Appetizers

BOB’S BLEND #2 for crab cakes
CREAMY GOAT CHEESE POLENTA
CUCUMBER ICE
FIGS, ROASTED with MANCHEGO CHEESE
FRIED JAPANESE EGGPLANT
GARLIC RUBBED BRUSCHETTA
LIME SALT
MEDITERRANEAN CHICKEN

OREGON BABY SHRIMP in chive oil
OYSTERS ROCKEFELLER
PISTACHIO STUFFED FIGS
RISOTTO, BUTTERNUT SQUASH & SAGE CREAM
SALAD TERRINE OF AVOCADO, CUCUMBER AND MANGO with or without Dungeness crab
SMOKY BRAISED PORK BELLY
SPICY MELON GAZPACHO
TOASTED HAZELNUT AHI TUNA with WASABI AIOLI
WILD MUSHROOM STRUDEL
YAM AND MICRO BEET SALAD (w.leroux)