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Daily Specials

Dinner – January 20th, 2018

Starters

wild salmon chowder

with bacon

Curried Winter Squash Soup

a puréed soup made with acorn squash, carrots, onion,
garlic, curry spices & coconut milk, garnished with toasted almonds & raisins
(vegan & gluten-free)
cup 4.95 // bowl 7.95

Roasted Beet, Toasted Walnut & Fresh Goat Cheese Salad

with mesclun greens tossed in a balsamic vinaigrette
9.95

Entrees

“Macaroni & Cheese” du Jour

fresh egg fettucine with smoked wild salmon,
whipped cream cheese, caramelized onions, capers & dill
16.95

Shiitake Mushroom-Crusted Red Snapper

served over sautéed spinach with pine nuts & bacon,
white bean purée & a chianti vinegar reduction
18.95

Desserts

coconut cream pie

in a macadamia nut cookie crust, topped with whipped cream,
served with caramel & white chocolate sauce
7.95

Chocolate Bread Pudding

served warm, with white & dark chocolate sauces
7.95

Lemon Cheesecake

a creamy cheesecake topped with lemon curd & whipped cream,
in a graham cracker crust, served with berry sauce
7.95

Local Apple Crisp

fresh fruit baked with a nut crumb topping,
served warm with vanilla ice cream
8.95

House-Made Blueberry & Pear Sorbets

6.95

Mom Dessert

Crème Caramel

a rich, creamy egg custard baked with caramel
7.95

Try a Porter Float!

Royale Brewing Garrison Porter & a scoop of
Tillamook vanilla bean ice cream
7.95