Bread: butter, Maldon sea salt                                                     2

Bruschetta: marinated tomato with roasted garlic and fresh parmesan cheese on a crostini      4

*Oysters on the half shell, citrus granité, lemon       7/14/28

Dates: bacon, bleu cheese, cider gastrique       6

Mussels: in a half shell topped with a bird eye pepper, and apple hot sauce           8

Shrimp: chambord marinated, sautéed with basil, and orange zest         8

Poached Apple: in Riesling served with bleu cheese mousse, and tarragon mint gastrique                 7

Soft Shell Crab: deep fried and served on a bed of greens              9

Stuffed Jalapeno: stuffed with spicy tuna and cream cheese, tempura battered and fried. Served with a house spicy aioli            8

Dungeness Crab Salad: dungeness crab, avocado, beets, cucumber & spring mix salad topped with house made ginger, wasabi & sesame dressing                  9

Miso Soup with organic tofu, green onion and wakame         3

Seaweed Salad topped with mango       7

Vegetable Tempura with house made dressing     8

Potstickers: 6 piece chicken fried or steamed       7                                               

 

 

 

Marinated Teres Major Steak over veg slaw with mashed potatoes & sautéed vegetables   19

Cajun Salmon served with sage butter lemon buerre blanc sauce with fingerling potatoes and sprouts         18

 

Seared Scallops: tossed in a spiced rum, shallot cream sauce over a bed of mixed greens       17

 

*Consuming raw or undercooked seafood, shellfish, eggs, or meat can increase your risk of food borne illness

There is a mandatory 20% gratuity for parties of 8 or more

30 E Broadway  Eugene, Oregon

541-683-5896