SPECIALTIES
SABLEFISH
Marinated with miso, sake and mirin. Oven baked with toasted sesame seeds 39
RED THAI SEAFOOD BOWL
A seafood bouillabaisse combining halibut, scallops, mussels, prawns in a red Thai coconut broth. 36
LING COD
Pecan crusted, soy ginger maple glaze spaghetti squash, sautéed four bean medley 33
WILD SALMON
Light Cajun, fresh tomato and garlic,
Pacific shrimp, seasonal vegetables 32
Striped Bass
Whole fish, crispy skin, lemon butter caper, 38
SURF
SEAFOOD LINGUINE
Mussels, seared scallops & prawns
with arugula, white wine, olive oil
& heirloom tomatoes 28
TURF
RACK OF LAMB
Oven Roasted New Zealand lamb.
Herb crusted rosemary
red wine demi-glace 42
SCHNITZEL RICHMOND
Breaded pork topped with crab, shrimp and sauce béarnaise 30
Schnitzel without seafood. 22
FREE RANGE DUCK
Oven baked with herbs and demi in a
cherry port reduction 33
ROASTED CHICKEN
Spinach, mushroom cream,
seasonal veg 26
VEGETARIAN
Our chef’s daily creation 24
STEAK
FILET MIGNON
Our most tender 8 oz. filet broiled to perfection. 40
MIGHTY FRASER
Filet Mignon topped with pacific crab, sauce béarnaise. 46
COMPLEMENT YOUR STEAK
Sautéed brandy mushrooms 6
Brandy peppercorn sauce 4
Prawn and scallop skewer 10
Tiger prawn skewer 8
Scallop Skewer 11