Slowly roasted, tender pulled pork and stir-fry vegetables quickly fried and served with coconut barbeque sauce.
Maine lobster and Dungeness crab blended with Laura Chenel chèvre.
Tender filet mignon slices marinated in sweet soy-ginger sauce, then flash seared and served with sushi rice.
Rich crab cakes are hand-formed with Dungeness crabmeat, fennel, fresh herbs, Old Bay seasoning, then pan-seared golden brown. Served with sweet-and-sour plum butter sauce and escarole-watercress salad with a charred lemon vinaigrette.
Fall-off-the-bone tender five spice cured duck confit. Wood-oven roasted with hoisin sauce and bamboo steamed buns.
Tender calamari strips are lightly dusted with delicate lemongrass flour and quickly fried. Served with wasabi aïoli on a bed of Mizuna greens tossed in a lemon vinaigrette.
Seared rare with konbu and soy mustard sauces. Hawaiian ahi poke, spicy ahi tostada.
Flash-seared teriyaki tenderloins with sushi rice, wood oven roasted Pacific tiger prawns with Yukon Gold mashed potatoes, crispy Washington Dungeness crab cakes with sweet-and-sour plum butter sauce.