Tuna, Tuna, Tuna Three Ways Seared, Marinated & Sashimi Style 9.00
Mosaic of Asparagus and Prosciutto Toasted Pinenuts, Gremolata, EVOO and Balsamico 8.50
Markea Prawn Cocktail Vegetable Confetti ~ Tomato Horseradish Sauce 10.50
Fried Calamari
Wakame & Pickled Ginger Salad, Wasabi Aioli 9.00
Pan Fried Crab Dungeness Crab Cake Edamame "Succotash 12.00
Porcini and Ricotta Cheese Tortaloni Brown Butter, Marjoram and Shaved Asiago Appetizer 9.00 Entree 22.00
Onion Soup Gratineé Sourdough & Gruyere Cheese Croutons 7.00
Puree of Celery Root Soup, Oregon Bay Shrimp Salad 7.00
“Round” of Baby Iceberg Lettuce Shaft’s Blue Cheese Dressing 8.25
Organic "Little Gem" Lettuce, Feta Cheese, Kalamata Olives and Cucumbers, Oregano Vinaigrette 8.50
Royal Oak Caesar Salad
Prepared Tableside 10.00
