosciutto + gruyere
Entree wild rostbraten - venison steak w/ first of the year asparagus, herbs + peashoot spatzle, orange vanilla pink peppercorn agro dolce + a natural reduction demi
seafood cioppino - traditional fisherman stew w/ dungeoness crab, scallops + rock cod, tomato leek + saffron broth, side of salted yukon gold potatoes + red pepper saffron aioli

Dessert chocolate ganache w/ raspberry glaze - rote grutze mit vanille sauce, berry compote w/ vanilla sauce + whipped cream

Tuesday- Friday Prix- Fixe Lunch Menu $15

First Course Arrancini Balls - bite-sized lemon, mascarpone + chive risotto balls

Entree Crab Louie Salad - mixed greens, local dungeness crab, hardboiled egg, cucumbers + radishes w/ louie dressing
House-made Brownie

Saturday & Sunday Prix- Fixe Lunch Menu + above option is available as well

Bennie of your choice
Apple Strudel
Check out our space for your next event
We provide gluten free, vegan, and vegetarian options